Up next in 10
Crawfish & Dirty Rice | Cowboy Cajun Cooking!
6 views
May 29, 2025
Printable recipe below! Grab this tasty southern dirty rice dish from our good friend Meathehad Used in this video: The Meathead Method: https://amzn.to/3Hqb73v Hasty Bake Legacy 131: https://www.hastybake.com/?rfsn=5346419.73615f Use code: KENTROLLINS for 10% off Smokey Woods smoking wood https://smokeywoodsbbq.com/ Rode wireless Go 2 mic: https://amzn.to/3seAQ7X Cowboy Hat: Chazhatz.com For more suggested products seen in our videos click here: https://www.amazon.com/shop/cowboykentrollins ====================== Printable Recipe: https://kentrollins.com/auto-draft/ ====================== Check out our BEST SELLING cookbooks. Get your copy here: https://www.kentrollins.com/shop
View Video Transcript
0:08
we got the grill fired up and the
0:10
meatthead method we're doing crawads and
0:13
dirty rice
0:23
hey thank y'all for stopping by and
0:25
taking time out of your busy day to
0:27
visit with us today and cook something
0:29
up outside in god's creation don't get
0:32
no better but i done went and found me a
0:34
book i'm a good friend meathead now a
0:37
lot of y'all might know him because he's
0:39
in the barbecue hall of fame this guy's
0:41
a meat scientist part of you even might
0:43
be a part of his website and stuff
0:46
amazing ribs.com
0:48
but i thought i'd just pick this book up
0:50
and i thought i'm gonna find me a recipe
0:52
in there that i'd like to cook so i got
0:54
to looking through here and i want to
0:56
show you the first thing that caught my
0:58
eye right here the electromagnetic
1:01
spectrum now i told you this guy was a
1:04
scientist if you're doing infrared
1:05
cooking he's got you covered too but
1:08
look here there is even a section on
1:11
cast iron that we'll get back to later
1:13
but i didn't know what to cook i mean
1:15
everything in here looked so good it did
1:17
buttered up turkey breast with drunk
1:20
drunken cranberries and crunchy skin but
1:23
he knows every kind of meat beer can
1:25
chicken he's got beef in there but i got
1:27
to thinking i want to do something a
1:29
little out of the ordinary i mean so i
1:31
thought hey i have found it right here
1:33
on this page what is it crawfish and
1:36
dirty rice so i'm going to cook up these
1:38
mud bugs in this rice and see if
1:40
meatthead knows what he's talking about
1:42
i could give him a little bit of
1:43
critique or i could give him a lot of
1:45
praise but load the boat we going down
1:47
there south to the bayou and we fitt to
1:49
have us some of them mud bugs
2:05
great job kent i'm glad to see you
2:07
didn't cut yourself this time
2:10
we've got all our ingredients lined up i
2:13
started out with a white onion a green
2:15
bell pepper a yellow bell pepper and
2:17
some celery some of his cajun seasoning
2:20
that we mixed up and look here he said
2:24
"buy fresh if you got them." folks you
2:27
look around out here there ain't a
2:28
crawad creek within probably 40 miles
2:30
i'd say but i was so lucky cuz i found
2:33
these little jewels with the head on
2:35
them most time when you buy them frozen
2:37
they got the head off and i mean that is
2:41
a pretty good sized crowd head right
2:42
there mate that's kind of creepy to me
2:44
uhhuh have you ever seen one of these uh
2:46
oh have have you ever seen one of these
2:50
huh what is and he recommended this
2:54
basmati rice so i'm following
2:56
instructions we have got us a can of
2:58
black beans that we have drained and
3:00
rinsed we got us some of these anduli
3:04
sausage we do so is it andwi or anduli
3:08
well i think if you look at it the
3:10
spelling it's got a bunch of ales in it
3:12
but i think the folks in louisiana would
3:14
probably leave them out of there and
3:15
call it andwi sausage but whatever it is
3:17
it's going to be good so let's put
3:19
together the seasoning now i mixed his
3:21
cajun seasoning up as goes to the book
3:24
to that we're going to add a little
3:25
garlic powder and a little onion
3:33
powder some coarse ground black
3:37
pepper and some
3:41
salt got the seasoning all mixed up time
3:44
to start the rice i'll meet y'all over
3:46
here at the grill get you a 9 by13 pan
3:49
one you don't mind getting dirty on the
3:51
grill whether it's your wife's favorite
3:52
casserole dish or this but i'm going to
3:55
use tin full cuz it's going to get a
3:56
little smoky place it right over here i
3:59
got the hasty bait cranked all the way
4:01
up 2 and 1/2 cups of water that's what's
4:04
in this yeti
4:07
cup we're going to bring it to a boil
4:09
bring our rice and stuff over here and
4:11
get it started hasty bake has got it
4:13
going on here so let's see what's
4:15
happening look at there water is boiling
4:19
let me move it down here cuz folks this
4:21
is the hot side i've got all the coals
4:23
down here on this end we're cooking
4:25
indirect so let me move this down
4:29
here i'd say about right along in there
4:31
and the lid will still
4:34
shut you like rice mage huh hey you like
4:38
rice then we've got some butter that
4:41
we've got chunked up here just scatter
4:44
it out amongst it
4:47
i have never cooked rice this way in my
4:49
life i'll cook it in the house on a
4:51
burner i've cooked it on a coleman
4:53
burner or old camp stove on old bertha
4:56
but i've never stuck it in the smoker so
4:59
i'm anxious to see what meatthead's got
5:01
going on here we'll find out you got
5:03
this my friend i know you can do it i
5:06
got faith in you so we got our butter in
5:08
there remember our holy trinity here we
5:11
cut up give it a sprinkling everywhere
5:18
and to that the black
5:25
beans so we got all that in there let's
5:27
give it a mixing to sort of incorporate
5:29
everything well now when i was looking
5:32
at this and it said mud bugs and dirty
5:34
rice i'm thinking how we going to get
5:36
the rice dirty what what where we going
5:38
to go there but we got to give it some
5:40
of that seasoning first and we'll see if
5:43
we can't get this sprinkled in
5:46
here and one bay leaf we're going to lay
5:50
right there in the
5:51
middle now when we go to talking about
5:53
dirty rice usually it's the drippings or
5:56
something or the grease or something
5:57
that's going to make that happen and
6:00
meathead's method is a wire rack that
6:03
will fit over this pan and i'm going to
6:06
see if there it goes just to fit so this
6:08
is really a new method for me to be
6:10
cooking like this got this wire rack on
6:12
there then we're going to lay our
6:14
sausage out there our mud bugs out there
6:17
and as this smokes and just sits there
6:18
and cooks along oh so slow all them
6:21
drippings are just going to dripity
6:22
drippity drop right down there in that
6:24
rice give that dirty rice some of the
6:26
greatest flavor it ever has meatthead
6:28
you might be on to something
7:00
and everything is loaded in the boat it
7:02
is there we're going to cook this target
7:04
heat on our smoker or your grill if
7:06
you're cooking indirect that way about
7:08
225° and when we probe that sausage
7:11
after a while we want to see it get to
7:13
155 take that rack off there stir the
7:15
rice it should be good and tender we'll
7:17
be getting
7:22
close great choice kent i always like
7:25
adding a little smoked flavor to a dish
7:27
especially apple wood
7:53
we've been on about 2 hours and 15
7:56
minutes and according to the book
7:57
meathead says take this off stir it
8:00
around make sure the rice is tender if
8:03
it is not add a little boiling water to
8:05
it cook it about 10 more minutes but
8:07
we're going to set this let me try to
8:09
move this down here just a tad i think i
8:12
got a spoon in my
8:15
pocket we're going to give this a stir
8:17
it sure smells good i'm going to go
8:18
ahead and take this bay leaf out right
8:20
now before it gets mixed
8:21
up i don't see any liquid in here
8:27
our rice didn't get as brown or dirty as
8:31
i thought it might with the drippings
8:34
from the crowdads and the sausage
8:37
but it is soft it is good too there's
8:42
some great flavor in there now we got to
8:44
put all this together and make it look
8:45
as good as meathead did in that picture
9:11
you know for an oi kent you're doing
9:13
pretty good with this old southern dish
9:16
okay what do you think did i do justice
9:19
to meatthead's picture here and his
9:21
recipe well it looks awful pretty but
9:23
i'm fixing to get to taste it i am now
9:27
crowd dads i don't know how you eat one
9:30
of those well first you just grab this
9:31
tail give it a little twist and pull
9:34
that out of there now this right here i
9:37
usually take out that's what i'd call he
9:40
was needing to make a poop but a lot of
9:43
them folks they'll just suck out all
9:46
that meat out of that tell you it but
9:48
you just peel this tail away from
9:52
it the bites aren't very big but woo are
9:55
they tasty then it'll just peel right
9:58
out of there and there you have a piece
10:01
of
10:03
cra that is so good it is i want to get
10:06
a little bite of this rice first before
10:08
we go any further with the black beans
10:17
the cajun seasoning recipe that he's got
10:19
in there folks i'll say that's on point
10:22
now a little bit of this undoy
10:27
sausage going down to the pole get in
10:29
the boat row it here we go down the
10:31
bayou
10:33
woo great dish easy to fix i was really
10:36
impressed with meathead's method here
10:38
when you had it on a smoker to cook rice
10:41
that way and then layer it right there
10:42
to where you got them sausages and
10:44
crawads on top and the drippings are
10:46
going down through there folks i i'm i'm
10:49
thrilled i am actually thrilled that i
10:52
know the man personally tried one of his
10:54
recipes and i would recommend it to you
10:56
but also you can find this at your
10:58
favorite book retailer you know there's
11:01
a lot of information in there whether
11:02
you're a beginner or you're a pro
11:04
meathead has got you covered it is a
11:06
great thing it is but it is with pride
11:09
honor and privilege that i tip my hat to
11:11
all the servicemen and women and all the
11:13
veterans that have kept that old flag of
11:14
flying we commend you all we do rest of
11:16
you come on up here come on close come
11:18
on meatthead we even got room for you in
11:20
here i'll reach way around you god bless
11:23
you each and everyone and we'll see you
11:25
down the mudbug and rice trail my friend
11:28
you did a great job i'd eat that with
11:32
gusto you know meatthead your mustache
11:35
looks pretty good but i do think mine
11:37
looks a whole lot better
#BBQ & Grilling
#Cooking & Recipes
#Cookware & Diningware
#Cuisines
#Culinary Training
#Kitchen & Dining