Shrimp Skewers

To me bbq shrimp is one of the best things to come off a grill. They are quick, easy and a huge crowd pleaser.

They can be made on a gas bbq or charcoal.

First, the shrimp. I went with a shell and tail on shrimp. They were 20-30s.  This means you get 20 to 30 per pound. I went with shell on shrimp as this helps protect the shrimp a bit while cooking and adds a great flavour. I chose to marinade the shrimp in a combination of minced garlic, olive oil, salt, pepper and a store bought seafood seasoning but you could easily use whatever you like.

After letting the shrimp hang out in the marinade for about an hour, I skewered the shrimp in 3s using 2 skewers per set. Using 2 skewers makes the shrimp much easier to flip.

Cook over very high heat and flip once the shrimp shells turn bright red and get a slight char on them. This should take about 2 to 3 minutes. Cook for another 2 to 3 minutes on the second side.

Pull off the grill and serve!

BBQ Shrimp Skewers

• Servings: 8-10
• Time: 10 minutes
• Difficulty: Very Easy
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Ingredients

• 30 Shrimp
• 20 Wooden Skewers
• 6 cloves of garlic (minced)
• 2 tbsp. Seafood Seasoning
• Salt
• Pepper
• 2 tbsp. Olive Oil

Directions

• Marinade Shrimp for 1 hour in the garlic, seafood seasoning, salt, pepper and oil in a ziplock bag in the refrigerator.
• Skewer shrimp in sets of 3 with 2 skewers per set.
• Cook over high heat grill or charcoal for 2-3 minutes per side or until bright pink and slightly charred on each side.
• Serve!

Enjoy

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Onion Bombs

Now I need to be completely honest here. These are not my original idea. If you search online you will see loads of recipes for these things. But when I saw them I knew I had to try them. I did a couple of my own things like the cheese and sauce.

My plan is to make a sausage mixture with my own flavours, jam a piece of cheese in the middle, stick it in the onion, wrap it in foil, toss in a campfire and see what happens.

How could this suck?!

I start by making my sausage mix.

For this you are going to need the following:

– 1 lb. Ground Pork
– 1 Tablespoon each of fennel, thyme, rosemary, chili flakes
– 1 Tablespoon Worcestershire Sauce
– 1 Tablespoon Dijon Mustard
– 1 egg
– 1/4 bread crumbs
I also decided at the last minute to add a couple of tablespoons of BBQ sauce.

Mix this all up and set aside.

Peel an onion, cut in half from top to core and separate into shells.

Create a ball of sausage meat and jam a chunk of cheese in the middle, then finish the ball to seal the cheese in.

Put the meat and cheese ball inside of two halves of onion.

Wrap in heavy duty foil. I actually triple wrapped them.

Get a campfire going and place in a nice bed of coals. You want to flip them after 10 minutes and cook for another 10 minutes.

Pull them out and let sit for 5 minutes.
Open the foil and eat!

Enjoy!

MD

Jalapeno Popper Dip

Who doesn’t love real Jalapeno Poppers?  A fiery pepper, hollowed out then stuffed with a cream cheese and spice mix that gets wrapped in bacon and cooked?!  In my experience, a lot of people are afraid of them at first because they think the jalapeno is going to blow their head off with heat.  And yes, I will admit that occasionally you will get one that maybe wasn’t cleaned out properly or is just naturally hotter than others but for the most part they are fairly mild. Once people try them they love them.

This dip came to life due to one simple reason.  I was feeling lazy.  It is a good amount of work to cut, clean, mix, fill, wrap a ton of these things.  So, I had a thought….why not just cut it all up, toss it in a dish and bake it or throw it on the smoker as a dip?!

And voila.  I have been making it lots ever since.

This dip is pretty easy to make.

Here is what you are going to need:

• 14 Jalapeno Peppers
• 8 Strips of Bacon
• 1 and a half bricks of room temperature cream cheese
• 2 tablespoons of BBQ Rub
• Cheddar Cheese
• 10 inch baking dish
• Preheated 350 degree oven, BBQ or smoker

I start by cutting up the bacon into strips to basically make home made bacon bits, but a little bigger.

 

Cook the bacon until nice and crispy.

Once the bacon is done, put it on a piece of paper towel to get rid of the excess grease. Get rid of the bacon grease out of the frying pan but leave about 2 tablespoons in the pan. Set a
bacon aside.

Next is the peppers.

We want to core them to get rid of the pith (white stuff) and seeds.  This is where all the heat is. So, if you like them hotter leave some in. If you want them mild, get rid of it all.

I use a jalapeno corer I got as a gift in a kit designed for making jalapeno poppers.  I just did a quick google search for “jalapeno corer” and lots came up if you are looking for one.  If you don’t want to go to the hassle of finding one, a spoon or knife would work as well.

Once they are all cleaned out, cut them into quarters and then again into small strips.

Put them into the frying pan that has the bacon grease and cook until they are slightly browned and softened.

Meanwhile, In our baking dish, combine the cream cheese and BBQ Rub.  Use a fork and incorporate the rub into the cheese and spread evenly along the bottom of the dish.

Put the cooked peppers on top of the cream cheese mix.

Next, grate as much or as little Cheddar Cheese as you like over the peppers.  I always put a nice amount on.

Top with the bacon.  **Optional** I usually save about 2 tablespoons of really finely diced raw jalapeno to sprinkle on top as well.  Looks nice!

Put into your preheated smoker, oven, BBQ.

Cook until the cheese is melted and bubbly.

Serve with tortilla chips and enjoy!

MD