Hard to keep up. My humble spatchcock chicken.
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Have been wanting to try Royal Red (Argentinian Red) Shrimp for years. I am in Key West this week and convinced my parents to let me cook dinner tonight so I went to one of the local markets and got some Royal Reds. I used Malcolm's Smoked Shrimp recipe https://howtobbqright.com/2016/06/09/smoked-shrimp/ , it seems to be a take on New Orleans BBQ Shrimp. I didn't have access to a smoker, there is a gas grill but didn't want to fool with that plus not going to get much smoke from it anyway, so I used the oven. I did alter the seasonings used from the recipe. I have made this recipe multiple times both on a smoker and in the oven at home, always comes out excellent...
First time trying the Royal Reds and they have to be the best shrimp I have ever had, a rich buttery flavor that is natural not from all of the butter in the sauce.
I also had some of the best peel-n-eat shrimp I have ever eaten for lunch today.
Definitely a good seafood day.
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texastweeter comparing them to the Key West Pinks shrimp they are a richer almost buttery taste. I have not had a lot of gulf shrimp, most of the shrimp we get where i live is from the Carolinas. -
I have had both. Argentinian Reds are softer but have a nice flavor. We do prefer the Gulf Shrimp though.
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9lbs. Bone-in Ham, Taste great, 87 cents/lbs. Like the meat that be sweet.
I glazed it with a low carb glaze.
My Child Bride of 51 years made the glaze.
1 cup brown monk fruit sweetener (or a monk fruit allulose blend)
½ cup butter
2 Tbsp Dijon mustard
2 Tbsp low-carb maple syrup or molasses (optional, for flavor depth)
½ tsp ground cinnamon
¼ tsp ground cloves
3 cloves garlic, minced (optional)
⅓ cup water (or substitute with orange juice or bourbon for extra flavor)
Combine ingredients: In a small saucepan, melt the butter over medium heat. Stir in the monk fruit sweetener until it begins to dissolve.
Add flavorings: Add the low-carb maple syrup (if using), Dijon mustard, spices, and water (or alternative liquid). Stir constantly.
Simmer: Bring the mixture to a simmer and cook for about 5 minutes, stirring occasionally, until the glaze thickens slightly. Remove from heat. The glaze can be made up to two weeks in advance.
Prepare the ham: Score the ham's fat cap in a diamond pattern, cutting about 1/2 inch deep into the fat but not through to the meat. Place the ham on a rack in a roasting pan with some water in the bottom.
Bake the ham: Bake the ham according to its weight and type (cured or uncured). A fully cooked ham usually needs to bake until its internal temperature reaches 145°F (63°C).
Glaze the ham: During the final 45-60 minutes of cooking, remove the ham from the oven and brush a generous amount of the glaze all over the top and sides, making sure it gets into the scored cuts. Return the ham to the oven, uncovered, and continue baking. Repeat the basting process every 15-20 minutes to build up a golden, sticky crust.
Rest and serve: Let the ham rest for 15-20 minutes before carving to allow the juices to redistribute, then slice and serve with any remaining glaze.Last edited by bbqLuv; December 17, 2025, 02:28 PM.Comment
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A lot of slaw....
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Not pictured is a gallon and a half of sauce simmering away. I dont use sauce on beef, but you ALWAYS gotta have it. -
Yep. For my Texas location employees. 4 brisket, 2 hotel pans of loaded tater salad, 2 hotel pans of slaw, 1.5 gallons of sauce, and enough banana pudding to sink a battleship. barelfly
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Grilled swordfish Calabrese. Roasted another batch of cherry tomatoes from the garden for the sauce. Served with beech mushroom risotto.
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Work Christmas Party BBQ (Pulled Pork) 🎄
Seasoned pork butts and let hang out while the smoker stabilized at 250°F. Placed on the smoker and cooked until reaching the stall (around 165°F internal temp) & cooked until they slowly started to increase in temp, forming the bark and color I wanted. Placed in pans and covered. Once they reached 203°F, probed for tenderness, threw them in a dry cooler with old towels to rest for 2 hours before pulling. Separated the fat and redistributed the juice. Bagged up and ready to go! Delicious!
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Re imagined the chicken parmigian/mole I made before. Much simpler. More crunchy. And I added roasted duck fat potatoes…so a major improvement. A very satisfying meal.
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Last nights leftovers from my employees Christmas party.
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All this talk about chili got the gears turning. Baked some jacketed potatoes rubbed with olive oil and salt. Cris-cross cut, squeezed open and added cheese, bison chili, more cheese and a dollop of sour cream. Topped with a little green onion.
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Made a red sauce last night. San Marzano tomatoes, salt, garlic, basil. Had some leftover pot roast so I diced it up and tossed it in the sauce.
Tossed some penne and topped with fresh grated pecorino Romano and a little red pepper.
And you can’t have pasta without wine!
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Getting my Christmas Norwegian on ... Krumkaker practice today:
Elton's BBQ , Henrik , and maybe a few Minnisotans will understand. Skål!
(And just like BBQ, you can eat your mistakes. I’m getting pretty full
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Last edited by MBMorgan; December 19, 2025, 03:38 PM.Comment
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Pizza night!!
it’s unbelievable how easy Kenji’s recipe is..
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Hulagn1971 so easy! Set it and forget it! Do it! 🍕💗
It’s so forgiving. PSA: make sure the cheese goes all the way to the pan. Think Detroit style! -
SheilaAnn it's the making of the dough. I hate baking. Just not my thing. I believe with your support I just might give it a go though frfr 😁 -
Hulagn1971
It took me 10 minutes to get the dough together before I went to work in the morning.
The most difficult part of this recipe is literally cleaning the work surface after splitting the dough and putting it into the pans..
SheilaAnn
PSA duly noted. I will try that for next time
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