Monthly Archives: September 2008

Grilled or smoked shrimp

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Here’s a great recipe from a BBQ book customer…

GRILLED SHRIMP BASTING

• 2 lbs   Large Shrimp (pealed & no tails)
• ¾ cups   Butter
• 1 lg (2 tsp)  Garlic Clove
• 1 tbsp   Course Salt
• 1 tsp   Black Pepper
• 1 tsp   Paprika
• 2 tbsp   Olive Oil
• 2 tsp   lemon Juice

Place butter in sauce pan and heat until butter has melted, add
additional ingredients while stirring (do not boil).

Place shrimp on skewers and baste both sides.
Bring grill to medium Temperature.
Place shrimp on grill, turning and basting every 2-3 minutes
until pink.

Serve with your favorite condiments and party crackers or garlic bread.

NOTE: The larger the shrimp, the longer the cooking time.

Barbecue competitions

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Hello
     
      I really enjoy your news letter and all of the great info you provide.  Do you have a list of all of the BBQ events.  I live in Brunswick Ga and I would like to attend some of the ones in my area and especially the one in Memphis Tenn.  Once I attend some I may even enter some.  Thanks for your help
 
Carl

Questions about the book

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Got the book in the mail, love it, thanks for fast delivery, got couple of questions: (1)  I never smoked/bbq with a thermometer before, i know how to insert one into the meat to check the temperature, but if i do not have an already built in thermometer on my grill/smoker, how and what tpye do I use to check the temp of “the heat”, b/c i keep thinking about putting a thermometer in the inside of the grill with the possibility of it burning or melting.  So please tell me a not too expensive thermometer i can use on the inside of the grill/smoker. (2) The next is you stated that one should use a raspberry viniargarette dressing for the several of the meats, can I use “Fisher & Wieser’s Roasted Raspberry Chipotle Sauce”, i ask b/c they have this one @Sam’s Club and it would help me save and get more for my money, but if the chipotle doesn’t work then I’ll have tio stick with the R.V.D.
 
Thanks,
Mr. Parker
Tallahassee, FL

Rubbery chicken skin

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Here’s what chef Dave Franks, author of “Foods of the Southland” had to say about
my rubbery chicken skin solution…

Hello BILL
Hot damn!! I rely thought the recipe with the xxxx on the chicken skin
would just be another wild Idea. Was I ever fooled. It was like daylight
and dark. I could eat the skin with out my teeth. THANK EEE
THANK EEE .Betty said I don’t be leave this after eating it. She said tell
Jocel Hi.

B.-n-D.

For more info, visit www.bbqsuccess.com/rubbery-chicken-skin

Will your book help with a smoking on a gas grill?

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Hello Bill,
 
Just purchased your 12 book, e-book recipes collection for wife and hope to get
some great meals from them.
 
I primarily use a 5 burner gas grill; Bring the temp up then hold with 1 burner at
one end and place meat on other end. Also place charcoal and chips in a box,
which is placed at opposite end from meat.
 
My question, which I have addressed before, I am interested in purchasing your
bbq information e-book and wondering if it will accommodate my method of grilling.
 
I assume that there are rub recipes, temperature and other tricks that you offer for
great bbq?
 
I don’t do competitions, just backyard for family and friends, but I only know the basics
for good and tasty grilling. From reading about your your book, I will able to do much
better than I have in the past.
 
I guess I am looking for assurance that your book meets my needs? I realize that
I must be intelligent enough to follow your instructions.
 
Thanks for any information that you may offer.
 
Regards.
Bill

Question on Brisket Recipe and procedure

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Hi there, doing brisket for the first time via your instructions, I have time so I am marinading it in the mixture you provided, less the mesquite part as my wife hates mesquite…question, I am marinading for two days plus, prior to putting on the smoker do I need to inject still in the meat as your procedure or was this for circumstances where the time I have is not permitted?

thanks in advance,

bob