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Poppers, Shrimp, and Corn
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DMW
Posts: 13,832
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.
They/Them
Morgantown, PA
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
Comments
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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% SICILIANLong Island N.Y.
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@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.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Nothing prettier than a loaded egg! Nice pics.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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I hate shelling shrimp. They are wonderful when done right but easy to mess up.
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