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Poppers, Shrimp, and Corn

DMWDMW Posts: 6,343
Here was one that was a winner. Corn on the cob on the bottom, then shrimp on skewers, mushrooms on skewers, and then jalapeños half stuffed with a shrimp, half with cream cheese/pulled pork/Meadow Creek Rub. Was awesome. Oh and Meadow Creek BBQ in New Holland, PA is an awesome dealer. Amish owned and helpful in every way. Also rented a pig roaster from them for a friend's July 4th party. Would have loved to do it on my BGE, but there was no way I was going to fit a 92lb dressed pig on my XL.
My Facebook Place where I document my cooking
Morgantown, PA

XL BGE - S BGE - KJ Jr - Hasty Bake Legacy - Black Stone Pizza Oven - Gasser - 30" Firepit w/SS Cooking Grid
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Comments

  • rholtrholt Posts: 368
    I see you went unpeeled on the shrimp. How did you like that vs the peeled and ready to eat variety.
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  • good looking cook !!!!
    2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIAN
    Long Island N.Y.
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  • DMWDMW Posts: 6,343
    @rholt I always have done unpeeled, was under the impression it helped shield the flesh from the heat. Though having the corn underneath probably provided a heat shield. The shells were a pain to peel, need to try some peeled. I did peel the ones I stuffed in the jalapeños.
    My Facebook Place where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - Hasty Bake Legacy - Black Stone Pizza Oven - Gasser - 30" Firepit w/SS Cooking Grid
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  • calikingcaliking Posts: 6,735
    Nothing prettier than a loaded egg! Nice pics.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • rholtrholt Posts: 368
    I hate shelling shrimp. They are wonderful when done right but easy to mess up.
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