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  1. New Orleans has a dish called barbeque shrimp, that's not done on a barbeque, but in a.sauce pan. Different restaurants have different versions of it, and it can vary widely. Check it out at Deany's in the French Quarter for a really good version. I like it, but it's messy to eat (shrimp are served head-on, shell-on in the best places. And, it's spicier than my family likes. So for Labor Day, I did a grilled shrimp that borrows from the New Orleans recipe, but isn't. And it can be done on a grill (Kamado in this case). I've simplified the list of ingredients and processes from the original concepts (no wine, no reduction, fewer spices), but this is definitely a dish to make your own way. I wanted to be sure that the fresh shrimp flavor came through, which is easy to lose (for me, at least) with too much spice heat. Some spices bring that out, though, so bay leaf and lemon juice are kept here. Fresh shrimp is a huge benefit, if you can get them. Well-taken-care-of frozen shrimp will also work ok, but not all frozen are well-taken-care-of. I wouldn't try this with low quality shrimp, just wouldn't be worth the effort. Ingredients 1 lb whole, fresh shrimp (see below) per person Worcestershire sauce Lemon juice Butter Olive or other mild cooking oil Bay leaf Salt Minced garlic I didn't measure much of anything in this cook, pretty much done by eye and taste. But it's pretty straightforward, and flexible. 1 pound whole shrimp is equivalent to ⅔ pound of peeled. So adjust to the appetites you're feeding. Also consider shrimp salad or a grilled shrimp poboy as leftovers, so a bit extra don't hurt. Head, peel, and de-vein the shrimp; put the heads and peelings in a stock pot with about 1 pint water per pound of whole shrimp. Add salt (other spices you like, Louisiana Shrimp Boil, Tony Cacherie's, Old Bay,etc., or at least a couple bay leaves), and boil about 10 minutes, stirring frequently. If you use one of the premixed spice blends, check to see if they include salt. Don't want to over salt! The water is not enough to submerge all the shrimp peels, stirring helps get it all cooked, and all the goodies extracted from the heads and peels. (You can make a larger quantity of stock, for this I want it pretty dense). Using 2 bowls, add some ice to the larger, pour a small amount of the stock into the smaller bowl (sitting in the larger). Let it chill. You want it cold, not warm, so you're not warming the shrimp. Add enough Worcestershire sauce to make it look like dirty water, medium dark brown. About ¼ to ⅓ of the volume of stock (yes, that's a lot). Add the shrimp to the mixture, let it soak at least 10 minutes, up to half an hour or so. The longer you go, though, the vinegar in the Worcestershire sauce will begin to denature the proteins (think ceviche, but vinegar instead of citrus). You can see some of that going on in the thinnest parts of the shrimp in the second pic. In this photo, I've made up too much marinade, which is a waste of good shrimp stock (liquid gold). Worcestershire sauce is a primary flavor in the classic dish, and the classic style has the shrimp cooked in a reduction of that, wine, and stock in a skillet. In this version, it's being used as a marinade, so not as strong a contributor. But again, trying to let the fresh shrimp shine through. The baste here is a combination of butter, oil, bay leaf and salt, warmed until the.butter sizzles, then add minced garlic and.remove from heat. Add lemon juice. Reserve some for dipping at the table, or pouring over the skewers then. The rest is used as a baste before putting on the grill, and supplementing that initial baste while it cooks. Skewer the shrimp, baste, cook to 130F minimum. Kamado in the 350-375F range, grill in upper position. Once the shrimp go on, it's an open-dome cook, turning the shrimp every couple minutes and moving them around to get an even cook along the skewers and between them. In this example, I ran final temp for the shrimp higher, around 155, as that's the preference of my consumers, but there's a trade-off in texture and flavor. Had a side of an eggplant with this, and some potato salad (not shown). Eggplant was just rubbed with oil, salted, and a little of Simon and Garfunkel rub from Amazing ribs.com. Started the eggplant a bit before the shrimp - they're pretty quick. It's a nice, quick cook with delish leftovers (including the extra shrimp stock - did I say I like that stuff?). Suggestioms for leftovers: grilled shrimp po-boy, shrimp salad....
  2. New Orleans Style BBQ Shrimp New Orleans style BBQ shrimp is not a BBQ in the sense we normally think about with regard to the cooking method. It is a very rich dish with deep flavor that is actually oven baked. Personally, I think the BBQ moniker really originates from the ingredients and the seasoning flavors coming together especially the Worcestershire sauce addition. I grew up eating this dish - my mother could make this dish better than anybody and even though I have cooked it for years I still think hers was magical. I was never really sure of the recipe as my mom mostly cooked by sight, smell, and taste. I think the version I have made all these years comes close to what I remember, Thanks mom! . Normally you cook this in a regular oven. This time I decided to cook it in Big (Red) Joe and add a touch of smoke to the dish using pecan wood. I set-up for indirect cooking at 350 on the dome thermo. Cook time for this “overfull” pan was about 45 minutes. I am not really sure we could tell any major smoke impact but all agreed this was an excellent batch - so maybe the smoke did add some kiss of flavor. I would not go for a heavy smoke component, however. Here are the photos. A basic “well you get the idea” recipe follows below the pictures. Plated and ready to eat. Just add the warm French Bread which was heating in Big (Red) Joe: Ingredients in the baking dish and ready to head to Big (Red) Joe: Starting the Cook: Cooking Nicely – about half way done: Ready for the table: THE RECIPE: . Basic ingredients (adjust amounts as desired): For best results use head-on unpeeled shrimp. The head and shell contributes to the flavor and the sauce development. It can be done with headless or even peeled shrimp – the cooking time in those cases is much faster and the final flavor may not have quite the same depth but it will still be good. 3 lbs Head On Shrimp in the shell – the fresher the better 2 + 1/2 sticks unsalted butter 1/4 cup extra-virgin olive oil A good handful of peeled garlic – some fine chopped, most in ¼ or half pieces 1 small onion sliced thin Some green onions chopped coarse Some fresh parsley chopped A stalk of celery cut into coarse pieces 2 tablespoon Worcestershire sauce (this is a key flavor element – it may even take a bit more ..) 1/4 teaspoon thyme 1/2 teaspoon coarse black pepper 1/2 teaspoon cayenne pepper 3 teaspoons Louisiana-style hot pepper sauce (or to taste) 1/2 teaspoon paprika (smoked works good) 1/4 teaspoon chili powder 1 lemon halved and sliced into thin rings to add to baking dish (adjust to your taste) Squeeze of lemon juice into the butter/olive oil mix Salt, to taste You can play with the ratios of the Cajun seasoning, cayenne pepper, black pepper and hot sauce to your preference. I really never measure any of the ingredients for this dish and just do what is "right" as I make it. Melt the 2 sticks of the butter and add the olive oil. Add seasonings and all remaining ingredients (except the shrimp and lemon slices) and mix. Taste and adjust seasoning as desired. You want a rich and deeply-seasoned sauce that will meld together as it cooks. Note the flavor of the sauce will mellow some when cooked with the shrimp as the shrimp juices come out . Put rinsed and drained shrimp along with lemon slices in large greased baking dish (like 9 x 13). Add all remaining ingredients into the baking dish. Pour on the seasoned butter and olive oil + ingredients mixture. Toss gently to coat well. Add the remaining half-stick of butter as slices on the top. It is better to have a larger pan and let the shrimp not have too many layers but, as you can see in the photos, the 3 lbs+ of shrimp in a 9 x 13 works if you mix gently during the cook to get them evenly cooked. Bake at 325-350 degrees for about 30 to 45 minutes. It depends if you have a single layer of shrimp (cooks faster) or a bunch of shrimp stacked up. - Stir shrimp gently about every 10-15 minutes. Check after 30 minutes for doneness of the shrimp and the flavor of the sauce to have developed and infused the shrimp. DO NOT OVER COOK – Shrimp will get tough and hard to peel. After 30 minutes I would try a “test shrimp” about every 10 minutes (and every 5 minutes when very near the end time) when also gently stirring. Serve the shrimp with a generous amount of the pan sauce for dipping. To eat - Warning - this is a finger food meal! Remove the head and peel the shrimp and enjoy! Add some good warm French bread for dipping in the pan sauce.
  3. After doing a warm up burn in before the weekend when we were away I was excited to get home and do my first cook on my new kamado Joe 3. I reverse seared the tomahawk with the SloRoller at 250 until the IT hit 114 and then set it aside under foil while I change the setup for searing the steak and cast iron frying the shrimp. couldn’t be happier with the cook, it was also my first time using one of the two bags I picked up on the weekend of KJ charcoal, not sure how much of the awesome is the coal vs the grill but it all worked together to make a meal our guests will remember. Can’t wait to try more cooks. Posting a sneak peek before this hits my instagram page https://www.instagram.com/smokingdadbbq/
  4. King Crab, Smoked Salmon, Lobster, Lobster Tail, Shrimp (grilled and pan seared), Sweet Corn and Red Potato A very bad pic ofspicy shrimp...
  5. One of my favourite pizza combos. I used the John Lanzafame base recipe, which for one pizza is listed below but please note, I usually multiply by 4 to make two pizzas today and freeze the other two for another time: 1 teaspoon dried active yeast 1 teaspoon salt 1 teaspoon sugar 100ml (3 1/2 fl oz) warm water 2 teaspoons oil, plus extra for greasing 160g (5 1/2oz) all purpose flour (I used pizza flour) 1. Place first four ingredients in a bowl and whisk until just combined. 2. Slowly whisk in olive oil 3. Leave in a warm spot for ten minutes until it's all thick and bubbly 4. Add the flour and knead for 15 mins. (with my usual MO of making 4 at a time, I start the kneading on the kitchenmaid on speed 2 until just combined and then continue on speed 1 for 15 mins). 5. Rub the inside of a large pot or bowl with a bit of oil, place the dough inside and cover with a clean tea towel and leave for 1 to 1 1/2 hrs or until doubled in size. 6. Give it a good punch to expel the trapped air. 7. At this stage, it can be wrapped and refrigerated or frozen. (I usually put in an additional freezer bag because it really likes to expand and will pop a whole and blow out of regular plastic wrap). If making from frozen, bring to room temp and place nice and cosy inside a clean tea towel until risen by half again. 8. If going from Toppings: I used : - one can of whole Italian tomatoes, blended and cooked down with a little water, salt and Italian herbs. (this does me for 4 pizzas - I usually put half in - a small sealy bag so it's ready to defrost next time I pull out the two frozen doughs) - fresh mozzarella which you get in the tub of whey and which you tear apart - 12 lovely Aussie prawns (shrimp) which are peeled but not cooked prior to placing not the pizza - relatively thinly sliced zucchini - cherry tomatoes halved - some little chunks of home made pesto which I shaved off from a block I keep in the freezer - rind of one lemon microplaned - a couple of tablespoons of panko crumbs - a good dash of olive oil to get the panko and lemon combined and so it isn't dry. I cranked the kamado up to 550F When assembling, i put a little bit of semolina on some greaseproof paper before rolling out the dough onto it. I am in the camp of sauce first, followed by cheese and then the toppings, pretty much in the order they're listed above. To cook it, I had the steel grates in position and then the deflectors on top and then used some terracotta pot plant feet as a spacer between the deflectors and the pizza stone. (a great tip from Kismet Kamado) It was pretty much done after 10 mins with a nice crispy bottom ... no soggy bottoms at Chez Lydia! :-)
  6. Got some steak on clearance at Walmart. They had put some seasoning on the NY strip steaks that tastes like fajita meat. I cooked them up to 135 degrees using my indirect heat shield I designed and had a friend build for me. I finished the sear on the steaks using a piece of 1/4" plate steel I had custom cut at a fabrication shop. I bought the shrimp at Sams already on the skewers. I seasoned them with Slap Ya Momma Cajun seasoning and cooked them 4 minutes, 2 on each side, on the same plate steel. The steak came out medium to well (my smoking hot wife doesnt like medium rare) and the shrimp was on target.
  7. It is Good Friday and you are from New Orleans ... what to cook ... simple answer - a Shrimp Etouffee. Start with a traditional roux of flour and oil Add the the Cajun Trinity (onion, bell pepper, celery). Add the tomato elements and the other seasonings and good stuff you learned from your mama and your "May May" (grandmother) Cook the mixture for the flavor to develop and adjust seasonings until it is just right. Then at the very end when the rice is separately done cooking, add the peeled and butterflied shrimp that have been brined in a salt solution and crab boil seasoning mixture. Cook for a few more minutes.... Then say the blessing and enjoy with the family. Happy Easter!
  8. Howdy folks....hope everyone is doing well. I thought I'd share a recent meal that was a big hit among the family. Not too long ago my wife and I had gone out to a local spot for lunch. They had a really cool menu full of interesting selections. My wife went crazy over what she ordered. Talked about it for days later, lol. I figured I'd let some time pass and then I'd surprise her with a redux of that same entree.....but do so at home. She'd been in bed all afternoon....wiped out from her radiation treatments, which have now been completed and she's doing great. It was a nice surprise for her when she came down for dinner. Teenage T-Rex seemed to really like it, too. It all started with a batch of pimento cheese. She loves pimento cheese and will snack on it with crackers or have it in sammiches. I also like to use it to stuff jalapeños and grill 'em. This batch was first going to be used in some Soul Rolls. Take cooked bacon and lay a piece on an eggroll wrapper and cover with seasoned collards and pimento cheese. Roll 'em up and fry, bake or grill. These were fried. Battered up some green tomatoes and shrimp.... Basic grits made with lots of butter & cream. Shrimp'n'Grits topped with pimento cheese and fried green tomatoes. The grin on her face when she saw that plate of Soul Rolls and shrimp'n'grits was priceless. Proud to have made this meal and make her happy. Sorry that I had to rip off the restaurant, but I'd submit this version was better than theirs, lol. I like the way I do my collards better....and their food was way more salty than I like to make it. It took a pair of margaritas (no salt on rim) to wash away their salt lick version. Thanks for looking. It was a fine day around the house.
  9. I received my soapstone a few weeks ago, and finally got to use it. I prepared a Mahi filet, Tuna steak, Shrimp and a piece of NY Strip for my youngest who doesn't care for seafood. I roasted green beans and made an attempt at John Setzlers Brussel Sprouts and sweet potatoes. I thought I had sweet potatoes in the pantry, so I ad libbed with carrots and it turned out great! I put down some butter, and dropped the shrimp onto the soap stone, and in the 1-2 minutes it took me to go in and get the phone to take pictures they were done. The strings beans were more al dente than I like, but still good. The Brussel Sprouts though, talk about a show stealer! I strongly recommend that for a side dish (carrots worked well, I can't imagine the sweet potatoes being that much different)!!
  10. I fired up the Kamado Joe Classic this evening to try out one of the recipes in Chris Lilly's new "Fire & Smoke" book. I can't say much more than OUTSTANDING for this recipe! Chris Lilly's "Yuzu Shrimp Skewers" Ingredients: 1 to 2 pounds of 30ct shrimp, peeled, deveined, with tails on Marinade: 5 tablespoons Yuzu juice (I had to substitute Orange Juice here) 1/4 cup honey 2 1/2 tablespoons soy sauce 4 teaspoons sriracha chili sauce 4 teaspoons sesame oil 2 teaspoons salt 1 teaspoon curry powder 1 teaspoon grated fresh ginger 1 teaspoon minced garlic Directions: Prep your grill for direct cooking at a temp of 450-500°F. I elevated my grill rack to the highest position to keep from scorching the shrimp. Rinse and dry the shrimp. Combine the marinade ingredients in a mixing bowl and wisk together until all the honey is dissolved and incorporated. Add the shrimp to the bowl and toss/mix together to coat the shrimp. Place in the refrigerator to marinate for 30 minutes. Remove the shrimp from the marinade and put on bamboo skewers that have been soaked in water. Place on the grill and cook for 2 minutes per side until done. Serve hot! Notes: The flavor on this shrimp was likely the BEST I have ever tasted. It has a small amount of heat to it but that heat doesn't hit you until you have eaten a few of the shrimp. It's NOT hot... it just has a fantastic spicy profile.
  11. A Pan Seared Cajun Shrimp This was a bit different approach on shrimp. Wife and daughter had a large package of gulf shrimp thawing this morning. We usually like a New Orleans BBQ’ed shrimp (https://www.kamadoguru.com/topic/8738-new-orleans-style-barbequed-shrimp/) but their original plan this time was to reduce the calorie load and simply peel and fix them in the oven with a bit of olive oil, garlic, and seasonings. Great plan actually. But… I suggested as an alternative, since they had peeled and deveined the shrimp later in the afternoon that we lightly coat in olive oil, add seasonings and toss with corn starch. And do a quicker pan cook instead. Sort of like an Asian wok cooking approach. Here is the result of that effort: Some Cajun Pan Seared Shrimp The Platter Ready for the Table The Approach The olive oil drizzled shrimp were introduced to a happy and generous coating of dry seasonings which included a Cajun seasoning blend, black pepper, cayenne pepper, kosher salt, garlic powder, onion powder, and smoked paprika. Nice flavor and just the right kick. This was incorporated into the shrimp and then the shrimp were drizzled and gently massaged with about 1/3 cup of melted butter mixed with Lea and Perrins worcestershire sauce and fresh squeezed lemon juice. Then a goodly measure of corn starch was worked onto the shrimp as the finale. The result was damp and well-seasoned shrimp additionally and irregularly coated with a seasoned light corn starch “batter”. The lack of a uniform batter is what gives the resulting shrimp their character. Some chopped fresh cilantro over the shrimp before serving is a complementing garnish. Seasoned Shrimp Ready to Sauté Next the magic happens. I had recently bought some Matfer Bourgeat brand black carbon steel pans and had taken the time this weekend to slowly and carefully put a nice initial non-stick seasoning coating using cooking oil on them. These would be perfect for what I had in mind. The pan was well heated on medium heat and a sparse coat of olive oil added. The shrimp were then high temperature seared in batches. Cook quickly turning once until just done. No sticking – just happy pan cooking. Yumm… A Batch Ready to Come Off the Heat They Sure Look Pretty & Tasty My daughter made a nice dipping sauce – sort of a combination of a faux Louisiana remoulade and a shrimp sauce with ketchup, mayo, horse radish, garlic and onion powder, lemon juice and Lea and Perrins. Play with the ratios until it tastes ‘right’. The horse radish should be a subtle background flavor element. Delicious. A Nice Sauce Served this with a lettuce bed and some left over reheated oven roasted potatoes tossed with some chopped seeded jalapeno peppers and green onions.. The Cajun Pan Seared Shrimp Plate Good eating for all. Lagnaippe Here is a picture of two of the fry pans I have - one with a good start on a seasoning coating and the other factory fresh for comparison. Gonna enjoy these Matfer steel pans. Nice heavy gauge. They heat evenly and well and won’t warp. Worth every penny. Love the natural non-stick polymerized oil coating they develop. Good prices on Amazon, too. Matfer Bourgeat Carbon Steel Pans
  12. I love shrimp and scallops. Seared scallops are, in my humble opinion, the chateaubriand of the sea. Getting a PERFECT sear on the outside is the key to having a great scallop. The cast iron pan or griddle is the perfect solution and getting it to the right temperature to get a sear like this without over charring the scallop takes a little practice sometimes. When I am cooking on an iron pan or iron griddle in the Kamado, I like to get my dome temp up to around 400-ish degrees. I like to get it there and let it stabilize for 30-40 minutes whenever possible. The iron griddle or pan will be in the upper grill position and it will normally be somewhere between 500-550 degrees which is perfect for searing just about anything WITHOUT OVER CHARRING!
  13. If you cook it, they will come. I had a good time cooking some simple stuff on the Kamado Joe classic tonight. I cooked the shrimp on the cast iron grate in the top position and the scallops on the cast iron griddle on the top position...
  14. Thai Style Shrimp Had some shrimp and wanted something different from the usual pan sauteed shrimp. Bingo - take it in a Thai direction. And having no coconut milk nor any curry on hand - well we will just skip that detail. Makes for a quick and getting home tired from work meal as the accompaniments cook in 20 minutes or so and the whole meal has almost no prep. A few simple ingredients - peeled shrimp, green onion, onion, garlic, chopped cilantro, limes and homemade fermented hot sauce (I started to use Sriracha but wanted to try my hot sauce (https://www.kamadoguru.com/topic/31127-a-fermented-roasted-jalapeno-based-salsa-and-hot-sauce/#comment-416061 ) in this combo. The hot sauce worked well. Not a Sriracha but good with the Thai flavor profile. The Thai shrimp actually worked well with the boiled fingerling potatoes and the steamed broccoli.
  15. Atomic Shrimp = Bacon Wrapped Shrimp stuffed with Smoked Cheddar Cheese and Jalapeño. This weekend I also made these again. I took some U13 shrimp and split them as much as possible and then filled the cavity with sharp cheddar cheese, then a slice of jalapeno and then wrapped them in bacon. I place them on the preheated (to 300) kamado for 5 to 6 minutes per side. Let them cool for just a few minutes and then plated them up with some cilantro garnish. These are sooo tasty. Thanks for looking.
  16. Asian Confusion Meal It was good to get back in the kitchen (and back posting cooks on the Forum) after a much too long series of travel, family and work commitments preventing me from doing any serious cooking for many months. When you look at the ingredients and seasonings in this dish you will understand my naming motivation for the meal/post that goes beyond a “fusion “ meal. Plus it is a mix across cuisines – US, Chinese, Japanese, and who knows what else… And even the cooking method in the Dutch oven could be considered unorthodox. Asian Confusion Meal However, I had an idea how I wanted to build this dish and it worked well as a rather quick to prepare, stomach filling and tasty meal that has a great rich flavor profile. It is also not too bad for the dieting I am doing. A key element to this spur of the moment “in-store” meal planning for dinner was the fresh wild caught USA shrimp on sale in my international market. 2 ¾ lbs seemed just right. I butterflied these. And the other ingredients were handily there also - Snow peas, baby bok choy, red bell pepper, carrots, raw corn I cut off the cob, onion, green onion, celery, garlic, ginger. Add some Cajun seasoning on the shrimp, and in the main dish red pepper, soy sauce and sesame oil. Serve with Japanese pepper seasoning blend for extra kick. The Assorted & Diverse Ingredients Since I was making enough for lunches and leftovers, I used the large 7.5 qt Dutch oven instead of my wok. I find that it can work well for dishes like this. First Stages of Stir Frying (proceed by order of anticipated cooking time) and the Initial Liquid Addition Rather than do an udon soup approach for the broth, I straddled a soup and a sauce with a restrained addition of tapioca starch in the dish to add a measure of body to the seafood stock liquid component. Final Broth Addition and Thickening Step The udon noodles were separately cooked and rinsed in cold water ahead of the main dish and then folded all together in the end. Adding the Cooked Udon Closing Out the Confusion This is one dish that was easier to cook on the stove than the Kamado. It is also going to make a wonderful lunch tomorrow. Hope this sparks some ideas for your own cook confusion.
  17. I have been wanting to grill Chris Lilly's "Yuzu Shrimp Skewers" that John Setzler demonstrated in this video - http://www.kamadoguru.com/topic/17255-orange-honey-glazed-shrimp-skewers/ I could not find any Yuzu juice so I came up with a suitable substitute of a half/half ratio mixture of orange and grapefruit juices. Mixed up the marinade per the recipe in the above link. I let the thawed medium shrimp, go for a swim for about an hour in the marinade. I wanted some grilled veggies of broccoli florets and red bell pepper strips to complement the meal. I coated the veggies with some extra virgin olive oil and seasoned with some sea salt and fresh ground black pepper. I skewered up the shrimp and gave them a light shake of Old Bay seasoning. I placed the veggies in my new grill basket at 450 F. degrees. Near the end of the cooking time for the veggies, I upped the temps to near 500 then added the shrimp skewers for three minutes each side. I left the veggies on until the shrimp finished cooking. I cooked a little longer as I was using in-direct heat with my cooking stone rather than direct heat. To round off the meal, I baked some Betty's Rice (Jasmine rice in a beef consomme solution).
  18. Shrimp Stir Fry Philpom's recent post on "Eat more veggies! Pork Stir Fry" conveyed such a nice cook that it just kept popping into my head. Yesterday the market had some beautiful large de-headed shrimp on sale. Bingo. A Shrimp Stir Fry was the just the ticket tonight and satisfied that craving. The veggie portfolio was red and green bell peppers, celery, onion, green onion, mushrooms, bamboo shoots, and water chestnuts. The sauce was soy, sesame oil, and Empire brand "Royal Clam Base". Seasoning included red pepper flakes, ginger, and a touch of Accent (msg) for that umami element. The shrimp were butterflied and lightly tossed with some of my cajun blend seasoning ahead of time. We opted not to have rice with this to skip the carbs. Add some Nanami Togarashi (a Japanese mixed chili pepper blend) at the table for a bit of extra zing. Son and I had fun cooking this meal and the whole family enjoyed eating it and will be taking some for lunch tomorrow. Thanks Philpom... for the dinner idea.
  19. Hi Folks, Its been very hot lately here, harvest is almost done and just had a great afternoon off from work, wife is out of town on a football game my son participated, so it was just me and my daughters for the afternoon, that means I needed to be a responsible parent and feed them. No worries, have a new sack of lump that I needed to try, my dad gave it to me, someone in town is now making lump charcoal, so now I can get bags, sacks, boxes, truckloads of lump without any dust or small pieces! Picked up a couple of steaks at the butcher shop, and some chorizo for the grill, also I remember that I had some shrimp home, my wife does not like sea food so when ever she is gone we try to eat seafood as my eldest daughter loves it! So I figured, might as well make it now. Looked up a recipe here, and John Setzler's shrimp scampi looks great, so I started up the kamado with the new lump. It sparks a little when I use the torch, but nothing that would detract me from using it. Had my daughter peal and de-vein the shrimp, here she is concentrated on the task at hand: While we waited I started to cook the steaks, figured that while the kamado was picking up temp I could do a reverse sear, so I had my CI pan on the lower grill acting as a diffuser, and steaks on the upper grill, temp was 200-212 ºF and I kept it there for about 35 minutes After the steaks reached the desired temp, took them off the grill set them aside and started with the shrimp. Now, I don't have a fancy CI wok and the cool set up, so I figured that I could just use my CI skillet, temperature rise to 420ºF and I added the butter, oil and garlic, once everything is melted and ready, in go the shrimp: 3 minutes later, shrimp are almost done, had my wine ready for the next part, and as the recipe mandates, one cup for the shrimp and one cup for the cook, as the pit boys say, that is pit masters privilege! After the shrimp were done, continued to rise the temp to reach a searing temp for the steaks, and finish them off Plated everything and eat like there was no tomorrow... sorry for the long and pic heavy post... some pics are upside down, some on the side, and a couple are right side up... go figure... thanks for stoping by! Z
  20. I’ve never made these before but I had something similar at a restaurant called Abuelo’s in Tulsa Oklahoma. It was one the more delicious things I’ve ever eaten so I decided to try and replicate it here along with some Prosciutto Wrapped ones as well. First I check to see if any of my peppers were ready to be used for this. Only one was big enough. (Just barely) I assembled my ingredients. Butterflied the shrimp. Put in a spear of smoked cheddar, some red onion and some Jalapeño and started to wrap them in bacon. Husker likes Bacon! All wrapped up. And on the grill. And almost ready. Now plated up with a nice Stone Brewing Cali Belgique IPA. Oh yeah! Just like I remember them. Thank for looking.
  21. Shrimp and Grits (recipe courtesy of my father-in-law). This is always a hit in our neighborhood. For many, it is the first time they try grits and are surprised how much it makes this dish. 3 lbs raw shrimp, peeled and deveined 1/2 cup finely cubed pork Tasso (1/8" cubes) 2 cups Cajun vegetable mix (recipe below) 2 cups uncooked quick grits 5 tbsp. butter in 1 tbsp. pats 2 tbsp. extra virgin olive oil 6 cups chicken broth 1 cup half and half 1-1/2 tbsp. Tony Chachere's Creole Seasoning 1 tsp. thyme 1/2 tsp. salt (optional) Bring check broth to a boil in a large saucepan over medium high heat. Whisk in the grits and half and half. Cook, whisking constantly, 5 minutes or until thickened. Remove from heat and place two tbsp. butter on top and cover. Place olive oil and 4 tbsp. butter in large non-stick skillet. Place Tasso in skilled and cook over medium high heat. Add the shrimp and Cajun vegetable mix. Add thyme, creole seasoning, salt. Cook until shrimp are done. Do not overcook. (shrimp should turn opaque and pink). Serve immediately in warmed bowls over grits. Cajun Vegetable Mix: 3/4 cup finely diced yellow onion 2 green onions finely chopped with tops 2 to 3 cloves garlic minced very fine 1/4 cup chopped parsley 1/4 cup celery minced very fine 1/4 cup chopped red bell pepper 1/4 cup either yellow or orange bell pepper 1/4 cup green bell pepper Makes approximately 2 cups or a little more. Tips: Use large Gulf Shrimp if at all possible. You want 16/20's or 21/25's. If possible, buy unfrozen fresh shrimp from a fish market. If you cannot find Tasso, either pancetta or Canadian bacon may be substituted.
  22. Stir Fried Shrimp and Vegetables in Cast Iron Wok on Classic Joe Was looking for a different cook for dinner tonight. Since I am headed to Asia this weekend I guess stir fry was on my mind. And since the Challenge this month was seafood and because I will be gone on travel for the rest of the month - I also decided that this would be my entry for the May Challenge. This cook is a stir fried shrimp dish done on my Classic Joe in the Kamado Joe cast iron wok using the Divide and Conquer support frame and the X ring to hold the wok. My son and I did the cooking on this meal. He and I make a great cooking team and I really enjoy cooking with him. We are always competing with each other as we do the cooking and that makes for some great results - we hope you agree. We did the cook in two parts. The first being what seemed reasonable for the evening meal; the second an after the meal cook with what ingredients remained to have leftovers/lunch. The Main Meal - Stir Fried Shrimp and Vegetables Previously we have used the cast iron wok on the X ring in Big Joe. This outing we decided to use the Classic Joe as a comparison. While both are fine for wok cooking – son and I are of the opinion we like the wok on the Classic Joe better just because of the relationship of the sizes of the Kamado and the wok. By the way – a good set of heavy oven style mitts that go a ways up the forearm really helps with the wok cooking – at least for your main hand that you cook with that is “over the fire” heat coming up around the wok. And for removing the wok itself from the Kamado as required. When the food was ready we carried the wok inside and set it on the stove burner and being cast iron it kept the food nicely heated throughout the meal. Yes – we had seconds and even a third helping, it was that good. Cook temperature in Joe was around 500 degrees preheat. I filled Joe Classic to have a full fire bowl and lit two places opposite each other just off the center on the lump. After Joe stabilized, we initially set the wok on the X rack in the upper position and got it heat soaked until surface temps in the bottom middle of the wok were reading 600 plus on the infrared thermo. The outer sides were showing 400 degrees. In mid-cook with the lid open we were losing too much heat in the wok and moved the X rack to the lower position which turns out to be the better placement. This gets the wok bottom closer to the coals and keeps the heat in a more desirable range. For the part 2 cook we kept the wok and X rack in the lower position on the D&C frame and that kept the heat up. This would be the preferred placement. Here are the elements of the cook: The Peeled and Butterflied Shrimp - about 2 1/4 lbs Some of the Other Ingredients -The Seasoning and Sauce Elements Sugar Snap Peas, Hot Peppers, Green and Red Bell Peppers, Fresh Ginger, Onions, Garlic, Corn Starch Slurry with Hon Dashi Granules Baby Corn, Bamboo Shoots, Snow Mushrooms, Carrots,'Tall' Bok Choy It Takes Two Baking Sheets to Carry It All Outside. Glad I Have a Separate Grilling Table Near Joe. Heating the Wok (next time we will start in the lower level position) Part 1 Cook Off to a Good Start - This Is Gonna Be Good! Let's Add More Good Stuff Almost Done - It Smells Wonderful Part 1 Main Meal Cook is Done! - Taken Off Joe and Ready to Serve The Part 2 Cook In Play on Joe - Whatever Ingredients That Were Left and an Opportunity to Increase the Hot Pepper Element with Extra Peppers and Sriracha... Oh Yeah! Batch Two In Progress Batch Two Finished - and yes we did stand around with chop sticks and sample batch two. Repeatedly. Hope you enjoyed this wok cook on the Kamado as much as we did. Mrs. Smokehowze commented that there was no need to go out to a restaurant to have this meal - it was better at home -- and the ability to keep a high heat in the wok on the Kamado made this a much better result than cooking it on the indoor stove. Thumbs Up for Sure!
  23. Today was a busy grilling day. T-Bone steaks and roasted corn had been made earlier in the day. The Big Joe was still up and running at 350 indirect on the right and the griddle on the left. A separate post will be made on that cook. This afternoon the local store was visited, and they had some huge monster Shrimp which was available. When I say huge, they looked like they had ate lobster for breakfast, lunch and dinner. They had some Lobster tails at a bearable price, not the lowest I had seen, but not frightening. Lastly, the Scallops were of the ocean variety and looked fresh. The lobster was slit up the tail, and the meat was lifted up and away from the shell for presentation and cooking. The tails were seasoned with the "Pride of Szegd" Fish rub and butter was rubbed into the middle of the crevice. A Ceramic on Cast Iron chaffing dish (Husqvarna) had a liberal dollop of butter applied to it, along with some lime slices and the prepared Lobster. The dish was placed upon the diffused side of the Big Joe which was cruising along at 350. Apple wood trimmings were used for the smoke on all the seafood dishes. The monster shrimp were prepared much in the same way, and were double skewered to prevent curling while cooking. The skewered shrimp were also placed on the indirect side of the Big Joe. A thin slice of lime was rested upon the skewer while it was cooking to add a bit of citrus zing. Another Husqvarna ceramic on cast iron pan was coated liberally with canola oil, and it was rested empty upon the Primo which was cruising at 450 degrees. After the pan was up to temperature, a bit of butter was added to the pan and the Scallops were added to get a nice sear on the surface. After they were seared on one side, they were flipped so the second side could sear. The dampers were closed on the Primo and the temperature was allowed to drop as the Scallops finished cooking. Fresh whole Carrots were sliced about a quarter inch thick and set to the side. A small 2 quart cast iron pot had Honey, Brown Sugar, Water, Ginger, Allspice and a touch of ground clove was stirred until well mixed. The carrots were added to the pot, and it was set inside the Primo, which was running at 350 at that time. The carrots were allowed to simmer for 20 minutes and were nicely sweet and tender. The Ginger notes complimented the rich flavors of the seafood.
  24. Shrimp Tacos Before I left town on my last trip,I had time to put together a quick family meal. The shrimp taco was served with no cheese but was complemented by a cilantro-lime mayonnaise sauce my son put together - mayo, sour cream, splash of milk to thin it, fresh cilantro, lime, Tabasco, and smoked paprika. What a great sauce. Perfect! Fresh mini-sweet peppers were served on the side for some crunch. Some Ingredients for Building Your Tacos Marinating the Shrimp The shrimp were marinated for several hours in a coating of olive oil and my blend of cajun seasoning and some powdered crab boil mix along with crushed fresh cilantro and a generous measure of fresh squeezed lime juice. I fixed 3 lbs of shrimp so the family would have leftovers. You could use Emeril's Essence or equivalent as the seasoning. Pan Sauteed Shrimp The marinated shrimp were quickly cooked (don't over cook!) in a very hot pan (add some additional olive oil) with some further seasoning at the end - minced garlic, chili powder, ground chipotle, minced garlic, and a splash of Worcestershire. Be careful not to burn the garlic and powdered seasonings in the hot pan. A few finger flicks of water might be needed to add some moisture. After removal from the heat and cooling, additional fresh chopped cilantro and lime juice were added just before serving. Good Eats For Sure! I hope this gives you some ideas.
  25. So ever since I got my tortilla press I’ve been on a taco spree. Sprout’s had Colossal EZ Peel Shrimp on special so I did a Caribbean spin on a taco, Jerk Shrimp Tacos with Mango Habanero Salsa and Fried Plantains. First I made up the salsa. Here are the ingredients: Chopped Add the zest of 1 lime Then add the juice and stir. Put this in the fridge to rest and get happy. Now I prep the shrimp. These were the EZ Peel Shrimp so they were very easy to peel and were already deveined. (Since I was grilling them I discarded the shells) Peeled and rinsed and into a bowl. Pour 1/2 cup of marinate over them and stir. Put this in the fridge to rest and get happy. Now I prep the plantain. Sliced up and season with Tajin. After everything was ready I made up some fresh tortillas and then skewered the shrimp. Since this was such a small cook I decided to use my Weber Jumbo Joe. I put a 3/4 chimney of lump of the gas burner to speed things along. Got it really blazing hot And pour into the Weber charcoal trays and put on the grill grate. Placed on the shrimp skewers for 2 to 3 minutes per side. Turned And they’re ready. Here they are plated with some Jerk Sauce, the plantains, mint garnish and a Sierra Nevada Ruthless IPA Here’s the Money Shot below. Squeezed the lime on them and proceed to eat some of the best tacos I’ve ever had. Off the charts good!
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