Welcome to BBQ Pit Boys: The House of Sausage
I'm excited to be here today at the house of sausage, where we're going to cook up some delicious seafood soup. As you can see, I've got my barbecue shoes on, and I'm ready to get started. We're using cold water lobster tails as our main ingredient, along with some de-veined shrimp, sea scallop, haddock, and cod fish. Feel free to use your favorite fish for this recipe, whatever suits your taste.
We'll also be using fishstock, garlic, tomatoes, poblanopeppers, onion, cilantro, lime, hot sauce (optional), and seasoning. I want to emphasize the importance of using a good quality seafood stock, as it's essential to the flavor of our soup. Now that we have all our ingredients ready, let's move on to preparing them for cooking.
First, we need to slice the poblano pepper thinly and add it to the stock pot. This will give our soup a mild chili pepper flavor. Next, we'll chop up some onion and garlic, making sure to remove any shell or skin from the seafood ingredients. Don't forget to de-vein the shrimp for a more authentic experience. Now that our ingredients are ready, let's move on to cooking our soup.
In a large pot, heat up some extra virgin olive oil over medium heat. Add in the chopped onion and garlic and cook until they're translucent, not too much. This will add depth to our soup without overpowering it. Now, pour in 1.5 gallons of seafood stock and let it simmer for about 15-20 minutes. Break down any chunks with a potato masher or a spoon to achieve the desired consistency.
Now that our soup is almost ready, let's season it up. Add some salt, pepper, and S.P.G. (salt, pepper, garlic powder) to taste. If you prefer a stronger flavor, feel free to add more seasoning or hot sauce. Finally, squeeze in some fresh lime juice for an extra burst of citrus flavor.
Now that our soup is almost complete, let's add the seafood ingredients. Remember, this is a delicate process, so we need to be gentle when adding the lobster, shrimp, scallop, and cod fish. This will ensure that they cook evenly and retain their moisture. Bring the temperature up in the pot again and season with any remaining seasoning or hot sauce.
The final result is nothing short of amazing. Our seafood soup has turned out rich, flavorful, and full of texture from the variety of ingredients we used. Feel free to serve it with oyster crackers for an authentic experience. And if you're feeling adventurous, add a drop or two of habanero chipotle sauce for an extra kick.
As I always say, "Lord have mercy!" Our seafood soup is a true delight, and I'm thrilled to share this recipe with all of you. Thanks for joining me at the house of sausage today!
"WEBVTTKind: captionsLanguage: en(explosion)(intense music)♪ I'm going down to the house of sausage ♪♪ I got my barbecue shoes on ♪♪ I'm going down to the house of sausage ♪♪ I got my-- ♪- Welcome to bbqpitboys.com.Today we're cooking up someseafood soup at the pit,and its real easy to do, all right.Today for the soup we're usingsome cold water lobster tails.Ah man, those are the best right.Here we've some de-veined shrimp.Here we've got some sea scallop.And here we've got somenice fresh haddock.And here we've got somecod fish, all right.Now use your favorite fish,whatever, for your soup.Now we also have some fishstock, and that's real important.And for this recipe you'll needsome garlic, some tomatoes,we've got some poblanopeppers, here's an onion.We've got some cilantro,you're gonna need some lime.Some hot sauce is optional.And some seasoning, and ofcourse some good olive oil.All right, let's put this together.Now, this seafood soupcalls for some veggies,so if the veggies bother youjust turn the other way, all right.And we're gonna take this poblano pepper,and we've got about three of them here,and we're gonna slice them fairly thin.And we're gonna throw themin with the stock, all right.The seafood stock.Oh man, and for this recipeyou're gonna need an onion,a good sized onion, you wannachop up the onion real small.You know how to do that.Now if you've never hadour seafood soup before,you definitely gotta check this out.You gonna make a bunch of it too,because its gonna go real fast.Now we're adding some tomatoes,and we'll chop them upin quarters or eighths.And here we're gonna takea good handful of cilantro,and chop it up.And here of course we got some garlic.Cut in fairly small pieces.Its good.Now, one thing we've gotta do here iswe're gonna remove the shellon this cold water lobster,and as most of you may know,always go for the cold waterlobster, like on these tails.Much better flavor.Oh man, they're good.And we're just gonna, of course,remove the meat from the lobster tail.Ah, we don't have to showyou, you know all about that.And look at that, awe man.Like I said, use your favoriteseafood for this soup.Now we have some de-veined shrimp,these are pretty good sized, 16-20's.You can see they're de-veined,we removed the shell on those,'cause you don't wantthe shell in your soup.Now here we've got thisbeautiful piece of cod,and we're gonna cut it upinto to bite-sized pieces,that makes sense.Ooh man.And use whatever fish that youprefer, or is local to you,or is real fresh, right.And here we've got some of that haddock,and that only thing that youneed to do with the haddockis remove the skin, simple enough.Just chop it up.Oh man, this is gonna be good.Okay, the seafood has been prepped,we go those nice piecesof sea scallop there,oh man they're good.Now we'll throw it all together in a bowl,'cause we're gonna doa couple more things,before we throw this intothe soup pot, all right.We're gonna season a bit.Oh baby.And here we've got some S.P.G.,maybe a teaspoon or two,you flavor it the way you want.At least get some salt inthere, a little bit of pepper.Oh man.Actually you could eat this right now.A sushi.Now, we're gonna poursome lime juice over it,or use fresh lime.We only had one lime inthe refrig this morning,so we're using some lime juice as well,you do it the way you want.But usually fresh is best.Just squeeze it in there.Oh yeah, this is gonnabring on the flavor.Give it a good mix,and we'll let it sit in the bowlfor a short while, maybe 15 minutes or so.All right, now we got the pot hot,thrown in there someextra virgin olive oil.And now we're gonna cookdown the onions a little bit,and the garlic, justtranslucent, not too much.I told you this is gonnabe easy to do, huh.That works.The onions and the garlichave been cooked down a bit,and now we're gonna throw in1.5 gallons of seafood stock,or some call it fish stock.And its real important to do this,you just don't wanna use water,you wanna use a good stock.Now, you can use your ownthat you might have made up,or you can get some at the grocery.All right, now lets add theveggies, and again like I said,you can turn your eyes theother way if that bothers you.But we're gonna throw that poblano,and now the poblano's workingreally well in this soup.A very very mild chili pepper.Throw the tomatoes inthere, and now the cilantro,give it a mix.And we're gonna cook this a bit.Break down those tomatoes,maybe 15 or 20 minutes,a real slow simmer.All right, checking on it now,we're gonna take those tomatoes andwe're gonna mash 'em down a bit,with a potato masher, or what you got.You just wanna break 'em up a little bit.You don't want chunks of it in your soup.Makes sense now, don't it.All right, through the miracle of time.Oh yeah, its been simmeringabout 15 or 20 minutes.And now we're gonna put in the seafood.And now this will not takelong, only a few minutes,remember this is a real delicateseafood, a delicate fishit cooks almost instantly.And bring the temperatureup in the pot again.And its done.Again season it a little bit.We know what we need to add.And I'd say, its time to eat.Ho ho.See how fast it cooks.Look at that, perfect.Shrimp,scallop, the lobster.So now you can servethis the way you want.We got some of them oyster crackers,you gotta have a good oystercracker in your seafood soup.Oh man.Whoa.(upbeat country music)Lord have mercy.Now this is optional,we're gonna put a drop ortwo of our habanero chipotle,you can just go without it.And of course we do apologizefor eating in front of you like this,but we call this \"Pit master privilege.\"(laughs)(upbeat country music)- Maybe someartisan bread'll work.Like I said serve it the way you want.(upbeat country music)- Can you smell that?It smells good!And if you can't, you'reon the wrong channel.(laughs)Lord have mercy.(upbeat country music)- Big chunk oflobster, scallop, shrimp.(upbeat country music)(explosion)- So the next timeyou're looking for a recipe for your pit,check out bbqpitboys.comOoh baby.(bird croaks)\n"
