Board index Barbecue Board General Discussion Shrimp on the Barbie

Shrimp on the Barbie

This is the place to ask your BBQ questions, share information, and more.
Post Sat Aug 03, 2013 8:51 pm
Bob-BQN User avatar
well done
well done

Posts: 12904
Location: Texas
Just had a fantastic meal. :D Cooked dinner for three and had leftovers for $27.

When it's +100° outside, it's still not too hot to grill! :twisted: Definitely worth it.

Image

Image

IT's been a good day in Texas, Y'all have a great one where ever you are! 8)
Image

Post Sat Aug 03, 2013 11:18 pm
CharredGriller User avatar
BBQ Deputy
BBQ Deputy

Posts: 5790
Location: Central Alberta, Canada
Once again, great looking meal, Bob! :D
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.

Post Mon Aug 05, 2013 8:14 am
sroach well done
well done

Posts: 1153
Location: Warrington, PA
Bob,

Nice looking plate, now I know everyone is checking out the shrimp, I am digging on that bacon wrapped Asparagus!
Image
_________________
XL BGE
18.5 Kettle Gold
18.5 WSM

Post Mon Aug 05, 2013 10:05 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7324
Location: Stoughton, WI
3 of my favorites (4 if you count the bacon separately) right there, Bob - nice job!! :thumbup:

Did you marinate or season the shrimp, or were they grilled plain?

Post Tue Aug 06, 2013 11:25 am
Griffin well done
well done

Posts: 3312
Location: Dallas, Texas

Dang!! Looking good, Bob. :cheers:

Post Tue Aug 06, 2013 9:42 pm
Bob-BQN User avatar
well done
well done

Posts: 12904
Location: Texas
The shrimp was basted with butter, garlic and a little salt.

Thanks for the comments. I enjoyed cooking and eating it.
Image

Post Wed Aug 07, 2013 8:25 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7324
Location: Stoughton, WI
With butter, garlic, and salt who wouldn't enjoy eating them!! :lol:

Post Wed Aug 07, 2013 10:24 am
CharredGriller User avatar
BBQ Deputy
BBQ Deputy

Posts: 5790
Location: Central Alberta, Canada
ScreamingChicken wrote:
With butter, garlic, and salt who wouldn't enjoy eating them!! :lol:


And they turned out great - no really big charred bits I can see. That's my one issue cooking shrimp with butter - the flareups can be dramatic so you can't ever desert the grill even for a couple of minutes.

But the end results are always worth it, as Bob has so kindly demonstrated for us.... :D
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.

Post Thu Aug 08, 2013 1:11 am
Cactus1 well done
well done

Posts: 741
Location: Indian Head Park, IL.
Bob - It's always a great day when I wake up and open my eyes! Usually don't have to pound on my chest more than once to get the heart started and the lungs working! :mrgreen:
We do a Sunday Family Dinner every Sunday. 9 to 12 or 14 are here. Menu varies. Grill(s) and / or smoker(s) is always involved.
Couple pound of shrimp, on the grill, can be counted on a couple times a month as a pre-meal munchie! I vary rubs and / or marinades. Really like Cabela's brand of jerk and Billy "Bones" Wall's XXX Cherry to rub a heavy coat, on shrimp, an hour or so before grilling.
* IHP Cactus Farm & Sauce Shack *
18 1/2 & 22 1/2" WSM
22 1/2" OTS
26 3/4" OTG


Return to General Discussion