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Grilled Shrimp
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,. |
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