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Topic: Mendo Bendo Shrimp  (Read 3567 times)

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mickfish

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Just one of the dishes from a crazy incredible potluck at Mendo great job everyone. :smt023

2lbs P&D Shrimp the bigger the better
3 tbsp Olive Oil
1 tbsp Balsamic Vinegar
3 tbsp fresh snipped tarragon
2 tbsp snipped chives
1 tbsp snipped thyme
1/3 cup "Kosher" or sea salt
1/3 cup brown sugar
1 quart water
 
Brine: Some chefs brine all fish and poultry it makes it firmer and juicer.
Dissolve salt and sugar in cold water add shrimp refrigerate for about 2 hours rinse then drain.

I use scissors to snip herbs add to zip lock along with oil,vinegar and shrimp toss inside bag to coat all shrimp.Refrigerate for 1 hour or more.
Grill till pink 2 to 3 minutes per side.
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SBD

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If you couldn't tell by reading...these are DELICIOUS!!!!  These things rocked the potluck...10/10. YUM!!!!


miyak

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MolBasser

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ARGH, somehow I missed the shrimp...... D'oh.

Some people asked about the rub I used on the pulled pork, here is the recipe:

1/2 cup paprika
1/4 cup pepper
1/4 cup kosher salt
1/4 cup turbinado sugar
2 tablespoons chilli powder
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons cayenne powder

That is the base, and works well.  I toss in a few more secret ingredients to spiffy it up, but you don't really need too.

Rub the pork shoulder very thouroughly with the rub and refrigerate overnight.  Take it out of the fridge in the morning like an hour before putting it on the smoker and re rub with the rub.

Smoke at 220-240 degrees until the internal temperature of the pork is 200 degrees.  After the first 4 hours flip and rotate the shoulder (this is when I put in the temp probe).  After flipping it start mopping it once an hour with the following mop.

1 cup of water
2 cups of cider vinegar
3 tablespoons of pepper
2 tablespoons salt
2 tablespoons worcestershire sauce
1 tablespoon paprika
1 tablespoon cayenne
2 tablespoons of the rub

Warm the mop over low heat and keep it hot but not boiling, use a BBQ mop to apply it to the meat.

This generally takes 1 1/2- 2 hours per pound to smoke, but the internal temperature is key.  Trust me on this, take your pork to 200 degrees.

After smoking, wrap tight up in foil and place the shoulder in an empty ice chest to insulate it and let it rest for 30 minutes to an hour.  This is important.

After resting, unwrap the pork and pull it with a pair of forks (or you hands, but be careful as it is very hot).  If it doesn't pull very easily you didn't take it to 200 degrees internal like I told you to  :smt018

Serve on a simple plain white sponge bread hamburger bun with your favourite sauce, and maybe some slaw on the side.

Here is my base sauce.  It is a Kansas City style sauce, but there are lots of others that are good on pork.  I personally don't like the Carolina style thin vinegar sauces, but some people swear by them.

1 cup light brown sugar -- packed
3 tablespoons mild chile powder
1 tablespoon dry mustard
1 1/4 teaspoons ginger -- ground
3/4 teaspoon allspice -- ground
1/3 teaspoon cayenne pepper
1/3 teaspoon mace -- ground
1/3 teaspoon black pepper -- freshly ground
1 1/4 cups white distilled vinegar
1/3 cup molasses
36 ounce bottle of ketchup

Combine all incredients in a large pan and simmer for at least an hour.

I also added into the sauce at the Mendo event, 1 chopped onion 6-7 cloves of garlic minced or pressed, a big bunch of cilantro chopped.

After simmering I strained the sauce to get rid of the solids and pack it into the ketchup bottle that you emptied (there will be some left over of course)

Hope you enjoyed the BBQ

MolBasser
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