I’ve never been interested in cooking traditional American BBQ, mainly because I do not like what I cannot control, and in this particular case, the BBQ grill is outside of my domain with a fat “trespassing renders marriage contract null and void“ sticker on the front. But to give my husband control over a hunk of brisket roasting away for over 6 hours in a pad-locked container with a 3 inch crusty, scratched plastic window is just way too much stress for my Type-A personality to handle. Is it done? Is it done? What does it look like? Is it ok? Do I need to baste? What if it fell over? Can I take its temperature? CAN I TOUCH??? PULEEEEZZZZE!?
I’d just rather not subject myself to that kind of torture.
So, when I was asked to cook alongside Ray Lampe, the famous “Dr. BBQ” for a charity event to benefit The Crescent City Farmers Market in New Orleans, it was no big deal. So what if he’s a BBQ Grand Champion with a couple hundred awards under his belt, can he pleat perfect dumplings one handed, fold laundry with the other and fend off 2 whining kids? Think not.
We met last week to shoot a few pics to market the event and at first glance, the razor-sharp spiky blonde hair, trophy belly, baggy black shorts, flavor-savor beard and a killer watch tattoo where time stops at 5:01pm was everything I had expected from a man who carried a name, Dr. BBQ, with swaggering authority.
While grilling skewered shrimp for the recipe below, Dr. BBQ casually mentions that he’s the new Executive Chef of Southern Hospitality Restaurant in New York owned by Justin Timberlake.
Holy hickory! I’m only ONE DEGREE OF SEPARATION from “Dick in a Box”!!!
How can I not embrace this larger than life chef who’s on a first name basis with a celebrity that I’d throw my lusty, naked body at? Apparently, the mere thought of SexyBack caused immediate brain damage and I ended up saying stupid things like, “do you ever get mistaken for Guy Fieri’s dad?” Ouch. I think I just insulted my one degree.
Can I CTRL-Z that comment?
Meet Ray, Dr. BBQ
One of the coolest dudes that I’ve met in Florida. You know you’re having a good time when Dr. BBQ interjects his colorful stories with, “This is off the record, ok?” at least 5 times during dinner.
About the charity event:
This event is part of the IACP (International Association of Culinary Professionals) Giveback Charity Event to help restore the hurricane damaged The Crescent City Farmers Market. Join me and 7 other chefs as we cook an 8-course meal in an intimate cooking demonstration and food-gasm event at Rolling Pin’s studio kitchen. Only 35 seats are available.
Guess who else I’m cooking with???? Giuliano Hazan, IACP’s 2007 Cooking School Teacher of the Year and son of grande doyenne of Italian cooking, Marcella Hazan.
The Menu
Dr. BBQ (Ray Lampe; Cookbook Author and Celebrity Consultant) – Barbecued Barbecue Shrimp Chef Jaden (Jaden Hair; Cookbook Author, Food Writer, Photographer, and Stylist, as well as, Host of SteamyKitchen .com) – Crispy Crawfish Spring Rolls with Sweet Chili Jam Chef Dave (Chef/Owner Rolling Pin) – Chicken and Andouille Sausage Gumbo with Rice Chef Fabrizio (Executive Chef of Pelagia Trattoria) – Seared Diver Scallops on White Bean Ragu Chef Ginch (John McGlinchey; Chef, Instructor and Fine Dining Consultant) – Corn Maque Choux Stuffed Quail with Pomegranate Molasses Chef Gui of Provence (Personal Chef, Owner/Caterer and Food Columnist for St. Petersburg Times) – Cheese Course: Tabasco-marinated Provence Goat Cheese with Slow-baked Fresh Beets and Micro Arugula, Whipped Brie with Okra and Pear Jelly, and Cajun Ossau-Iraty with Artisin Honey. Chef Giuliano Hazan (Cookbook Author and Cooking School Teacher of the Year 2007) – Linguine with Shrimp and Tomato Sauce. “Rib Dog” (John Verville; Master Certified BBQ Judge and Team Leader) – Praline Bread Pudding with Whiskey Hard Sauce
The Rolling Pin in Brandon
Tuesday, March 11th 6:30pm $150-$175 per person
For tickets, call (813) 653-2418 or register online at www.rollingpinonline.com
Dr. BBQ’s Barbecued Barbecue Shrimp
From “Barbecue All Year Long Cookbook”
Serves 4
½ lb unsalted butter
2 bay leaves
3 cloves garlic, crushed
1 tsp dried thyme
1 tsp dried oregano
1 tsp dried basil
1 tbl freshly ground black pepper
1 tbl paprika
1 tbl Louisiana hot sauce
¼ cup Worcestershire sauce
1 lemon, juiced
½ cup beer
Bamboo skewers, soaked in water for 1 hr
2 lbs jumbo shrimp, peeled and deveined
2 tsp Dr. BBQ’s Creole Seasoning
Prepare grill to cook direct and medium high. In large skillet on stove, melt the butter on medium heat. Add all other ingredients, except for shrimp and Creole seasoning. Bring to simmer and cook 5 minutes. Remove from heat.
Skewer shrimp with double skewers so they can be flipped easily. Season with Creole seasoning. Grill 1-2 minutes per side, depending on size of shrimp. Remove from skewers and add shrimp to the pan with spiced butter mixture and toss. Return to stove over med-high heat and bring to simmer until shrimp is cooked through. Taste and season with salt if necessary. Serve with lots of crusty bread for sopping up the sauce.
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
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Great recipe!I would like to try it!Makes me hungry the moment I look at it!
Those shrimps look delightful, never seen them perfectly grilled like that. I guess I’m really tired eating them after being cooked the conventional way.
Oh boy! That’s REALLY tempting! Can’t wait ’til the barbecue season.
This recipe is simply deeelicious. I love it.
Trouble? I like to think of it as encouraging lively conversation.
Thanks for the nice words about the book Biggles. My new one is with Chronicle. Surely you like their cookbooks.
Awww, that’s fricken cool. Lampe has been stirring it up for a long darned time. Causing trouble on forums, blogs and whatever else he can dip his fangers in to. I don’t compete because I don’t like cooking for someone else’s palate, just mine.
I received a copy of his latest book for review and found it quite solid. Wasn’t hip to the publisher, but his contribution was solid.
Biggles
Those look fabulous! Not what I was expecting from the title but I should have known better (BBQ Shrimp in New Orleans doesn’t have anything to do with a BBQ grill/pitt … and lots to do with tons of butter and pepper).
What a great event for my very favorite farmer’s market! Crescent City Farmer’s Market is on it’s way back – I go just about once a week. How cool to see you mention it here. Thanks for the support. It is great to know that the rest of the world hasn’t forgotten about us. 🙂 Anyway, the menu sounds fabulous and I bet you’ll have a wonderful time. Enjoy!!
Nice grilled prawns! I want to pick out one stick off my screen!
How can you live without regular BBQ? It’s one of the food groups for heaven’s sake!
boy! I love the chargrilled marks on the shrimps. Beautiful!
Those shrimps look HOT!!! Justin’s not as HOT as your shrimps! :o)
Well I even asked him if he grabbed JT’s ass – and unfortunately the answer was no. And I’m not kidding – I really did ask him that.
You had me rolling over laughing Jaden 😀 I love skrimps on the barbeque. Dr BBQ can come and cook my shrimps on my barbie anytime…he has shaken hands with JT 😀
Jaden-have fun at your event and congrats!! Very cool! The shrimp are totally JUSTIFED! yuk yuk.
Jaden, your a trip! BBQ is all that girl!
I want to make a comment about the brisket and dick in the box but really I won’t!
I love this food blog. It’s a joy to read.
So far I have made the beef congee and 3 loaves of no-knead bread (one plain, one with flax seeds, and one with sunflower seeds).
Firecracker shrimp and nutella challah are next on the list.
I wish I had known about The Rolling Pin for the time I lived in Sarasota (worked at FST for a season).
Thanks!
Nice pictures! The shrimp looks awesome! I would pick shrimp over beef any day.
Jaden, this is too funny!
Yall know we call ’em shrimps, yeah.
In Atlanta I’ve even heard them referred to as “skrimps”! “I’m gone down the skreet an get me some a-dem skrimps”
No matter what you call them, those look good. I have some pink ones to brochette tonight with some dirty rice! See ya in the kitchen.
It’s raining in California, so I can’t even think of grilling. But shrimp is always quick and easy, so maybe that’ll work. Good luck on your fund-raiser! Hope you film it for your site since not all of us can get out to Orleans!
Um, it just snowed here!
Although, rolling out the ‘barbie’ onto the snow for grilled seafood does have a certain awkward beauty to it.
Slash, love the site re-work.
<3
I’m definitely printing this one out for BBQ season! It looks wonderful.
i love the beer in the recipe. Niice 🙂
Since I’ve begin eating meat again, shrimp has really appealed to me. God, do those look good, Steamy.
Jaden, you are a hoot and a half!! How about a recipe for Spotted Dick, the classic English dessert? (Leftovers? Put ’em in a box.)
Spotted Dick for 6
8 oz self-rising flour
1 pinch salt
1/2 C butter
1/4 confectoners’ sugar
1/2 C big raisins
6 T water
Ready a sheet of foil or a double thickness of parchment paper brushed with butter.
Make the pudding crust: Sift together the flour and the salt. Cut in the butter. Add the sugar and raisins. M
Mix in the water to make a soft dough.
Turn out onto a floured board and form into a roll.
Wrap loosely but securely in the parchment paper or foil.
Tie or seal the ends.
Place in a steamer and cover tightly. Steam for 1-1/2 to 2 hours.
Serve with hot custard sauce or sprinkle with powdered sugar.
Voila! A lovely Spotted Dick. Yum!
Look absolutely yummy. great shot.
you are ever too cool.. Dick in a box.. classic…
Congratualtions on being part of this upcoming event—really impressive & well-deserved!
dang – those look mighty yummy – a couple steps up from our oven *steamed* shrimp with garlic, onion, alaskan amber ale, cube of butter and chipotle tabasco (i work in a pizza joint, anything we want to *sneak* down there has to be adaptable to 500 degree oven or fryer)
we just moved, i’m sure the bbq will surface soon 😉
omg Jaden! Marcella Hazan’s son! My husband would flip out…
You are so ridiculously cool.
Nate – shhh…my husband will be awfully jealous that you’re teasing me!!
That’s some beautiful lookin’ shrimp! So envious you get to cook with Dr. BBQ. Maybe he’ll teach you some ‘cue tricks and convince your husband to unlock the grill.
PS You can come cook on my grill anytime!
if could actually eat, this would be what i would eat with my mouth. no foolin’
Wow, one degree from J Timberlake. That means you’re 2 degrees from Britney Spears, Cameron Diaz, Scarlett Johansson, and Jessica Biel! A very nice accomplishment, I’d say.
looks wonderful!
Dang, when will these techies come up with new stuff where you can recah over to your screen and grab that shrimp.
I am going to a thai place for lunch in an hour and I think I am going to order me some shrimp.
Looks like you are having a busy summer.
Looks great! You’ve reminded me that the grill is beckoning now that the temperature has gotten a bit more grill friendly around here. Also, the menu for the event looks very tempting–just bring it a little more north FL next time. 😉
the menu sounds just heavenly delicious! and the shrimp look soooo good!
What’s with you wimps?!!! I cook out about 4 nights a week….when there’s snow I cover my shoes with plastic bags (isn’t that what they’re made for?), when it pours rain I use a golf umbrella (large enough to rest on my shoulder and leave my hands free) but nothing keeps me from my grill…..well, maybe when the tornado sirens are howling! I’ve even used my wok on my grill after removing one of the grates.
I like your descriptions Jaden, especially the “flavor-saver” beard and “trophy belly”. Good Luck with your cooking event.
well it’s not grill season here right now but with a dreamy dsih like this – I do not care. I think I need to make this now. Looks grand!
damn tags
do you ever get mistaken for Guy Fieris dad
I just got busted for reading you at work, because I guffawed out loud on that one!
The recipe looks great. I use a similar one where they are roasted in the oven, I can’t imagine why it never occurred to me to use the stuff to baste them on a grill. I might do that one tonight.
Rock on Jaden.
mmm, yummy and so pretty!
So, I always tune in for the great photos and yummy food, but the title really got me today. I actually read it out loud multiple times. What a kick! Then I get to the dick in a box section, and I am fairly certain my neighbors were wondering what was going on at my place. I laughed so loud. Thanks for making my morning!
What could you use in place of this creole seasoning?
Excellent DITB reference. I think it’s wonderful you can do something you love and help others at the same time. Brava, Jaden!
That’s one of my fave sketches on SNL! Too funny.
This looks great- sounds like a fun time with the bbq man 🙂
i love dick in a box! ahem, i mean, the song/video 🙂
and these shrimps look absolutely delicious … what a nice reminder that summer grilling is *almost* here (well, not really, but a girl can dream).
Cute chefs get together, huh? I’m so envious!
Well, at least today it’s 10 degrees Celsius outside with sun shining brightly.
Will try the shrimp marinade on my oven grilled ‘babies’ one day soon…
All the best in your demo, Mrs Steamy.
It was nice to meet you too Jaden, and you are forgiven for the Guy’s dad comment. (Cute girls can get away with anything)
Looking forward to cooking with you and everyone else at The Rolling Pin. See you there.
Here in Michigan where my BBQ’s tucked away in the shed, these juicy pics (of the shrimp, not the Dr,!) make me want to dig the thing out early! It all dounds so incredibly delicious, particulaty on such a frigid and snowy day. Thanks for warming up my morning!
Oh my, does that ever look tantalizing! But with a foot of snow on my patio I’m going to wuss out and park this recipe somewhere safe. I’ll return to it when the weatherman says I can grill in my flip flops.