Enter to win a brand new Char-Broil® BBQ grill
We know what it’s like to watch DivaQ on BBQ Crawl. We see Diva Q’s glorious prep process and before we know she’s heating up the grill and it’s competition time. The only drawback? The instant cravings we get while watching Diva Q do her thing.
Travel+Escape is coming to the rescue with the help of Char-Broil, LLC. We’re giving away one Char-Broil® TRU-Infrared® 3-Burner Gas Grill with Side Burner. The award-winning TRU-Infrared™ cooking system provides seared in flavor, while keeping food moist and juicy. It has 500 square inches of primary cooking area and a secondary warming rack. As though this wasn’t impressive enough its SUREFIRE™ electronic ignition delivers a spark at every burner.
To enter, all you have to do is provide the information requested below and you’ll be one step closer to bringing THE HEAT HOME.
Love this Louisiana inspired recipe for Cajun Style #BBQ Shrimp a sure fire party pleasin’ lip smacking delicious dish! Check out this how to video.
Grilled New Orleans Inspired Cajun Shrimp
24 Medium Sized cleaned and deveined shrimp tails on
1 recipe Diva Q Cajun Rub
½ cup unsalted butter
¼ cup canola oil
2 tablespoons minced garlic
2 tablespoons Worcestershire sauce
1 tablespoon freshly squeezed lemon juice
1 tablespoon chili powder
Diva Q Cajun Rub
2 tablespoons paprika
2 teaspoons Kosher salt
2 teaspoons granulated onion
2 teaspoons granulated garlic
2 teaspoons cayenne
1 1/2 teaspoons ground white pepper
1/2 teaspoon ground black pepper
1 teaspoon dry thyme leaves (rubbed)
1 teaspoon oregano leaves
2 lemons sliced into wedges
In a medium sized bowl toss shrimp, Diva Q Cajun rub, minced garlic and canola oil. Set aside in fridge to marinate for ½ hour. In a small pot over medium low heat melt butter, Worcestershire, chili powder and lemon juice until combined. Set aside.
Preheat grill to medium heat.
Remove shrimp from marinade. Grill shrimp until just turning opaque-approximately 3-4 minutes per side.
Place shrimp in bowl and toss with butter mixture. Serve immediately with lemon & baguette slices.
Here is my guide to making wood chip packets for the grill and how to pair woods with foods
Full disclosure: I am not sure where this recipe came from. My additions are pumpkin seeds and using Dukes mayo. I know that my parents used to make it with shredded cheddar and golden onions, our neighbours used to use fried kielbasa in it, another friend served finely chopped red peppers. This dish shows up on a lot of pot luck tables. For good reason. Its a tasty treat that seems to appeal to a large audience.
Here is my recipe:
3 heads Broccoli trimmed washed and cut into bite size pieces
1/2 – 3/4 cup raisins
1/2 pound of bacon cooked & crumbled
1 red onion finely minced
1/2 cup pumpkin seeds
For the dressing:
1 cup Dukes Mayo
1/4 cup apple cider vinegar
2 tablespoons white sugar
1/2 tsp black pepper
1/2 tsp salt
Whisk together the dressing ingredients until the sugar has dissolved.
Toss dressing with salad ingredients. Serve- Keeps well till the next day too!
This is such an easy recipe perfect for entertaining and everyday eating! Make sure you subscribe to our videos – more coming each week!
I love Texas and this was tons of Fun!! We visit great places like: Oink & Moo BBQ Food Truck Dallas Texas, Longorias BBQ Fort Worth Texas, and The Bedford & Blues BBQ Contest Much thanks to my friends Ernest Servantes, Belinda Servantes and their awesome daughter from Burnt Bean BBQ Company for hanging out and joining me on this adventure.
Sneak Peak BBQ Crawl Season 2 Episode 2 – Helen Turner, lots of Pie, Central BBQ and the Bar-B-Q Shop
SO much fun!! Can’t wait for you all to see it. Ill be live tweeting at 10pm EST. Thanks for watching.
When you have the time it is worth it to invest in a really wonderfully cooked steak. I love the reverse sear method. You end up with a very evenly cooked steak that is oh so juicy and delicious!!