Houston Area Mini-MeatUp …….Booze And Wild Women Galore!

[tamidw]

Sounds like an awesome meetup. Would love fresh gulf shrimp.

[Draznnl]

Looks like y’all had a great time. Those prices at Rose’s are amazing. I wish I could get seafood like that…and I live in a town with the ever so creative motto of “City on the Gulf”.

[captainlee]

Great you all could get together!!!

[TripleB]

Boy that sounds like you all had a lot of fun and great food to boot. Congrats and cheers.

[smokenoob]

Good Times! Try a few of those Royal Reds par boiled (2 minutes max, not boiling…,simmering), chill and serve with cocktail sauce! Do not overcook!

[Panhead John]

Thanks Jerry, that’s what I was thinkin…..

[JCBBQ]

Wow! The prices for that seafood are amazing. How far is Rose’s from you? Hell, I’d be going there regularly.

[Panhead John]

JC, it’s about 45 minutes away…definitely a doable trip.

[Troutman]

Takes me right at 1 hour and yes I do go about 4-5 times a year and stock up. Those prices may look good but they are at least 25-30% higher than pre-pandemic prices. Jumbo shrimp down there used to be $6.25-6.50/# all day long. When I actually lived down there we used to buy them off the shrimp boats for $2.75-$3.00/# back in the '80s. How times (and inflation) have changed.

[Murdy]

Is the red shrimp a local Gulf thing or are they bringing them in from somewhere? I've seen them froze from Argentina but that's about it around here in the Midwest.

[Panhead John]

I wasn’t sure myself, but here’s what I found……….

Fishermen must venture far and deep to find the prize shrimp known as Royal Reds. Their range stretches from Massachusetts all the way to French Guiana, but sweet spots run along the Gulf from the Florida Panhandle to the Mississippi coast, in deep cool waters between 800 and 1,500 feet down.

[swartzster]

Looks like a great day.

[Panhead John]

Here’s the Royal Reds after I de-headed them….ready for the freezer. 8 of em equaled 1 lb.


I’d never froze sea scallops before, but here’s what I found online. Get a sheet pan and spray it with a little Pam. Place the scallops on the sheet pan and freeze them. After freezing, vacuum seal them. It worked perfectly for me, no moisture oozed up into the bags and they didn’t smush up……[technical culinary term]

[MBMorgan]

Keeps'em from getting squished, too. You'll want to release the vacuum **before** you thaw them for the same reason.

[Panhead John]

Actually Mike, I prefer “smushed” myself, sounds more technical…..🥸 And yeah, I usually cut a corner of the bag to release the pressure before thawing, good tip. 👍

[rlozinak]

Looks like a fun time was had by all!

[BFlynn]

Wish I hadn't missed this, but life has been busy

Any of y'all gonna be at the Houston Rodeo Cook off?

[Panhead John]

I won’t be, but maybe someone else?

[BFlynn]

I'm hoping. Can't believe I slept on this and didn't ask before today..... but I'm about to make a post. It ought to at least be something we get together for, sample some tents, and act real judgey.

[tmaan235]

I am so jealous, I hate you guys, kinda sorta, maybe a little bit, ok, not at all. Wish I could be there.....

[Troutman]

About a third of my family are from or currently live in Wisconsin. As a kid we used to vacation in a cabin in a little nothing of a town in the northwest part of the state called Minong. During the hot summers in Texas I wish I could be up there as well.....

[tmaan235]

Minong, been there. Don't remember why. Thinking it was a motorcycle ride where the rule of the day was no highways, whoever is in front chooses which way to turn. those are the best.