BBQ Shrimp Pascale Manales (Option 2)

BBQ Shrimp Pascale Manales (Option 2) http://www.tigerdroppings.com/rant/p/12218913/Pascale-Manales-BBQ-Shrimp.aspx Chef Mark DeFelice Pascal’s Manale New Orleans, LA 2 pounds butter (Yes, you read right. Two pounds. Eight sticks. Don’t whine. DO NOT use margarine! Real butter only.) 2 tablespoons Creole seasoning, to taste; OR 2 – 3 teaspoons cayenne pepper and 3 – 4 teaspoons black pepper, … Read more

BBQ Shrimp Pascale Manales (option 1)

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

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

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

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

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

Chris Lilly’s Six-time World Championship Pork Shoulder (with rub and injection)

Chris Lilly’s Six-time World Championship Pork Shoulder Recipe By : Chris Lilly of Big Bob Gibson’s Ingredients For the pork shoulder rub 1/4 cup dark brown sugar 1/2 cup white sugar 1/2 cup paprika 1/3 cup garlic salt 1/3 cup kosher salt 1 tablespoon chili powder 1 teaspoon oregano leaves 1 teaspoon cayenne pepper 1 teaspoon … Read more

Big Time BBQ Rub

Big Time BBQ Rub This is a very good and basic BBQ Rub. It works well on any food for smoking or grilling. 1/2 cup salt 1/2 cup Turbinado sugar 1/4 cup granulated brown sugar 1 tablespoon granulated garlic 1 tablespoon granulated onion 2 tablespoons paprika 2 tablespoon chili powder 2 tablespoon freshly ground black … Read more

Andrews Dry BBQ Rub

Andrews Dry BBQ Rub 1 ½ cups paprika 1 tbsp+ (heaping) cayenne 3 tbsp+ sea salt 2 tbsp white pepper 1 tbsp cinnamon 2 tbsp yellow curry 2 tbsp cumin 2 tbsp hot paprika 2 tbsp dried mustard 2 tbsp chili powder Mix well, store in airtight container. Basically… everything in even amounts except salt, … Read more

Basic BBQ Rub

Basic BBQ Rub ¼ cup salt — (non-iodized) 3 tbsp Brown Sugar 2 tbsp Black Pepper 1 tbsp Garlic Salt 1 tbsp Paprika 1 tbsp Chili Powder 1 tsp Sugar 1 tsp Onion Powder 1 tsp ground Cumin 1 tsp Red Pepper — (optional) Mix all ingredients. Use immediately. Store leftovers in airtight container.