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A brief caveman pic tutorial

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For those on the reverse sear/caveman fence, this may or may not seal the deal; (all temps *F on the dome)
Low and Slow around 250*F to around 7-8 *F below your desired finish temp. (Expect this step to run around 45 minutes for 1 1/2" and reasonably up steaks-half inch excluded  )

Now time for the hot and fast:  Open the dome and shut the lower vent-let the fire produce a hot lava bed across the coals,

Time for some long tongs and nimble-flip at around 60-90 seconds and pull when your finish temp is there.

You will be justly rewarded.  Add to your arsenal.
Stay healthy and safe out there- (Same steak for the whole show!)

EggHead Forum

By: lousubcap
Title: A brief caveman pic tutorial
Sourced From: eggheadforum.com/discussion/1228033/a-brief-caveman-pic-tutorial
Published Date: 06/07/21

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Grilling Tips

Nashville Hot Cauliflower

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Say wha?
 
Saw this idea a few weeks ago, don't remember where.  I started with a roasted cauliflower recipe I like to use; boil the whole head in heavily-salted water for no more than 5 minutes, drain for ten, coat surface with oil and black pepper, then roast at 450º for 25 minutes.  I didn't know if I should pre-coat with the oil, as I'd be dipping it after it was cooked, so I painted one-half of the head with oil and marked it with a toothpick.  After 15 minutes on the Egg I had this:
 

 
The left side does show a bit more darkening, but not really worth the trouble.
 
I had printed out a Nashville Hot Chicken recipe some months back, but haven't made it yet.  I looked it up, and the first two ingredients for the sauce were 1) half-lb of lard, and 2) two sticks of butter!    I thought that may be a bit overwhelming so I made something up:  melted 3 Tblspns of butter, added a clove of garlic, then whisked in a tsp of cayenne, 1/4 cup of Frank's Red-Hot, 2 tsp soy sauce, and 2 tsp of a cornstarch/water slurry.  Once thickened, I poured it in a bowl big enough for the cauliflower head.  
 
After 15 minutes on the Egg, I put the cauliflower in the bowl and rolled it around; was just the right amount to totally coat it.  Returned it to the Egg for ten more minutes to "set" the sauce:
 

 
Kinda purty, like a 7 pound meatball.  I sliced it into "steaks", not florets, and let the pieces fall where they may.  Served with Kimchee:
 

 
The kimchee added nothing as far as color contrast, and nothing to do with Tennessee barbeque, but Ron's recent thread had me hungry for kimchee so…  The meal could've used a big pile of white rice, however.
 
Thanks for looking.  

EggHead Forum

By: Botch
Title: Nashville Hot Cauliflower
Sourced From: eggheadforum.com/discussion/1228032/nashville-hot-cauliflower
Published Date: 06/06/21

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Grilling Tips

BBQ Shrimp Skewers

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| Yield 6 | May 4, 2021 | Updated: May 4, 2021 by Kita
BBQ Shrimp Skewers
This post may contain affiliate links. Please read my disclosure policy

Barbecue shrimp is one of those simple and yet perfectly summer recipes. Perfect as a side dish to a masterfully grilled steak or tacos, or as a stand-alone alongside a grilled salad, this bbq shrimp recipe is an essential summer dish. And one we can't get enough of.

This post was sponsored by Head Country BBQ. All thoughts and opinions are my own. 

Shrimp are one of those little bites that I absolutely love to devour. But, didn't really cook a lot until last summer, when I decided I was going to master shrimp (and when Grilling Grandma enlightened me to the simple joy of a grilled shrimp wedge salad). Before then, it was a cocktail or bust.

Now, it's grilled with layers of flavors all the way. Once I got over my fear of the shrimp drying out, sticking, and overcooking on the grill, I've become a master of popping shrimp on the grill a few times a month as a low-calorie satiating dinner plan.

How to grill shrimp 

Because shrimp is such a mild protein they pick up the flavors of the marinade quickly. A 10 to 20-minute marinade gets the job done and makes this meal one of our favorite quick grilled shrimp recipes. 

Shrimp cook incredibly quickly, taking only about 5 to 7 minutes on the grill. However, the trick to not losing the shrimp to the flames is to use either a grill basket with small holes for the shrimp to not fall through or to use skewers to make sure you can easily maneuver the shrimp over the grilling grates.

The other trick is making sure the grill has preheated long enough and has well-cleaned grates to prevent the peeled shrimp from sticking to the grate and ripping when you move the skewers. 

GirlCarnivore Pro Tip: Use a hot grill with well-cleaned and well-oiled grilling grates to prevent any unnecessary sticking for this bbq shrimp recipe. 

Leaving the shell on allows for a more robust shrimp flavor and helps keep moisture in. However, for this recipe, the shrimp are peeled ahead of time, which helps the marinade to permeate deeper into the shrimp and make for easier eating when the shrimp are served. 

What you need for barbecue shrimp

This recipe, unlike the New Orleans BBQ Shrimp (where the sauce isn't an actual barbecue sauce), uses barbecue sauce and grills the shrimp for a true bbq experience. It's actually barbecued shrimp. And you won't believe how easy it is. 

All you need is jumbo shrimp, I prefer Alaskan or Gulf pink shrimp, taco seasoning, GirlCarnivore Over Easy spice blend, barbecue sauce (to keep it keto-friendly, I opted for Head Country Sugar-Free Bar-b-que Sauce), limes, and then some fun herby garnishes to keep the flavors bright and fresh. 

I paired these with quick chimichurri and fresh citrus for plating and a simple slaw. Elotes and Maque Choux are also great pairings.

BBQ Shrimp Skewers in the Oven

No grill, no problem.

You can make this recipe in an oven by marinating and skewering the shrimp as the recipe calls for. Just line the bbq shrimp on a baking sheet lined with foil and place in an oven preheated to 375 degrees for 7 to 12 minutes, flipping once halfway through cook time.  

Want more pork tenderloin inspiration? Try some of my favorite recipes

If you've tried this Meatball Stroganoff Recipe or any other recipe on GirlCarnivore.com please don't forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments!
FOLLOW Along on Instagram @girlcarnivore as well as on  Twitter and Facebook.

BBQ Shrimp Skewers

Course: Appetizer, Main Course
Cuisine: American, barbeque, keto

Prep Time20 mins
Cook Time10 mins

Servings: 6

EquipmentGrilling Skewers
Grilling Brush

InstructionsMarinate 10 minutes:Whisk the Taco seasoning and GirlCarnivore Over Easy spice blend in a small bowl or jar.
Sprinkle the shrimp with spices.
Add the shrimp and the Head Country BBQ Sauce to a large resealable bag and marinate for 10 minutes.
Prep Grill:Meanwhile, prep the grill for indirect heat
Make a 2-zone fire in your grill by arranging the coals to one side.
Clean and oil the grilling grates.
Allow the grill to heat, adjusting the airflow as needed for around 350 to 400 degrees.
Grill Shrimp:Arrange the shrimp on skewers, 5 to 6 per skewer.
Place the shrimp over direct heat and grill 5 to 7 minutes, flipping as needed to cook evenly and prevent excess charring.
Brush once or twice with additional barbecue sauce, as you flip the skewers.
Remove from heat and immediately brush with chimichurri.

NotesIf using bamboo skewers, be sure to soak the skewers for 10 minutes before grilling to prevent the skewers from burning.

Pair these shrimp skewers with a wedge salad for a truly flavorful warm-weather meal.

Nutrition
Nutrition Facts

BBQ Shrimp Skewers

Amount Per Serving (2 g)

Calories 0

* Percent Daily Values are based on a 2000 calorie diet.

appetizer,GC Original,Grilling,Seafood and Fish,SP

By: Kita
Title: BBQ Shrimp Skewers
Sourced From: girlcarnivore.com/bbq-shrimp-skewers/
Published Date: 05/04/21

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Grilling Tips

How I Won a Virtual Barbecue Competition

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These days, we are all are doing things differently due to the pandemic. Live cooking competitions have been on hold for obvious reasons. Video conferencing has become a way to stay connected to family, friends, and co-workers. A virtual cooking competition? I was skeptical at first, but it was a blast! I belong to the Northeast Barbecue Society (NEBS). Recently, it hosted a Chopped-style barbecue competition on Zoom.

There were seven enthusiastic teams participating in the initial Zoom meeting. They had cool team names, and I could tell some of them knew each other from competing at live events. Was I out of my league?

Each team had a day to come up with a plan for four basket ingredients that were revealed via email—ground turkey, cantaloupe, cornflakes, and a chocolate rabbit. The judges were introduced (four were certified Kansas City Barbecue Society judges) and they verified that the mandatory basket ingredients had not been altered. Teams then had 45 minutes to make an appetizer, entrée, or a dessert.

I recruited my wife, Karen, to help me since I didn’t think I could complete everything in the allotted time by myself.

Our goal was to create a Southwestern Pub Burger with a grilled cantaloupe salsa and a cantaloupe and grilled jalapeño-infused margarita. I wanted to use the basket in as many ways as possible and put as many ingredients as I could on the grill since NEBS is a barbecue group.

When the clock started, I immediately placed ears of corn on a kettle grill set up for indirect grilling/smoking. (I had two grills hot and ready, which was within the contest rules.) The gas grill was set up for direct grilling and heated too high. Karen started with our Mexican-inspired Mole-in-a-Hurry— a combination of ketchup, chipotles in adobo sauce, lime juice, shaved dark chocolate, and a homemade Southwestern rub. We used ground cornflakes to thicken the mixture. The mole sauce was used three ways: as a binder for the turkey burgers; as a sauce for the pretzel bun; and as an unconventional rim for the margaritas.

Karen then made cornflake and Monterey Jack cheese crisps for the burger and as “chips” for the salsa. We also dipped tomatillos in egg and crusted them with crushed cornflakes and cornmeal for a twist on fried green tomatoes.

Meanwhile, I grilled the cantaloupe, halved limes, fresh tomatillos, and jalapeños.

The moderator periodically checked in with the teams to ask questions and keep everyone on task. We obsessively checked the clock, and were so focused on cooking, it was hard to answer any questions.

Time was winding down, and we still had to cook the turkey burger, grill our pretzel buns, and plate our food. We thought we were organized before the cook, but when I started grilling the turkey burgers and buns, I realized I forgot the spatula inside. When I returned to the grill, the buns had burned. (Steven’s words, “Never desert your post!” rang in my ears.) Luckily, I had two more buns at the ready.

Too quickly, time was up! Fortunately, we got everything on the plates. The burger came together with the mole sauce spread on each half of the pretzel bun. The pan-fried cornflake-crusted tomatillo went on next, followed by the turkey burger, cheese crisp, and grilled cantaloupe. The turkey burger was served with our grilled cantaloupe salsa, more cheese crisps for dipping, and our grilled lime, cantaloupe, and jalapeño- infused, margarita rimmed with mole.

Each team was required to have a presentation plate and a separate plate to eat from while “selling” the flavors to the judges. Plates were judged based on creativity, presentation, and the drool factor. As judges were not able to taste the food, each team did their best to describe and present their dishes. All the dishes looked awesome—among them, meatballs, chili, salsa, lettuce wraps, enchiladas, tacos, stuffed poblanos, a variety of mole sauces, and cocktails.

During our presentation, I highlighted all the ways we used the basket ingredients, always grilling or smoking when possible. To score points for the drool factor, you had to describe the flavors in the dish so the judges can imagine eating your food. In my first bite, the heat and sweet of the chocolate mole sauces jumped out. I noticed the juiciness of the turkey burger from the sauce and sautéed onions and mushrooms. The pan-fried tomatillo and cornflake crisp provided a salty-cheesy crunch to the burger. The charred and cool cantaloupe helped balance the heat from the mole sauce. The salsa was sweet due to the grilled cantaloupe and corn but had heat thanks to the jalapeños. The grilled tomatillo and onion provided texture and crunch. The acid from the grilled limes and the fresh cilantro balanced out the salsa. The salsa even had a hint of smoke from the corn. The cantaloupe and jalapeño- infused tequila and grilled lime juice margarita was refreshing and the mole and salt rim took it over the top.

We knew we had a chance when the first question we got from one of the judges was, “What’s your address?” The judges deliberated and returned with the results. There was a tie for second place between the “USS BBQ and Crew” and the “Lizzie Borden Choppers.’ Then the winner was announced…the Backyard BBQ! Our team. Karen and I will receive a trophy and a cash prize.

The post How I Won a Virtual Barbecue Competition appeared first on Barbecuebible.com.

Contest,Homepage Feature,News & Information,burgers,grilling,Virtual Barbecue Competition

By: Daniel
Title: How I Won a Virtual Barbecue Competition
Sourced From: barbecuebible.com/2021/04/02/how-i-won-a-virtual-barbecue-competition/
Published Date: 04/02/21

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