**Mastering the Art of Grilling: Tips and Techniques from a BBQ Master**

When it comes to grilling, there's nothing quite like the smell of sizzling meat and the taste of perfectly cooked barbecue. In this article, we'll take a deep dive into the world of grilling with expert advice from a seasoned BBQ master.

**The Importance of Fat Removal**

When preparing your grill for a cooking session, one of the most crucial steps is removing excess fat from your meat. The expert in our article emphasizes the importance of slicing through any thick layers of fat to prevent curling up during cooking. By doing so, you'll ensure even cooking and avoid those pesky curling tendencies that can ruin an otherwise perfect meal.

To remove fat, simply use a sharp knife to slice it away from the meat. Don't worry if you don't have the most experience with this technique – practice makes perfect! The expert recommends starting with thin cuts of meat and gradually moving on to thicker pieces as you become more comfortable with the process.

**Choosing the Right Wood for Your Grill**

Another key aspect of grilling is selecting the right wood for your fire. In our article, the BBQ master swears by a mix of cherry, apple, oak, and mosquito wood for added depth and complexity in flavor. The expert recommends using indirect heat to cook your meats, allowing them to develop that perfect balance of smokiness and tenderness.

**Dry Brining: A Game-Changer for Pork Chops**

When it comes to cooking pork chops, dry brining is a technique that can make all the difference. By rubbing the meat with a mixture of spices and salt before cooking, you'll achieve a tender, juicy result that's sure to impress even the most discerning palates.

To try this method, mix together your favorite seasonings and rub them onto your pork chops, making sure to cover every inch of surface area. Let the meat sit for at least 12 hours, allowing the flavors to penetrate deep into the tissue. When you're ready to cook, throw those chops on the grill and watch as they develop that perfect crispy crust and tender interior.

**Grilled Honey Chipotle Shrimp: A Match Made in Heaven**

For a truly show-stopping appetizer or main course, look no further than grilled honey chipotle shrimp. By marinating these succulent morsels in a mixture of honey, chipotle peppers, and spices, you'll create a flavor combination that's both sweet and spicy.

To try this recipe, start by mixing together your favorite ingredients – we recommend using large jumbo shrimp or prawns for the best results. Then, soak wooden skewers (or metal ones, if you prefer) in water for at least 45 minutes to prevent them from burning on the grill. Thread the shrimp onto the skewers and marinate for at least 12 hours before grilling.

**Respect for Our Service Men**

As we celebrate Memorial Day weekend with friends and family, it's essential to remember those who have made the ultimate sacrifice for our freedoms. In a poignant reminder of the importance of gratitude, our BBQ master encourages viewers to take a moment each day to appreciate the service men and women who have given their lives in defense of our country.

By simply taking the time to wave at strangers or open doors for fellow travelers, we can all make a difference in someone's life. As Mr. Rogers so eloquently put it, "Be the best neighbor you can be" – a message that resonates just as much with BBQ enthusiasts as it does with everyday citizens.

**The Power of Community**

As we gather around our grills to share stories and laughter, let's not forget that these moments are made possible by the sacrifices of others. By being good neighbors, friends, and family members, we can create a ripple effect of kindness and compassion that spreads far beyond our own backyard.

So as you fire up your grill this Memorial Day weekend, remember that the true spirit of grilling is about more than just cooking delicious food – it's about building connections, sharing love, and honoring those who have made the ultimate sacrifice for our freedom to enjoy life together.

"WEBVTTKind: captionsLanguage: ensummertime is here and what are we talking about outdoor cooking we're going to go back through some of our favorite alltime grilling recipes first up in the top five it is hot dogs now I'm not talking just any old hot dog I'm talking about the All American burger dog why would you want to cook the all- American burger dog well everybody grills Burgers everybody grills hot dogs why won't you combine the two together to make it the best eating sensation you've ever had in your life but you need some 8020 ground beef I love to use certified angless beef roll it out to at least 1/8 of an inch thick you want to make sure that it Cooks throughout you do do this by placing it in a baggie do not use the dreaded Saran Wrap you need to have you some of this stuff that I really hate to use especially when it's out in the wind cuz y'all know what's happened y'all have seen it before and it just happens I don't know why it happens but every time you get it out the wind gets up to at least 65 so we going to tear us off a great big piece I hope y'all can hear folks cuz this is not as funny as it appears to be for me there we go there's another one bit bullet it has do you want me to help one husband controller rolling pin so you need to grill that hot dog first because we want to lock in all that flavor that you you're going to get from that Grill and then bring it over there and lay that roasted chili right down on that big old half a pound of beef roll it all up now if I was going to do this over again I would to went ahead and put me a whole bunch of pepper jack cheese in there make it all on the inside not just on the outside get it over there on the fire folks it don't take but about 3 to 5 minutes to cook this deal you could even substitute if you want a hot link in there there is all way to change this recipe up we are going to look at there wo la la that's what I am after and I am F to have me a bite no I'm not as hot so in the same category as the All American burger dog I think we should throw in the what the classic the chili cheese dog how many of them you ordered from Sonic or how many of you have been at some place where they just put that can of wolf brand chili right down the top and you're looking the best that you can be got your white shirt on your wife's got her little white shorts on the first thing you hear is oh my God you done got it all over you because the chili was not thick enough to stay on the bun and the hot dog the thickening agent we are using today comes from the folks in Wisconsin yep y'all know what it is now don't you cheese kobby Jack freshly shreded cheese will bind things together but to seal the bottom of the bun cuz when you put this all together and you go to to take a bite and you squeeze it a little the bottom splits out so you got to seal It Up Get You 5 lbs of concrete lay her down in there just right no more cheese put them things on the grill lay that cheese in there let it toast to where it melts down in there really good you have created a barrier now that no chili can pass through cover it back up with that chili that's got cheese in it and then cover it with cheese one more time what have you got a chili cheese dog that you can hold up just like this and the chili will not run out and it's not dripping it's like those uh it's like the blizzards they serve upside down well I ain't going to turn it upside down that's asking a little much sh we be you put this dog on the F wheel yeah I mean he'll go around my number two on the list is what Burgers but I'm not talking about any kind of burger I'm talking about a brisket burger folks there's so much more of a great flavor that you can find in this in a way I would compare it to Kobe and wagu ground beef CU it has that richness that that flat of that brisket is going to bring out to you you're going to cut that up in little 1-in cubes and you're going to grind it now if you have a meat grinder be sure that you take that grinding disc out of it you put that in the freezer about an hour ahead of time and you freeze that thing really well cuz when that's cold and you're grinding that beef it'll flow through there a whole lot easier we need to go ahead and form these into a Patty folks and then let them chill again while we get the fire ready and do some other things to where they stay together better now I if you're going to do this grind them fresh like that and then you're going to think I'm going to do them right now no put them in the ice box either let this grind meat that you have grind meat the grinder oh the monkey gr what's that guy's name you know the mon he had a little grinder that played music it's a monkey I don't think he had a name I thought he had a name I thought he was somebody real important I if you want to cheapen this recipe up a little to go with that brisket burger instead of just using all brisket get you a brisket flat and then get you a pound of pork sausage and now when you get all that meat ground together from the brisket then go ahead and mix that sausage back in there by hand you have a richer fat content that's going to come about from the pork too now when you bring them out there and cook them we're not cooking this very long folks 2 to 3 minutes on each side it's all it's going to take because we want this to come out more closer to a medium rare than a medium toast them buns up lay that crispy bacon on there put that special sauce on there and what you got a brisket burger that is oo so tasty so if you want to up your burger game and make it more tasteful the brisket burger is your number one choice Mage is saying I'm I'm right here and I'm waiting cuz that is a plenty big burger Dad can't hold all that he's going to stumble and fall and I'm going to get it come on there you go so big you always know what's happening my friend you one of the best there is the little Mage and dooker you get the biggest bite of all because D you're the sweetest next up and where are all my ois at hey this is what we're talking about the Oklahoma fried onion burger oh Oklahoma where the wind comes sweeping down the plan folks you got to have the right kind of onion that's a yellow onion or a white onion I prefer a videlia onion but so many people when they make them they just cut them onions really thin and then they go to making it no you got to make them perspire you got to make them sweat get out there and give them some exercise you just take one of them mandolins be careful with them little slicers they'll get all your fingers cut off if you ain't careful put them in a collander get you some good salt sprinkle all over the top of them put them in something that they can drain and they're going to swe I mean more Richard Simmons did I mean them onions is going to be dripping that moisture out of and that's what it's talking about I just need you to make them about the size of a small baseball wouldn't you say I would say that was I would call that a really large golf ball okay well in peewee's when I was coaching Peewee ball this is pretty close to the about the same kind of ball yeah not bad put them burgers in there and then you get something to mash it not your boot heel not something I mean a spatula or a skillet but a lot of times when you mash that folks and then you pick it up the meat's gone look under the skillet or the deal it's better if you'll put a piece of wax paper down there you've heard me say it many times don't Mash your burger that's when we're just grilling burgers on the grill cuz we've mashing all that juice out of them when we got this onion burger we got to flatten that to where we can get all that flavor from that meat ease through them onions and then when you turn it over oh my gosh you get that flavor again but when you get them turned over and make sure that you have a spatula that is big enough to get under there and then folks get that bun lay it right there the heel of that bun on that burger there on top let that good onion Steam and juice come up through that bun to penetrate that thing and then get ready to put the cheese on them get ready to serve it cuz oh my gosh we're talking about a tradition in Oklahoma that should be known nation wide yeah Oklahoma is known for a lot of things but down here in our part of the state it's known for hey you might be a dab Breezy but oh Oklahoma were the burgers come blowing down the plains that's what it is they would today wouldn't they Shan be sure and give us a thumbs up a like on this video it helps our Channel grow it does and we'd appreciate it so much but hey this Memorial weekend what are y'all throwing on the grill is it one of these recipes something different let me know because I want to see what everybody else is throwing on that Grill to get some of that smoke and that fire on running around the corner at number three what is it one of my most favorite delicate dishes ever that I mean you set on the table at any time of year smoked balone when I was a small child we did eat a lot of baloney at my house and my daddy always called it red Ry steak big says I smell some something good got some tail wagon going on there big now there are certain things that you can do to this to even make this better and we have a lot of stuff that is missing as always when we film it's got to be all beef Baloney don't be buying that stuff that says made with chicken pork turkey tennis shoes anything else like that and I am going to just take my knife and run in there about that deep and then I'm going to come right over here and I'm going to cut me a v crosssection out of this baloney where it looks about like that all the jalapenos and the honey that just drizzle down through that cuz you're going to split it make a trough to hold in all that goodness my favorite piece of it is the one that's right on the end slice that off cuz you got some of that Char that's right there on it but don't quit at the smoke baloney no I'm talking about we take that baloney to another level on a smoked fry fried baloney sandwich made with beef pork and chicken how did they get all them animals in this little package don't buy the stuff in the package go to the deli section of the store and tell them I want some baloney I want the baloney sliced here lay it on out there in that smoker let it get some of that great flavor that that fruit Wood's going to bring to it and then throw it in a hot Skillet but before you do cuz my mother taught me this trick the first piece of baloney I ever fried in my life cut the corners a little to keep that baloney from curling and cupping up you'll never eat balone again just write out of the package you'll either want it smoked or you'll want it smoked and fried hang on we have trouble in Paradise he's about to get the cheap baloney let me got to make this a little bigger what are you doing you could have a baloney face mask to where you just no that's going in the outc coming in at number four what is it pork chop well the star of the show is here and I just want to pick this you well pretty close now I want to pick this up so y'all can see how thick that rticle is a 16 o bone in center cut pork chop now a lot of people cook them they do but they end up dry and you're thinking to yourself I don't want to cook these no more because why spend this which really isn't much it's very inexpensive to cook a bunch of pork chops and they dry out so folks what we talking about a dry brine really infusing flavor in them with the brine but also making them more tender takes you 24 hours so if you're going to do this make sure you got 24 hours ahead of time you season that really well with salt and some seasoning place it on a wire rack put it in the box 12 hours flip it over then you're ready to go let it come to room temperature the next day before you bring it out here to the grill and folks what it is is really reverse osmosis that salt and everything is pulling the moisture out and as it sits up there on top then it gets to incorporate and Rain back through that pork chop with liquid flavor it does meat hits a fire and the muscles begin to tense and they pull things will try to curl up a little bit at a time so just take your knife and just slice right through that fat if it's got very much on there and that way we ain't going to have no curling up I don't think that one's got enough to make no difference we'll give this one a little pinch right here so no matter what kind of pork you're putting on the grill if it is of the pig nature I like to pair it with a good fruit wood I love to use Cherry I love to use apple but I'm going to mix that usually with a little oak or a little mosquite put them on the indirect side of the fire cook them till they get about 140 and and then throw them over here on the hot side and let's get some color get them up to about 160 lather some of that good Red River Ranch Barbecue mud on there get a knife and a fork call me and bring a whole pound of napkins now you want a great insurance policy to take out to make sure that your pork chop ain't dry this dry bind method will work woo oh so well coming up at number five what are we talking about a great appetizer but a meal as well a grilled honey Chipotle shrimp makes my mouth water just to think about them because we're going to marinate these shrimp at least 12 hours now you mix all this honey and this Chipotle and everything up together and got that seasoning put them in a bag rub them around well put them in ice box and leave them alone but don't buy these shrimp the ones that you go fishing with buy them big old jumbo shrimp and if you can find some of them big prawns buy them if you're using one of them wooden skewers that you're going to poke down through there hey make sure that you soak them but get you some of these here skewer sticks I think is what you call them they're really long toothpicks for people with a large mouth that soak them I like to soak them good 45 minutes or an hour because if you don't you know what's going to happen what can't what will happen you will have nothing left of these and them little shrimps is hard to pick up and roll around I love to use a stainless steel because I really think they're the best and if you've got a lot of them to do and you got a lot of them skewers laying out there on on the grill and you reach to go turn them over and you know and they don't they just roll take you two of them and pin them shrimp all the way through but when you're running that skewer through there don't push him to where you're wrinkling that shrimp up to where he's like that keep him stretched out biggest thing that really people have problem with with shrimp and it is what overcooking I've warmed up a little but I'm going to lay them right over here and let them warm just a little more before we kick them down there on that end so we're just letting her slow down just a little before we go back over here on the hot side you just wanted to have I think the fancy word is a opaque coloring that mean sort of maybe a translucent pink get them off the grill before they get too pink because it don't take long to cook some shrimp got a little spice a little heat and a little sweet oh my goodness we're going to put all the seafood restaurants out of business if only my water hole was full of shrimp so we hope you have the greatest grilling time of all and kick it off on this Memorial Day week but let's not forget really what Memorial Day weekend is all about while you're out there tending the fires and the Flames to manage that stuff that you got on that Grill let's remember those you know the ones we always think every video the service men the service women all the veterans but folks let's also remember those who paid the ultimate price the sacrifice that we might have the freedoms to do what we do today to stand in a backyard and gather family around a fire and share stories and food well we thank you so much for watching our videos but I'd like to leave you with this we all make a difference in our actions whether it be just a handshake to a stranger maybe you open the door at a restaurant for someone you didn't even know or maybe you just wave to some fell that's walking down the street so as Mr Roger said be the best neighbor that you can be and always give everybody a hand up I can't clap loud I have a sore on my hand oh look right here I where is it let me zoom in let me zoom in to see it cuz it's so small I nearly had to go to Critical Caresummertime is here and what are we talking about outdoor cooking we're going to go back through some of our favorite alltime grilling recipes first up in the top five it is hot dogs now I'm not talking just any old hot dog I'm talking about the All American burger dog why would you want to cook the all- American burger dog well everybody grills Burgers everybody grills hot dogs why won't you combine the two together to make it the best eating sensation you've ever had in your life but you need some 8020 ground beef I love to use certified angless beef roll it out to at least 1/8 of an inch thick you want to make sure that it Cooks throughout you do do this by placing it in a baggie do not use the dreaded Saran Wrap you need to have you some of this stuff that I really hate to use especially when it's out in the wind cuz y'all know what's happened y'all have seen it before and it just happens I don't know why it happens but every time you get it out the wind gets up to at least 65 so we going to tear us off a great big piece I hope y'all can hear folks cuz this is not as funny as it appears to be for me there we go there's another one bit bullet it has do you want me to help one husband controller rolling pin so you need to grill that hot dog first because we want to lock in all that flavor that you you're going to get from that Grill and then bring it over there and lay that roasted chili right down on that big old half a pound of beef roll it all up now if I was going to do this over again I would to went ahead and put me a whole bunch of pepper jack cheese in there make it all on the inside not just on the outside get it over there on the fire folks it don't take but about 3 to 5 minutes to cook this deal you could even substitute if you want a hot link in there there is all way to change this recipe up we are going to look at there wo la la that's what I am after and I am F to have me a bite no I'm not as hot so in the same category as the All American burger dog I think we should throw in the what the classic the chili cheese dog how many of them you ordered from Sonic or how many of you have been at some place where they just put that can of wolf brand chili right down the top and you're looking the best that you can be got your white shirt on your wife's got her little white shorts on the first thing you hear is oh my God you done got it all over you because the chili was not thick enough to stay on the bun and the hot dog the thickening agent we are using today comes from the folks in Wisconsin yep y'all know what it is now don't you cheese kobby Jack freshly shreded cheese will bind things together but to seal the bottom of the bun cuz when you put this all together and you go to to take a bite and you squeeze it a little the bottom splits out so you got to seal It Up Get You 5 lbs of concrete lay her down in there just right no more cheese put them things on the grill lay that cheese in there let it toast to where it melts down in there really good you have created a barrier now that no chili can pass through cover it back up with that chili that's got cheese in it and then cover it with cheese one more time what have you got a chili cheese dog that you can hold up just like this and the chili will not run out and it's not dripping it's like those uh it's like the blizzards they serve upside down well I ain't going to turn it upside down that's asking a little much sh we be you put this dog on the F wheel yeah I mean he'll go around my number two on the list is what Burgers but I'm not talking about any kind of burger I'm talking about a brisket burger folks there's so much more of a great flavor that you can find in this in a way I would compare it to Kobe and wagu ground beef CU it has that richness that that flat of that brisket is going to bring out to you you're going to cut that up in little 1-in cubes and you're going to grind it now if you have a meat grinder be sure that you take that grinding disc out of it you put that in the freezer about an hour ahead of time and you freeze that thing really well cuz when that's cold and you're grinding that beef it'll flow through there a whole lot easier we need to go ahead and form these into a Patty folks and then let them chill again while we get the fire ready and do some other things to where they stay together better now I if you're going to do this grind them fresh like that and then you're going to think I'm going to do them right now no put them in the ice box either let this grind meat that you have grind meat the grinder oh the monkey gr what's that guy's name you know the mon he had a little grinder that played music it's a monkey I don't think he had a name I thought he had a name I thought he was somebody real important I if you want to cheapen this recipe up a little to go with that brisket burger instead of just using all brisket get you a brisket flat and then get you a pound of pork sausage and now when you get all that meat ground together from the brisket then go ahead and mix that sausage back in there by hand you have a richer fat content that's going to come about from the pork too now when you bring them out there and cook them we're not cooking this very long folks 2 to 3 minutes on each side it's all it's going to take because we want this to come out more closer to a medium rare than a medium toast them buns up lay that crispy bacon on there put that special sauce on there and what you got a brisket burger that is oo so tasty so if you want to up your burger game and make it more tasteful the brisket burger is your number one choice Mage is saying I'm I'm right here and I'm waiting cuz that is a plenty big burger Dad can't hold all that he's going to stumble and fall and I'm going to get it come on there you go so big you always know what's happening my friend you one of the best there is the little Mage and dooker you get the biggest bite of all because D you're the sweetest next up and where are all my ois at hey this is what we're talking about the Oklahoma fried onion burger oh Oklahoma where the wind comes sweeping down the plan folks you got to have the right kind of onion that's a yellow onion or a white onion I prefer a videlia onion but so many people when they make them they just cut them onions really thin and then they go to making it no you got to make them perspire you got to make them sweat get out there and give them some exercise you just take one of them mandolins be careful with them little slicers they'll get all your fingers cut off if you ain't careful put them in a collander get you some good salt sprinkle all over the top of them put them in something that they can drain and they're going to swe I mean more Richard Simmons did I mean them onions is going to be dripping that moisture out of and that's what it's talking about I just need you to make them about the size of a small baseball wouldn't you say I would say that was I would call that a really large golf ball okay well in peewee's when I was coaching Peewee ball this is pretty close to the about the same kind of ball yeah not bad put them burgers in there and then you get something to mash it not your boot heel not something I mean a spatula or a skillet but a lot of times when you mash that folks and then you pick it up the meat's gone look under the skillet or the deal it's better if you'll put a piece of wax paper down there you've heard me say it many times don't Mash your burger that's when we're just grilling burgers on the grill cuz we've mashing all that juice out of them when we got this onion burger we got to flatten that to where we can get all that flavor from that meat ease through them onions and then when you turn it over oh my gosh you get that flavor again but when you get them turned over and make sure that you have a spatula that is big enough to get under there and then folks get that bun lay it right there the heel of that bun on that burger there on top let that good onion Steam and juice come up through that bun to penetrate that thing and then get ready to put the cheese on them get ready to serve it cuz oh my gosh we're talking about a tradition in Oklahoma that should be known nation wide yeah Oklahoma is known for a lot of things but down here in our part of the state it's known for hey you might be a dab Breezy but oh Oklahoma were the burgers come blowing down the plains that's what it is they would today wouldn't they Shan be sure and give us a thumbs up a like on this video it helps our Channel grow it does and we'd appreciate it so much but hey this Memorial weekend what are y'all throwing on the grill is it one of these recipes something different let me know because I want to see what everybody else is throwing on that Grill to get some of that smoke and that fire on running around the corner at number three what is it one of my most favorite delicate dishes ever that I mean you set on the table at any time of year smoked balone when I was a small child we did eat a lot of baloney at my house and my daddy always called it red Ry steak big says I smell some something good got some tail wagon going on there big now there are certain things that you can do to this to even make this better and we have a lot of stuff that is missing as always when we film it's got to be all beef Baloney don't be buying that stuff that says made with chicken pork turkey tennis shoes anything else like that and I am going to just take my knife and run in there about that deep and then I'm going to come right over here and I'm going to cut me a v crosssection out of this baloney where it looks about like that all the jalapenos and the honey that just drizzle down through that cuz you're going to split it make a trough to hold in all that goodness my favorite piece of it is the one that's right on the end slice that off cuz you got some of that Char that's right there on it but don't quit at the smoke baloney no I'm talking about we take that baloney to another level on a smoked fry fried baloney sandwich made with beef pork and chicken how did they get all them animals in this little package don't buy the stuff in the package go to the deli section of the store and tell them I want some baloney I want the baloney sliced here lay it on out there in that smoker let it get some of that great flavor that that fruit Wood's going to bring to it and then throw it in a hot Skillet but before you do cuz my mother taught me this trick the first piece of baloney I ever fried in my life cut the corners a little to keep that baloney from curling and cupping up you'll never eat balone again just write out of the package you'll either want it smoked or you'll want it smoked and fried hang on we have trouble in Paradise he's about to get the cheap baloney let me got to make this a little bigger what are you doing you could have a baloney face mask to where you just no that's going in the outc coming in at number four what is it pork chop well the star of the show is here and I just want to pick this you well pretty close now I want to pick this up so y'all can see how thick that rticle is a 16 o bone in center cut pork chop now a lot of people cook them they do but they end up dry and you're thinking to yourself I don't want to cook these no more because why spend this which really isn't much it's very inexpensive to cook a bunch of pork chops and they dry out so folks what we talking about a dry brine really infusing flavor in them with the brine but also making them more tender takes you 24 hours so if you're going to do this make sure you got 24 hours ahead of time you season that really well with salt and some seasoning place it on a wire rack put it in the box 12 hours flip it over then you're ready to go let it come to room temperature the next day before you bring it out here to the grill and folks what it is is really reverse osmosis that salt and everything is pulling the moisture out and as it sits up there on top then it gets to incorporate and Rain back through that pork chop with liquid flavor it does meat hits a fire and the muscles begin to tense and they pull things will try to curl up a little bit at a time so just take your knife and just slice right through that fat if it's got very much on there and that way we ain't going to have no curling up I don't think that one's got enough to make no difference we'll give this one a little pinch right here so no matter what kind of pork you're putting on the grill if it is of the pig nature I like to pair it with a good fruit wood I love to use Cherry I love to use apple but I'm going to mix that usually with a little oak or a little mosquite put them on the indirect side of the fire cook them till they get about 140 and and then throw them over here on the hot side and let's get some color get them up to about 160 lather some of that good Red River Ranch Barbecue mud on there get a knife and a fork call me and bring a whole pound of napkins now you want a great insurance policy to take out to make sure that your pork chop ain't dry this dry bind method will work woo oh so well coming up at number five what are we talking about a great appetizer but a meal as well a grilled honey Chipotle shrimp makes my mouth water just to think about them because we're going to marinate these shrimp at least 12 hours now you mix all this honey and this Chipotle and everything up together and got that seasoning put them in a bag rub them around well put them in ice box and leave them alone but don't buy these shrimp the ones that you go fishing with buy them big old jumbo shrimp and if you can find some of them big prawns buy them if you're using one of them wooden skewers that you're going to poke down through there hey make sure that you soak them but get you some of these here skewer sticks I think is what you call them they're really long toothpicks for people with a large mouth that soak them I like to soak them good 45 minutes or an hour because if you don't you know what's going to happen what can't what will happen you will have nothing left of these and them little shrimps is hard to pick up and roll around I love to use a stainless steel because I really think they're the best and if you've got a lot of them to do and you got a lot of them skewers laying out there on on the grill and you reach to go turn them over and you know and they don't they just roll take you two of them and pin them shrimp all the way through but when you're running that skewer through there don't push him to where you're wrinkling that shrimp up to where he's like that keep him stretched out biggest thing that really people have problem with with shrimp and it is what overcooking I've warmed up a little but I'm going to lay them right over here and let them warm just a little more before we kick them down there on that end so we're just letting her slow down just a little before we go back over here on the hot side you just wanted to have I think the fancy word is a opaque coloring that mean sort of maybe a translucent pink get them off the grill before they get too pink because it don't take long to cook some shrimp got a little spice a little heat and a little sweet oh my goodness we're going to put all the seafood restaurants out of business if only my water hole was full of shrimp so we hope you have the greatest grilling time of all and kick it off on this Memorial Day week but let's not forget really what Memorial Day weekend is all about while you're out there tending the fires and the Flames to manage that stuff that you got on that Grill let's remember those you know the ones we always think every video the service men the service women all the veterans but folks let's also remember those who paid the ultimate price the sacrifice that we might have the freedoms to do what we do today to stand in a backyard and gather family around a fire and share stories and food well we thank you so much for watching our videos but I'd like to leave you with this we all make a difference in our actions whether it be just a handshake to a stranger maybe you open the door at a restaurant for someone you didn't even know or maybe you just wave to some fell that's walking down the street so as Mr Roger said be the best neighbor that you can be and always give everybody a hand up I can't clap loud I have a sore on my hand oh look right here I where is it let me zoom in let me zoom in to see it cuz it's so small I nearly had to go to Critical Care\n"