What’s on the Grill

eSGEe said:
oysters-- clams-- GRILLED shrimp-- LOBSTER Tail (amazing) ---YUM sauerkraut with pork and mashed tatters----- a NEW YEARS DAY STAPLE in OHIO ---black Eyed Peas and Grits in da South --
nothing on the grill tonight had to relocate 4 ducks (1 with a bum leg) to a new enclosure more room and a pond -- life of Reilly for them, so GUMBO from a can and crackers tonight --GLAMOROUS FARM LIFE --

@Zzzzz -- if you really LOOK into what the things you eat "eats" to create your dinning choice...... you best become a certified organic grown whole foods vegan rather fast....
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Please don't talk to me about that.
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OK I skipped pages 2-38, Picked up at 39/40.

Let me just tell everyone in here.
I will eat ANYTHING you guys like and most things you dislike or that does not agree with you.

SO, Just Pass the Sketti, BLT's Lobsta Newburg, Shrimp Scampi. Sushi Wushi woo, Brussel, ALL squash, Bell Peppers of all color, Greens of all variety, Deer, Buffalo, Cow, Chicken, Eggs ( just not roe) Scrapple, Linguini, Fettucini Red Sauce, White Sauce, Some Vietnamese, Some Korean, Lotsa Chinese, Greek, Duck, Pheasant, Goose, Dog,
 
Clockworkmike said:
LOVE crawdads!
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Oh hell yeah, so do I.
People don't normally think about craws up here......but they're everywhere.

Many late nights around a campfire with a pot and a Zatarain's pouch, and buckets full of the little bastards.

I'm not from the south. I don't suck the "juices" from the body or the heads, lol!

Only the tail and maybe claws if they're big enough, for me, pls...
 
mcblink said:
Oh hell yeah, so do I.
People don't normally think about craws up here......but they're everywhere.

Many late nights around a campfire with a pot and a Zatarain's pouch, and buckets full of the little bastards.

I'm not from the south. I don't suck the "juices" from the body or the heads, lol!

Only the tail and maybe claws if they're big enough, for me, pls...
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Absolutely! Im just a tail meat and claw meat guy too, piss on that head sucking trick lol
 
Yargnad said:
The head actually tastes pretty freaking good but it just feels amd looks gross doing it. In fact I don't like most foods you have to suck to eat. But it's sacrilege to say so around these parts.
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Lol yeah in your neck of the woods you'll get the pitchforks and torches. I met some Cajuny guys a few years ago from Louisiana and told them about not eating crawdads that way and they flat out berated me
 
Did our anniversary dinner last night. Grilled ribeyes served with a compound butter. Baked potato. Cream of asparagus soup. Homemade bread. And a nice red wine from the New York Finger Lakes region.
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Post grilling photo:1622463720879.jpeg
 
Cadorman said:
How long on the shrimp mcblink? I made mine last week. They were really good, but I forgot to get a picture in the state I was in.
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16/20 shrimp, about 3.5 to 4 lbs, in a whole pound (yes 1 # [pound]) (butter/ 1/2 cup worchestersire/juice of 3 lemons)(don't check your cholesterol levels after eating this)...fresh chopped parsley as a garnish....before I add the butter mix, I seasoned the shrimp generously with a BBQ rub and stirred em up so they were all coated evenly. Pour melted butter mix into pan with shrimp, should come up about halfway. 20-25 minutes into the cook, check em out, stir em up well. Give them another 20 minutes or so (give or take)



30-40 minutes at 250°F, light smoke.....I used hickory this time

When finished, squeeze the juice of one more lemon all over and sprinkle a little more fresh chopped parsley over it.

Be prepared to be worshipped by all of your guests.










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I'm thinking of letting this butter harden and using the leftover stuff like a compound butter for steak and such...
 
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