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PineappleBaconShrimp and Steaks with some other stuff
http://eggheadforum.com/discussion/1149483/pineapple-bacon-shrimp-with-raspberry-chipotle-bbq-sauce-recipe-from-salado/p1
Since then I have learned to use regular or thin bacon and to only soak the shrimp in lime juice for 15-20 minutes. This minimizes overcooking of the shrimp and the bacon doesn't seem to stick to the grate as much. I've also added Thai chili powder to the glaze. Here are the first decent pics of how to wrap them. The rest of the meal was pretty good, too. And yes, that's a slice of filet mignon laying on top of my NY strip. Thank for looking.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
Comments
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I remember those from Salado a few years ago. They were tasty.
Also remember thinking "now there's a guy who figured out how make his kid work his fingers to the bone, so Dad can get a few beers in. Smart guy."
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
The filet topped NY strip reminds me of your 13th donut maneuver, i.e. go inside to get a dozen at Krispy Kreme, so you can snag a free sample.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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caliking said:I remember those from Salado a few years ago. They were tasty.
Also remember thinking "now there's a guy who figured out how make his kid work his fingers to the bone, so Dad can get a few beers in. Smart guy."
I do have to admit that I don't make these nearly as often since my son went away to college.XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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now that's a tasty looking treat!Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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blind99 said:now that's a tasty looking treat!
And @caliking, you should know that based on some recent weight gain I have had to cut my doughnut calories by 8%.XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Those shrimpies look great. Ever tried putting a piece of jalapeno in there?Large and Small BGECentral, IL
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saluki2007 said:Those shrimpies look great. Ever tried putting a piece of jalapeno in there?
But I've only recently learned to really like jalapeno. As a Texas I've tolerated it for many years, but thought that it overwhelms most things and becomes the dominant flavor in almost everything it touches. I've recently had some dishes where it was used in smaller quantities and played a complementary role and that might work well here.XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Thank you @leemschu.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Foghorn said:saluki2007 said:Those shrimpies look great. Ever tried putting a piece of jalapeno in there?
But I've only recently learned to really like jalapeno. As a Texas I've tolerated it for many years, but thought that it overwhelms most things and becomes the dominant flavor in almost everything it touches. I've recently had some dishes where it was used in smaller quantities and played a complementary role and that might work well here.
I vote against the jalapeno. Never really seems to add much heat things. Thai chiles are a much better idea IMO.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
saluki2007 said:Those shrimpies look great. Ever tried putting a piece of jalapeno in there?Mt Elgin Ontario - just a Large.
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Looking good! Gonna have to give those apps a try!Central Valley CA One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee"
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I've been doing the shrimp with a little twist since I first saw your original post. They are always a hit. Thanks for that first post.Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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That's a good thought @gmac.
Thanks @jabam.
And thanks for letting me know @billyray. I'm glad you like them. They are always a hit at my place as well. You describe some improvements (peppery brine, partially pre-cooking the bacon) on the original thread. Have you made any other improvements?XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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About 5 minutes before they're done, I baste with a Hot Pepper Raspberry Chipotle Sauce or Cherry Pomegranate Habanero Sauce. Both sauces are by Rothschild Farm. Really goodFelton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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Good looking stuff right there.
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There is not a thing I would change about that meal. It looks divine.
Love the wine selections. Cherry Pie Pinot Noir is as good as it gets, and is one of our absolute favorites.
Beautiful cook, as always.
Stay strong on the 8 % reduction."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
That's a beautiful cook!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
I need to make those shrimp for dinner. Must’ve missed them the first time around, but I know that I need them in my life. I may use a different glaze since I don’t have the raspberry chipotle at the moment, I’ve been liking this lately and it would probably play nice with shrimps and pineapple.
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YukonRon said:There is not a thing I would change about that meal. It looks divine.
Love the wine selections. Cherry Pie Pinot Noir is as good as it gets, and is one of our absolute favorites.
Beautiful cook, as always.
Stay strong on the 8 % reduction.
@billyray and @Legume, those variations sound awesome.
Thanks @Dyal_SC and @bluebird66 for the kind comments. The ginger habanero would probably go great mixed with Rudy's (or some other basically very peppery) BBQ sauce - preferably with at least 50-70% being the ginger habanero jelly.XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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