Shrimp have come down in price with the advent of modern quick freeze plants in Asia and South America. Most of the shrimp we get today are actually freshwater, farmed shrimp. It is not quite as pungent as a fresh prawn from the salt, but less caloric and very affordable. Surprisingly, comparatively little has been done with shrimp in the barbeque and smoking world. Most … [Read more...]
Gloria’s One of Everything Salad
Friend and creative cook Gloria Ramos passed this one on to me. It's very simple--there's one of everything! Excellent for warm weather. Goes well with beef and poultry. … [Read more...]
Jambalaya Perfection
Jambalaya hails from the great state of Louisiana, and was adapted from Paella, commonly found in the Mediterranean countries. It's a Creole dish, and although there are hundreds of variations. Jambalaya always has three common ingredients, meat, vegetables, and rice. For the meat, you can use shrimp or crawfish for the seafood portion; chicken, ham, and Andouille sausage … [Read more...]
JR’s Smoked Rice
In 1994, Jerry Roach, known as JR in competitive BBQ circles, went on the road with JR's School of Southern Barbecue. I flew down to San Diego, the closest venue, and learned more from this famous BBQ manufacturer and competitive chef than I could have gleaned from 10 books. Of all the tricks and recipes I've learned, JR's Smoked Rice has been the most valuable of all. … [Read more...]
Barbequed Green Beans
One of the underlying goals of BBQ4Dummies.com is to produce healthy dishes with low to moderate calorie and fat content. This isn't one of them! The first time I had barbecued green beans was in a small BBQ joint in Fairhope, Alabama, on Mobile Bay. Fairhope is one of the most beautiful small Southern towns you'll ever see. We stayed at the Marriott on the Bay, but ate from … [Read more...]