Zoneloc On Tour: Alton’s Green Egg

Category: Tournament

 Jun 16th, 2017 by OutdoorsFIRST 

Modified Nov 20th, 2018 at 9:49 PM

Okay, okay, as you continue to read you’ll figure out there are no super tips or tactics on how Zoneloc pros use the finest fishing hooks in the bass fishing world. You’ve got me. However, there are tips and tactics and frankly two recipes from a former Bassmaster Classic champ and Angler of the Year. Oh yeah, he’s also a champion at winning celebrity cook-offs in Texas. The one and only Zoneloc pro Alton Jones.

Alton is a true foodie and proponent of the famous Big Green Egg grill/smoker. Alton decided to share two of his favorite summertime recipes, fresh fried crappies and grilled beef tenderloin. This knowledge is right up there with using a snell knot with a Zoneloc Flippin’ Hook in heavy cover.

Alton Jones (Joel Shangle/BassFIRST)

Fresh fried crappies.

“A lot of people don’t know that I love catching crappies,” said Jones. “It’s one of my favorite things to do when I’m not fishing a tournament or preparing for one.

“I also like to eat them. Plus, I have the “World’s Greatest” crappie recipe for cooking them.”

When Alton is ready to leave the lake with his crappies, he drains the livewell and adds a couple bags of ice to chill the fish.

“Chilling the fish with the ice helps to coagulate the blood and makes cleaning them easier and less messy. I also use an electric fillet knife to clean them. I suggest you try it.”

The ingredients for the recipe along with the crappies include a bottle of yellow mustard, milk, Louisiana Fish Fry batter and canola oil.

“I mix the milk and mustard one-to-one,” said Jones. “Spread the Louisiana Fish Fry on a cooking sheet. I take the crappies and dip them in the milk and mustard then hand coat each filet with the batter.

“Then right into the grease. I keep the temperature at 325 degrees and fry them for about 2 ½ minutes. Don’t overcook them. Remember, crappie fillets are thin. Place them on paper towels to drain for about 2 minutes.

“I make my own sauce as well using ketchup, horseradish sauce, Worcestershire sauce, a little tabasco, black pepper and lemon. The mustard and milk add just a slight spice, not mustardy. They are so good.”

Grilled beef tenderloin.

“I love a bacon-wrapped filet mignon,” said Jones. “I like to go to a good meat market or butcher and purchase a whole tenderloin and cut it on my own. Go to a good meat market and the meat cutter or butcher will help you pick a good tenderloin.

“My approach is simple. I get my Green Egg grill up to 800 degrees or so. I have the steaks sitting out about an hour to make sure they are room temperature for proper cooking (the steaks are cut to about 1 ¼-inch thickness) and then place them in a container with Dale’s marinade. You can find it at Walmart and other big retailers. I cover both sides and do this the last 20 minutes before placing them on the grill.

“I’ll then wrap each steak with a thick piece of Applewood smoked of bacon, and then it’s onto the grill. I’ll sear at the high heat for 30 seconds each side. Then lower the heat and cook for about 3 ½ minutes per side and then take them off and let them rest. I’ll sprinkle lightly with some Montreal steak seasoning while they are resting. Perfect.”

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