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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-12-2013, 03:34 PM | #1 |
is one Smokin' Farker
Join Date: 09-15-11
Location: Houston, TX
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just a shrimp boil
did a 2x 6lbs shrimp boil this weekend.. with one of the Brothers' recipe... (forgot who's..)
layers of newspaper on the patio table - cold beers and peel away !! shells in the middle- roll up the paper - et voila !! these were some of the leftovers...
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food bloggin at http://oldjinks.blogspot.com/ |
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Thanks from:---> |
08-12-2013, 03:41 PM | #2 |
is one Smokin' Farker
Join Date: 09-15-11
Location: Houston, TX
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here the recipe - whoever posted it will recognize it..!
I modified the quantities a bit and did 2x 6 lbs to make sure it stayed warm..
Shrimp boil. ~ 15 oz. Zatarains Shrimp boil Seasoning * 3 gallons of water 3 cans of beer 12 boiler/small red potatoes 3 Large Vidalia Onions, cut in quarters 1 head of Garlic 3 lbs smoked sausage, cut in 2 inch lengths 12 ears corn on the cob , cut in 3 pieces 12 lbs large shrimp (16-20) tail on, peeled and deveined - I do not use the peeled ones - just "headless" ones.. (Mrs. doesn;t like the heads on it..) 3 Dozen Clams - did not use these - couldn';t find good ones this time 3 Lemons Cut in Half In a 30 quart stock pot bring Zatarains Shrimp boil Seasoning, Salt, Water and beer to a boil for 5 minutes Add Potatoes, Garlic and onions and cook over high for 8 minutes Add smoked sausage and corn and cook on high for 5 minutes Add Clams and lemons cook for 4 minutes Add shrimp and cook till shrimp are pink (about 2-3 minutes) * for the Shrimp boil mix I used ~ 3 of these 5 oz. bags.. and it's handy to have one of these to scoop the stuff out of the pot..
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food bloggin at http://oldjinks.blogspot.com/ Last edited by GARNAAL; 08-12-2013 at 04:02 PM.. |
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08-12-2013, 03:45 PM | #3 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Wow, I'm going to try that this weekend... What type of sausage did you use???
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08-12-2013, 03:52 PM | #4 |
is one Smokin' Farker
Join Date: 09-15-11
Location: Houston, TX
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-- got a family pack (3lbs) of Eckrich smoked sausage - it took the boil spice taste just fine !!
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food bloggin at http://oldjinks.blogspot.com/ |
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08-12-2013, 04:57 PM | #5 |
Knows what a fatty is.
Join Date: 06-20-13
Location: Orange City, FL
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That looks great! I lived in LA for a while and did these about weekly. I think I may have to do one soon...
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22.5" Weber Performer, UDS, Maverick ET732, Blue Thermapen |
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08-12-2013, 06:28 PM | #6 |
Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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Very nice! I could go for a shrimp boil right about now.
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Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen |
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08-12-2013, 06:38 PM | #7 |
is one Smokin' Farker
Join Date: 07-22-13
Location: Old Church, Virginia
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Wow that looks yummy
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Shirley Fab 24x70 trailer "Irene" 2 Weber performers 1984 Weber 22 Weber 18 Smokey Joe Weber Genesis Gasser Superfast Red Thermopen Old Church, Va |
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