Garlic Butter Shrimp Magic on the Grill!

Let’s dive into some seriously delicious Garlic Shrimp on the Big Green Egg! 🔥 In this video, we’re sharing our favorite Shrimp Recipe that’s perfect for any BBQ. Watch as we grill up some amazing Seafood, showing you How to Cook Shrimp for that perfect smoky flavor and easy recipe. #shrimprecipe #grilling #seafood #garlicshrimp #castironcooking #castironskillet

Grill: @BigGreenEggHQ
Cameras: @nikonusa
Lighting: @NeewerOfficial  
Monopods: @iFootageInternational  
Camera Cages: @SmallRigGlobal
Microphones: @rodemic
Tripods: @vanguardworldcom  
BBQ Jams Gear:  @TheMerchCo  

Wil’s Drum Kit:
 @TAMAofficial
 ⁨@EvansDrumheadsOfficial  
 ⁨@PorkPiePercussion
 ⁨@ZildjianCompany
 ⁨@VicFirthCompany

Kevin Sclar’s Guitar:  ⁨@OfficialEpiphone
Avery Herom’s Guitar:  ⁨@gibsonguitar
Kevin Peffer’s Bass:  ⁨@fender

0:00 – Intro
0:45 – Garlic Butter Sauce Info
1:25 – Prepping for an Indirect Cook
2:30 – Jam Segment 1
2:45 – Prepping the Sauce/Ingredient List
3:05 – Prepping the Shrimp
3:40 – Saucing the Shrimp
4:00 – Onto the @BigGreenEggHQ
4:15 – Jam Segment 2
4:35 – Pulling the Shrimp
5:00 – Taste Test
9:35 – Jam Segment 3
9:54 – Outro
10:59 – Final Jam

Garlic butter shrimp on the Green Egg. Guys, let’s get involved. Come on. Hello, and welcome back to BBQ Jams. I’m your host, Wil Blumberg. And tonight,
guys, we’ve got an amazing show for you. We’ve got some great players coming over. So who are the players coming over? Guys, we have Kevin Sclar on guitar. We have Avery Harom on guitar,
and we also have Kevin Peffer on bass and myself,
Wil Blumberg on drums. So what are we cooking for
these guys tonight? We’re going to be cooking up
some garlic butter shrimp in the skillet on the Green Egg. It’s going to be killer. You guys need to Stay tuned. Enjoy it. Come on, let’s get involved. Boom! So the sauce we’re going to be making
tonight is a garlic butter sauce basically using two sticks of butter
unsalted. Going to go in with
about 5 or 6 cloves of garlic. We’re going to chop that up
along with some lemon. We’re going to be using some of my BBQ
Jams OG barbecue rub Also going to be
using a little bit of Old Bay and some of this red pepper flakes. So anyway I’m going to throw
these two sticks in the pan. Get it melted down
I’m going to prep up the garlic. Start adding in some ingredients and getting ready to pop the shrimp
in the in the cast iron here. So you guys hold tight. Okay. So real quick, I just wanted to talk to you guys
for a second about my cook and how I’m setting it up tonight
for the shrimp. So I’ve got my green egg
going about 275 tonight. As far as the cooking temperature goes. What I’m going to do
is I’m going to open this up. I’ve got my coals going and I’m going
to put my plate setter in for an indirect cook with this hot skill with the skillet
I’m going to be using tonight. So I just wanted
you all to know how I’m doing that. So this is what I’m going to do. Okay, so by indirect,
we’re going to be using this plate setter. For an indirect cook. And then I go on. To my grill. Great. And I’m going to be using. This cast iron pan to cook in. So essentially it’s like an oven. It’s like a smoky oven. So I just wanted you guys
to know how I was cooking this to 75. So it’s not directly over the coals
in the fire. It’s indirect. So anyway, just a quick tip for you guys. Come back to these games. Come on. You you. And. All right, so our butter is melted down. I’ve chopped up some garlic. I’m gonna throw that in. Also, I’m going to put in some lemon juice
a little bit of lemon zest and the rest of the ingredients. Guys, we have an extra large skillet
going on here tonight that’s going to be going on the Green Egg. I’ve got 6 pounds of shrimp now. Typically
I would like to have the tail on. But I got these on sale. A really good sale at my grocery store. So I just said,
you know what? We’re going to go for it. I’m going to pop these guys
in the skillet. I’m going to put that butter
sauce all over this and then pop it in the Green Egg. It’s going to be cooking at about 275
for about 20 minutes or so. So anyway, here we go. You. All right. Time for some butter sauce. Here
we go, guys. Me. You. Yeah. Make sure you get all the garlic in there. Ooh. I do like garlic and goodness
right there. You you you you you. right. We are all sauced up going on
the Green Egg. We’re doing an indirect cook about 275, and we’ll be right back. She’ll be bubbling away when we get back. You guys enjoy these jams. Like and subscribe. We’re going to catch you guys back here
in a minute. Woo! Anyone? Okay, we’re ready to pull. Here we go, guys. Check it out. Woo! Rewind, replay. All right. Sweet. Oh, man. Check that out, guys. It smells incredible. All right, guys, it is a moment of truth. I’ve got the players over here. They’re ready to come
in. We’ve got Kevin Sclar over here. Come on down, Bubba. What’s up? What’s going on, dude? You excited bro? Oh my God, you guys can smell this. Oh my God.
Yeah. Guys, this is so much fun. This has been a great cook. And, we’ve got a couple
other players over here, too. We also have Avery. Come on down. What’s going on, Bubba? Dude, thanks so much for being here
and want to jam with us tonight. Man, this is such and such a treat. It’s always a good time. And, looking forward to these jams
tonight, guys. It’s going to be a blast. And we also have Kevin Peffer coming up in the house. What’s up Kevin. You buddy dude. Hey.
So Kevin has saved us tonight. We had sort of a, bass mishap
and he came in to rescue us. So we’ve got a bass player
for the evening. Thank you very much. Always happy to help. Yes. Oh, man. You’re always a pleasure
to have over here as well. Good times. Guys. Y’all ready to get involved
with some of the shrimp? So grab a skewer, grab a piece of bread,
whatever you want. And I’m going to come in over here and I come in over the top
coming in over the top. All right cool. Dip it a dip a little bit of saucy. Some sauce on this bread. Oh man. Right there. Ooh ooh. Oh you can go. Yeah. You’re good. Order the shrimp. Oh man I got a little crunchy right here. Oh. Oh, here. Ooh, that’s pretty nice. Oh, man. Man in there man. Yeah. It’s got I’ve got a lot of lemon zest going on in
that thing too, which is really good. It really has that nice pop in to
the seafood does so well with lemon. I haven’t had shrimp in so long.
Just like. Oh, right. In this apartment. Well we got quite a bit
exquisite pounds over here. So. Oh man, this works out really well. And the bread is key too. It’s nice to soften up
those juices. Perfect. Oh, man. What’s the, the sauce made out of. So we have some sir. I mean I’m talking my mouthful
that we have some butter garlic. We have barbecue jams Rob. We also have some old bay, a little bit of red pepper flake in there and some lemon juice
basically real simple. It’s easy to do just, you know,
throw it in the skillet, heat it up. You ready to roll? It’s got that nice little kick
from the pepper. And yeah, accents from the lime is tangy. Oh man. This is this is rocket. This is really good. Oh man. This is great guys I thank you all so much
for being here tonight. Seriously. And, I can’t wait
to get into some of these jams. Dude, it’s going to be a lot of fun,
so I appreciate you guys. Come on. Thank you sir.
Thank you all. Yeah. And I think I’m gonna bring in a couple more guys real quick,
and then we’re going to devour this thing. So I’m going to bring James Salzer and,
Martine over here. Martin, you want to come in Walmart? Yes. Come on bro, what’s up? So welcome. Welcome. Always good to be here. Yeah. I mean, come on
everybody, I’m telling you. All right. Yeah. Grab you. Grab your grab a piece of bread. This a spectacle it
I know I suspect a spectacle. Spectacles testicles. Wow. Oh nice. Oh, you’re going for the, All right. Cool for me
throwing it right on the bread. I think that’s actually a good, good plan
right there. This is a spectacle, you know. Oh, dude,
stop some of those juices in there. Two minutes. The shine. Yeah. Pretty good. Right. Amazing. Thank you. Wow. Yeah. All right. Well I’m getting some amazing.
So that’s got to be good. Oh we just got to see what have happened.
All souls are having all. Sorry guys. Again you got to stay with it. Oh man. You’re got a little going for it. Probably 200 a day for my mouth. Yeah, yeah. You’ll be all right. Wait. That one went back into. At least it made it back into the, the skillet. Everybody. But, it’s one of those, God got very interesting. Interesting. That’s good. And it’s wonderful. Hey, we all want to go. Hey. Good job, James Salzer. Thanks so much for being on, man. We always appreciate you. Of course. Guys, we are going to tear this up. We’ll be right back. You guys enjoy
these jams like and subscribe. You know the drill. Come on, let’s get involved, people. Right. You. Be. You. All right, guys,
we had an excellent show tonight. Oh, my God. Thank you guys so much for tuning in
and checking out the channel. We have a newcomer over here tonight.
His name’s Avery. Come on down, bud. All right. Yeah. How’s it going? Good. All right. I’m so excited. Yeah, man, it’s a great time. I can’t wait to check out these jams. It’s
going to be incredible. And I wanted to hook you up with some
merch from the merch company, by the way. Thank you very much. Deric Enter. Got your hat here. And also hooking up with a shirt. The BBQ Jams shirt. We’re so good. So. Hey, man. It’s official. Oops. You’ve been BBQ Jammed. Oh my God. Hey, hey, hey. Thanks for coming on the show,
but I appreciate you being here and dance, guys. Y’all enjoy the food tonight with me. Oh my God, so incredible. They’re so good. And you’re. So. What’s up? More delicious. Oh, yeah. Whatever he said. Yes, exactly. So, guys, til next time.
We’re going to check you out. Next time. Get involved. Come on people. Where are you from? You know, I envy you that. You. You you. Me. Me. You. You. You. Me. You. You. You. You. You you you. You. Me. You. They. You. You you you. You you you you you you. You. Who? You you. Me. Me. You. All right. Oh, that was a problem.