Dinosaur Bar B Que Drunken Spicy Shrimp With Brazen Cocktail Sau Recipes

DRUNKEN SHAMELESS SPICY SHRIMP (DINOSAUR BBQ)

Steps:

• Pour beer, vinegar, and water, and Old Bay in a pot over medium to high heat and cover.
• When water reaches a rapid boil, add shrimp, cover again, and cook 2 minutes or until shrimp turn pink and just opaque.
• Drain in colander and cover with a layer of ice to chill and stop cooking.
• Cover with garlic and seasoning. Chill thoroughly in refrigerator until serving.
• Serve with Dinosaur BBQ Cocktail Sauce.

DINOSAUR BAR-B-QUE DRUNKEN SPICY SHRIMP WITH BRAZEN COCKTAIL SAU

Steps:

• Pour the beer, vinegar, and water into a high-sided pan. Add the Old Bay Seasoning, cover, and blast the heat up high. When it boils rapidly, add the shrimp.
• Cover again and cook for 2 minutes, or til the shrimp turn pink and the flesh is just opaque.
• Drain the shrimp in a colander and cover with a layer of ice to chill them down just enough to stop the cooking.
• Throw the shrimp into a bowl and toss with the garlic and Creole Seasoning, (They can be eaten warm or chilled.).
• Whip all of the ingredients for the cocktail sauce together in a bowl, and serve with that mess of shrimp.

DINOSAUR RIBS

Steps:

• All-Purpose Red Rub.
• Combine all the ingredients into a bowl and rub them together by hand. Store in a plastic or glass container until ready to use it. Makes 2 3/4 cups.
• Mop Sauce.
• Combine ingredients together in a saucepan and bring to a boil. Cool and pour into a plastic container. Cover and refrigerate for later use. Makes 1 3/4 cups.
• Mutha Sauce:.
• Pour the oil into a large saucepan and set over medium-high heat. Add the onions, green peppers and jalapenos and stir. Season with a pinch of salt and pepper and cook until soft and golden. Add the garlic and cook for 1 minute more. Add everything else except the Liquid Smoke. Bring to a boil, then lower the heat so the sauce simmers. Simmer for 10 minutes. Swirl in the Liquid Smoke, and let the sauce cool. Pour into a container, cover and store in the fridge until ready to use. Makes 6 to 7 cups.
• To prepare the ribs, coat evenly with the All-Purpose Red Rub.
• To prepare the grill, remove the grill rack and fire up the grill. Then prepare smoking packets by placing 3 cups of hickory wood chips in a bowl and covering them with water. Soak for at least half an hour. Drain well and divide between 2 squares of aluminum foil. Form into 2 individual packets, and poke holes in one side. Set aside.
• Spread out the coals once they're hot, piling them on one side of the bottom of the grill. Set the wood chip packets on top of the coals. Stick a drip pan filled with 1/2 inch of water on the side opposite the coals. This will catch the drips from the ribs and keep things moist inside the grill. Reposition the grill rack over the coals and the drip pan. Cover the grill and let the fire simmer down a bit.
• Position the ribs and position them on the rack over the drip pan. Cover the grill and test its internal temperature by dropping an instant-read thermoneter down through a vent hole. The grill temperature should be between 225 degrees and 250 degrees. Check on the ribs about ever 45 minutes for the next 3 1/2 to 4 hours. If the rib are looking a bit thirsty, mop lightly with the Mop Sauce. If the temperature of grill dips below 225 degrees, add a few more hot coals to the fire.
• To test the ribs for doneness, gently tear the meat between the bones, poke your finger through the meat, check if the meat's internal temperature is at least 180 degrees. Once you've determined the ribs are done, finish by glazing or caramelizing with the Mutha Sauce.
• To glaze the ribs, brush with Mutha Sauce and let the ribs cook for 20 minutes in the covered grill.
• To caramelize the ribs, crank the heat up to high on the grill and flip the finished rim over onto direct high heat. When they're nice and bronze colored, brush with barbecue sauce and serve.

MANALE'S BAR-B-QUE SHRIMP

Steps:

• Place whole shrimp in a single layer in an oven proof dish.
• Drizzle olive oil on top of shrimp.
• Pepper shrimp until they are black; when you think you have enough, add more.
• Add lots of salt, lemon juice, Tabasco and Worcestershire sauce.
• Remember that you are seasoning through the shells.
• Cut up a good amount of butter on top of shrimp and broil until shrimp are cooked, about 15-20 minutes.
• Be sure and taste to see if they are done.
• Serve these in bowls with lots of napkins.
• Have hot French bread to sop up the sauce.

DINOSAUR BBQ MUTHA SAUCE

Steps:

• Pour the oil into a large saucepan over medium-high heat.
• After oil has heated, add the onions, green peppers, and jalapenos and stir.
• Add a pinch of sa1t and pepper and cook until vegetables are soft and onions are golden.
• Add the garlic and cook for 1 minute more. Add remaining ingredients except the Liquid Smoke.
• Bring to a boil, then lower the heat so the sauce simmers.
• Simmer for 10 minutes.
• Turn off heat, add the Liquid Smoke and let the sauce cool.
• Pour it into a container, cover, and store in the fridge until ready to use.