Brad Makes Campfire Seafood _ It's Alive _ Bon Appétit

The Art of Grilling Langoustines and Shrimp with Vinny

As we sat around the campfire in the middle of nowhere, Vinny began to prep for our seafood feast. He started by cracking open some langostinos, which he had carefully selected from a nearby market. The sound of the shells snapping open was music to his ears as he worked his magic. "You know, it's all about finding the right balance between raw and cooked," Vinny said, expertly filleting one of the langoustines. "You want them to be just slightly tender on the inside, but still have a nice firm bite."

As we chatted around the fire, Vinny started to explain his cooking technique. He pulled out a small sauce made from a combination of garlic, lemon juice, and herbs, which he had carefully balanced to complement the delicate flavor of the langoustines. "A little bit of green garlic adds just the right touch," he said, dipping one of the cooked shrimp into the sauce for good measure. "It's all about finding that perfect harmony between flavors."

As we waited for our food to cook, Vinny told us a little bit about his love of seafood. He explained that he had grown up eating it with his family in Italy, and that it was always a special treat. "There's something about the combination of the ocean and fire that just makes everything taste better," he said, gesturing to the sizzling langoustines on the grill.

Finally, our food was ready. Vinny pulled out a perfectly cooked oyster, which he carefully placed on a plate for us to admire. The shell glistened in the firelight, and the aroma of the seafood wafted up, making our stomachs growl with anticipation. "This is it," Vinny said, his eyes shining with excitement. "The perfect grilled oyster."

As we took our first bites, Vinny explained that he had cooked the shrimp by placing them in a little cup made from a shell, and then heating them over the coals until they started to pop open. "It's like a little surprise," he said, grinning at us as we cracked into one of the perfectly cooked langoustines. The flavors exploded on our tongues, and we all let out a collective sigh of delight.

The rest of the meal was just as impressive. Vinny pulled out a beautifully cooked salmon collar, which he had grilled to perfection over the coals. He served it with a side of buttery goodness, which he claimed was his secret ingredient. "It's like a flavor bomb in your mouth," he said, taking a bite for good measure.

As we finished our meal and began to clean up, Vinny told us about his love of cooking on the grill. He explained that it was all about finding the right system, and then playing around with different ingredients until you found something new and exciting. "It's like a game," he said, grinning at us as we packed up our trash and headed back to our campsite.

As we sat around the fire, watching the embers die down, Vinny told us a little bit about his noodling adventures. He regaled us with stories of sticking his hand into fish holes and pulling out snapping turtles, and even shared some advice on how to catch the perfect noodle. "It's all about finding the right spot," he said, winking at us as we laughed at his misadventures.

Despite the occasional mishap, Vinny is a master of seafood cooking. He has a deep love for the ocean and its creatures, and it shows in every dish he prepares. As we sat around the campfire, watching the stars twinkling above, I knew that this was an experience I would never forget. And who knows, maybe one day I'll even learn how to noodle like Vinny.

"WEBVTTKind: captionsLanguage: enBinney you hear that nothing just sizzling shrimp mimimi all right set up here in the woods we got our multi zone fire all dialed in ready to go if you guys want to learn more about how to make that incredible multi zone backwoods fire tune in do we have another way no no no no check out just say that check out a previous episode we did about that check this out we got a nice little thing going all right set up my little work area we're gonna make a little dinner back here got this pretty sweet cooler and it really allows me to bring other types of foods into the woods other than just the usual stuff you know hamburgers and hot dogs you know say no baseball game so what we packed up in here check this out bin and get in here so we got some oysters patagonian wild red shrimp very nice we've got some langoustines all the way from friends down in New Zealand and then I got some salmon collars that I'm soaking in a little soy sauce bear with the bag they're gonna get real pretty on the grill first fish we're gonna do salmon collars put those right over there let them smoke let them cook a little just skin side down first I got the shell on shrimp so yeah we're just gonna throw these right on the grill now I'm not gonna clean them or nothing just throw them right on cook them through but now I'm not crazy and then I'll put them in the cast iron over there we're just hanging out put a little butter in it some spices and we'll do like a little spicy kind of buttery shrimp thing I mean how bad could that be he's gonna want to flip these little these little bugs up real nice little shrimp I just wanted to get a little smoke a little char on to the skin so as they start to you know the ones in the hotter spots I can just put right back into here you know I need to invent something for smoke in your eyes you know how are you doing over there Vinny oh yeah then maybe they call that goggles now the thing how here's a good little little tip hot when you're cooking fish if the skin doesn't want to release weight it will when it's ready this one's starting to move around look at the color on that huh and what's nice about the collars is that they're relatively cheap as they're getting more popular they they seem to be getting a little more expensive their fatty they're delicious but they're also kind of tough you know it's not like a big floppy flakies filet we called the collar because that guess that you know the collar it's like right behind the head before the fillet that little chunk there where that little fin is the fan well what's fin then fish have several fin they got these fin I think they call them the pectoral fins and then they got I think the dorsal okay different species have all different kinds of ends Vinny this that's a different television show right much they understand understand topic don't really need to too much put a little bit of lemon in there let that get a little color all right I got a little bit of spice so custom blend here I'm just gonna let that heat up and then I'll put it off to the side again I'm gonna have a little bit of butter to these shrimp let that melt start getting nice a little bit paper I got a mixture here it's like a little little riff on like Old Bay now you got another little thing here it's kind of like a leper but it's called it's like a morass but beer you know the salmon collars you can tell when they're done you start probing around when the meat goes from that leg almost very glossy deep almost red orange to that more opaque you know lighter pink the fish is done and the collars can really take a hammering of heating there so fatty it's almost like you want to cook them pretty hard the shrimp shrimp cook pretty fast anyway the best way to check is to take one out cut it open the shrimp should be white all the way through not too like that translucent raw kind of shrimp looking I mean again this isn't theirs these are references these are ideas that hopefully you guys can find some inspiration on get out in the woods and cook for yourself it's not like Oh cook this shrimp for 15 minutes because your fire is gonna be a little different your hot spot might be a little colder than mine Yatta Yatta Yatta so it's like a you know you guys know what to do just do it not just because I'm sitting on a Yeti cooler but uh IRA tell you what it was a pretty surprised on how well I mean those fish were were ice cold you know we're not twenty-five miles off the in the Appalachian Trail slepping all the you know cast-iron and stuff like that so you know save your comments alright we're you know we walked in about 15 minutes I just want to get into the woods and get out of the kitchen and just try different things look at those shrimp that's a beautiful thing so the shrimp are pretty much done you know let them hang out let's try this bad boy out I've never cooked these in the woods it's pretty much I think I mean you can eat the claw but I think it's all about that tail baby so let's try to get that a little little chat up then we'll flip them around get those claws of cooking I want to finish him in the potatoes yeah langoustines very similar it's almost a little mix between like a giant shrimp and a lobster I've been wrong before maybe we should google that one whoa no huh don't use your tongs here bonehead lemon squeezy squeeze so we just melted some butter in there I put a little bit of that Old Bay riff on there and some scallions and a little bit of green garlic in there too that'll be a nice little sauce for the Lang goes for the shrimp or whatever you want you know all right we got some nice juices coming out of the heads of these langostinos are starting to happen pretty good tails starting to curl little usually it kind of cooks like a small lobster so I'm just gonna place them oh alright for me like a perfect grilled oyster is like 70% raw so like the outside gets a little color doesn't look raw it looks cooked but in the inside when you eat it it's just piled little ocean popper man ooh ocean popper Vinny no cut don't fill this so you guys haven't learned anything you want meeting that film son you certainly don't say Vinny don't film this so you got your flat side and then you got the cup outside so I like to take the cup side down and as they get hot they'll start to pop open a little oasis like I said they really depend on the size cook times go and how you like them because you can just eat these raw so let's face it it really comes down to personal preference as soon as they start to pop open is what I like to eat them soon as they open up all right you just put them on a little plate let them cool off a little oh this is it babe so it's got that little inductor on top I like to cook oh yeah look at that bud like I said cooked on the outside a little but you could tell that's raw on the inside sill ooh boom a little appetizer everything else is done we're good to eat no meaty man look at that cooked all the way through oh that's good ma'am I'm not just saying that that's good Oh get some more oh that was God that shrimp there oh look I'm gonna peel oh god yeah oh yeah we're gonna have any huh you know that buttery salmon oh good god tell me you don't like salmon I'll tell you try caller perfect fatty it's almost like it's almost like salmon belly oh it's delicious let's try Lango Oh God Oh looks like crabmeat right in the old butter sauce huh that was awesome the tail doesn't want to come off that means it's not cooked and a great way to open these bad boys up similar to a lobster tail just crack them with your in your hand like that push those little spikes in oh jeez and there's how God maybe you don't do that oh that was good Vinny all right what I'm gonna do here take my long time do the old long stretch I'm gonna pull that little heat element out now cuz we're done cooking we have enough little coals under there just to keep our food hot all right we could all gather around the campfire me and all my friends so you stumble across someone in the back of the woods here cooking man that smells a little funny hon I don't smell like hot dogs hamburgers little bratwurst hey all great all fun but look at that spread middle of nowhere with the very cooler do you bring anything in the woods brought Vinnie man I tell you what I wish I had this at my house it's fun to cook on so a lot of work but as soon as you get a little system down like so you can really just start to have fun and play around and start cooking with different ingredients and I mean I don't know don't get too much cooler than sitting around a fire next to some mossy mountain here eating langoustines and salmon collars and some some pretty gnarly looking shrimp bone Appetit baby oh the Bears worried about bears yeah well we clean up real well you know we'll get a big fire going later any seafood trash and we'll bring our cart we can you know if you have garbage you can put it up in a tree or you can hike it out but um we should be fine you know hope so no a Vinny I ain't noodling man you know I'll do a lot of things but I ain't noodling for fish okay bring my own seafood pal all right noodle and that's how I go noodle end up sticking my hand in one em holes pulling out snapping turtle missing about three fingers all right I'm good freakin new one you going noodle and then and take so bud but I want to fly me down somewhere go noodle more than boys knows what they're doing guess I'll do it stick my hand right in there oh Jesus Vinny did you do that no no I don't know if I have a corkscrew I don't care of any didn't cut my leg off urgent care well we got this nice tape don't worry about that Benny everything's good babe just don't look at it don't look at me thenBinney you hear that nothing just sizzling shrimp mimimi all right set up here in the woods we got our multi zone fire all dialed in ready to go if you guys want to learn more about how to make that incredible multi zone backwoods fire tune in do we have another way no no no no check out just say that check out a previous episode we did about that check this out we got a nice little thing going all right set up my little work area we're gonna make a little dinner back here got this pretty sweet cooler and it really allows me to bring other types of foods into the woods other than just the usual stuff you know hamburgers and hot dogs you know say no baseball game so what we packed up in here check this out bin and get in here so we got some oysters patagonian wild red shrimp very nice we've got some langoustines all the way from friends down in New Zealand and then I got some salmon collars that I'm soaking in a little soy sauce bear with the bag they're gonna get real pretty on the grill first fish we're gonna do salmon collars put those right over there let them smoke let them cook a little just skin side down first I got the shell on shrimp so yeah we're just gonna throw these right on the grill now I'm not gonna clean them or nothing just throw them right on cook them through but now I'm not crazy and then I'll put them in the cast iron over there we're just hanging out put a little butter in it some spices and we'll do like a little spicy kind of buttery shrimp thing I mean how bad could that be he's gonna want to flip these little these little bugs up real nice little shrimp I just wanted to get a little smoke a little char on to the skin so as they start to you know the ones in the hotter spots I can just put right back into here you know I need to invent something for smoke in your eyes you know how are you doing over there Vinny oh yeah then maybe they call that goggles now the thing how here's a good little little tip hot when you're cooking fish if the skin doesn't want to release weight it will when it's ready this one's starting to move around look at the color on that huh and what's nice about the collars is that they're relatively cheap as they're getting more popular they they seem to be getting a little more expensive their fatty they're delicious but they're also kind of tough you know it's not like a big floppy flakies filet we called the collar because that guess that you know the collar it's like right behind the head before the fillet that little chunk there where that little fin is the fan well what's fin then fish have several fin they got these fin I think they call them the pectoral fins and then they got I think the dorsal okay different species have all different kinds of ends Vinny this that's a different television show right much they understand understand topic don't really need to too much put a little bit of lemon in there let that get a little color all right I got a little bit of spice so custom blend here I'm just gonna let that heat up and then I'll put it off to the side again I'm gonna have a little bit of butter to these shrimp let that melt start getting nice a little bit paper I got a mixture here it's like a little little riff on like Old Bay now you got another little thing here it's kind of like a leper but it's called it's like a morass but beer you know the salmon collars you can tell when they're done you start probing around when the meat goes from that leg almost very glossy deep almost red orange to that more opaque you know lighter pink the fish is done and the collars can really take a hammering of heating there so fatty it's almost like you want to cook them pretty hard the shrimp shrimp cook pretty fast anyway the best way to check is to take one out cut it open the shrimp should be white all the way through not too like that translucent raw kind of shrimp looking I mean again this isn't theirs these are references these are ideas that hopefully you guys can find some inspiration on get out in the woods and cook for yourself it's not like Oh cook this shrimp for 15 minutes because your fire is gonna be a little different your hot spot might be a little colder than mine Yatta Yatta Yatta so it's like a you know you guys know what to do just do it not just because I'm sitting on a Yeti cooler but uh IRA tell you what it was a pretty surprised on how well I mean those fish were were ice cold you know we're not twenty-five miles off the in the Appalachian Trail slepping all the you know cast-iron and stuff like that so you know save your comments alright we're you know we walked in about 15 minutes I just want to get into the woods and get out of the kitchen and just try different things look at those shrimp that's a beautiful thing so the shrimp are pretty much done you know let them hang out let's try this bad boy out I've never cooked these in the woods it's pretty much I think I mean you can eat the claw but I think it's all about that tail baby so let's try to get that a little little chat up then we'll flip them around get those claws of cooking I want to finish him in the potatoes yeah langoustines very similar it's almost a little mix between like a giant shrimp and a lobster I've been wrong before maybe we should google that one whoa no huh don't use your tongs here bonehead lemon squeezy squeeze so we just melted some butter in there I put a little bit of that Old Bay riff on there and some scallions and a little bit of green garlic in there too that'll be a nice little sauce for the Lang goes for the shrimp or whatever you want you know all right we got some nice juices coming out of the heads of these langostinos are starting to happen pretty good tails starting to curl little usually it kind of cooks like a small lobster so I'm just gonna place them oh alright for me like a perfect grilled oyster is like 70% raw so like the outside gets a little color doesn't look raw it looks cooked but in the inside when you eat it it's just piled little ocean popper man ooh ocean popper Vinny no cut don't fill this so you guys haven't learned anything you want meeting that film son you certainly don't say Vinny don't film this so you got your flat side and then you got the cup outside so I like to take the cup side down and as they get hot they'll start to pop open a little oasis like I said they really depend on the size cook times go and how you like them because you can just eat these raw so let's face it it really comes down to personal preference as soon as they start to pop open is what I like to eat them soon as they open up all right you just put them on a little plate let them cool off a little oh this is it babe so it's got that little inductor on top I like to cook oh yeah look at that bud like I said cooked on the outside a little but you could tell that's raw on the inside sill ooh boom a little appetizer everything else is done we're good to eat no meaty man look at that cooked all the way through oh that's good ma'am I'm not just saying that that's good Oh get some more oh that was God that shrimp there oh look I'm gonna peel oh god yeah oh yeah we're gonna have any huh you know that buttery salmon oh good god tell me you don't like salmon I'll tell you try caller perfect fatty it's almost like it's almost like salmon belly oh it's delicious let's try Lango Oh God Oh looks like crabmeat right in the old butter sauce huh that was awesome the tail doesn't want to come off that means it's not cooked and a great way to open these bad boys up similar to a lobster tail just crack them with your in your hand like that push those little spikes in oh jeez and there's how God maybe you don't do that oh that was good Vinny all right what I'm gonna do here take my long time do the old long stretch I'm gonna pull that little heat element out now cuz we're done cooking we have enough little coals under there just to keep our food hot all right we could all gather around the campfire me and all my friends so you stumble across someone in the back of the woods here cooking man that smells a little funny hon I don't smell like hot dogs hamburgers little bratwurst hey all great all fun but look at that spread middle of nowhere with the very cooler do you bring anything in the woods brought Vinnie man I tell you what I wish I had this at my house it's fun to cook on so a lot of work but as soon as you get a little system down like so you can really just start to have fun and play around and start cooking with different ingredients and I mean I don't know don't get too much cooler than sitting around a fire next to some mossy mountain here eating langoustines and salmon collars and some some pretty gnarly looking shrimp bone Appetit baby oh the Bears worried about bears yeah well we clean up real well you know we'll get a big fire going later any seafood trash and we'll bring our cart we can you know if you have garbage you can put it up in a tree or you can hike it out but um we should be fine you know hope so no a Vinny I ain't noodling man you know I'll do a lot of things but I ain't noodling for fish okay bring my own seafood pal all right noodle and that's how I go noodle end up sticking my hand in one em holes pulling out snapping turtle missing about three fingers all right I'm good freakin new one you going noodle and then and take so bud but I want to fly me down somewhere go noodle more than boys knows what they're doing guess I'll do it stick my hand right in there oh Jesus Vinny did you do that no no I don't know if I have a corkscrew I don't care of any didn't cut my leg off urgent care well we got this nice tape don't worry about that Benny everything's good babe just don't look at it don't look at me then\n"