Recipes from our Family
BBQ Shrimp Pascale Manales (option 1) shared by the smokering http://www.tigerdroppings.com/rant/p/12218913/Pascale-Manales-BBQ-Shrimp.aspx Chef Mark DeFelice Pascal’s Manale New Orleans, LA Makes 2 servings 1 pound (21-25 count) shrimp, heads removed 5 teaspoons Manale Spice (recipe follows) 1/2 teaspoon minced garlic 1/2 teaspoon Worcestershire sauce 1/4 teaspoon Louisiana hot sauce 3/4 cup extra virgin olive oil 1/2 cup … Read more
New Orleans Menu BBQ Shrimp shared by the smokering http://www.nomenu.com/joomla1/index.php?option=com_content&view=article&id=826:barbecue-shrimp&catid=94:shrimp&Itemid=135 3 lbs. fresh Gulf shrimp with heads on, 16-20 count to the pound 1 Tbs. lemon juice 2 tsp. Worcestershire sauce 1/4 cup dry white wine 2 cloves garlic, chopped 4 Tbs. black pepper (or more!) 1/4 tsp. salt 3 sticks butter, softened 2 tsp. … Read more
Louisiana Cookin’ Recipe BBQ Shrimp http://www.louisianacookin.com/recipes/oct06/bbq_shrimp.htm shared by the smokering 1 pound (21-25 count) shrimp, heads removed 5 teaspoons Manale Spice (recipe follows) 1/2 teaspoon minced garlic 1/2 teaspoon Worcestershire sauce 1/4 teaspoon Louisiana hot sauce 3/4 cup extra virgin olive oil 1/2 cup white wine 1 tablespoon unsalted butter French bread for serving Manale … Read more
Mr. B’s Bistro BBQ Shrimp Shared by the smokering http://www.mrbsbistro.com/recipes_shrimp.php 16 jumbo shrimp (12 per pound, about 1 1/2 pounds), with heads and unpeeled 1/2 cup Worcestershire sauce 2 tablespoons fresh lemon juice (about 2 lemons) 2 teaspoons ground black pepper 2 teaspoons cracked black pepper 2 teaspoons Creole seasoning 1 teaspoon minced garlic 1 … Read more
BBQ Shrimp Shared by the smokering group http://www.deepsouthdish.com/2011/01/new-orleans-style-bbq-shrimp-recipe.html Ingredients 5 pounds of large (21-25 count or larger) head-on shrimp, unpeeled 1 pound (4 sticks) of butter 1/4 cup of olive oil 3/4 cup of Worcestershire sauce 2 teaspoons of hot sauce 4 whole garlic cloves, smashed 1 teaspoon of kosher salt 1 tablespoon of big flake Creole seasoning (like Zatarain’s Big & Zesty – see note) Couple/three glugs of a good bottled beer, optional … Read more
Big Jim’s Rejuvenation Sauce 1 part orange juice 1 part BBQ sauce 1 part cider vinegar Add 1 cup per half pan of pulled pork, then heat, covered in foil, at 220 degrees in an oven until warm. May also want to add some rub just before serving (Sandy in New Mexico)
Phil’s spicy jerky marinade For 2 Lb meat, multiply as necessary 1/2 cup Soy sauce 1/4 cup Worshester sauce 1/2 cup Brown sugar 1 tsp Curing salt 1 tsp Garlic powder 1 tsp Onion powder 1/2 tsp Black pepper 1/2 tsp Cayenne Pepper 1/2 tsp powdered ginger 1/4 tsp pepper flakes (optional) Mix all ingredients … Read more
Rick’s Sinful Marinade 12 oz. can of beer 1 cup cider vinegar 1 cup of water 1 cup olive oil 1 cup Worcestershire sauce 2 tablespoons barbeque sauce 1 tablespoon seasoned salt or rub. 1 tablespoon celery seed 1 teaspoon cayenne pepper Mix the ingredients and baste as necessary, or add when wrapping at about … Read more
Bob in Georgia’s ‘Dip’ (Eastern North Carolina Style Sauce) Note: this is almost exactly the same as Ken Rogers on makes, although he often used d cider vinegar. 2 cups vinegar 2 tablespoons salt 1 tablespoon red pepper flakes (black pepper also if you desire) Gary’s notes: I always add 1/2 tablespoon fresh ground black … Read more
Ole Man Jim’s Meat Loaf Yield: 2 large loafs 5 lb Ground chuck roast 2-1/2 lb Ground Pork 2 lg Onions, minced 2 Bell peppers, minced 16 oz Italian seasoned bread crumbs 2 oz Cajun Bbq rub 2 ts Thyme 2 ts Sage 6 lg Eggs, beaten 1/4 c Danny’s glaze* 1/4 c Sesame Oil … Read more