Show Us What You're Cooking! (SUWYC)- Volume 21, Spring 2021

[Michael_in_TX]

I give you a weeknight adaptation of Steven Raichlen's recent Grilled Shrimp Tacos With Chiltomate Sauce (Project Fire Episode 307). (Full recipe here: https://barbecuebible.com/recipe/grilled-shrimp-tacos/)

I give you (perhaps one of the best things I have ever cooked): Cast-Iron cooked wild Texas shrimp marinated for just 20 minutes (else you will get shrimp ceviche) in equal parts orange and lime juice. (In South Florida, they have a fruit, called naranja agria, that is basically this, hence the name.)

Ninety seconds a side over a 450 F pan, dumped into warm flour tortillas, swamped with pico de gallo, and just a smattering of cheese.

Yum. (And the orange garnish slices are perfect for desert.)

Here are those wild Texas Gulf Shrimp soaking up that orange and lime juice, plus a good dusting of salt and pepper.



Pan warming up....also, if you do not have one of these, get one...they are only $30-$40!



Everything getting happy. Remember, shrimp cooks fast. 90 seconds a side.



Yeeeesssssss.........

[Dr. Pepper]

Michael_in_TX Thanks for the photos and recipe. I think I'll need to try that. And good point about the marinade time; too long in acid and the shrimp is already cooked. And, WI Bubba regarding not being able to eat shrimp anymore, did you turn Kosher?

[WI Bubba]

Dr. Pepper I developed a shellfish allergy when I was 18, so it's been a good many years since I have had what was once my favorite type of food.

[SheilaAnn]

Wait….. you made 🍤? 😜👏🏼

[Attjack]

It was about 90 here today so this grilled pineapple and shrimp salad with basil, cilantro, mint, fried garlic and shallots, serrano, lime juice, sugar, and fish sauce seemed like a great idea.

[Dr. Pepper]

Beautiful, Attjack Can you link to the recipe?
Thanks, Daniel

[Attjack]

Dr. Pepper I used the book but I found it on his website:

https://barbecuebible.com/recipe/shrimp-and-pineapple-salad-vietnamese-flavors/

[Troutman]

Nice combo. I like grilled pineapple with fish and pork as well.

[treesmacker]

So, if you remember this turkey from the other day...



This is what I made from the carcass... no extra seasoning needed; the flavor from the rub on the skin and smokiness was enough. It was just 97 degrees F here today - great day for some good soup!

[ecowper]

A couple of Prime NY Strips cooked to medium rare. A couple of ears of corn cooked with butter, salt, pepper, garlic powder, and a bit of lemon juice. A decent red wine. Two Labs convinced they should be able to eat with us. Sitting on the patio on a 75 degree evening in Washington state. And a cigar afterwards.

[Troutman]

Steak and corn yum. Throw in a baked potato and I'm there !!!

[fzxdoc]

Perfect summer evening.

[Attjack]

Keeping it simple. Bone in thighs glazed with gochujang BBQ sauce, grilled pineapple,and blistered English cucumber.

[Richard Chrz]

You keep inspiring me to grill more fruit. Beautiful as always.

[ecowper]

Ceviche for dinner tonight …. Great on a warm late spring evening. It’s a 50/50 mix of pacific cod from Sitka and shrimp. I don’t put onions in cause it gives Stacy an upset tummy. Otherwise, it’s pretty classic. I cook the fish in a lime/lemon/orange juice mix. Tomato, corn, cilantro, and avocado go in with the fish. I make an olive oil and lime juice dressing and toss it all in the dressing.

I swear I took plated pictures, but I cannot find them to save my life. Here are all the pictures I did get. It was enjoyed by all on the patio with a glass of Sauvignon blanc.

[Dr. Pepper]

Nice, fresh!

[ecowper]

Dr. Pepper really nice on warm evening. And easy to make. I keep forgetting how easy, will have to do it more often.

[RonB]

Steak night again. My wife didn't want steak, so she fixed herself some fish. Anyway, I found a nice lookin' filet and also bought some small gold potatoes. I have come to prefer the gold potatoes to Russets because I like the flavor better. They do need to be cooked to 212° to be tender though. I also had a salad, but I ate the salad and one of the small potaotes while waiting for the steak to reach 139°. As usual, Carne Crosta was the rub of choice. It never disappoints.

[Dr. Pepper]

Question: flip technique, front sear, reverse sear, souvide then sear, microwave on high for 20 minutes?

[RonB]

Dr. Pepper - front sear for better control of final temp. Sear is at high temp and raises the temp of the meat faster, so by doing the "low" last, the rise in temp is slower and it's easier to pull at the correct temp.

[Dr. Pepper]

RonB Good to hear. After a couple of years with reverse sear, I have moved to front sear for the same reason. I kept overshooting on my reverse sears, ending up with medium or even (horror!) medium well steaks. With front sear, it is so easy to cook slow to your perfect end temp with scant carry over heat. I'll sometimes use the oven at 200 or 225 for a gradual low temp final stage.

[Eric2662]

Spare ribs

[Mudkat]

Gawd all the food looks good in this post!

I was cleaning up around the patio and threw small potatoes, a Hot Italian sausage, and a chunk of apple on the Smokey Joe. I wasn’t sure how a smoked potato would taste but boy about 25 minutes later I can tell you - spectacular! It’s olive oil, coarse black pepper and salt. It picked up the apple smoke and seemed like some of the smoke from the sausage itself. Good stuff!

[Dr. Pepper]

That simple plate of food looks delicious. And, I recognize the plate from my deceased mother's dinnerware. FranciscanWare?

[Mudkat]

That’s correct Dr. Pepper !

[Baltimorelger]

Overnight pulled pork and huli huli wings on the OG!

[Zman23]

First smoke on my new weber kamado. Baby back ribs with Meathead's Memphis Dust and Sweet Baby Ray's. Quite impressed with temp control.

[FireMan]

Nice, nice Wibs!

[DavidNorcross]

Harvested some Kale from the garden. This is a crispy chicken salad with a homemade balsamic.

[FireMan]

Kale once again raises its head. 🕶

[Skip]

Good looking salad @DaividNorcross !

[Mudkat]

Love that combo!

[Jim White]

One of the last big harvests of our blueberries for this season went into some blueberry banana bread. Good eats!

[Michael_in_TX]

I have absolutely loved your blueberry recipes recently!

[Jim White]

Michael_in_TX Wait, you didn’t suggest shrimp with blueberries. Missed opportunity!

[MrSkimo]

Michael, I didn’t realize blueberry season ended so soon. What is the season down there? Ours don’t usually ripen until the end of August to mid September

[theroc]

Dry-brined and grilled a couple of boneless rib-eyes hot and fast on the gasser. Served with twice-baked potatoes and the last of the golden beets from the garden.

[FireMan]

Sum wings, Asian marinade (ho-made) fer almost 2 days. Rill good tastin if I must say so myself, although the Derbster didn’t complain when I enhanced his meal with sum bits o’ chicken.