>>You’re so rude.>>Hey everybody.>>[LAUGH]>>Welcome to How to Feed a Loon.>>The rude edition.>>No, no, no. Just keeping it real. My name is Kris!
>>And I’m Wesley.>>The best->>The->>Queen there ever was in the world.>>[LAUGH]>>No, we’re so excited that you are->>The loon.>>No, the loon, the loon. Here today on How to Feed a Loon, we are
going to be feeding you some of the best Incredible shrimp that we’ve ever had. I’m telling you, this is one of our most popular dishes-
>>On the blog.>>It is.>>It has been for a long, it is, it is.>>It is, it is.
>>It’s my best ever BBQ shrimp.>>Yes!>>So good, all right, so let me->>Let’s get started.>>Now, it’s a rainy day, so that’s not going to keep us from having fun.
>>No, we’re going to grill on the inside.>>Of course, you can do this outside. But you can also do it inside. So I’ve got my-
>>So we’re going to get hot and sweaty in here. [LAUGH]
>>He always keeps it positive.
>>I know. Turn on the air conditioner, folks, we’re grilling on the inside.
>>You can get a sun tan from this grill here. This is a Phillips grill. It’s an infrared,
it’s wonderful we use it all the time.>>We love it. Some people don’t like it.
>>We did a product review of it and some people are like,
well that’s not smokeless. I can see a little smoke coming up. Well, true. Every time you cook food there’s going to
be a little bit of steam but whatever, to each his own. We love it. We really do love it and
it keeps us grilling year round.>>And they’re not paying us. So we love it. [LAUGH]
>>So anyway, but we do love you Phillips, just in case. So anyway, so let me tell you
about this as this is heating up. Before we do that I’m going to
just tell them about the shrimp. It wouldn’t be BBQ shrimp without the shrimp.
>>No.>>So I’ve got some nice, large, I think it’s a 24 count jumbo shrimp. I took the shells off. You want to de-vein them and
take the shells off, clean them. I love to leave the tails on them just
because it gives a little something to [SOUND] hold onto as you bite into them.
>>Yes.>>And then all I did is just now, I just hit it with a little bit of Kosher
salt, a little bit of black pepper and that’s all there is to this.
>>And then we speared them.>>And then I put them on skewers. We speared them, we skewered them. And that’s all there is to it. Now on to this.
>>Yes, on the barbecue sauce.>>This is my homemade barbecue sauce. It’s so easy to make but let me tell you it makes such
a difference than the bottles. Even the best bottled stuff
doesn’t compare to this.>>[LAUGH] You’re so modest.>>[LAUGH] Well, I am modest. [LAUGH] So, whenever-
>>But this is the best in the world.>>I’m modest and I don’t mind bragging about
this because it’s so good. Anyway, let us show you how we made this. We made a batch last night and
it’s so good. When you come back,
we will have already basted this shrimp. It cooks in literally about
six to eight minutes and we’re going to be ready to eat.
>>Yes!>>So, we’ll see you in a bit.>>[SOUND] Over a medium heat, add two cups of ketchup. To that, add a quarter cup of apple cider
vinegar, and then a quarter cup for molasses. [SOUND] Molasses, yes. Give it a stir, then we’re going to
add a tablespoon of chilli powder and a tablespoon of dry yellow mustard. A teaspoon each of dried oregano and
cumin. Add that to the party and then stir it up. Now we’re really going to
get deep in the flavor. We’re going to add a half
a teaspoon of liquid smoke. Don’t add too much,
a little bit goes a long way. Now we’re going to add some hot sauce for
a little kick, then some kosher salt, and a pinch of black pepper. Stir all that up. We’re going to let this come to a simmer,
and it’s going to simmer beautifully so those flavors meld and
we have an amazing barbecue sauce. [MUSIC] [SOUND] Now wasn’t that the best barbecue sauce?
>>Yeah!>>And see how easy it is? So while you were watching us do that-
>>We were grilling up these babies.>>I’ve been basting and turning and this took about a total
of literally six minutes. I got this good and hot.
>>Yes!>>If it’s->>Talk about some shrimp on the barbie.
>>I know. And you’ll know when it’s done because
it’s going to turn a nice pink, they’re going to curl up. And be all happy and they get a nice
little toasty charcoal on them, so->>Hey scrape me off one>>Yeah, scrape those off.>>Let me just scrape these-
>>Yes.>>Pour right out. That is a thing of beauty. They smell heavenly. I understand why they’re so popular.
>>Now this is some shrimp on the barbie.>>[LAUGH] Yep, you’ve already said that.>>I know, I just want to make sure everybody heard I said it.
>>So we’ve got a little of
the homemade barbecue sauce, just keep that on to the side.
>>Yes.>>Save a little batch that you’re doing separate from when you’re basting,
because you don’t want raw shrimp.>>So good, so good. When you were grilling these things,
I was dying.>>Yeah, the smell is incredible. This is so great.
>>And you turned them over and did a whole whatever, you rebasted
them on both sides or something.>>Yeah, you baste as you go.>>Mm!>>[LAUGH]>>Mm-hm.
>>Mm-hm.>>Mm-hm, mm-hm, mm-hm.
>>Okay.>>[LAUGH]>>Everybody knows how shrimp tastes, right?
>>Well I would think so, yeah.
>>But not without barbecue sauce.
>>[LAUGH] I know.>>People, [LAUGH] that barbecue sauce. You need to-
>>Bottle it and sell it?
>>Yeah.>>Well it’s so easy, anybody can make it.>>You can’t bottle it and sell it because you have it open and
everybody can see what you put in it.>>That’s right, everyone’s going to know.>>[LAUGH]>>I can make that.>>Anyway, this is 100% loon approved. [SOUND]
>>Yeah, I was pretty sure you
were going to say that. I gotta have me some of this.
>>Yes, get in there. I’m going to have another one of them. [LAUGH] Mm.
>>I don’t care if it’s raining, I’ve got BBQ shrimp.
>>I know. [LAUGH] Now you can get this recipe,
sorry you all, and many more on howtofeedaloon.com.
>>That is really good.>>Yes, finger licking good.>>And while you’re ding this go ahead and have your phone and go,
How to Feed a Loon, I love that. I’m going to share.
>>But first lick your fingers, so you don’t want barbecue
sauce all over your phone.>>Well yeah, because you get a very sticky phone. Anyway, this is great, make this. Bye everybody.
>>Yeah, bye everybody. Shrimp on the barbie.
>>I’m going to [CROSSTALK] See, I said it again.
>>You did, bring it home.>>Mm-hm.>>Hey everybody.>>Hey, now if you like what you saw, make sure you subscribe
to our YouTube channel.>>That’s right, and if you want to see even more recipes like
these incredible gastro pub recipes.>>Of course you do.>>Be sure to click right here, yay, all right.
>>Click, subscribe.>>Bye everybody.>>Click, subscribe.