GRILLED SHRIMP IN THE SHELL

One way to keep grilled shrimp from drying out is to grill them in their shells


This requires direct grilling, ensure your coals are in a even layer


Soak bamboo skewers in water before putting them on the grill


To devein the shrimp in their shells, use kitchen shears to make a lengthwise cut down the back of each shrimp.  Once the shell is cut, you can pull the vein out with your fingers or with a fork.


Skewer the shrimp.  To ensure even grilling, position all the shrimp facing the same direction.  You may want to use 2 skewers or two-pronged skewers to keep the shrimp from flipping during grilling.


Cook the shrimp directly over a hot fire.  They will be firm and white when fully cooked.  This will take 2 - 3 minutes per side

BBQ - BURGER DELIGHT!

Here's a little something other than your basic burger!

2 lbs of (80-85%) lean ground beef
1 tablespoon Worcestershire sauce
1 teaspoon seasoning salt
1/2 teaspoon ground pepper
12 (1 oz.) slices or your favorite cheese (optional)
6 hamburger buns

In a large bowl, mix together the beef, Worcestershire sauce, seasoning salt, and pepper. (Some like to add chopped onions to the mix) Form into 6 patties.

Prepare either a charcoal fire or preheat a gas grill for direct grilling

Grill for 6 minutes, then turn over and, if using cheese , add 2 slices to each burger.  Grill for about 6 - 9 minutes more, until a thermometer reading is at least 160 degrees F.

During the last 1 - 2 minutes of grilling, put the buns on the grill, cut side down and toast lightly.

Transfer the hamburgers to the buns and add your favorite fixings (ketchup, mustard, lettuce etc.)

This is so good!
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BBQ - TERIYAKI MARINADE AND SAUCE

This is a simple sauce that I'm sure you all will enjoy!  Combined with the smoke on the meat this is fantastic !

Makes about 1-1/4 cups

1/2 cup soy sauce
1/2 cup fresh lemon juice
1/4 cup olive oil
1 garlic clove, chopped
1/2 teaspoon ground ginger

Combine all the ingredients in a nonreactive bowl, and blend well.

Use the marinade immediately, or store it for up to 1 week in a airtight jar in the refrigerator.  Allow the mixture to come to room temperature before using.

You can use this as a sauce or dipping sauce, but once the meat has soaked in it as a marinade, do not reuse it; make up a fresh batch for sauce or dipping.

You can use this on any meat you like, if you're going to marinade let it soak for an hour or more depending on the thickness of the meat (fish maybe 1 hour, chicken maybe 2 hours or more etc.)

Enjoy yourself!
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Have a little Champagne with your BBQ

Champagne Buying Guide

Deciphering labels

• Brut: The most common style of Champagne and sparkling wines, and also the driest, although some with terms such as "Extra Brut" can be even drier.

• Extra Dry: In the twisted lexicon of wine terms, these words, on a Champagne label, actually mean the wine is slightly sweeter than Brut. Go figure.

• Demi-sec, Doux: Sweeter styles of Champagne.

• Prosecco, Spumante, Asti Spumante: Italian sparklers; the spumantes are usually sweeter in style.

• Blanc de Blancs: A sparkler made exclusively from white grapes, usually chardonnay. Usually lighter in body. 

• Blanc de Noirs: Made from red-wine grapes such as pinot noir and pinot meunier, though the skins are removed quickly so the wine remains white. Tend to be richer and more full-bodied.

BBQ - Vegetable Packets

With today's health consciousness I decided to put something meatless out here that all could enjoy.

Delicate vegetables work very well in foil packets, the foil protects the veggies, and it holds in all the flavor.

Chop all of your vegetables into similar sizes, 1-inch pieces or larger work best.

Put your vegetables in a bowl, add your desired seasonings, such as salt, pepper, garlic, ginger, olive oil, seasoned salt or red pepper flakes. Toss the veggies so that they are evenly coated in seasonings and oil.  Then Lay out a medium - to large-sized sheet of aluminum foil and lightly coat with cooking spray.

Place the vegetables with the most moisture on the bottom so they steam as they cook.  Fold the edges of the foil up and crimp them all the way around so you have a sealed pouch that will not leak liquids or steam.

The packets should have some room inside for heat expansion when on the grill.

Hard vegetables do need to be precooked before adding them to the packets.  Delicate vegetables are perfect as is.

Grill vegetables over indirect or medium direct heat.

Even though the packets are easier to grill than vegetables straight on the grill, you still have to pay attention, move the packets with a large spatula or tongs, don't pierce the foil.

Once done, the packets will be very hot, as will the sauce inside.  Let the packets stand for 5 to15 minutes after grilling to cool off a little.
ENJOY!

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STEAK MARINADE

• 1 tablespoon olive oil
• 1 garlic glove , minced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon balsamic vinegar or 1 tablespoon white vinegar
• 1 teaspoon yellow mustard
• 1 tablespoon soy sauce
• 1/2 teaspoon pepper 
• Mix all the ingredients together and place steaks into freezer bags with marinade.  Marinade in the refrigerator preferably overnight.
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Barbecue Tips

Everyone who barbeques has there own methods and tips for how to successfully create a delicious barbeque meal. But there are some standard tips that all who barbeque usually follow to some degree or another. If you follow these suggestions your chances of a successful barbeque are greatly increased.

• The most important thing you need to do when barbequing is to control the heat. If your fire gets too hot or flares up out of control you can easily burn and dry out your meat. This is not something that is fun to have happen because it effectively kills the whole barbeque experience.

• Rub your grill with oil before your fire it up to help prevent your meat sticking to the grates.

• Use tongs or a spatula to turn your meat. Never use a fork because piercing the meat allows the juices to escape.

• Always pre-heat your barbeque. For gas turn on high for 5-10 minutes then adjust temperature as needed. For charcoal light the coals 30 minutes before you intend to start cooking.

• A clean barbeque grill is a happy grill.

• When using a barbeque sauce be sure to wait until the outside of the meat is cooked before applying the sauce with your brush.

• The larger the cut of meat the further away it should be from the heat source. This will allow the meat to cook evenly all the way through.

• If you are doing kabobs and using wooden skewers be sure to soak them in cold water for an hour or so to prevent them from burning.

Remember, most of these barbeque tips are general guidelines to follow. Everyone has their own preferences when it comes to a successful barbeque. Use them as a guide and happy barbequing.

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Barbecue Sundae

Take any clear glass or clear plastic cup and spoon some BBQ baked beans in the bottom of it, top that with cole slaw then top that with BBQ pulled pork

It should have a layered look and garnished with a pickle spear

Some invert the order of ingredients

Some use chicken

Some like it hot or cold

Some have Mexican food varieties on this
It's easy to walk around and eat
Try your own variation

BBQ - Jack Daniels Grilled Salmon

I'm going to marinade some salmon and smoke it this evening.

I marinade the salmon in the ingredients and I also make the glaze with the ingredients

Click on recipe for the ingredients

Click on Jack Daniels for the whiskey

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BBQ - WHAT IS GRILLING?

Grilling is not barbecue
Grilling uses high temperatures
Chars food, seals in natural juices
Fast cooking
Uses direct heat

WHAT IS BARBECUE?

Barbecue is a long, slow, indirect, low-heat method of cooking that uses smoldering logs, wood chunks, or charcoal to smoke-cook food. Cooking meat until it's tender and juicy.

Temperature around 225

use wood to add another layer of flavor

Meats are often rubbed with seasonings and/or marinated before cooking

BBQ Video too

BBQ - Memorial Day

Just ate dinner
A perfectly smoked steak,mixed greens (I personally picked and cooked; collard, turnips & mustards) and canned baked beans (I could have made them from scratch but don't eat enough of them to bother)

Everything was good. Ladies hope you're learning to grill.

BBQ - Kansas City Style Sauce

Kansas City style sauce is known for sweet and lowdown jazz music and great barbecue. This region's tomato-based sauce's signature element is that it's extra thick and spicy. This is due to the addition of molasses and sugar, both of which thicken the sauce and give it a nice, sweet taste. Vinegar is another key ingredient, which lends a particular flavor element. Many of the big brand sauces you'll find in mainstream grocery stores are more like Kansas City style sauce than other regions.

BBQ - This Memorial Day weekend

I will be cranking up the grill this weekend

Stay tuned

BBQ - Memphis Trip

Got back from Memphis yesterday, had a great time! Hung out on Beale St., toured some museums etc.

I ate at Interstate Barbecue. The sauce was not exactly to my liking but it was good BBQ. I had a chicken and ribs plate.

BBQ - Memphis

Headed to Memphis soon, gonna check out some great BBQ and much more

BBQ - Amercan Households

Eighty-two percent of North American households own a grill or smoker.

BBQ Video

BBQ - Texas Style Sauce

Texas style barbecue is generally dry rubbed and slow cooked. The sauce is usually on the side, and many chefs like to serve it warm. It's known for being on the spicy side and thinner than a Kansas City sauce. This allows the sauce to penetrate the meat fully, as opposed to sitting on top like thicker sauces tend to. Some Mexican influence can be seen in many Texas style recipes, with liberal amounts of hot peppers, chili powder and cumin added to the tomato-based sauce. As with most sauces, vinegar is also important for the tangy flavor, but unlike other regions, some Texas recipes contain coffee.