Are Tomahawk Ribeyes overrated? Of course, but that doesn’t mean you shouldn’t give them a shot. I had gift card from a butcher shop that wasn’t really close to me and was in that area for work the other day. I picked up two beautiful ribeye steaks and the Ancho Americano from Whiskey Bent BBQ. I loaded up the smoke box on my Oklahoma Joe with charcoal and cherry wood then brought the temp to about 250. After the meat hit 110, I moved it to direct heat over the coals and seared until it hit 125. After resting for a bit, the steaks were amazing.
Sometimes I leave the smoker alone and go back to Louisiana roots with delicious, boiled seafood. Gulf shrimp is the preferred, but the NC shrimp is solid and easy to find at my local grocery store.
2 lbs shrimp (shell on) Fresh is best but use frozen if you got it.
1 can/bottle of your favorite beer I like to use a jalapeno pale ale from Birdsong Brewing Co.
3 tbsp of your favorite seasoning Use Old Bay or Tony’s if you want, but I love the creole seasoning from Louisiana Crawfish Company.
1 1/2 tbsp of pickling spice I use the Extra Fancy Pickling Spice from Badia, but I don’t know what makes it extra fancy.
2 lemons Cut and squeeze into the water then toss the lemons in.
Fill a large saucepan up about halfway with water and add the beer, seasonings, and lemons. Bring the water to boil and then add the shrimp. Only 3 minutes needed on the shrimp as long you didn’t overcrowd your pot. You’re looking for firm shrimp. Empty into colander and toss the lemon. If you like them hot like I do, throw some more of the creole seasoning or Old Bay on them and have at it. You can also put them in the fridge to serve cold later.
Plenty of good store bought cocktail sauces out there, but I like to make my own with ketchup, chili sauce, horseradish, lemon juice and Worcestershire sauce. Adjust the horseradish on how spicy you want it. I tend to go heavy.
Sleeveless BBQ 