Contact Information & Favorite  Recipes 
Quick Draw Outdoor Gear
321 Strain Allen Rd.
Jonesboro, La. 71251
(318) 259-6422
LIMITED WARRANTY: All Quick Draw products are guaranteed against breakage of metal parts for a period of one year from date of purchase provided the product has not been altered or misused. (The Original owner must send product directly to Quick Draw Outdoor Gear enclosing name, address, reason for return and proof of purchase.)  Warranty does not cover cosmetic blemishes or fading defects in grain of metal.
Warranty does NOT cover screws, rubbergate  or quick slick tape. 

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Favorite Red Fish recipe
1 tbsp. sweet paprika
2 1⁄2 tsp. salt
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. cayenne
3⁄4 tsp. freshly ground black pepper
3⁄4 tsp. freshly ground white pepper
1⁄2 tsp. dried thyme
1⁄2 tsp. dried oregano
12 oz. butter, melted
6  1⁄2"-thick 8-oz. skinless, boneless red drum, black 
   drum, or red snapper filets

1. Combine paprika, salt, onion and garlic powders, cayenne, black and white pepper, thyme, and oregano in a small bowl and set aside. Put 2 tbsp. of the butter into baking pan; set aside and keep warm. Put remaining butter into a wide, shallow dish. Dip each filet in butter and place on a parchment paper–lined sheet tray. Dust each filet generously on both sides with spice mixture, pressing spices and herbs into fish with your hands. Pour remaining butter into a small bowl.
2. Preheat oven to 200°. Turn on ventilation system and open windows. Heat a large cast-iron skillet over high heat until white and ashy, 8–10 minutes. Carefully place 2–3 filets in pan. Stand back to avoid smoke and pour 1 tsp. of the remaining butter over each filet. Cook until bottom of each filet appears charred, about 2 minutes. Turn filets over and pour 1 tsp. butter over each. Continue cooking until fish is cooked through (time will vary according to heat of pan). Transfer to a sheet tray on a rack and keep warm in oven. Repeat cooking process with remaining fish and butter. Serve with reserved warm melted butter.

Credit: Christopher Hirsheimer

Beer Batter Hush Puppies
1 c. self-rising cornmeal
1/2 c. self-rising flour
1 med. onion, chopped fine
1 tsp La hot sauce (optional)
2 oz. beer(whatever you have on hand)
1 egg
Sprinkle of Salt and pepper 
Buttermilk ½ cup (give or take however thick you want it)

Stir it all up chill in refrigerator 20 minutes or so. Spoon into hot oil cooking in your  fry baby, skillet or fish fryer.

Cheatin Hot water hush puppies
In medium bowl mix 2 packages of Martha white or Jiffy  Mexican corn bread mix, and enough boiling  water to make a spoonable batter. Drop by spoonful into hot oil. Fry until golden brown in skillet, fish fryer or fry baby..

Home Made Hot water Hush Puppies
2 cups yellow or white corn meal
2  ½ tablespoons flour
2 teaspoons baking powder
1 tablespoon sugar
2 teaspoons salt
1/4 cup finely chopped onions (green onions if you got em)
Black pepper to taste
Boiling water
1 egg, beaten
1/4 cup milk
Oil for frying
Heat oil in skillet, fish fryer or fry baby.

Set baking to the side hold til later. Mix all dry ingredients Pour your boiling water making sure all ingredients are moistened then add milk, egg and baking powder and stir.( should be mushy but thick enough to scoop up like ice cream) Scoop up and drop into oil, and fry until golden brown.

Louisiana Gar Cakes
14 to 16 cups chopped gar meat
5 reg size potatoes, peeled, boiled and mashed
6 green onions, chopped
1 large onion, chopped
1/2 green pepper, diced
3 cloves garlic, minced
2 eggs, beaten
1/4 teaspoon Louisiana hot sauce 
1 tablespoon salt
1 teaspoon black pepper
1 cup flour
enough cooking oil to cover
Mix ingredients well and pat into cakes. Dip the cakes into corn meal  & flour mixture , and fry in hot oil until brown.  (According how hungry you are It could serve 12  or just three.)

Enjoy the The recipes(: