Posts Tagged ‘barbeque’
Shellfish Sausage and Shoes at the Barbecue pit by the BBQ Pit Boys
August 29th, 2010 | 
Author: 
Slow down, kick back, grab some brews, then fire up that grill, and toss them shoes…..! Good livin’ at the Pit don’t get any better than this!
Duration : 0:11:1
Posted in Seafood Recipes | 
Tags: barbeque, bbq, clams, cook, fish, food, grill, grilling, horseshoes, mussels, pitmasters, recipes, scallops, Seafood, shrimp | 
25 Comments »
Barbecue Chicken Legs Recipe by the BBQ Pit Boys
These grilled Chicken Legs, hot or sweet, are the way we like to eat ‘em. With just a few BBQ Pit Boys tips, you can quickly and easily serve them up moist and tender every time.
Duration : 0:6:57
Steamed Clams with Garlic Butter Recipe by the BBQ Pit Boys
This easy to do steamed clams recipe is great as a side dish or better yet as a main meal. For some real good eating, try this Seafood classic at your next barbecue.
Duration : 0:7:7
Grilled Fish Recipe for the Barbeque by the BBQ Pit Boys
Fresh fish steaming hot off the barbecue grill is always a special treat here at the Pit. Watch the BBQ Pit Boys grill up some Striper Bass that’s not only delicious, but is easy to do, if you follow a few simple tips!!
Duration : 0:12:22
BBQ Shrimp With Crab Meat Stuffing Recipe
It’s a Seafood Barbecue feast at the Pit with this Crab Meat Stuffed Jumbo Shrimp recipe. One of the BBQ Pit Boys shows you how quick and easy it is to make this Barbecue fish and seafood favorite, Crab Stuffed Baked Shrimp!
Ingredients:
-2lbs. Jumbo Shrimp -12-16’s or big enough for stuffing
-1lb. can lump Crab Meat
-1 cup Bread Crumbs
-1/4 cup mayonnaise
-Unsalted Butter
-Onion
-Celery
-Garlic
-Lemon
-Parsley
Mix ingredients as shown and then stuff into split shrimp. BBQ on indirect heat at 350f for about 15 minutes or just until shrimp loose their opaque color. Add lemon slices and sprinkle with fresh parsley.
You can print out this BBQ Pit Boys recipe at http://www.BBQPitBoys.com
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Duration : 0:6:27
Grilled Salmon & Broasted Potatoes Recipe
Looking for a Grilled Fish dinner to serve up at your next Barbeque? Try this easy to do Grilled Salmon and Sugar Maple Garlic sauce served with Barbecue Roasted Potatoes, as shown by one of the BBQ Pit Boys.
You can print out this BBQ Pit Boys recipe at http://www.BarbecueWeb.com
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Duration : 0:4:49
BBQ Pit Boys Fish Stew Seafood Recipe
This simple and quick to make Pirates Stew includes Maine Lobster, Louisiana Shrimp, Delaware Scallops, California Swordfish, Rhode Island Clams, and Alaskan King Crab. Wine (Rum Optional), tomatoes, and corn on the cob…! Watch one of the BBQ Pit Boys stew up over the fire a 21st century version of this 1700’s American Pirates Stew!
You can print out this BBQ Pit Boys recipe at http://www.BBQPitBoys.com
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Duration : 0:9:43
BBQ Pit Boys Grilled Stuffed Clams Seafood Recipe
Check out these delicious and easy to grill, Seafood Stuffed Clams. One of the BBQ Pit Boys combines Rhode Island Littleneck Clams, Maine Lobster, Louisiana Shrimp, and Alaskan King Crab into some herb bread stuffing mix for a crowd pleasing BBQ side dish!
You can print out this BBQ Pit Boys recipe at http://www.BBQPitBoys.com
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Duration : 0:6:3
Pepperoni Clams Seafood Recipe by the BBQ Pit Boys
Fresh steamed clams covered with slices of pepperoni and garlic in a butter sauce makes for a tasty side dish for most anything barbecue. And it’s real easy to do on the grill as shown by the BBQ Pit Boys.
Duration : 0:8:33
How can you determine if you are buying quality seasonings or spices? How can you make sure to make the quality last?
Whether you are a gourmet chief or the homemaker that cooks for the neighborhood band of crumb snatchers, you know the importance of quality seasonings and spices. There are some basic spices and seasonings that are a must for any kitchen. There are also the unusual and hard to find types. Regardless of which type of spice or seasoning you chose there are some basic things to bear in mind. Here are some tips to help you accomplish the goal of quality spices.
- Spices are dried and often ground or grated into a powder. The absence of fillers or pouring agents is desirable.
- Fresh is best: When ingredients that are used are fresh you are going to get the most out of each ounce. Buying smaller quantities is desirable so as to not have quantities stored for long periods.
- Packaged in barrier bags with sterile air will seal in freshness and flavor.
- Packages should be stored in cool, dry locations. Refrigerated is best for colored spices. Refrigeration or freezing can be used for those with high oil content.
An example of a site to use would be Pendery’s World of Chilies and Spices. This is a site that offers a wide variety of spices and chilies. This company has been around since the 1800’s. One of my favorites on their site is their hungarian paprika.
Posted in Seafood Recipes, Uncategorized |
Tags: barbecue, barbeque, bbq, chef, cook, cooking, Fresh, grilling, how-to, quality seasonings, quality spices, quality spices and seasonings, recipe, recipes, Seasonings, Spices |
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