What to grill????

With a name like mine? Why, pork butt of course!

Shrimp

Spicy Shrimp

Ingredients:
• 1 lb 15 ct shrimp, peeled to the last section leaving the tail for a handle, butter flied
• 2 Clove Garlic, minced
• 1 Tbs Kosher salt
• 1 tsp Paprika
• ½ tsp Cayenne pepper
• 2 tsp Lemon juice
• 2 Tbs Olive oil
Cooking Directions:
• These shrimp are really killer. The recipe comes from a Mark Bittman cook book, and about the only thing you can do wrong with it is to over cook the shrimp, or try to use ones that are too small and they fall through the grid. I use the frozen U-15 ones from Sam's club. Take 1 Tbs of kosher salt and 2 garlic cloves (minced) and mash them into a paste with the side of your knife or a mortar and pestal (easier). Add to that paste 1 tsp paprika, ½ tsp cayenne pepper, 2 tsp lemon juice, and 2 Tbs olive oil. Thaw and peel the shrimp, all but the tail section, for a handle. Butterfly them by cutting down the back halfway through the shrimp. If they have a vein remove it now. Mix the shrimp with the marinade then grill direct. Go about 2 minutes on the first side at about 400 dome, when they start to curl up, flip them and watch until they curl fairly tight and remove immediately. Some of them won't curl tight but you can pretty much tell when they are done, don't overcook! Let them rest for a few minutes and enjoy. -RP
Source BGE forum recipe section

Submitted by AZRP (Randy Price)


or Shrimp burgers

Shrimp, Burgers


Ingredients :
1 lb raw Shrimp (cleaned, shelled & deveined)
1 Egg
1/4 cup finely chopped Parsley Leaves
1/2 cup Panko Crumbs
Kosher Salt
Freshly ground Black Pepper
Wasabi Mayonnaise (recipe follows)
Wasabi Mayonnaise :
1 cup Mayonnaise
1/4 cup prepared Wasabi (available in the Asian section of your supermarket)
1 tsp freshly grated Ginger
2 Tbs Soy Sauce
1 tsp Sugar
pinch Salt




Preparation :
1 In a food processor, process half the shrimp with the egg. Coarsely chop the
2 remaining shrimp and put it into a bowl. Add the processed shrimp and the parsley,
3 panko crumbs, salt and pepper to taste. Divide the mixture into 4 portions and form
4 them into patties (a round cookie cutter works well for forming the shrimp burgers.
5 Put the cookie cutter on freezer or waxed paper and fill with the shrimp mixture,
6 then gently pull off the cookie cutter). After the burgers are formed, put them in the
7 refrigerator for about 2 hours to help them firm up.
8 Stabilize egg at 350° with a raised grid. Place the burgers on a perforated pan such
9 as a pizza pan with holes or a porcelain coated cooking grid. Place pan on the raised
10 grid and grill until cooked through, turning once, about 3 to 4 minutes per side.
11 Remove the burgers to an english muffin half that has been spread with the Wasabi
12 Mayonnaise. Add more Wasabi Mayonnaise on top of the shrimp burger. Cut into
13 quarters and enjoy!
14 Wasabi Mayonnaise :
15 Mix all the ingredients together. Taste and adjust the seasoning. Cover and
16 refrigerate until ready to use.


Recipe Type
Appetizer, Seafood, Side Dish

Recipe Source
Author: J. Curtis Taylor (SSN686)

Cioppino

Cioppino:
1 large onion, diced
2 cloves garlic minced
1 large green pepper, diced
1/3 cup parsley, chopped
¼ cup olive oil

In a soup pot, sauté the vegetables in the oil until soft

1 8-oz. Can tomato sauce
3 14-½ oz. Can cut and peeled tomatoes
1 cup water
10oz. Tomato juice
1 bay leaf
1 tsp. Dried basil
½ tsp. Dried oregano
1 tsp Parsley

Add to the pot. Cover and simmer 20 minutes. If not served immediately, cool, cover, and refrigerate until ready to serve.

12 clams, well scrubbed (24 is better)
1 lb. Medium shrimp – (2 pounds is better), shelled and cleaned (I use cooked and cleaned)
1 large Dungeness crab, cleaned and broken into pieces
1 pound of imitation crab (works great – use 2 if you don’t want to use the whole crab)

bring soup back to a simmer. Add seafood and simmer an additional 20 minutes or until clams open and shrimp turn pink. (If using cooked shrimp – wait until clams begin to open than add shrimp).

Notes:
If using imitation crab get some legs for looks and the stock
Feel free to vary the seafood to what is in season.

Note: I have never cooked this on the egg, I am wondering how the smoke will change the flavor also the change if using flvor wood. Egg cooking is a next few days project.

I hope whoever tries this enjoys it as much as I do.

Kent

Chili

Cin Chili Recipe courtesy Cindy Wilkins
See this recipe on air Saturday Mar. 22 at 4:30 PM ET/PT.

Show: Throwdown with Bobby Flay
Episode: Chili





2 tablespoons olive oil
2 pounds ground beef
1 (14-ounce) can beef broth (recommended: Swanson's)
1 (8-ounce) can tomato sauce (recommended: Hunt's)
Batch one:
1 tablespoon onion powder
2 tablespoons garlic powder
1/2 teaspoon jalapeno powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon chicken bouillon granules
1 teaspoon beef bouillon granules

Batch two:
5 tablespoons red chili powder
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
2 teaspoons ground cumin
1/4 teaspoon brown sugar

Batch three:
1/8 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 teaspoons chili powder
1 1/2 teaspoon ground cumin


In a large heavy bottom pot, heat olive oil over medium-high heat. Add the ground beef and cook until browned, about 8 minutes.
Season with salt and drain off the excess grease. Add the tomato sauce and the beef broth and simmer for 1 hour. Add all of the
ingredients from Batch one, stir and simmer for 35 more minutes. Add Batch two to the pot and cook for another 20 minutes, stirring often.
Add Batch three and cook for 10 more minutes. Let cool and store in an airtight container in the refrigerator. Use in Cin Chili
Stuffed Poblano Peppers, Cin Chili Puffs, and Cin Chili Con Queso.

Let me know if you'd like more recipes.

Melt some cheese on those burgers and top with sauteed onions (or egged if you insist). Then, blend some mayo, a little dijon and chopped chives. Awesome!

Hey, I'm not a noob any more...I'm a GOLD EGGER!! So back off!

Wow, I didn't realize. No more newbiness for you....
Congrats Golden One, you can put cheese on my burgers anyday, just stay away with the friggin mayo!!!

I'm soo proud.

Meat loaf!! use your favorite meatloaf recipe, you can cook it in a loaf pan or a CI skillet, I do mine indirect, platesetter legs up, right on the grid 350 dome to 160 internal, use a little hickory or oak smoke careful with oak, it can get strong).

this time of year, we do a lot of soups, chili, and gumbos in a CI dutch oven, cook as you would on the stove, only leave the lid off for the smoke flavor, dome around 250-300

For thanksgiving, I did a couple of casseroles on my large, no added smoke, just the lump, cooked them uncovered the last 30 minutes, everybody raved about the flavor difference between those and the ones that were cooked in the oven

Have Fun,
Kendell

Here's a few ideas for ya

Boston butts:



Ham:



Sausage&cheese crackers:





Cheesesteaks:





Brats:



And one of my favorites,babyback ribs :



I hope this helps,cause I'm getting tired of looking through my old pics

You kidding? I think most of it was cooked by you, me, or Teddy.

HAHA Ron,they were all taken in my backyard.....I think....just like this one :P

Looks good my friend.

WOW doug what a great picture!! how on earth did you think to take that picture all by yourself?

maybe you should email a copy of that picture to the guy who told you to take the photo and please send him a copy of it :silly:

I would send it to him,but I forgot his name I'll send it to him soon :laugh:

BTW:You missed one #8 I do believe,just sayin :laugh:

it is just the way you are holding the camera :P

newb,

there is a whole cookbook section at the top of the forum page. Lots of recipes to try!