This short Shrimp video includes a compilation of 20 Shrimp recipes you can choose from for, Bacon Fried Shrimp, Salt & Pepper Shrimp, Bloody Mary Linguine, Coconut Shrimp(fried & Tropical), Firecracker Shrimp, Bang Bang Shrimp, Crispy Fried Shrimp, Jambalaya, Mac & Cheese with Shrimp, Shrimp Burgers, Shrimp Ceviche, Shrimp Cocktail, Shrimp Dumplings, Shrimp Scampi, Summer Rolls, Sweet & Sour Sauce, Thai Red Curry Shrimp and Wonton Soup.
Every recipe, here within, can be found on my website using the search bar.
I think that most people know that roasts are at their best when they’re cooked slow and low and this Bloody Mary Roast with Gravy is no exception. I use a standard Crock-Pot for this recipe or “Slow-Cooker” but you’re more than welcome to cook this in the oven, with a lid, at 200° Fahrenheit for the recommended 8 hours. The gravy is just a synch.
Bloody Mary Roast with Gravy Ingredients:
1 4 to 5 lbs Boneless Beef Chuck Roast 2 cups Bloody Mary Mix, Zing Zang
Gravy 2 tbsp Butter 2 tbsp All Purpose Flour 3 cups Roast Juice
Kosher Salt to taste
Cook in a Crock-Pot on low for 8 hours then make your gravy. I recommend adding Roasted Onions, Potatoes and Carrots as a side. Just follow the instructions in the short video tutorial and I’ll show you exactly how to make this Bloody Mary Roast.
There’s nothing like good barbecue and these beef ribs are great for any grill. In fact, I’m going to show you how to smoke these Country Style ribs on a gas grill. There’s really nothing to it. In fact, in my opinion, it’s even easier than using a traditional smoker with virtually the exact same results. Don’t believe me? Then check this out.
Smoked Country Style Boneless Beef Ribs Ingredients:
Country Style Boneless Beef Ribs Ingredients:
3 lbs Boneless Beef Ribs 1 cup Beef Broth Kosher Salt and Pepper to taste
Grill and smoke the Country Style Boneless Beef Ribs over indirect heat at 225° Fahrenheit for 3 hours. Switch the meat around on the grill, spritz with Beef Broth and and probe one meat portion with a thermometer. When internal temp reaches 160° F, wrap with foil and add 1/4 cup of Beef Broth. Cook again over indirect heat until the internal temp reaches 205° Fahrenheit, then remove from the grill. Wait 10 minutes to cut, shred and serve.