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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-10-2010, 11:10 PM   #16
BlueHowler
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Oh my gosh! I've got to do that this weekend and I'll make some good ol' cheesy grits and jalapenos to go with them fancy shrimps.
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Unread 09-11-2010, 05:33 AM   #17
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Wonderful offering!!!!
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Unread 09-11-2010, 07:48 AM   #18
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Great post Jeanie, looks wonderful

Ross
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Unread 09-11-2010, 10:47 AM   #19
cowgirl
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Thank you friends! They were tasty. You can kick the heat up as high as you like on these...they really went well with the cold beer.

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Originally Posted by chambersuac View Post
It looks good, but come on already, am I gonna have to deliver some blessed fruit to you, or what?????? If just doesn't seem right to be looking at your food without some fruit in the picture...I'm gonna say a special prayer for you tonight, my friend!
lol Dan..Thanks I appreciate it! (((HUGs)))

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Originally Posted by mikeTRON View Post
Go ahead and post the recipe if you feel like it :) I want to try it!
Okay... I'll do that! Thanks Mike!

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Originally Posted by deguerre View Post
Looking Scrumptious Jeanie! The recipe is free online. If this is the one.
Guerry..that's the exact recipe! Thanks!!

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Originally Posted by qndummy View Post
Looks really good. Do you think it would enhance the flavor to use easy peel shrimp?
Thanks qndummy, I have no idea if they would enhance the flavor, but it would be worth a try.


Thanks again everyone...
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Unread 09-11-2010, 10:50 AM   #20
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Quote:
Originally Posted by mikeTRON View Post
Go ahead and post the recipe if you feel like it :) I want to try it!
Mike...here's the recipe from Guerry's site..it's the same one as in the book.
  • 2 cups hickory chips
  • 3 pounds unpeeled, large fresh shrimp
  • 3 lemons, sliced
  • 1/2 to 2/3 cup hickory-flavored barbecue sauce
  • 1/2 cup dry shrimp-and-crab boil seasoning
  • 1 teaspoon pepper
  • 1 teaspoon hot sauce
  • 3/4 cup butter or margarine, cut up
  • 3/4 cup dry white wine
Preparation

Soak wood chips in water at least 30 minutes.
Prepare charcoal fire in grill; let burn 15 to 20 minutes.
Drain chips, and place on coals.
Place layers of shrimp and lemon slices alternately in dish; brush with barbecue sauce. Sprinkle with shrimp-and-crab boil seasoning, pepper, and hot sauce; dot with butter. Add wine to dish.
Place dish on grill rack, and cook, covered with grill lid, 15 to 20 minutes or just until shrimp turn pink, stirring once.
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Unread 09-11-2010, 10:51 AM   #21
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Damn girl... I got an old combat boot somewhere I bet you could cook and make delicious....

Too bad I have yet to get anything close to a good shrimp up here....
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If it makes your stomache growl and your heart scared as soon as you see it or smell it, it's got to be good!
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Unread 09-11-2010, 10:54 AM   #22
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SWSW
MMMMMMMM...... that looks tasty .....mmmmmmmmmm
Nice Jeanie .... very nice.
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Unread 09-11-2010, 10:59 AM   #23
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Quote:
Originally Posted by MOS95B View Post
Damn girl... I got an old combat boot somewhere I bet you could cook and make delicious....

Too bad I have yet to get anything close to a good shrimp up here....
John I just saw the beautiful hunk of beef you're getting ready to smoke... can't wait to see it finished! Thanks.

Quote:
Originally Posted by Phesant View Post
SWSW
MMMMMMMM...... that looks tasty .....mmmmmmmmmm
Nice Jeanie .... very nice.
HWSW... Thanks! Hope you're havin' a great weekend.
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Unread 09-11-2010, 12:21 PM   #24
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Beautiful looking shrimp there Jeanie. On my list now! That for the recipe.
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