Nothing like some fresh shrimp. Fried pickles are one of our families favorites especially my wife's. Thank you for using the chips instead of the spears. Chips all the way for me. Awesome job everything looks great!!!
When I brush melted butter on meat I always make sure the meat is really cold that way the butter instantly firms up and stays put as opposed to it just running off, it also helps more of the rub stick to it. One thing I don't get though is the soaking of the wood in water especially on a short cook like this. When using wet wood, all it does is steam until the wood is dry enough to ignite and begin to produce smoke. It may look like it's putting out a lot of "smoke" what you really are seeing is a bunch of "steam". When cooking at low temperatures like 225° it could take 5-10 minutes for all of the water to steam off, then smolder (not the best smoke) before it ignites and burns clean (the nice thin blue smoke). That being said I enjoyed the video and I have never used a "Steak Rub" on shrimp but now I have to the next time the fresh seafood truck comes to town.
Both flavors was fantastic! Thanks for stopping by and letting me try them out! Just the perfect amount of smoke!
Shayla made me bring you some. I didn't want to share. LOL. JK. We always love hanging out w you and your crew!
LOL, I don't blame you hehehe!
Nothing like some fresh shrimp. Fried pickles are one of our families favorites especially my wife's. Thank you for using the chips instead of the spears. Chips all the way for me. Awesome job everything looks great!!!
THEREALSHOWBBQ we enjoyed that cook! Delish! Thank you for sharing your thoughts!! We enjoy your channel, as well!
When I brush melted butter on meat I always make sure the meat is really cold that way the butter instantly firms up and stays put as opposed to it just running off, it also helps more of the rub stick to it. One thing I don't get though is the soaking of the wood in water especially on a short cook like this. When using wet wood, all it does is steam until the wood is dry enough to ignite and begin to produce smoke. It may look like it's putting out a lot of "smoke" what you really are seeing is a bunch of "steam". When cooking at low temperatures like 225° it could take 5-10 minutes for all of the water to steam off, then smolder (not the best smoke) before it ignites and burns clean (the nice thin blue smoke). That being said I enjoyed the video and I have never used a "Steak Rub" on shrimp but now I have to the next time the fresh seafood truck comes to town.
👍🏻FRIED PICKLES👍🏻 I love some fried pickles!!!! Shrimp looked good too. Thanks for the dock tour too- that was cool!
Thank you, Chris! I hope you’ve had a great weekend.
You had me a shrimp and fried pickles! Looks amazing
The Dudes Kitchen that was a fun and delicious day!
Shayla you look great and LOVED the entire video... Love Ya
Shayla this is LORA ... I just realized I was on my grand daughters account... sorry
Hey lady!!! Thank you!!! It was fun and so delicious!!! Hope you are doing well!!! ❤❤
Both the pickles and the shrimp look on point brother. I'll have some of both, please :)
Come on my friend! They were delicious!
Looks amazing!
I like shrimp any kind of way. But this will be my next way!
Mark Turner they are definitely on point!
how can i make this shrimp with a smaller smoker and no attachment like that?
DO YOU DELIVER??? those shrimp look amazing...
Thank you! They were delish!
I must have missed that telephone call
Where you been? I’ve got boudin for you, my friend.