Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => Other cookers => Topic started by: Smokin Don on June 17, 2013, 02:29:53 AM
-
Jun 16 2013
What more could I ask for on Father’s Day but to be able to fix some good food and have the family enjoy it? My wife said she didn’t want me to have to cook but I said that’s what I like to do and that’s what I want. My favorite present was our 8 year old Grandson made me a greeting card on the computer and printed it out.
One of my favorite cooks is a shrimp boil. I had two pounds of raw shell on jumbo Texas gulf shrimp to use. I would add; potatoes, cabbage, carrots, an onion, garlic, a lemon, smoked sausage, seasoning and corn on the cob. I also made some take home and bake bread. I made some gorgonzola garlic chive butter for the bread and corn and melted some to dip the shrimp in. My seasonings were a Tbs. of salt, a Tbs. of Old Bay and a couple Tbs. of Zatarains crab boil.
They were saying rain so I set up my gas burner on the Smoking deck. I have a large pot with strainer that is perfect for a shrimp boil. I don’t usually add cabbage and carrots but I knew our veggie daughter in law would like them. I liked them too but will not use red cabbage the next time. It turned out blue and to me blue has to be the most un appetizing color there is for food! You would have thought all the years I have cooked I would have known that!
I told the wife we needed the checkered table cloth for this meal. This is almost a fool proof dinner; when it’s all done pull up the strainer, let drain, pour on a tray. Place it in the middle of the table for everyone to dig in!
Cooker set up
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_6169168_zps09ed61e5.jpg)
Ingredients
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_6169170_zps06a259a1.jpg)
Shrimp
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_6169171_zpsa669a61c.jpg)
Bread
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_6169172_zps4147c159.jpg)
Veggies ready for the pot, the cabbage was red!
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_6169173_zps89d61693.jpg)
We put a pretty good dent in this!
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_6169175_zpsbad997c4.jpg)
My Plate
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_6169177_zps2040a2e4.jpg)
Smokin Don
-
Ever wonder why red cabbage turns blue when you cook it?
-
Very nice Don!
-
never thought of cabbage, will try that. We also like to put whole mushrooms (or halved if they are real big) we put them in when we add the potatoes. they really soak up the flavors
-
Looks great Don! I have wanted to do a shrimp/crab boil for some time, maybe now I will. Hope you had a good father's day Don!
Gene
-
Please tell me the cooker is not under a roof.
-
Don, Excellent looking shrimp. We call that a low country boil or a Frogmore Stew, named after a town (hamlet) on the north shore of Hilton Head Island, SC. I used Old Bay Seasoning for as far back as I can remember and a couple of years ago the fellow who runs the seafood counter at Publix introduced me to Old Savannah Seafood Seasoning, website OldSavannahSpice.com. I like it much better than Old Bay.
You mentioned how the family didn't want you to cook on Father's Day. Like you I did the cooking here rather than go out or have someone else cook because I enjoy doing it for the family. I wonder how many others here had the same experience yesterday.
Dee
-
Please tell me the cooker is not under a roof.
Yes it is; sitting on a fire proof mat and there is not much chance of boiling water catching on fire. I really don't want to sound like a smart butt here but I don't think it is any more dangerous than cooking with gas in the kitchen. I do have a fire extinguisher handy and I would never do any deep frying there. Don
-
Shrimp boil is not something we do up here but after seeing the store bought bag of shrimp I think it's something we could try.
Looks great and thanks for posting.
-
Ever wonder why red cabbage turns blue when you cook it?
I looked it up and found it is according to the ph level of the water cooked in. It said to add acid to the water to retain the color. I had a lemon in the water but it still turned blue. It also said you could add lemon juice after cooking to bring back the color. I think I will just stay with white cabbage when cooking and us the red for salads. Don
-
Well regardless what color of the cabbage the plate looks great Don! I will take one! ;)
-
That looks great - you've inspired me to try a low country boil this summer for our softball team. Thanks for sharing!
-
Don, I wish I'd gone to your place for Fathers Day!
-
I wouldn't mind a plate of that. looks good. 8)
-
That sure looks good. I love the jumbo shrimp out of the gulf.
-
CDN, A low country boil is one of the best and simpliest meals to server for a group of people. Just cook it, drain, and pour out on a table covered with newspaper. Have some bowls for shrimp peels to go in and some cocktail sauce and you are good to go.
If anyone wants some more details on how to do a low country boil just ask. There are numerous variations. Dee
-
Yah , that's something I could definitely do. Something about cooking heads and all kind of turns me off. I know its what you all do over yonder but I like to cook my seafood without the head :)
-
Key, I understand cooking shrimp with the heads on adds flavor, but the only time I can find them like that is from a coastal seafood market. It' sort of a Catch 22 (or is it 23? I ain't as good with numbers as I once was) situation because heads add almost 50% to the weight when you buy them. Dee
-
As long as the cabbage did taste good, it's alright. All the other food looks great, especially the shrimps.