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Seafood Social

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xfire_ATX
xfire_ATX Posts: 1,115
in EggHead Forum
Not sure why we came up with the idea but a few Neighbors and I decided to throw a fall Seafood feast-

Starters-
Boiled and Chilled Shrimp, Raw Oysters, Boudin Balls, Charcuterie, Tuna Chevice and French Bread




While I was Chargilling Oysters


Another person was making Oysters Bienville (on top)


And while all that was going on I had BBQ Shrimp in the Sous Vide and then the grill and Green Lightning Shrimp



After all that food we retired to comfortable outdoor seating for Libations and good conversation.
XLBGE, LBGE, Charbroil Gas Grill, Weber Q2000, Old Weber Kettle, Rectec RT-B380, Yeti 65, Yeti Hopper 20, RTIC 20, RTIC 20 Soft Side - Too many drinkware vessels to mention.

Not quite in Austin, TX City Limits
Just Vote- What if you could choose "none of the above" on an election ballot? Millions of Americans do just that, in effect, by not voting.  The result in 2016: "Nobody" won more counties, more states, and more electoral votes than either candidate for president. 
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  • lousubcap
    lousubcap Posts: 32,378
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    That is some banquet right there.  Way to offer quite a broad selection and in Central Texas, as well.  Congrats.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    Damn. Nice looking grub right there. 
    Keepin' It Weird in The ATX FBTX
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  • Photo Egg
    Photo Egg Posts: 12,110
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    A+....
    That’s an awesome spread of great food
    Thank you,
    Darian

    Galveston Texas
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  • pgprescott
    pgprescott Posts: 14,544
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    Enjoy!
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  • abtaylor260
    abtaylor260 Posts: 242
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    Wow that looks amazing! When you don’t have access to seafood that is a feast you imagine having.
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  • 20stone
    20stone Posts: 1,961
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    That’s a great looking spread.  
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • SciAggie
    SciAggie Posts: 6,481
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    That was a grand idea. I love the chargrilled oysters. I’m also a fan of the way you served them. Looks like a feast all the way around. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    Nice spread!  

    Talk to me about the BBQ shrimp in the SV.  Deets plz.  

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • xfire_ATX
    xfire_ATX Posts: 1,115
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    Mattman3969 said:
    Nice spread!  

    Talk to me about the BBQ shrimp in the SV.  Deets plz.  

    Neighbor the NOLA Chef had the recipe but basically like this (but after we made the first batch it I doubled it)

    1 sticks butter
    1/4 cup olive oil
    1/2 cup Worcestershire sauce
    6 cloves garlic, minced
    1 teaspoon oregano
    1 1/2 teaspoons paprika
    1 tsp Kosher Salt
    1 tsp black pepper
    12-15 shakes of Louisina Hot sauce of your choice

    I chose Sous Vide to try but also since the Sous Vide machine I use belongs to another neighbor who wont use it so I wanted to involve her so she would see its use.

    Anyway I put split ~100 21/25 Shrimp in 4 Sous Vide Bags,  Poured 3/4 of the BBQ sauce above into the bags, Use Vac Sealer to pull air and seal.  

    Dropped them in the 125 degree water bath for 15 min, cut the bag open, reserved the Sauce, then dumped shrimp onto the (gas) grill (in a basket) for another 5-7 min.  Microwaved the reserved sauce and the leftover from making it as a dipping sauce.

    Those shrimp were the hit of the event.  We did hold a bag back and into the freezer for later.


    XLBGE, LBGE, Charbroil Gas Grill, Weber Q2000, Old Weber Kettle, Rectec RT-B380, Yeti 65, Yeti Hopper 20, RTIC 20, RTIC 20 Soft Side - Too many drinkware vessels to mention.

    Not quite in Austin, TX City Limits
    Just Vote- What if you could choose "none of the above" on an election ballot? Millions of Americans do just that, in effect, by not voting.  The result in 2016: "Nobody" won more counties, more states, and more electoral votes than either candidate for president. 
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    Thank You for the details.  Bookmarked!!

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • nolaegghead
    nolaegghead Posts: 42,102
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    My kinda meal!
    ______________________________________________
    I love lamp..
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  • TideEggHead
    TideEggHead Posts: 1,338
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    What a spread! Thanks for sharing.
    LBGE
    AL
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,541
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    Wow!!   Great spread!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • texaswig
    texaswig Posts: 2,682
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    That looks killer. I'm sure I would have ate too much. 

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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  • 500
    500 Posts: 3,177
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    Love Seafood.  
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • Mark_B_Good
    Mark_B_Good Posts: 1,520
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    It's breakfast ... and now I want seafood! LOL.
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
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