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Author Topic: Grilled and Chilled Shrimp and Gazpacho  (Read 5734 times)
billsfan
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Charlotte, NC


« on: June 22, 2011, 05:25:20 PM »

It's still hot here. Something cool.





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Dan
Skinsandos
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Winter Springs, FL --- Light It Up


« Reply #1 on: June 22, 2011, 05:26:52 PM »

I would dive in to that in a blink - very nice
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Hunt - Fish - Kegvection Grilling
Cajunate
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Metairie, Louisiana


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« Reply #2 on: June 22, 2011, 05:59:27 PM »

That looks great! Well, except for that Coors. You can get a pass this time though. Grin Grin
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"Good grillin' is like good lovin' "
  Just outside of New Orleans
wefewee
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Pickering, Ontario


« Reply #3 on: June 22, 2011, 06:00:46 PM »

Nice cook but, there should be a steak on the empty plate next to the bread.
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BirdNerd
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San Rafael, CA


« Reply #4 on: June 22, 2011, 06:25:31 PM »

Bills fan, can you fedex to me?  Cheesy
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One of The (more than) Few. The Proud. The Kalifornia KegMen.
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Smokin in Peosta
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Smokem if youv'e got them


« Reply #5 on: June 22, 2011, 06:42:32 PM »

I love Gazpacho that looks really good.
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Mike
ICSmoke
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Iowa City, IA


« Reply #6 on: June 22, 2011, 08:06:34 PM »

Never heard of Gazpacho before, but after seeing that I'm ready to eat it!
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so easy a Keg man could do it...
Smokey_Mtn
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My carbon footprint is growing


« Reply #7 on: June 23, 2011, 05:19:38 AM »

Nice combination billsfan.  Looks delicious.
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Not intended to be a factual statement
BakonGrill
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A couple miles from Horse Shoe, NC


« Reply #8 on: June 23, 2011, 08:34:08 AM »

Dang, it's almost lunch-time and I'm a day late. Some kinda good eating on that plate, I'll say Tongue!

BakonG
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Skinsandos
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Winter Springs, FL --- Light It Up


« Reply #9 on: June 23, 2011, 07:00:14 PM »

bills post up this recipe it looks fantastic
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Hunt - Fish - Kegvection Grilling
billsfan
2X Keg Hero of the Month; Mexican Throwdown Champion
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Charlotte, NC


« Reply #10 on: June 23, 2011, 07:29:11 PM »

Ok let me see if I can convert my freestyling into a recipe.

8 medium ripe tomatoes
4-5 garlic gloves
6-8 small cucumbers (kirby or pickling size)
1/2 cup chopped green onion tails
lemon juice (about 1/2 a lemon)
2 tbl spoons red wine vinegar
2-3 tbl spoons Worchestire sauce
tabasco to taste
1 cup V8

- Cut out the stem part of the tomatoes
- Boil water and scald tomatoes for a few min and plunge them into ice water
- chop garlic in a food processor with the blade. leave them in the processor
- Peel the tomatoes
- Process in the food processor in batches and dump into a large bowl. there's a lot of acid in this so a glass or plastic bowl is best.
- slice the cucumbers in half and remove the seeds with a spoon
slice into strips and chop in the food processor and put them in the bowl

you want to have a chunky consistency

- chop the onion tails and add them to the bowl
- add V8 (later in the summer when the tomatoes are better you may not need the V8 but it adds a little body to the broth)
- add the vinegar, Worchestire sauce, lemon juice, and tabasco
- mix, cover and chill thoroughly

Serve with sour cream if you like.

and then on this occasion, I skewered some peeled shrimp and brushed with olive oil sprinkled with garlic powder , grilled them till done and chilled them.


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Dan
Skinsandos
Keg Hero of the Month - 8X Throwdown Champion
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Winter Springs, FL --- Light It Up


« Reply #11 on: June 23, 2011, 07:34:42 PM »

I will be making that

2nds anyone on recipes
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Hunt - Fish - Kegvection Grilling
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Atlanta, GA


« Reply #12 on: June 23, 2011, 07:58:09 PM »

I'll second.  Nice cook Bills.  I will definately be trying this soon. 
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