Gloucester Ma: The HomiecastGloucester passed away due to complications of being whipped, she had a good run but since Alicia Unleashed first aired, The HomiecastGloucester creator has gone dark, fellow patrons of the Homiecast are stumped as to why this has happened. Does he fear Alicia and her unruly ladies? Has Joey gone over to the other side? Does he shop for himself at Victoria’s Secret? What’s has happened?! Will the Homiecast rise from the ashes? Stay tuned!
Check Back All Morning Long At www.thehomiecast.com For Updates Every Hour.
Setting up for a low and slow smoke looking for 275 smoker temp. Rubbed three sections of the short ribs with Paul Prudhomme Seasoning and one with coarse salt and crushed black pepper after coating with olive oil.
Follow along this evening at http://www.thehomiecast.com for live updates on this cook!
First up I’m going to split up a pound of bacon into thirds and will set up the STOK Drum for offset smoking around 225 degrees for about an hour. I started my coals and pushed them to one side of the grill and tossed a hunk of apple wood on for smoke. The bacon is placed on the opposite side of the grate from the charcoal. The idea is to partially cook the bacon because the shrimp will cook quickly and we want the bacon to finish around the same time once they are wrapped so the shrimp don’t dry out and get rubbery.
The STOK Drum is chugging along holding at 225 with the top and bottom vents about half way closed.
About 45 minutes into the smoking of the bacon I’ve decided it’s partially cooked enough and I decide to pull them off and start prepping the shrimp.
U12 shrimp about to be deveined, leaving the tail on.
Getting ready to stuff em and wrap em!
The shimp butterflied and stufed with three cheese blend and a jalepeno spear-
Added to the grill opposite side of coals
Once the bacon browns up a little baste with favorite bar b que sauce and place over the coals for a minute to let that sauce glaze up but be sure not to leave on too long or the sugars will burn. then baste the other side and flip, a minute or two on the other side and they’re ready!
We also grilled up some russet potato wedges after par-boiling them patting them dry and tossing them in olive oil, Atlantic Saltworks Coarse Salt and black pepper. they come out crispy on the outside and soft and fluffy on the inside-