On Nov 20, 4:24*pm, John H wrote:
On Sat, 19 Nov 2011 21:53:14 -0500, wrote:
On Sat, 19 Nov 2011 18:24:00 -0800 (PST), Tim
wrote:

On Nov 19, 8:00*pm, wrote:
On Sat, 19 Nov 2011 11:20:05 -0800 (PST), Tim
wrote:

So, the Mrs. and I at at the Lone Star Steak House last evening and we
ordered some of their grilled shrimp. I thought they were fantastic.

So I did some looking to find a copy cat recipe, and found a bunch of
stuff.

http://tvwbb.com/eve/forums/a/tpc/f/...2/m/6990079692

found one from Outback too.

This is gonna be fun!

http://copycatrecipes.bravehost.com/...es%20Shrimp%20...

I just mix a little olive oil, cracked black pepper and old bay to
roll the shrimp in, then cook them fast on a real hot grill. You want
to burn a crust on them.
16-20 shrimp look better but 26-30s cook better. You want this to go
fast so they don't get tough.

interesting thought Greg. I',ve never cooked shrimp before. I'd love
to give it a try though. OK, Hot 'n fast!

Remember they keep cooking for a minute or two when they come off the
fire. You want shrimp to just be to the point where the inside stops
being translucent and becomes solid white. It starts getting tough
after that.
My favorite is still butterflied beer battered and fried but it is not
as healthy. *;-)

Don't tell Tim about the butterflied beer battered stuff. He don't need it!

Your right, I DON'T need it. LOL! But then again,the calories I'd
save on those, I'd probably make it up somewhere else.

BTW, John. 265 now. That's better'n 312

On Sun, 20 Nov 2011 18:42:57 -0800 (PST), Tim wrote:

On Nov 20, 4:24*pm, John H wrote:
On Sat, 19 Nov 2011 21:53:14 -0500, wrote:
On Sat, 19 Nov 2011 18:24:00 -0800 (PST), Tim
wrote:

On Nov 19, 8:00*pm, wrote:
On Sat, 19 Nov 2011 11:20:05 -0800 (PST), Tim
wrote:

So, the Mrs. and I at at the Lone Star Steak House last evening and we
ordered some of their grilled shrimp. I thought they were fantastic.

So I did some looking to find a copy cat recipe, and found a bunch of
stuff.

http://tvwbb.com/eve/forums/a/tpc/f/...2/m/6990079692

found one from Outback too.

This is gonna be fun!

http://copycatrecipes.bravehost.com/...es%20Shrimp%20...

I just mix a little olive oil, cracked black pepper and old bay to
roll the shrimp in, then cook them fast on a real hot grill. You want
to burn a crust on them.
16-20 shrimp look better but 26-30s cook better. You want this to go
fast so they don't get tough.

interesting thought Greg. I',ve never cooked shrimp before. I'd love
to give it a try though. OK, Hot 'n fast!

Remember they keep cooking for a minute or two when they come off the
fire. You want shrimp to just be to the point where the inside stops
being translucent and becomes solid white. It starts getting tough
after that.
My favorite is still butterflied beer battered and fried but it is not
as healthy. *;-)

Don't tell Tim about the butterflied beer battered stuff. He don't need it!

Your right, I DON'T need it. LOL! But then again,the calories I'd
save on those, I'd probably make it up somewhere else.

BTW, John. 265 now. That's better'n 312

Way to go!

On Nov 21, 6:39*am, John H wrote:
On Sun, 20 Nov 2011 18:42:57 -0800 (PST), Tim wrote:
On Nov 20, 4:24*pm, John H wrote:
On Sat, 19 Nov 2011 21:53:14 -0500, wrote:
On Sat, 19 Nov 2011 18:24:00 -0800 (PST), Tim
wrote:

On Nov 19, 8:00*pm, wrote:
On Sat, 19 Nov 2011 11:20:05 -0800 (PST), Tim
wrote:

So, the Mrs. and I at at the Lone Star Steak House last evening and we
ordered some of their grilled shrimp. I thought they were fantastic.

So I did some looking to find a copy cat recipe, and found a bunch of
stuff.

http://tvwbb.com/eve/forums/a/tpc/f/...2/m/6990079692

found one from Outback too.

This is gonna be fun!

http://copycatrecipes.bravehost.com/...es%20Shrimp%20...

I just mix a little olive oil, cracked black pepper and old bay to
roll the shrimp in, then cook them fast on a real hot grill. You want
to burn a crust on them.
16-20 shrimp look better but 26-30s cook better. You want this to go
fast so they don't get tough.

interesting thought Greg. I',ve never cooked shrimp before. I'd love
to give it a try though. OK, Hot 'n fast!

Remember they keep cooking for a minute or two when they come off the
fire. You want shrimp to just be to the point where the inside stops
being translucent and becomes solid white. It starts getting tough
after that.
My favorite is still butterflied beer battered and fried but it is not
as healthy. *;-)

Don't tell Tim about the butterflied beer battered stuff. He don't need it!

Your right, I DON'T need it. LOL! *But then again,the calories I'd
save on those, I'd probably make it up somewhere else.

BTW, John. 265 now. That's better'n 312

Way to go!

That's the way I think of it, John.

On Nov 21, 1:04*pm, wrote:
On Mon, 21 Nov 2011 05:17:20 -0800 (PST), Tim
wrote:

Don't tell Tim about the butterflied beer battered stuff. He don't need it!

Your right, I DON'T need it. LOL! *But then again,the calories I'd
save on those, I'd probably make it up somewhere else.

BTW, John. 265 now. That's better'n 312

Way to go!

That's the way I think of it, John.

My wife (professional dieter) would point out that you can eat those
fried shrimp, just not very many of them.

I hover around the deuce. If I step on that scale at Publix and I am
busting the deuce it is "step away from the doughnuts"
If I am a buck 96, it's fried chicken!

I understand that whole heartedly!

On Mon, 21 Nov 2011 15:30:06 -0800 (PST), Tim wrote:

On Nov 21, 1:04*pm, wrote:
On Mon, 21 Nov 2011 05:17:20 -0800 (PST), Tim
wrote:

Don't tell Tim about the butterflied beer battered stuff. He don't need it!

Your right, I DON'T need it. LOL! *But then again,the calories I'd
save on those, I'd probably make it up somewhere else.

BTW, John. 265 now. That's better'n 312

Way to go!

That's the way I think of it, John.

My wife (professional dieter) would point out that you can eat those
fried shrimp, just not very many of them.

I hover around the deuce. If I step on that scale at Publix and I am
busting the deuce it is "step away from the doughnuts"
If I am a buck 96, it's fried chicken!

I understand that whole heartedly!

Fried shrimp should be measured by the pound - no other way.

Fried chicken I don't do. Webers has a couple new marinades out. Cutting up some chicken breasts and
marinating them in the stuff for a day makes for some fine kabobs.

On Nov 21, 5:59*pm, John H wrote:
On Mon, 21 Nov 2011 15:30:06 -0800 (PST), Tim wrote:
On Nov 21, 1:04*pm, wrote:
On Mon, 21 Nov 2011 05:17:20 -0800 (PST), Tim
wrote:

Don't tell Tim about the butterflied beer battered stuff. He don't need it!

Your right, I DON'T need it. LOL! *But then again,the calories I'd
save on those, I'd probably make it up somewhere else.

BTW, John. 265 now. That's better'n 312

Way to go!

That's the way I think of it, John.

My wife (professional dieter) would point out that you can eat those
fried shrimp, just not very many of them.

I hover around the deuce. If I step on that scale at Publix and I am
busting the deuce it is "step away from the doughnuts"
If I am a buck 96, it's fried chicken!

I understand that whole heartedly!

Fried shrimp should be measured by the pound - no other way.

Fried chicken I don't do. Webers has a couple new marinades out. Cutting up some chicken breasts and
marinating them in the stuff for a day makes for some fine kabobs.

Been there, and still do the grilled and/or baked chicken . but
occasionally I still like fried.

On Nov 21, 11:04*pm, wrote:
On Mon, 21 Nov 2011 16:46:15 -0800 (PST), Tim
wrote:









On Nov 21, 5:59*pm, John H wrote:
On Mon, 21 Nov 2011 15:30:06 -0800 (PST), Tim wrote:
On Nov 21, 1:04*pm, wrote:
On Mon, 21 Nov 2011 05:17:20 -0800 (PST), Tim
wrote:

Don't tell Tim about the butterflied beer battered stuff. He don't need it!

Your right, I DON'T need it. LOL! *But then again,the calories I'd
save on those, I'd probably make it up somewhere else.

BTW, John. 265 now. That's better'n 312

Way to go!

That's the way I think of it, John.

My wife (professional dieter) would point out that you can eat those
fried shrimp, just not very many of them.

I hover around the deuce. If I step on that scale at Publix and I am
busting the deuce it is "step away from the doughnuts"
If I am a buck 96, it's fried chicken!

I understand that whole heartedly!

Fried shrimp should be measured by the pound - no other way.

Fried chicken I don't do. Webers has a couple new marinades out. Cutting up some chicken breasts and
marinating them in the stuff for a day makes for some fine kabobs.

Been there, and still do the grilled and/or baked chicken . but
occasionally I still like fried.

You can do a good job with a chicken if you have a back burner on the
grill and your rotisserie. Roll it in the rub of your choice (lemon
pepper, cajun or whatever). That ends up making a very low fat chicken
with lots of flavor.

Grreg, in the summer, we do a lot of grilled chicken. one of the
favorites of mine is to dip them before, and after in Italian
dressing, OR use something like lemmon/garlic or Lemon/pepper.... lite
or otherwise. haven't' had any complaints yet,.