Regional Specialties on the Egg

Village Idiot · February 2012

Village and Griffin:

You guys are not leaving anything for me to post! Mexico is on my side of the River!:)
At least give me some time so my XL arrives!

Felipe

Jajajajaja. Felipe, Mexico has so many wonderful dishes that you need not worry about losing two to post here.

butwhymalemodels · February 2012

In Oregon - lots of salmon and steelhead. Tri tip is probably the go to beef cut.

travisstrick · February 2012

October to May it's stone crab season in Florida and its my favorite good eats. It's the easiest meal to fix - crack, dip, and eat.

Unless you were born on the beach and caught your own from the rocks down the shore. Then you have to cook them too :-bd

GrannyX4 · February 2012

Travis, nope! They come off the boat already cooked. Off to the seafood market and home to the table. That's it.

72 and sunny.

Happy V Day!

Squeezy · February 2012

When I was young around 1960, my dad used to cook chicken quarters on a stainless steel bread rack that had fallen of a bread truck. He used briquets lit on the ground with this rack over it. I don't recall him doing anything to prep, seasonings or otherwise... The flames used to be amazing as the fat rendered and the skin turning to charcoal, with my dad cursing under his breath. Strangely, I still loved that charred taste, and for many years, I thought that that was what BBQ was!

We've come a long way baby!

MaskedMarvel · February 2012

I was born and raised in Greensboro, but had to move to Virginia for the job in 2004. I know Chapel Hill pretty well. I may be a BBQ snob, but BBQ is pretty terrible here in VA. (except at my house).

I may have missed it, but if you post your pork butt recipe I'll give it a try next time I do a low and slow.

I'm in Greensboro, so you can consider it a tribute to those who've moved on...

^:)^

travisstrick · February 2012

When I was young around 1960, my dad used to cook chicken quarters on a stainless steel bread rack that had fallen of a bread truck. He used briquets lit on the ground with this rack over it. I don't recall him doing anything to prep, seasonings or otherwise... The flames used to be amazing as the fat rendered and the skin turning to charcoal, with my dad cursing under his breath. Strangely, I still loved that charred taste, and for many years, I thought that that was what BBQ was!

We've come a long way baby!

My mom wasnt even alive in 1960. I keep gettting the feeling that I'm the young guy in the egg community.

paulheels · February 2012

Most restaurants in VA typicially pressure cook or crock pot their butts. The sauce is pretty tangy too. Just all around disappointing. There are a few exceptions, but nothing beats the BBQ I make on the egg. The only place that truly served NC style BBQ went out of business a few years ago. People just don't have a clue what good food is supposed to taste like up here.

They do not boil pork an call it BBQ? ****, I call ****! And to think the actually sale that crap.

Village Idiot · February 2012

They do not boil pork an call it BBQ? ****, I call ****! And to think the actually sale that crap.

The term, "BBQ" is meaningless. Lots of people call grilling steaks, BBQ. Even N'Awlins BBQ Shrimp is not even grilling or BBQ, but I'll forgive them on that. It's damned good !!!!!!

Tomjohn · March 2012

I live in VA, the local BBQ joints smoke the meet in a pit not a crockpot, they must do it different in the northern part of the state.

Tomcat225 · March 2012

VI, how about that shrimp recipe?? Looks great.

Village Idiot · March 2012

Sure, Tom.

12 Colossal shrimp, raw, unpeeled (head on is ideal)
2 tablespoons Worcestershire sauce
1.5 tablespoons Pepper , coarse
2 teaspoons Creole seasoning
1 teaspoon Garlic, fresh, minced
1 - 3 tablespoon Water, divided
½ Lemon, seeded
¼ pound Butter, cold, unsalted, cut into 1/2" (preferably Plugra or other European- style butter)
French bread, warm , crusty

1.1.Place the unpeeled shrimp, worcestershire, coarsely ground pepper, Creole seasoning, garlic, and 1 tablespoon water in a heavy 10-inch, stainless-steel sauté pan. Squeeze the juice from the lemon half over the shrimp and add the rind and pulp to the pan.

2.2.Over high heat, cook the shrimp while gently stirring and occasionally turn- ing the shrimp.

3.3.After about two minutes of cooking, the shrimp should start turning pink on both sides, indicating they are nearly half cooked.

4.4.If the shrimp are the colossal size, now add 2 tablespoons water to the pan. Otherwise, don’t add water.

5.5.Reduce the heat to medium-high and continue cooking as you gradually add the cold pieces of butter to the pan. While turning the shrimp occasionally, swirl the butter pieces until they are incorporated into the pan juices, the sauce turns light brown and creamy as it simmers, and the shrimp are just cooked through. This will take about two minutes total if the shrimp are extra-large, and about three minutes total if they’re colossal. Do not overcook the shrimp.

6.Serving Suggestion: Pour the shrimp and sauce into a heated pasta bowl with the lemon-half turned cut-side down, in the center. Serve the shrimp and sauce immediately, alongside slices of warm, crusty French bread for sopping up the sauce.

troutgeek · March 2012

Gdenby. Are you from Wisconsin? You sound like you could be my sibling. I had to laugh at the ground beef BBQ comment. The great lake fishing is not so great in Michigan, but Superior is OK. Inland trout can be fantastic (today is inland catch and release opener), although I rarely keep a trout. Love a good blue gill fry, and I'm especially fond of fish boils. Very regional. I have yet to make pasty on the egg, but out of the oven are pretty tasty too. Also very regional. And don't forget brats and other sausages. And cheese! Everything goes with cheese!

I blame ground beef 'BBQ' on frugal parents raising baby boomer children.

Regional Specialties on the Egg

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