Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPops and a Thermapen MK4. 3 TempSpike wireless meat thermometers.
It looks like a good recipe. I’ve settled in on spraying the shrimp with oil and using Paul Prudhomme’s Shrimp Magic or Succklebuster’s Lemon, Pepper, Garlic. I skewer them and grill them on high about 2 minutes a side
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