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Photo credit: norman Adcox

hog WilD

sTyle

grilleD

shrimP

by ernie mellor

Photo credit: John robilio

INGrEDIENtS 1 cup canola or veggie oil 1/2 cup chopped garlic 1/4 cup lemon juice 6 tablespoons hog WilD special Dry sauce

2 lbs. raw gulf shrimp, peeled and deveined, tail on or off

DIrECtIONS

  • 1.

    mix all marinade ingredients and pour over the shrimp. mix thoroughly. Put in refrigerator for at least 2 hours or overnight.

  • 2.

    Prepare grill with medium to medium hot coals. Add hickory chips just before grilling.

  • 3.

    grill shrimp over direct heat until pink, 2-3 minutes cook time. remove from grill and serve warm or move to refrigerator and chill down to serve cold.

Note: serve with hog WilD killa’ Wet sauce or bbQ cocktail sauce or bbQ rémoulade sauce. To make bbQ cocktail or bbQ rémoulade, add 1/4 cup of killa’ Wet sauce to 1 cup of your favorite cocktail or rémoulade sauce recipe.

Ernie Mellor is the pitmaster and owner of HOG WILD-Real Memphis Barbeque and A Moveable Feast, a gourmet catering service. With 20-plus years of catering under his belt, Ernie has also made a name for himself on the barbeque competition circuit. He was a finalist at the 1993, 1998, and 2001 Memphis in May World Championship BBQ Cooking Contest and a finalist at the 1994 Kansas City Barbeque Society, BBQ Sauce Contest.

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