Tag Archives: Shrimp

Vegetable Grill Basket – DISHWASHER SAFE STAINLESS STEEL – Large Non Stick BBQ Grid Pan For Veggies Meat Fish Shrimp & Fruit – Best Barbecue Wok Topper Accessories Gift for Dad – Cave Tools

The Ultimate Vegetable Grill Basket

You’ll Wonder How You Ever Grilled Veggies Without It

5 Giant Reasons Why Cave Tools Has the Best Grilled Veggie Basket on the Market:

1. Grilled Veggie Flavor – Unlike aluminum foil, your vegetable basket lets in all the delicious bbq flavors

2. Perfect Wok for Small Foods – Grilled Fruits, Vegetables, Shrimp, Meat, and any other food that would usually fall through the grill grates

3. Sleek Curved Handle Design – Never Drop Your Finished Veggies on the Floor Again

4. Convenient Side Dishes – No more pan frying your side dishes inside while cooking the entree out on the grill. With your new vegetable basket you can cook everything in one place

5. Dishwasher Safe Stainless Steel Makes Cleanup a Breeze

OUR UNBEATABLE LIFETIME GUARANTEE

If at any point in the life of your BBQ Vegetable Basket, if you feel like you received less value than what you paid for it, we will give you a full refund for your money. Even if you use your Barbecue Veggie Basket for an entire year, if you want your money back, we will give you a full refund for your Grill Basket.

That’s how confident we feel that we have the absolute best vegetable grill basket on the market

The Grill Master’s Essential Barbecue Recipe Book:

Download instructions included with your purchase. $7.97 Value

Complete with 25 Professional BBQ Recipes, Step by Step instructions, Tutorial Videos, and Access to our growing library of over 135 Cooking Videos

Product Features

  • LIFETIME SATISFACTION GUARANTEE – If at any point you are unhappy with your vegetable grill basket rack you can return it for a full money back refund. We Take Customer Service That Seriously
  • The Perfect BBQ Basket for Small Foods – Grilled Veggies, Fruits, Shrimp, Fish, Meats and any other food that would normally fall through the grates now has DELICIOUS BARBECUE FLAVORS – Great gift idea for mom or dad
  • Convenient Side Dishes – No more pan frying your sides in the kitchen while cooking your entrée out on the grill or smoker. Your Veggie tray takes up less space on the barbeque so you can cook everything at once
  • NEVER DROP YOUR VEGGIES – Sleek curved handle for easily transporting food & DISHWASHER SAFE STAINLESS STEEL grilling pan for quick cleanup
  • Comes with 25 Professional Cooking Recipes – STEP BY STEP INSTRUCTIONS AND DETAILED TUTORIAL VIDEOS are great ideas for the family

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Home Oven Crisper Trays BBQ Tool-Vegetable Grill Basket | PFOA Free Grill Mesh Tray for Grilled Vegetables, Fish, Fajitas, Shrimp

ENHANCE YOUR GRILLING EXPERIENCE WITH THE MESH MAT, GREAT SMOKING FALVOR,EASY CLEAN.

Use this grill mesh to keep small or fragile food from falling through the grill. Unlike a solid mat or tray, this mesh allows smoke and flavor to pass through to the food.

1>Place on grill before turning on the heat.
2>Preheat the barbecue, with grill rack at highest setting. If using coals, wait for the flames to die down.
3> Place mesh on grill, and place food directly on the mesh.
4> Do not wipe with or oil or use cooking spray. These are not needed, as the non-stick coating allows even sticky food to slide right off, and any excess oil increases the potential for flare-ups.
5> Do not use the lowest height for the grill grates to minimize the potential for flare ups and flames.
6> The mesh is designed for indirect cooking, and should not be exposed to flame for a long period of time. Occasional flare ups should not be a problem.

Use as a nonstick mat in the oven, allowing you to enjoy the benefits of a non-stick surface, while allowing heat circulation around the food which prevents uneven cooking when placed directly on the oven racks.

1> Position directly on oven rack in the center of your oven, keeping the mat at least 4 inches from heating elements.
2> Place a cookie sheet or baking pan on the bottom rack of the oven to catch any drippings.
3> The mat will get hot; handle carefully with pot holders.
4>Remove the mat before running the oven cleaning cycle

WASH CARE
Wash with warm soapy water, or clean on the top rack of the dishwasher.
Use a soft bristle brush if needed to remove burned on residue.
Dry with a soft cloth and lay flat when not in use.
Do not fold or roll for long term storage
FEATURES:
size detail13″*13″

Product Features

  • ★HEALTHY : mesh mat made from fiberglass coated with FDA approved, 100% food grade silicone. Safe up to 500°F, No weird smells
  • ★NONSTICK: food never get stuck to the mesh mat, food can slide right off the nonstick surface. Clean up is a breese. wash with warm soapy water, or clean on the top rack of the dishwasher.
  • ★WIDELY USED: Mat is perfect for any outdoor or indoor indirect heat smokers,grills,oven or air fryer such as Green Egg, Traeger, REC TEC, Weber ,Z Grills.
  • ★GREAT SMOKE FALVOR: mesh allows smoke and flavor to pass through to the food, keep small or fragile food from falling through the grill
  • ★NO RISK GUARANTEE :100% Money Back Guarantee if you are not completely satisfied with your Mat. NO REASON TO WAIT-Order TODAY

Click Here For More Information

Grill Mat BBQ Tool-Vegetable Grill Basket | PFOA Free Grill Mesh Tray for Grilled Vegetables, Fish, Fajitas, Shrimp (2 PACK)

ENHANCE YOUR GRILLING EXPERIENCE WITH THE MESH MAT, GREAT SMOKING FALVOR,EASY CLEAN.

Use this grill mesh to keep small or fragile food from falling through the grill. Unlike a solid mat or tray, this mesh allows smoke and flavor to pass through to the food.

1>Place on grill before turning on the heat.
2>Preheat the barbecue, with grill rack at highest setting. If using coals, wait for the flames to die down.
3> Place mesh on grill, and place food directly on the mesh.
4> Do not wipe with or oil or use cooking spray. These are not needed, as the non-stick coating allows even sticky food to slide right off, and any excess oil increases the potential for flare-ups.
5> Do not use the lowest height for the grill grates to minimize the potential for flare ups and flames.
6> The mesh is designed for indirect cooking, and should not be exposed to flame for a long period of time. Occasional flare ups should not be a problem.

Use as a nonstick mat in the oven, allowing you to enjoy the benefits of a non-stick surface, while allowing heat circulation around the food which prevents uneven cooking when placed directly on the oven racks.

1> Position directly on oven rack in the center of your oven, keeping the mat at least 4 inches from heating elements.
2> Place a cookie sheet or baking pan on the bottom rack of the oven to catch any drippings.
3> The mat will get hot; handle carefully with pot holders.
4>Remove the mat before running the oven cleaning cycle

WASH CARE
Wash with warm soapy water, or clean on the top rack of the dishwasher.
Use a soft bristle brush if needed to remove burned on residue.
Dry with a soft cloth and lay flat when not in use.
Do not fold or roll for long term storage
FEATURES:
size detail

Product Features

  • ★GREAT SMOKE FALVOR: mesh allows smoke and flavor to pass through to the food, keep small or fragile food from falling through the grill
  • ★HEALTHY : mesh mat made from fiberglass coated with FDA approved, 100% food grade silicone. Safe up to 500°F, No weird smells
  • ★NONSTICK: food never get stuck to the mesh mat, food can slide right off the nonstick surface. Clean up is a breese. wash with warm soapy water, or clean on the top rack of the dishwasher.
  • ★WIDELY USED: Mat is perfect for any outdoor or indoor indirect heat smokers,grills,oven or air fryer such as Green Egg, Traeger, REC TEC, Weber ,Z Grills.
  • ★NO RISK GUARANTEE :100% Money Back Guarantee if you are not completely satisfied with your Mat. NO REASON TO WAIT-Order TODAY

Click Here For More Information

Grill Mat BBQ Tool-Vegetable Grill Basket | PFOA Free Grill Mesh Tray for Grilled Vegetables, Fish, Fajitas, Shrimp (1 PACK)

ENHANCE YOUR GRILLING EXPERIENCE WITH THE MESH MAT, GREAT SMOKING FALVOR,EASY CLEAN.

Use this grill mesh to keep small or fragile food from falling through the grill. Unlike a solid mat or tray, this mesh allows smoke and flavor to pass through to the food.

1>Place on grill before turning on the heat.
2>Preheat the barbecue, with grill rack at highest setting. If using coals, wait for the flames to die down.
3> Place mesh on grill, and place food directly on the mesh.
4> Do not wipe with or oil or use cooking spray. These are not needed, as the non-stick coating allows even sticky food to slide right off, and any excess oil increases the potential for flare-ups.
5> Do not use the lowest height for the grill grates to minimize the potential for flare ups and flames.
6> The mesh is designed for indirect cooking, and should not be exposed to flame for a long period of time. Occasional flare ups should not be a problem.

Use as a nonstick mat in the oven, allowing you to enjoy the benefits of a non-stick surface, while allowing heat circulation around the food which prevents uneven cooking when placed directly on the oven racks.

1> Position directly on oven rack in the center of your oven, keeping the mat at least 4 inches from heating elements.
2> Place a cookie sheet or baking pan on the bottom rack of the oven to catch any drippings.
3> The mat will get hot; handle carefully with pot holders.
4>Remove the mat before running the oven cleaning cycle

WASH CARE
Wash with warm soapy water, or clean on the top rack of the dishwasher.
Use a soft bristle brush if needed to remove burned on residue.
Dry with a soft cloth and lay flat when not in use.
Do not fold or roll for long term storage
FEATURES:
size detail15.7in by 11.8in

Product Features

  • ★GREAT SMOKE FALVOR: mesh allows smoke and flavor to pass through to the food, keep small or fragile food from falling through the grill
  • ★HEALTHY : mesh mat made from fiberglass coated with FDA approved, 100% food grade silicone. Safe up to 500°F, No weird smells
  • ★NONSTICK: food never get stuck to the mesh mat, food can slide right off the nonstick surface. Clean up is a breese. wash with warm soapy water, or clean on the top rack of the dishwasher.
  • ★WIDELY USED: Mat is perfect for any outdoor or indoor indirect heat smokers,grills,oven or air fryer such as Green Egg, Traeger, REC TEC, Weber ,Z Grills.
  • ★NO RISK GUARANTEE :100% Money Back Guarantee if you are not completely satisfied with your Mat. NO REASON TO WAIT-Order TODAY

Click Here For More Information

Down South: Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything

The James Beard Award-winning chef behind some of New Orleans’s most beloved restaurants, including Cochon and Herbsaint, Donald Link unearths true down home Southern cooking in this cookbook featuring more than 100 reicpes.

Link rejoices in the slow-cooked pork barbecue of Memphis, fresh seafood all along the Gulf coast, peas and shell beans from the farmlands in Mississippi and Alabama, Kentucky single barrel bourbon, and other regional standouts in 110 recipes and 100 color photographs. Along the way, he introduces all sorts of characters and places, including pitmaster Nick Pihakis of Jim ‘N Nick’s BBQ, Louisiana goat farmer Bill Ryal, beloved Southern writer Julia Reed, a true Tupelo honey apiary in Florida, and a Texas lamb ranch with a llama named Fritz.

Join Link Down South, where tall tales are told, drinks are slung back, great food is made to be shared, and too many desserts, it turns out, is just the right amount.

Interview with Donald Link

Q. Your last cookbook, Real Cajun, was a celebration of the culture in which you grew up. With Down South, what made you decide to get out of your comfort zone, so to speak?

Growing up I had a strong influence from my Mother’s father who grew up in Alabama. When it comes right down to it, I probably ate more Southern-style food growing up than Cajun food. We didn’t take a lot of trips anywhere to speak of growing up except for to the Redneck Riviera. My aunt Cynthia had a house (trailer actually) on the waterfront in Gulf Shores, Alabama, so we would eat with her and at other funky restaurants on the Gulf Coast. I’ve also met a lot of other Southern chefs and have been able to see very distinct subcultures of southern food.

Q. I know you routinely go to France and Italy, where you rent houses, shop the markets, and cook. And before you opened your fabulous new seafood restaurant Pêche, you and your crew went to Spain and to Uruguay for inspiration. Tell us about how those experiences translate into the cooking you do in your restaurants and books.

My favorite thing to do when I travel anywhere is to cook in those locations with their regional ingredients. People think I’m crazy to cook on vacation but I tell them that cooking is why I got into this business in the first place. It is actually one of my favorite things to do. There is no way to replicate the cooking from my house or even my restaurant. The ingredients, terroir, dairy, meats, etc., are all unique in different parts of the world with very unique flavors. Taste the butter in France or the meat in Uruguay and you’ll immediately see what I mean.

Q. You also travel a little closer to home–as in the places showcased in the new book. Tell us about the trips and the influences that inspired Down South.

The Southern coast was probably the most inspiring of the trip. It’s very difficult to find the old-school places that I remember growing up, but there are still a few. Most of the area has been taken over by some sort of crab-trap, generic-named restaurant serving frozen crab from Alaska. Just like the food overseas, the real finds on the Gulf Coast are the markets and the fresh seafood and making my own food with those ingredients. Burris Farm Market and Joe Patti’s are great examples of this.

Q. The subtitle of the new book references pork, shrimp, and bourbon, but there is clearly a whole lot more inside. What made you decided to pull those three ingredients out?

When I first set out on this book, it occurred to me that most of my forays through the South involved some sort of pork and almost always ended up with bourbon, and on a few occasions the day started with bourbon. The shrimp part came after the great Gulf Coast trip. Whereas a lot of Southerners hunt religiously, my dad and I did a lot of fishing and shrimping.

Q. This is a gorgeous book with stunning photographs. Why did you feel like it was important to shoot each chapter on location rather than in a studio?

I’ve never been comfortable with studio shots. I don’t feel it really represents the soul of the food I cook. Shooting on location with natural light always brings about a real and authentic sense of place to the food. The book is really telling a story about food. I think it would be hard to write about one’s time in Spain if you’ve never been there. I feel the same about food and the photos that go with it.

Q. It really feels like “Down South,” to borrow your title, is really at the forefront (or maybe it’s the engine) of the current national food scene–a trend driven in large part by remarkable chefs such as yourself. One of my favorite new restaurants in Manhattan, Maysville, is named for the town in Kentucky where bourbon was invented, and it has some of the best little grits cakes I’ve ever put in my mouth. The chef isn’t Southern but his influence clearly is. First, do you agree that Southern cooking has moved to the front of the culinary pack? And if so, why do you think that is?

For a long time, I think Southern food was considered a type of peasant fattening food. I think chefs now are seeing it’s not all chitlins and cornbread. Southern food is, in my opinion, the most distinct food culture the United States has. It has a real history and a solid technique. I find the real trend going on right now is what is considered real. Early in my career at Herbsaint, I had moved back from a three-year stint cooking French California food in San Francisco and was hell bent on doing the same in New Orleans. I felt like the food I grew up with would never be received in an upscale dining situation. Then I came around and realized that cooking Southern and Cajun style was my God-given birthright, and there was no reason that I shouldn’t let that come to the forefront of my cooking style.

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The Big-Flavor Grill: No-Marinade, No-Hassle Recipes for Delicious Steaks, Chicken, Ribs, Chops, Vegetables, Shrimp, and Fish

The best-selling team of chef Chris Schlesinger and Cook’s Illustrated executive editor John Willoughby present a radically simple method of applying flavor boosters to ingredients hot off the grill, maximizing flavor and dramatically reducing grilling time over traditional marinades.

Move your grilling into the twenty-first century! Don’t waste your time marinating. Instead, spend your time building big, bold, vibrant flavors with almost no effort. Grilling masters Chris Schlesinger and John Willoughby have replaced time-consuming brines, marinades, and basting sauces with quick and powerful pre-rubs and intense post-grilling flavor boosters to slap on your favorite meat, poultry, fish, seafood, and vegetables hot off the grill. With their streamlined approach, you’re just three quick steps from a fantastic grilled dinner:

Prep 
Coat ingredients with spice rubs before grilling for stronger, better-defined flavors than traditional marinades (and the rubs can be made and applied in the time it takes for the grill to heat up). 

Grill 
When your fire is ready, simply grill according to the super-basic recipes. 

Toss 
Toss just-grilled items with vibrant ingredients—citrus, hoisin, fish sauce, ginger, basil, fresh chiles—to take the flavor to another level. 

The Big-Flavor Grill’s no-hassle formula means you’ll be turning out these delicious dishes in a snap:
Five-Spice Steak Tips with Grilled Pineapple and Sweet-Sour Sauce
Coriander-Crusted Pork Skewers with Maple-Mustard Barbecue Sauce
Thai-Style Baby Back Ribs
Chicken Breasts with Maple-Soy Glaze and Peanut-Ginger Relish
Spicy Curry-Rubbed Lamb Kebabs with Grilled Peaches
Cumin Seed–Crusted Shrimp with Charred Corn Vinaigrette
Fish Steaks with Sriracha-Basil Butter

Bursting with the bold flavors of spices and condiments from around the world, these 130-plus recipes will set your taste buds on fire and have your friends clamoring for more.

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