Remoh Posted January 22, 2015 Share Posted January 22, 2015 Sometimes I'll take the heads and shells and make some stock. In Alabama you are allowed to catch 1 gallon of live shrimp/day without an expensive shrimping license. I would leave them in a 5 gallon bucket for a day with an aerator and their digestive track would clean out (Sand/grit) Otherwise I devein (remove the digestive vein) with the store bought shrimp. It's okay to eat an un deveined shrimp, I just don't like the grit. BEER-N-BBQ by Larry and John Setzler 2 Quote Link to comment Share on other sites More sharing options...
BEER-N-BBQ by Larry Posted January 23, 2015 Share Posted January 23, 2015 who made the cameo??? That is the @lardog family That is awesome! My wife cracked up laughing when she saw our family saying, "let's put that bad boy on the grill!". John Setzler 1 Quote Link to comment Share on other sites More sharing options...
John Setzler Posted January 23, 2015 Author Share Posted January 23, 2015 Hey john, I finally got a chance to watch the video. This might be a silly question, but I only learn by asking. Can you comment on the differences in this recipe with regards to direct or indirect heat? I assume the shrimp are on and off so quickly that there would be no differance in flavor. Indirect heat would just take a bit longer to cook the shrimp. Lots of people like to get a little char on the shrimp which would not happen on indirect heat. I don't care for much char on shrimp but you could do this either way. Ben S 1 Quote Link to comment Share on other sites More sharing options...
Remoh Posted January 23, 2015 Share Posted January 23, 2015 BhamBruni and John Setzler 2 Quote Link to comment Share on other sites More sharing options...
Ben S Posted January 23, 2015 Share Posted January 23, 2015 Hey john, I finally got a chance to watch the video. This might be a silly question, but I only learn by asking. Can you comment on the differences in this recipe with regards to direct or indirect heat? I assume the shrimp are on and off so quickly that there would be no differance in flavor. Indirect heat would just take a bit longer to cook the shrimp. Lots of people like to get a little char on the shrimp which would not happen on indirect heat. I don't care for much char on shrimp but you could do this either way. Thank you Ben Quote Link to comment Share on other sites More sharing options...
bosco Posted January 23, 2015 Share Posted January 23, 2015 I use to work at an outback as a teen. I was the grill guy lol!!!! Anyways I was taught that shrimp should never be over cooked therefore they recommended quick dose of heat. So an open flame is good for shrimp as it cooks them quick and avoids over cooking. I also read an article while making a shrimp dish. It suggested that when shrimp cooks too much and shrivels they toughen up and dry out. Better to undercook and keep the flavour in the shrimp. I prefer direct flame grilling of shrimp John Setzler and Ben S 2 Quote Link to comment Share on other sites More sharing options...
TKOBBQ Posted January 26, 2015 Share Posted January 26, 2015 That looks really tasty John, Thanks for sharing. John Setzler 1 Quote Link to comment Share on other sites More sharing options...
biggator Posted September 17, 2015 Share Posted September 17, 2015 Made these last night with what I had in the cabinet (so the marinade was a bit different)... absolutely excellent. Quote Link to comment Share on other sites More sharing options...
BhamBruni Posted September 17, 2015 Share Posted September 17, 2015 I sourced Yuzu juice at a local oriental market. It is fairly expensive ($15 for 15 oz)...does anyone know if the left over juice can be frozen in ice cube sizes and used later ? Quote Link to comment Share on other sites More sharing options...
Marshall Lucky Posted November 28, 2015 Share Posted November 28, 2015 Yyyyyeees, Sir. I counted 30 shrimp on them there skewers in the video. They was indeed "30 count shrimp." John Setzler 1 Quote Link to comment Share on other sites More sharing options...
falcar Posted May 15, 2017 Share Posted May 15, 2017 Did these along with a roast for mothers day. HUGE hit. Thanks so much! Quote Link to comment Share on other sites More sharing options...
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