I thought I would post a couple of pics of Friday night's dinner. I don't know a resturant around that we could have had a better meal, ok maybe one. Man they were good DB
Letts-Do-It, Thanks, just melted some butter and added about 4 garlic cloves and let set a little while then added to top of shrimp with a few chives and some fresh lemon juice. Cooked direct at about 450 till pink. Was going to add a little white wine but I forgot. DB
BobS, They're what are called "sizzle platters" which are oven/broiler proof and most often made of stainless steel. They're available at restaurant supply venues.Rascal
mb168, i use one of these cheap holy wok thingys. i used to use bamboo skewers, but although they look cool, they are a lot more work than just dumping them in the wok.
Rick's Tropical Delight,Thats what I was going to use but mine is square and won't fit my medium that has been going all night with an 8lb butt thats at 187 right now. I was gonna bump it up to make the shrimp and some ABTs. It will fit my XL BGE but I don't want to fire it up just for that, I'll find something...
