What’s on YOUR grill this week?
Shrimp ‘Flatty’ & Crab Legs – Grillman
The folks who participate in conversations on the Users Forums often amaze me with their depth of experience and appreciation for good food. For example – Grillman from Aurora, Colorado. This fellow has a lot of experience cooking with big time BBQ competition teams on some of those very serious looking big ol’cooking rigs. He knows a thing or two about how to make a tender, tasty brisket; a rack of ribs or a smokey pork butt that falls apart with only a whisper. So a few weeks ago I was kinda surprised to see him post pictures of a mixed grill meal he’d prepared – not the meal, cause I expect tasty food from him! — but how he prepared it. With all of the equipment he has to choose from he prepared a gourmet extravaganza using…well, let him tell it in his own words:
“Just a regular 3 burner Char-Broil brand propane grill.”
On the plate is Grilled Shrimp, the Lobster Fatty, the Shrimp Flatty, King Crab legs, and a small Lobster tail. I grilled the Shrimp with a coating of Olive Oil, a splash of Worcestershire Sauce, salt & pepper.
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I made a Lobster "Fatty"...and was going to make a Shrimp "Fatty" but didn't think it would turn out good...so...I made it into a Shrimp "Flatty".
Great looking food and I bet it was tasty!
I’m inspired – how about you?
What’s on YOUR grill this week?
Happy Grilling!
cb,
i’m in tears about the comment, “Just a regular 3 burner Char-Broil brand propane grill.”
those poor church mice
i use a TWO burner, although my vermont castings wood stove could be pressed into service in an emergency
i only regret not being able to barbecue/grill now until spring (propane doesn’t vaporize properly.)
if i moved in with my daughter in bellingham, i’d probably be out all winter long!!
well goodness gracious – I apologize for saying it in a way that made you sad! I was attempting to show that good food can be cooked on a simple set up and that if you have a basic grill – you too can make most of the recipes I talk about, and then some!
If folks ever feel like a recipe is presented that is impossible to prepare on their grill – I invite them to tell me so and let me try to improve upon how I’ve presented it!
HEY – Everybody Grills! and I do not discriminate based upon the price or size or style of the equipment – I cook on all types of cookers and I gotta tellya, the most important part is getting to enjoy the food with friends!
Any chance of getting the recipe for shrimp “flatty”.
I’m not the kind that can make stuff up.
Thanks,
Jaxon
Jaxon – I think it’s pretty simple. Italian style seasoned sausage (or whatever you like) wrapped around peeled uncooked shrimp/prawns. You can also add other stuff like peppers, cheese, mushrooms, etc.
Either roll it into a log (using plastic wrap to help that process) or you can flatten as he has done. Grill it or roast it like a meat loaf – to 160F degrees internal temp before resting about 15 minutes prior to slicing for service.
I think some folks create a lacework of bacon as a wrap when they will be roasting. Grilling would create fat flare-ups if there is a bacon wrap.