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Garlic and Butter Crab recipe

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The BBQ Pit Boys show you how easy it is to prepare that summertime favorite fresh Blue Crab…get your bib, Martha. This is goin' to be some good eatin'! Please Like, Subscribe, Fav and Share us if you can. Thanks for stopping by the Pit and for your continued support..! –BBQ Pit Boys Are you looking for barbecue and grilling recipes to serve up at your Pit, family picnic, or tailgating party? Then put your Barbecue Shoes on because we're serving up some delicious, moist and tender, and real easy to do cooking on the ol' BBQ grill. For more information on our professional line of grills and smokers click here https://bbqpitboys.com/grill-shop/ To print out this recipe, or to get your BBQ Pit Boys Pitmasters Certificate, our custom BBQ Pit Boys Old Hickory knife, gifts and more CLICK HERE https://bbqpitboys.com To purchase our official T-Shirts, Mugs, Aprons, Scarfs, Hoodies, and more shipped to you anywhere in the world CLICK HERE https://bbqpitboys.com/barbecue-store-gifts Become a member of the Pit. Join a BBQ Pit Boys Chapter, or start your own, now over 18,000 BBQ Pit Boys Chapters formed worldwide. Visit our Website to register https://BBQPitBoys.comFrom: BBQ Pit Boys

By: BBQ Pit Boys
Title: Garlic and Butter Crab recipe
Sourced From: www.youtube.com/watch?v=zpWrYPhuW0c
Published Date: 07/29/20

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Cooking Tips

Cajun-spiced Bacon

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Now that I'm on the homemade bacon train, I'm all in—it's been well over a year since I last purchased bacon from the grocery. Smoking up a steady stream of bacon has afforded me the ability to experiment with seasonings a lot over a short period of time and I mostly treaded familiar ground at first with things like peppered bacon, maple bacon, and spiced bacon. That has now left me starting to venture into the more experimental spaces like pastrami bacon and this Cajun spiced bacon. To be honest, I've seen Cajun bacon before and that's why it popped up as a recipe to try, but I don't think it's something I would choose over other bacons when shopping, so I went into this recipe not quite sure how much I'd be into it on the other end.

Developing the recipe itself was pretty easy for me since I've done many Cajun and blackened recipes over the years that use this common earthy and herbal spice mixture that has a light touch of heat to it. Paprika serves as the foundational red base while garlic and onion powders give the seasoning a lot of its sharpness. Cumin is what enhances that earthy quality and it's a mixture of thyme and oregano that bring in the herbal components. To transform this into a cure for bacon, I merely had to add kosher and curing salts into the mix and I was done.

I utilized around a three pound piece of skinless pork belly for this bacon, which was half of what I bought that day—I've been smoking up one regular bacon and one experimental one in each of my cooking sessions. I coated the belly liberally with the cure, then transferred it to a Ziploc bag and set in the fridge for a week. Every morning and night I flipped that bag over to help the bacon cure evenly throughout.

At the end of those seven days, the pork was pretty firm, a good indicator that the cure worked as expected. I had been running my bacons under water before smoking to remove excess salt, but I didn't want to remove any of the seasoning for this bacon, so skipped that step. A few of my past bacons were not quite salty enough, so I wondered if skipping the washing might solve that problem, or possibly end with a bacon that was too salty. It was going to still be some time until I got an answer to that question though as I moved onto the next step of transforming this pork belly into bacon by putting it into the smoker running at 255°F with a couple chunks of pecan wood tossed on the coals.

When the pork hit around 150°F in the center, I removed it from the smoker and let it cool off at room temperature for a bit before wrapping it in plastic wrap and sticking it in the fridge to chill completely. The final bacon had a solid earthy red hue to it all over, which gave me hope that the seasoning would be substantial and really give the final strips that boost of Cajun flavor I was hoping for.

Once the meat was throughly chilled, I cut it into strips utilizing my meat slicer. I went a little thicker than I had been for other bacons mainly as a change of pace, but also thought you'd really want all the boldness you could get out of this bacon, so heftier strips would best deliver that.

Once I was done slicing, I portioned the bacon out into vacuum sealed bags and then placed those in the freezer to wait until I was ready to use them. I know I can always re-portion and freeze store bought bacon, but I never do, and making these single serving bags has been one thing I've really loved about going homemade—I always have the right amount of bacon for just me and wife.

From here, you can choose to cook the strips in your favorite manner, which for me is grilling. I decided the first use of the Cajun bacon would be in blackened chicken tacos, which I was cooking on the grill already, so it made sense to use the existing fire and get the added advantages of not making a mess in the kitchen or smelling up the house like bacon for days (although I personally don't mind that second part much).

On the grill, I placed the bacon over indirect heat and then covered. I let the strips cook, turning and flipping them occasionally, until the fat rendered and crisped up the meat nicely. For this use in tacos, I wanted an extra crispy texture to contrast against the chicken, so I let this batch cook until they were very well browned.

At this point in time, it was weeks from when I actually started the process of making this bacon, so expectations may have grown even more with the added wait and it felt really great to bite into that first crackling strip. Initially I was hit with the comforting smoky, meaty, and salty bacon flavor that was a tad saltier than most of my previous bacons, but also tasted more “right.” After that came a light heat that was the first unique stamp of the Cajun seasoning that was then built upon by garlicky and earthy flavors as I ate more. There was no doubt this had a flavor above and beyond the standard bacon, whether I would pin point that as uniquely Cajun if it wasn't called out by name is debatable though, but it was an amazing tasting bacon none-the-less. That being said, that strong earthy heat isn't going to be warranted in every bacon situation—which is why I always like smoking up a standard bacon alongside my more experimental ones—but when that extra Cajun flavor is desired, this bacon is going to serve you well, big time.
Published on Thu Apr 22, 2021 by Joshua Bousel

Print Recipe

Yield 10 servings

Prep 10 Minutes
Inactive 5 Days
Cook 1 Hour 30 Minutes
Total 5 Days 1 Hour 40 Minutes

Ingredients
3 tablespoons Kosher salt
1 tablespoon paprika
1 tablespoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon pink curing salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
3 lbs boneless pork belly, skin removed
Procedure
In a small bowl, mix together salt, paprika, black pepper, garlic powder, onion powder, thyme, curing salt, oregano, cumin, and cayenne pepper. Coat pork belly all over with the cure and place in a large resealable plastic bag. Place in the coldest part of the refrigerator and cure for 5 to 7 days, flipping bag about every 12 hours.
Fire up smoker or grill to between 200-225°F, adding 1-2 fist-size chunks of smoking wood on top of the coals when at temperature. When wood is ignited and producing smoke, place pork belly in smoker, fat side up, and smoke until an instant read thermometer registers 150°F when inserted into thickest part of the meat. Remove pork belly from smoker and let cool. Wrap in plastic wrap and place in refrigerator until completely chilled.
Cut bacon into slices at desired width and cook using your favorite method. Store leftover bacon in Ziploc or vacuum sealed bags in the refrigerator for up to a week, or in the freezer for up to 4 months.

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By: meatmaster@meatwave.com (Joshua Bousel)
Title: Cajun-spiced Bacon
Sourced From: meatwave.com/recipes/homemade-cajun-spiced-bacon
Published Date: 04/22/21

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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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8 Recipes to Grill or Smoke in May

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May is National Barbecue Month! (As if there weren’t enough reasons to love this warmer, gentler month—the official gateway to summer fun.)

In a digital flurry of “spring cleaning,” we discovered we’ve published well over 1,000 recipes on our website alone (this doesn’t include the additional thousands to be found in Steven’s popular Barbecue! Bible series of books.

Below are several we selected especially for you for the month of May. (And don’t forget Mother’s Day is coming up this weekend, Sunday, May 9. For one of our favorite Mother’s Day menus.

8 Recipes to Grill or Smoke
Mezcalini
One of our favorite warm-weather cocktails is a refreshing concoction Steven describes as a cross between a mojito and a margarita. The haunting smokiness of mezcal (like tequila, made from the agave plant) is emphasized by the addition of fragrant smoke from a handheld smoker like this one. It’s a party in a pitcher!

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Smoked Deviled Eggs
Get your backyard barbecue off to a savory start with smoked deviled eggs. (Tip: For perfectly centered yolks, tip the eggs on their sides in their carton and let them sit for several hours or overnight before hard-cooking.) We like to get creative with the garnishes, using everything from pulled pork to caviar and brisket. But a dusting of pimenton (smoked paprika) or a little chopped parsley will do, too.

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Foolproof Barbecued Chicken
The key to great barbecued chicken—chicken with crispy skin with a subtle smoky flavor—is indirect heat supplemented with wood smoke from wood chunks or smoking chips. Here, the bird is halved (to shorten cooking times), with flavor boosts from a simple dry rub, a vinegar-based mop sauce, and finally, barbecue sauce.

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Hedgehog Hot Dogs
There’s something so satisfying, so elemental about hot dogs; they’re one of the first things we crave when the snow stops blowing. We especially like the “hedgehog” dogs, where the skin is scored before grilling to maximize the surface presented to the fire. We have our friend Russ Faulk, chief designer for Kalamazoo Gourmet, to thank for this technique. Try it and you’ll never look back.

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Grilled Skirt Steak With Poblano Peppers And Onions
There’s nothing ho-hum about this explosively-flavored skirt steak, soaked in a chile-inflected marinade and grilled with onions, poblanos, and mustard greens. A grill basket is optional, but is very helpful.

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First-Timer’s Ribs
A fool-proof recipe for ribs, let alone one that allows you to put perfectly cooked bones on your table in about 1 1/2 hours? Originally published in Steven’s popular book, Best Ribs Ever, this recipe incorporates many of the tricks used by competition barbecuers to bring home top prizes.

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The Great American Hamburger
The title says it all—“The Great American Hamburger.” Here’s a blueprint for consistently producing an Instagram-worthy burger every time. Perfect for a small party, serve these burgers with the Best Barbecued Beans on the Planet and/or Smoked Coleslaw.

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Smoked Ice Cream With Rum Raisin Sauce
Yes, everything tastes better with bacon. Even ice cream sundaes, studded with slices of maple syrup-glazed bacon. One artisanal producer, Runamok, makes a series of creatively-flavored maple syrups like cinnamon-vanilla, cardamom, and more. Click here to find a sampler of Runamok Maple Organic Vermont Maple Syrup.

Get the Recipe »

The post 8 Recipes to Grill or Smoke in May appeared first on Barbecuebible.com.

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By: Daniel
Title: 8 Recipes to Grill or Smoke in May
Sourced From: barbecuebible.com/2021/05/04/8-recipes-to-grill-or-smoke-in-may/
Published Date: 05/04/21

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