The BBQ Pit Boys cook up a pot of Louisiana red stew loaded with Shrimp, Sea Scallops and Andouille sausage. So hold the okra, this ain't Cajun. And this classic Seafood stew recipe is real easy to do with these simple tips. You have to check this out. -...Please Subscribe, Fav and Share us. Thanks..! #BBQPITBOYS #BBQ #RECIPES Are you looking for barbecue and grilling recipes to serve up at your Pit, family picnic, or tailgating party? Then put your Barbecue Shoes on because we're serving up some delicious, moist and tender, and real easy to do cooking on the ol' BBQ grill. To print out this recipe, or to get your BBQ Pit Boys Pitmasters Certificate, our custom BBQ Pit Boys Old Hickory knife, gifts and more CLICK HERE https://bbqpitboys.com/barbecue-store-gifts. To purchase our official T-Shirts, Mugs, Aprons, Scarfs, Hoodies, and more shipped to you anywhere in the world CLICK HERE https://bbqpitboys.com/barbecue-store-gifts Become a member of the Pit. Or join a BBQ Pit Boys Chapter, or start your own, now over 10,000 BBQ Pit Boys Chapters formed worldwide. Visit our Website to register https://BBQPitBoys.com Thanks for stopping by the Pit and for your continued support..! --BBQ Pit Boys
I show you step-by-step how to do a Cajun Seafood Shrimp & Crab boil. This is also how you would do a Crawfish boil. ================================================== Please help support T-ROY COOKS http://www.paypal.me/TroyCooks Thank you very much for the support!!! ==================================================== Amazon Affiliate Links: Louisiana Crawfish Shrimp Crab Boil http://amzn.to/2grvP3R Louisiana Concentrated Crawfish, Crab, and Shrimp Boil 16 ounce http://amzn.to/2yWaNB8 Zatarain's Crab Boil Six 3oz Bags http://amzn.to/2yUOSKE Pit Barrel Cooker http://amzn.to/2wU2xjG The BBQ King Heat Resistant Gloves http://amzn.to/2rXF6Eq (use coupon code TROYCK15 at checkout, save 15%) Weber Smokey Mountain 22.5 inch: http://amzn.to/2fZhY29 Kamado Joe http://amzn.to/2fITFWQ Weber Charcoal Chimney Starter: http://amzn.to/29rrV8q River Country Thermometer: http://amzn.to/29nVRSt Yeti Coolers Rambler Colster 12 oz: http://amzn.to/2ei8FZO Grill Beast BBQ Grilling Cooking Gloves: http://amzn.to/2hwFsgC Canon G40 Camcorder: http://amzn.to/1UgGuee ============================================= ThermoWorks Affiliate Links: Smoke - http://www.thermoworks.com/Smoke?tw=TROYCOOKS Thermapen Mk4 - http://www.thermoworks.com/Thermapen-Mk4?tw=TROYCOOKS Thermopop - http://www.thermoworks.com/ThermoPop?tw=TROYCOOKS Chef Alarm - http://www.thermoworks.com/ChefAlarm?tw=TROYCOOKS Dot - http://www.thermoworks.com/DOT?tw=TROYCOOKS ============================================== Get your T-ROY COOKS App here: Apple Devices https://itunes.apple.com/us/app/troy-cooks/id1031242972?ls=1&mt=8 Android Devices: https://play.google.com/store/apps/details?id=com.bf.app87eab8 ================================================== Follow T-ROY COOKS on Social Media: Facebook: https://www.facebook.com/TroyCooksGoodFood Twitter: https://twitter.com/T_ROY_COOKS Periscope: https://www.periscope.tv/t_roy_cooks Pinterest: https://www.pinterest.com/spacecowboytx/ Instagram: https://www.instagram.com/troy_cooks/ Website: http://www.TroyCooks.com Music: "Nile's Blues" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/
Buy Your Boiling Equipment here, http://www.anrdoezrs.net/links/7991281/type/dlg/http://www.shopperschoice.com/index.html?sstring=High+Pressure+Jet+Cooker&action=search With Pulled pork butts, Banana pudding, Pig Skins, Boudin balls. Last years boil is here: http://youtu.be/fphCgXSMetw Next years boil is here: https://www.youtube.com/watch?v=nSoj9fx8gUY Cooking tips & fun in the kitchen with a Real Cajun Chef, One stop shop for everything from Advice to Zaniness. You'll learn to cook real no BS awesome food that anyone can make. No bells or whistles or "foo-foo" plates! Homemade, home-style and simply terrific. I bring "common-sense to You-tube and cooking! Two new videos uploaded every week! Please be sure to subscribe to my channel, You will then be notified when new videos are uploaded! Thanks for stopping by and have a great day Ah Boy! Plenty of Cajun & Creole recipes, History & tips ate The Gumbo Pages: http://www.gumbopages.com/food/ Links to other footage shot at the party here! From haftafish8780 (Joe G.) http://youtu.be/Pk01coPWJpw From TangoSpiceCompany (Joe M.) http://youtu.be/xNbSZ7ZuTMo
http://www.bayoujackscajungrill.com (817) 490-7800 Bayou Jacks Cajun Grill Roanoke reviews Excellent Rating VERY NICE PLACE FOR YOUR FAVORITE FISH OR CAJUN FOOD. SEVERAL SAUCES ARE AVAILABLE AND YOU CAN MIX OR MATCH WHICH YOU WOULD LIKE ON YOUR FISH. MY CAJUN EATING FRIENDS HAVEN'T FOUND AN ENTREE THEY DIDN'T LIKE. FRIENDLY PLACE AND STAFF Bayou Jacks Cajun Grill 210 S Hwy 377 Roanoke Tx 76262
How to make Gumbo. Gumbo recipe. Creole Gumbo Is this video I show you how to make a Creole Gumbo recipe, that is just absolutely the best you will ever have. I will take you from making a great seafood stock, to making a seafood base to add a fantastic seafood flavor into your gumbo. Watch as I give away some of my long held secrets for making a Seafood Gumbo that is sure to please! If you can't find the Pop's Golden Gem dried shrimp, then you can order them from Amazon.com by following this link. http://amzn.to/1B7b8Ml The Video Gear I use: Main Camera_1: Canon HF G40 http://amzn.to/2bSgk Main Camera_2: Canon HF G30 http://amzn.to/2c6F6Mz New Camera for special shots: DJI Phantom 4 Drone http://amzn.to/2c0XB2q Still Photography: http://amzn.to/2cuJynf Still Photography Lense: http://amzn.to/2c7MrMv Underwater camera: http://amzn.to/2cuIAas Main Mic: http://amzn.to/2cuIZKl Shotgun Mic: http://amzn.to/2c6FWc7 Audio Recorder: http://amzn.to/2ciCpai RECIPE Ingredients FOR BROTH Gulf shrimp 5 Pound, cleaned and washed Blue crab 12 Crab meat 1 Pound (Fresh) Water 1 Gallon All purpose seasoning 1 Tablespoon Celery 3 , chopped Carrot 3 , chopped Onion 1 Garlic 1 Clove (5 gm), quartered Bay leaves 3 FOR REDUCTION Olive oil 1 Tablespoon Onion 1⁄2 , roughly chopped Garlic 4 Clove (20 gm), chopped Water 2 Cup (32 tbs) Salt 1 Teaspoon Freshly ground black pepper To Taste All purpose seasoning 1 Teaspoon (Frog Bone) Worcestershire 1⁄2 Cup (8 tbs) Lemon 3 , quartered Bay leaves 4 Merlot 1⁄4 Cup (4 tbs) FOR GUMBO Vegetable oil 1 Cup (16 tbs) All purpose flour 1 Cup (16 tbs) Sea salt To Taste Freshly ground black pepper To Taste Celery stalks 3 , chopped Onion 1 Small, chopped Onion 1 Medium, chopped Chopped garlic 1 1⁄2 Tablespoon Bay leaves 5 Fresh thyme 2 Tablespoon Canned stewed tomatoes 29 Ounce (2 Cans of 14 1/2 Ounce) Low salt seasoning 1 Teaspoon (Frog bone) Okra 24 Ounce, baked Sausage 1 Pound, chopped Dried shrimps 3 Tablespoon Green onions 2 Bunch (200 gm), chopped Salt & pepper To Taste All purpose seasoning 1 Tablespoon (Cajun Frog bone) Directions MAKING For Seafood Stock 1. Take water in a pot. Add shrimp tail and shells along with crab flappers. 2. Season water with frog bone all purpose seasoning. Add celery, onion, carrot, garlic and bay leaves. Season with Frog Bone All Purpose Seasoning. 3. Give everything a good mix and bring everything to boil. 4. Reduce the heat and let everything simmer for hour and a half. For reduction 5. Heat olive oil in a pot. Add onion and garlic and saute for a few minutes. 6. Add water. Season with salt, black pepper and Frog Bone All Purpose Seasoning. 7. Drop in the remaining shells and heads of shrimp, followed by crab feelers. 8. Add Worcestershire sauce, lemon quarters and bay leaf. Pour merlot wine, give everything a good mix. 9. Let everything cook for about 30 minutes. 10. Strain everything into a smaller pot. Reduce this down to about 6 tablespoon of reduction (Should be thick and syrupy). For gumbo 11. Strain the stock and then mix the reduction with the stock. 12. Pour vegetable oil in a skillet, add flour and continue to mix and cook until all lumps are gone and roux is nice and silky. 13. Season with sea salt and freshly ground black pepper. Stir constantly until dark brown (Be careful not to burn the roux). 14. Drop in onions, celery and cook for 3 to 4 minutes. 15. Add garlic and cook for a little bit more. 16. Transfer the roux and vegetables to another pot. Add the stock to the pot. 17. Simmer for sometime. Add sausage, bayleaves and thyme followed by stewed tomatoes and Frog Bone low salt seasoning and dried shrimps 18. Drop in baked okra and some more water. Continue to simmer for a couple of hours. 19. Throw in the blue crabs and cook for another 10 minutes. 20. Add shrimps, green onions and crab meat. Mix that in and then continue to cook. 21. Season with salt, pepper and cajun seasoning as desired. 22. Cool it down and place it in the refrigerator overnight. SERVING 23. Re-heat the amount you are serving the next day, and Enjoy Recipe Summary Dish: Creole Gumbo Course: Main Dish Cuisine: Cajun/Creole Ingredient: Seafood Method: Simmering Taste: Savory Restriction: High Protein Interest: Winter Servings: 10 Read more at http://ifood.tv/american/1005615-gumb... Download our Smoky Ribs app for your iPhone, Android and other devices here: http://smokyribs.mobapp.at/landing/De... You can also connect with me on FaceBook & Twitter! https://www.facebook.com/smokyribs1?r... https://twitter.com/SmokyRibs Original music for the Smoky Ribs channel, wrote and performed by Chad Austin Parker! Please go over a check Chads music out @ http://www.reverbnation.com/chadausti... and you can connect with Chad on his FaceBook page @ https://www.facebook.com/pages/Chad-A...
Sick of those dried out, nothing to write home about, over-priced Baby Back Ribs served up at your local restaurant? Switch it up..! The BBQ Pit Boys show you how make a citrus Marinade, a Cajun rub, and a Pepper Bourbon sauce for serving up moist and tender Baby Backs at your Pit. And it's real easy to do with these few simple tips. You can print out this recipe (and 100's more), start a Pit Boys Chapter, get your Pitmasters Certificate, and purchase BBQ Pit Boys T-Shirts, Mugs, tools and more on our Website here: https://BBQPitBoys.com/recipes/baby-back-ribs Want to support our show and get your own BBQ Pit Boys Old Hickory Knife? Click here: https://BBQPitBoys.com/knife
Smoked Turkey Recipe with a cajun turkey brine, seasoning and injection smoked on Yoder Pellet Smoker For more barbecue and grilling recipes visit: http://howtobbqright.com/ For this Cajun Smoked Turkey, I start with a 14lb turkey that I let thaw for 5 days in the refrigerator. Remove the turkey from its package and rinse under cool water. Be sure to remove the neck and the giblet bag located in the cavity. Also toss out the pop-up thermometer located in the breast if it has one. Those things are unreliable. For the brine, start with 2 quarts of water in a large pot over medium high heat. Add 2 cups of sugar, 1 cup of salt, and ½ cup of Cajun seasoning (recipe is below). Bring this mixture to a boil and stir occasionally until the dry ingredients dissolve. Pour the mixture into a gallon container and add 2 ribs of celery (chopped), 1 medium size onion (chopped), 6 cloves garlic, 1 Tablespoon Black Peppercorns, 4 Bay leaves, 1 bundle of poultry herbs (rosemary, thyme, sage) and the juice of 2 lemons. Top the mixture off with 2 quarts of water and let it steep for an hour at room temp. Place the turkey in an over-sized zip lock bag; you can find these in the storage container section of Walmart or Lowes. Pour the brine over the turkey and add 2 more quarts of water to completely cover the bird. Squeeze as much air out of the bag as possible and store the bag in a cooler. Place a couple bags of ice on top and below the turkey to weight it down in the brine and keep it cool. After 24 hours remove the turkey from the brine and rinse off any excess seasoning. Pat the outside dry with paper towel and stuff the cavity with quartered apples and onions. Tie the legs together to hold everything in the cavity and inject the turkey with a Cajun Butter injection. I use 14oz chicken broth, ½ cup melted butter, 2 TBS Killer Hogs Hot Sauce, and 1 Table spoon of Cajun seasoning (recipe below). Combine these ingredients into a jar and shake or stir. Shoot the legs, thighs, and breast evenly with the injection mixture. Spray the skin of the turkey with vegetable cooking spray and sprinkle the outside with the Cajun Seasoning. Let the turkey hang out for a few minutes while the grill comes up to temperature. I’m using my Yoder pellet smoker for this cook but you can use any smoker set up for indirect heat. Run the pit at 300⁰ and use your favorite wood for smoke, pecan is my favorite on turkey. Place the turkey on the pit and smoke it for about 3 ½ hours. To keep the skin from drying out and turning too dark, spray the outside every hour with additional cooking spray. If it does start to turn dark, you can lay a piece of aluminum foil over the turkey. This will shield the heat and stop the browning process. After 2 hours on the pit, you want to start monitoring the internal temp. I use a DOT thermometer from Thermoworks (you can check out the DOT here: http://www.thermoworks.com/DOT?tw=KILLERHOGS ) set for 165⁰ in the breast. Once the alarm goes off you know the turkey should be done. Verify the temp reading in the opposite breast and the thigh. I use a Thermapen for this - and you can check out these Termapens here: http://www.thermoworks.com/Thermapen-Mk4?tw=KILLERHOGS Turkey is done when it hits 165 in the breast and 175 in the thigh/leg areas. Remove the smoked turkey from the pit and cover loosely with foil for 20 minutes before carving. This Cajun Smoked Turkey is incredible, the brine packs the flavor into the meat and the injection keeps it super moist. It is spicy but not hot and the skin on the outside is just as good as the meat. Give this one a try this Thanksgiving! For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: https://h2qshop.com/
This Cajun Blackened Fish Recipe was inspired by Patrick and Gina Neeley's Blackened Catfish Recipe posted below. I was looking for something to do with my catfish besides frying it. This recipe didn't disappoint. Link to the recipe: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/blackened-catfish-recipe.html Ingredients for blackened seasoning: 1 Tbsp sweet Paprika 2 1/2 Tbsp sea salt (I used kosher salt) it's what I had 1 Tsp onion powder 1 Tsp garlic powder 1 Tsp Cayenne pepper 3/4 Tsp white pepper 3/4 Tsp black pepper 1/2 Tsp thyme 1/2 Tsp oregano Directions for Blackened Fish: Preheat a cast iron skillet to medium high. Add clarified butter or any other oil that can handle high heat (peanut, vegetable,peanut). Mix dry ingredients together. Cover both sides of catfish with the seasoning mix and place in skillet. Cook on one side for 4 minutes and turn when cooked halfway through. Cook for another 4 minutes on the other side Check out Cooking With Cricket: https://www.youtube.com/user/cricket516 Subscribe: https://www.youtube.com/channel/UCFEYEmgRDiTZsE2cPfF2uOg Facebook: https://www.facebook.com/nohippiebbq https://www.facebook.com/lyle.whitlock Twitter: https://twitter.com/nohippiebbq Google+: https://plus.google.com/b/104776977338810471856/+NoHippieBBQCooking/posts?pageId=104776977338810471856 Video URL: https://youtu.be/wiGcD2AUQb0
In this video, I show you how to smoke a big slab of pork belly on the Cajun Preaux Charcoal Grill! Full Recipe: 8-10 lbs pork belly (skin on) cherry wood chunks lump charcoal 4-6 cloves of garlic 6 sprigs of fresh rosemary 2 liters of apple juice Extra virgin olive oil Kosher salt Black pepper (All ingredients are based on size of pork belly) Procedure: - Start off by scoring the skin of the pork. A sharp knife is recommended. Do not cut down to the meat, just the skin and very little into the fat. Make your cuts about ¼ to ½ inch wide. - Begin preheating grill. Make sure you use enough charcoal because this is about a 3 hour cook for this size of pork belly. We are indirectly smoking this, so make sure you have coals to one side, leaving room not over coals to smoke. We are shooting for a high temp of around 450-500 degrees for the initial roast. Once coals are to desired temp, the belly should be good with the brine process. For Brine: - In a hotel pan (or any pan big enough to submerge the pork belly), place in 2 cloves of garlic and half the rosemary. Then to pork belly, along with one liter of the apple juice (or enough to cover the pork). - Place pan in refrigerator and brine for an 30 min. to an hour. Procedure (cont.): - Remove pork belly from brine and pat dry. Liberally spread the some kosher salt on the skin, followed by enough oil to coat the skin as well. Message that salt and oil into the skin well, so that it reaches into our score marks. Then sprinkle a lite layer of black pepper on the meat side. - Use the rest of the garlic and rosemary to place in the roasting pan. Place the pork belly on a pan with a roasting rack, skin side up, and place on the grill, not over the coals. Pour the rest of the apple juice in the pan below the pork to keep moist. - Cook on the high heat for an hour to help crisp up the skin. Then choke your heat down to 225 degrees for the rest of the cook. Which is about 2 hours. Rotate the pork at this time to ensure evenness of the cook. - Go ahead and probe your belly with an internal thermometer. Looking for a temp of around 180-200 degrees. - Once to that temp range, pull from grill and let rest for about 15 min. - Slice thin to medium size and enjoy! Learn more about the Cajun Preaux Grill here: https://www.bbqguys.com/cajun-grill/preaux-36-inch-built-in-stainless-steel-charcoal-grill?utm_source=youtube Featuring: Randy Watson Filmed/Produced by: Paris Frederick
In this video I share a few "pro tips" about how to boil the "Perfect" shrimp so even if your doing this for the first time, you will have great results. This well seasoned and balanced recipe will leave you going back for more. You can purchase "The Boil Boss" here: http://www.theboilboss.com Arondight Knives: https://www.edgeofbelgravia.co.uk/collections/arondight/products/arondight-essential-4-pc-set I have a lot of people that ask where they can get certain things that I use in my videos, as well as what kind of cameras do I use, etc. So I created a Amazon Store, and have everything I could think of that I've used one way or another in previous videos and listed them within it, so please take a look around and hopefully you will find what your looking for. Also I will update as I need too. Thank You! https://www.amazon.com/shop/smokyribsbbqsoutherncuisine Thank you for you supporting Smoky Ribs Channel: https://www.paypal.me/SmokyRibs Mac Knives: https://www.macknife.com/ Jacobsen Salt Co: https://jacobsensalt.com/ Lonestar Grillz: http://www.lonestargrillz.com/ You can connect with Smoky Ribs on the following social medias! FaceBook: https://www.facebook.com/smokyribs1?r... Twitter: https://twitter.com/SmokyRibs Pinterest: http://www.pinterest.com/russbjones/m... Instagram: http://instagram.com/smokyribs You can also watch all of the Smoky Ribs videos on your big screen TV via our dedicated Roku app: https://channelstore.roku.com/search/..