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This last weekend was the 33rd annual Pigs Unlimited Swine N Dine on Treasure Island FL. I got to put the " new" smoker to the test. Friday night is kind of a smaller sit around and talk (drink) kinda night so I did a shrimp boil. I have lost the pic of the shrimp served steaming in a tray. 
But here is a pic of the left overs.
Started the fire Sat morning at 5a, food on by 6am.
Two butts, one brisket and two pork tenderloins sliced in thirds. Soon to be joined by two dozen chix thighs, ten venison sizzlers and another small brisket for burnt ends. I didn't get pics of the loaded smoker but it was loaded and worked great. (Sorry but I got a little busy and the camera was left in the room)
One if the tenderloins sliced the next day.
We had some weather challenges..rain and I discovered I can take the top off of my smokestack and wheel the smoker right under my shade tent. Not ideal but I don't loose heat that way. I guess I should mention while this is going on we are frying 10# of fresh Grouper, 5# of venison strips, hush puppies and okra. And grilling hot dogs n burgers and had Red Bean's and Rice on the 3 burner, I also cooked up pork belly and tenderloin burnt ends. And re-heated the tropical ABT's, which were great, no suffering from freezing. I wish I had some pics of the spread but....no.
Back to the subject at hand - Shrimp Boil Gumbo.
When you do a shrimp boil you either have not enough or too much - no matter how you plan it. So I choose to err of the "have too much" side. But what do you do with the left overs. Here again are the left overs.
Now separated out.
On the side 1 cup peanut oil and 1 cup flour on a hot burner for roux.
The corn cut from the cob.
The onions and taters.
Add 1 1/2 cups water to the roux, add the taters and onions and turn loose the immersion blender.
Add the corn to the mix.
And serve with the shrimp (peeled). I kept the shrimp seperate to keep them from overcooking, added them to the top cold..
Creamy flavor of shrimp boil and gumbo. Ohh and looky there, a wee bit of grilled salmon - fresh Sockeye again.
But here is a pic of the left overs.Started the fire Sat morning at 5a, food on by 6am.
Two butts, one brisket and two pork tenderloins sliced in thirds. Soon to be joined by two dozen chix thighs, ten venison sizzlers and another small brisket for burnt ends. I didn't get pics of the loaded smoker but it was loaded and worked great. (Sorry but I got a little busy and the camera was left in the room)
One if the tenderloins sliced the next day.
We had some weather challenges..rain and I discovered I can take the top off of my smokestack and wheel the smoker right under my shade tent. Not ideal but I don't loose heat that way. I guess I should mention while this is going on we are frying 10# of fresh Grouper, 5# of venison strips, hush puppies and okra. And grilling hot dogs n burgers and had Red Bean's and Rice on the 3 burner, I also cooked up pork belly and tenderloin burnt ends. And re-heated the tropical ABT's, which were great, no suffering from freezing. I wish I had some pics of the spread but....no.
Back to the subject at hand - Shrimp Boil Gumbo.
When you do a shrimp boil you either have not enough or too much - no matter how you plan it. So I choose to err of the "have too much" side. But what do you do with the left overs. Here again are the left overs.
Now separated out.
On the side 1 cup peanut oil and 1 cup flour on a hot burner for roux.
The corn cut from the cob.
The onions and taters.
Add 1 1/2 cups water to the roux, add the taters and onions and turn loose the immersion blender.
Add the corn to the mix.
And serve with the shrimp (peeled). I kept the shrimp seperate to keep them from overcooking, added them to the top cold..
Creamy flavor of shrimp boil and gumbo. Ohh and looky there, a wee bit of grilled salmon - fresh Sockeye again.
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