GULF SHORES RESTAURANT TOUR BONUS SHRIMP-CRAB BOIL DEMO Gulf Shores Fall Break Series

Come join my family and I as we explore the best Gulf Shores area cuisine. Support local!!

Y’all know nothing about this, so you need to pay attention. Sit back and relax. It’s time for Good’s Country Kitchen. All right, first of all, I want to thank everybody that’s joined us this past week with my family and I on the Gulf Shores fall break series. This is the third and final part, and I’m going to be showing you every restaurant that my family and I ate at and a lot of activities. But before we get going, I need everybody hit the subscribe button and notification bell. That’s the best way you can help support my channel. Need to make a couple of announcements. On September 18th and 19th, I’m going to be attending an art show by the famous CJ Fletcher. Well-known artist here in Louisville. She does a lot for the fun for the arts and she’s just she’s phenomenal artist. Well known all over Louisville. West End Limch. Her house is in the Limmerch neighborhood, by the way. And I’m going to be there that Saturday the 18th. Not sure what time yet, but stay tuned on the videos and I’ll give you some more information when I’m going to be there. Also, you don’t want to miss this month’s segment on WH. I’m going to be doing a special on Halloween and haunted restaurants and hotels. So, you definitely want to tune in for that. It’s going to be on October 31st, Friday, Halloween, 9:00 a.m. All right. Everybody’s been asking me about merch and when I’m going to be getting the new t-shirts, you know, the big boy sizes. I’m almost completely out right now. Big announcement here. Not only am I going to be getting a new shipment of t-shirts, I’m also getting long sleeved t-shirts, sweatshirts, and hats. But make sure you watch the upcoming videos cuz I’m going to be making announcements when to expect those to arrive. Okay, so I’m bringing it full circle right now. I went ahead and loaded up on fresh Gulf shrimp the day before we left and went to Aquilla Seafood. That’s where I always go to get my shrimp. It’s on the Bons Secur River. I’ve done videos on shrimp bowls before, but this is all going to tie in together, which you will see at the end of the video, and I’m going to show you how to do a professional shrimp boil. So, you don’t want to miss that. It’s going to be at the end of the video and the very end of the video. You want to stick around because I’m going to have a video montage of things we did. A lot of fun things. You better get something to eat because you’re going to get hungry watching. We started off the series at Dodto’s Seafood Kitchen, which happens to be Mary and McKenzie’s favorite restaurant in Gulf Shores. Mary popcorn shrimp and that sweet potato casserole. Okay. Okay. Black and grouper. I ended up getting catch of the day fried grouper, which could be the showstopper. McKenzie got the catfish and dirty rice. I recommend you do like I did and order a poboy bun on the side. Take that fried grouper and just make you a pole boy. Unbelievably good. Of course, I’m accentuating with tartar sauce. Where’s it at? There you go. Got to have the accentuation. Okay. We love y’all. We love you. Long time manager Ron with the fancy bloody Mary. Y’all don’t know nothing about this. Heat. Heat. Back in Bons Secur at the Tentop restaurant. Don’t advise you to let your children do that. By the way, TinTop’s known for their baked oysters. We got an assortment of different kinds. These are the best baked oysters that you can get in the Gulf Shores area. I’ll never buy oysters. Careful. Amazing grace, how sweet the sound saved a wretch like me. M Mary ended up ordering the catch of the day, which was trigger fish. None of us had ever had that before. It was delicious. I thought it was ketchup. Shrimp and grit. Melissa goes on a week-l long spree of shrimp and grits. That’s weird. With greens. McKenzie gets the chicken Alfredo. Yeah. And I end up with the house favorite, the shrimp dinner. Don’t go walking out alone in Bons Secur at night. Heat. Heat. a poor Mary. I researched and came to Magnolia Meet and Grocery on a search for the best pole boy in the Gulf Shores area. You see, Magnolia’s got a nice retail section with sauces, spices, fresh meats. They even grind their own beef inhouse daily. Sweet potatoes as big as my head. I’m starting off with the slow roasted sirloin pole boy called the debris. Lissa got the cheeseburger. Ain’t stingy with the fries either. You don’t mind if I have And this is why I’m here, folks. Shrimp pole boy. You ain’t going to find a better shrimp pole boy anywhere east of New Orleans. I guarantee it. And look at that French bread. Gambino’s Bakery, New Orleans. Kiss the chef. And as Jeremy would say, the owner, y’all don’t know nothing about this Magnolia meet and Grocery. Hurricanes are brewing in the Caribbean as we speak. That’s why you need to call Morly Roofing after the next windstorm. Been in business since 1981. Family-owned and operated, and they stand by their work. That’s why you get a 5-year guarantee from the completion of your job. And if you mention this ad, you get a 22% discount off any out-of-pocket expense. So the next windstorm that hits Louisville, I don’t want to hear that old Randy Travis song. I told you so. Oh, I told you so. If your roof looks poorly, call Morley. Anytime you go to the Gulf Shores area, you got to go to Lambert’s Cafe, right of passage. This is in the middle of the day, and you can see the place is packed. It’s about 2:30 in the afternoon. So, that goes to show you something right there. Five generations of family still owns and operates Lambert. I don’t like this table. Home of the throat rolls. You got to be a good catch. Pure carnage. Mary, are you going to eat your steak? Can you give me a minute? It’s a lot to handle. Melissa got the chicken fingers. I got the half of smoked chicken and double collar greens. And of course, I have to accentuate with Amazing Grace. This is what keeps bringing me back. The pass alongs. They just bring stuff to your table. Started off with those fried potatoes. How many pounds of potatoes y’all peeled? Are these not peeled? He ain’t peeled. If you leave here hungry, it’s your own fault. Y’all don’t know nothing about this mortadella and provolone or this locks cream cheese and everything bagel. Quit fronting. Okay, this reminds me of Mike Lennings onion rings a little bit. Can’t get a tower on your eggs. And the buffalo shrimp. Did you try it? Now you know these are homemade. Ain’t no bagged onion rings coming out looking like this. Here comes the food. Shrimp and grits. I like those French shrimp and grits from Melissa. I don’t know. Fish and fries. All right. Thank you. I got the house special. The red fish blacken. You mind if I try one of your hush puppies? You have four on your own plate. This one’s my first bite is in honor again of Aubrey and Fine Grove. I’m going to put Cajun Power on it and my extra hot crystals. Sure. It’s got some Yep. smoked smoked sausage in there. Red bean. Mhm. All right. So, what’s that shrimp and grits hitting on, Melissa? Extra cheesy grit. What the heck? N you thought you catch me in 4K. Well, I don’t think the chef is going to be mad when he sees my plates here. The Sloop Restaurant, you can tell right off the bat, is a locals hang out. One thing I love about it is they’re big supporters of the first responders. All right, let me stir them up. Let me see the dumplings. Is there any more dumplings in there other than that one or anything? I like the looks of that bun over there, Mary. Look how it’s grilled, buttered, and grilled. They ain’t stingy on the fries either. I’ll give you the $20 a week. Of course, I had to go with the Philly cheese steak. You can tell that’s real mozzarella. Quit fronting. Nice size sandwich. quality bun. Also going to accentuate with a little scalini. Everything we had was great, but they don’t know nothing about chicken and dumplings in Gulf Shores, Alabama. Heat. Heat. After a day of shopping and dolphin Excursions at the Wararf, you need to stop in at Jenny Lanes for a little afternoon lunch before you leave. Of course, these dollar raw oysters caught my attention. Oh, slurp alert. Even Melissa couldn’t resist those succulent oysters. Start off with a little protein meat and cheese tray. And Melissa continues on her shrimp and grit tour. Did she get steak again? Yeah. What’s wrong with steak? Nothing. It’s only 16 bucks. It was $30, by the way. All right. I got the fried banan balls and their seafood gumbo. Had to accentuate with some extra hot crystals. Mhm. Melissa shrimp and grits looking good. You like asparagus? No. Does anyone And just when you thought you hadn’t spent enough money, welcome to Build-A-Bear. You going to put a heartbre in your hand? Make it all nice and warm. Special back here will know. Okay. If I’m spending $75, you’re gonna have to perform. All right. Next station. So, we give it We wash it. Can I wash it? Oh, we Oh, this is to like fluff it out like the fur. Fluff it. No, I’m fluffing it. Get off of it. Your trip wouldn’t be complete without a memorable visit to Build-A-Bear. Another tradition for my family in Gulf Shores is the Allen ice cream shop. It’s pretty much across the street from the Sandpiper condominiums where we stay and it’s got really good blue bell ice cream. Great milkshakes and sundaes also hand dipped everything. Always a nice ending to a long day on the beach. Now back out to the Bons Secur River. This is where all the shrimp boats come in with their fresh catch. If you’re wanting to cook fresh shrimp at your condo or bring some back to Louisville with you when you leave, come on over here to Aquilla Seafood. family-owned and operated and very accommodating. And as I said, fresh off the boat. Come on in Aquilla’s retail section and look at all the different types of shrimp, any size you need. They have the Royal Reds caught right there in the local Gulf waters. They’ll pack you containers to go. And speaking of that, I’m going to hop in my time machine, head back to Louisville, and show you how it’s done. All right, before I throw everything in the pot, come on over here. Let me show you what we got, what’s going to go in it. Of course, we got the Old Bay, I want to finish it off with some of this Danos and Tony Crackers Creole seasoning. It’s going to have eggs, new potatoes, corn, mushrooms, and I brought back some of the Kanuka Cajun smoked sausage. Y’all don’t know nothing about that here in Louisville. And let me show you what we got. I’ve already got the lemon and onion and garlic with all the old bay. It’s good and ready to go. And I’ve got a dozen blue crabs. Caught fresh. Got them the day before we left. And six lbs of fresh golf shrimp. All right. Put all this together now. All right. So, you see I’ve got this going at a rolling boil. And you need a big pot because you don’t want your boil to cool off when you start adding things. Now, as I said, dozen blue crabs. They’ve already been cleaned. So, you don’t see whole crabs there. They took away the the junk that I’m not going to be eating. So, this was a lot bigger before they cleaned them for me. But, those are the first things going to go in. Takes about 15 minutes. So, I’m going to go ahead and dump them on in there. They’ve been strained and cleaned. And while I’m putting those in, I’m also going to add my potatoes. You see there? All right, we’re going to put that back on. Let it come back to a boil. Be right back. Next on the list, we’re going to throw in this Kanuka Cajun smoked sausage. If you see any of that in the Louisville grocery store, you better snatch it up quick because it’s very rare in these parts. All right, the mushrooms, baby porttoellas, and the corn. All right, we’re going to let that boil for a few minutes and then we’re going to put in our last items. All right, last but not least, six lbs of fresh caught golf shrimp bought straight off the boat at Aquilla Seafood. Quit fronting. All right. We’ll finish it off with some more old bay. We won’t do that one edge for Mary. We’ll put on some of this Dano spicy and some Tony Cracker Cajun seasoning. Oh yeah, some of that good tomato and avocado garlic dressing salad. All right, here’s another thing that y’all don’t know nothing about up here in Louisville. Some of this Cajun Power spicy garlic mustard. Whoa. Better to have too much than not enough. Take some of that Kanuka Cajun smoked sausage. Quit fronting. that chin up these new potatoes and butter. Wash it down with a little diet. Heat. Heat. Now you know the facts of why I’m on a mission. You’re always welcome back to Good Off’s Country Kitchen.