Holy crap, does anyone...

[theGinsue]

So Spyder, what did you finally end up doing?

Sorry but I will have nothing to do with anything Emeril.

Is there something about Emeril this community should be aware of, or do you just not like him?

Regarding Justin Wilson, I sure do miss hearing him say "Cookin wit da cayenne peppa". I remember watching him show how to tell when spaghetti is cooked enough by tossing a strand on the wall...if it sticks, it's done.

[spyder]

So Spyder, what did you finally end up doing?

I went with the one you posted a link to. I made double the batch however and smothered two chickens in it, placed them in a pan, and have been letting them stew since last night. Tomorrow, they will go inside a smoker, and be taken care of! This is the first time I have ever smoked anything so I'm pretty excited about it.

[spyder]

I noticed however that most of the recipe's, are pretty much the same.

[hatidua]

The best I've had is from Satan's Breath, a small shop (that ships) in Beaufort, NC. Google, call, have 'em ship, it's decent stuff.

[Ah Pook]

Is there something about Emeril this community should be aware of, or do you just not like him?

Regarding Justin Wilson, I sure do miss hearing him say "Cookin wit da cayenne peppa". I remember watching him show how to tell when spaghetti is cooked enough by tossing a strand on the wall...if it sticks, it's done.

I just have a great desire to take a 12" cast iron skillet to Emeril's head. BAAAMMM!! The same thing with Paula Dean.

The first J.W. shows were done outside on a picnic table. I still sometimes greet people with "How y'all are". I even have his Homegrown Louisiana Cookin' cookbook.

[babirl]

I tried... The basics are the basics; you still have to cook/learn how to/experiment.

B2

FWIW, Emeril is a "REAL" chef/made it real for many/he DID build an empire -- Can't stand Paula.

ETA: I'm WAY old enough to remember Julia, "the Galloping Gourmet" and many other shows from the 70's.

[Troublco]

Chef Paul! One of my favorites. My Cajun BBQ shrimp is a slight modification of his recipe. And Justin Wilson, I used to watch him. He was a hoot.

[babirl]

... PIBKAC ERROR

[babirl]

Oh yeah, since "we're cooking" here, I feel compelled to bring up the "brining concept" for yard birds and pork...

Do it right, and you'll become "instant gourmet" cook/bbq'er.. Making good food is fun!

B2

OH yeah Troublco, how's this rate in your world for basic NO "BBQ Shrimp" (no cream option)?

Barbequed Shrimp Ingredients
4 pounds raw shrimp, heads and shells on, well rinsed and drained
2 sticks unsalted butter
1/2 cup extra virgin olive oil
10 cloves garlic, minced
3 bay leaves
1/4 cup Worcestershire sauce
1 tablespoon Essence (CAJUN/Creole spice of choice)
1/2 teaspoon cayenne
2 teaspoons fresh rosemary
2 teaspoons fresh oregano
1 teaspoon crushed whole peppercorns
1 teaspoon salt
1 teaspoon ground black pepper
2 lemons, cut in half and their juice
1 large loaf crusty French bread

Instructions
Preheat the oven to 350 degrees F.

Rinse the shrimp under cold running water and let drain. Spread in 1 layer in a large roasting pan or baking dish.

Melt the butter in a large saucepan. Add the remaining ingredients, except the shrimp and bread, and stir to mix well. Remove from the heat and pour over the shrimp. Bake in the oven until the shrimp are pink and cooked through, 30 to 40 minutes, stirring occasionally to keep the shrimp from drying out.

Remove from the oven and pour into a large serving bowl, or individual bowls to be peeled and eaten at tableside, with hot French bread for dunking in the sauce.

Yield: 4 servings

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(I'll personally rate this mess as company good/have plenty of towels... Good beer or a Zin make it perfect/this version "slightly improved" has never failed for us.)