| FTBL Most Important: What's on The Menu for Kickoff?

planomateo said:
Can't get locally ☹

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We can in this area. However, just last week Amazon delivered some to a friends house for some Frogmore Stew. (I think it was four packs for about 60 bucks; 16 oz per.) Surely Amazon delivers to the great white north.

Which leads me to this.

Brandon Van de Graaff said:
Probably either a pork butt or the last shrimp boil of the year.
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Now I have some questions, Brandon.

1) Why the "last" one of the year? The only "time of the year" contingent with me falls down to oysters.
2) Shrimp boil. I'm assuming this is the same thing as a Low Country Boil? Which is also known as Frogmore Stew? I guess it's where I'm living. Shrimp boil is a new one to me while the other two (one) are routine throughout the year.
 
TerryP said:
Now I have some questions, Brandon.

1) Why the "last" one of the year? The only "time of the year" contingent with me falls down to oysters.
2) Shrimp boil. I'm assuming this is the same thing as a Low Country Boil? Which is also known as Frogmore Stew? I guess it's where I'm living. Shrimp boil is a new one to me while the other two (one) are routine throughout the year.
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1) I usually don't do them once fall/winter roll around. Shrimp aren't quite as good this time of year and there is no fresh corn around (like using sliver king, silver queen). Have some silver queen left in freezer for one last boil.

2) Yes, same. But after living on the gulf coast, down there it's just "shrimp boil" like to many in the south any soft drink is "Coke". Same thing though, shrimp, sausage, corn, potatoes, etc...
 
Brandon Van de Graaff said:
1) I usually don't do them once fall/winter roll around. Shrimp aren't quite as good this time of year
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On the way to my hunting club there are a couple of shrimp farms on highway 43 between Eutaw and Demopolis. They are harvesting now. You can usually get it pretty cheap too. They are live when you get em, so you have to do all the work, cleaning, de-heading,etc....but a gulf raised southern boy like you knows how to take care of that.
 
Brandon Van de Graaff said:
Shrimp aren't quite as good this time of year and there is no fresh corn around (like using sliver king, silver queen). Have some silver queen left in freezer for one last boil.
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We're sort of in the same boat on the corn; definitely on which kind. I'm guessing we've got four dozen ears but its availability isn't something that's difficult around here; even in the late winter months.

The "shrimp aren't as good?" Count wise? Taste? I guess I'm spoiled in this area with it being so easy to buy fresh shrimp from the local guys.

**Speaking of which...a few weeks ago I picked up some 16/20 ct (a little larger than I normally purchase) that were Jumbo deep water brown. Now, the captain of the boat is a Georgia fan so I have to set that aside. I made shrimp and asparagus risotto with that last purchase. Incredible recipe he shared.
 
TerryP said:
We're sort of in the same boat on the corn; definitely on which kind. I'm guessing we've got four dozen ears but its availability isn't something that's difficult around here; even in the late winter months.

The "shrimp aren't as good?" Count wise? Taste? I guess I'm spoiled in this area with it being so easy to buy fresh shrimp from the local guys.

**Speaking of which...a few weeks ago I picked up some 16/20 ct (a little larger than I normally purchase) that were Jumbo deep water brown. Now, the captain of the boat is a Georgia fan so I have to set that aside. I made shrimp and asparagus risotto with that last purchase. Incredible recipe he shared.
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Used to get my shrimp at Magwoods in Old Village. Would take a nice walk over there and get the fresh stuff. Good times.
 
TerryP said:
We're sort of in the same boat on the corn; definitely on which kind. I'm guessing we've got four dozen ears but its availability isn't something that's difficult around here; even in the late winter months.

The "shrimp aren't as good?" Count wise? Taste? I guess I'm spoiled in this area with it being so easy to buy fresh shrimp from the local guys.

**Speaking of which...a few weeks ago I picked up some 16/20 ct (a little larger than I normally purchase) that were Jumbo deep water brown. Now, the captain of the boat is a Georgia fan so I have to set that aside. I made shrimp and asparagus risotto with that last purchase. Incredible recipe he shared.
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I'm probably being picky and mixing it with how I traditionally prefer things. But, the shrimp on the gulf are a better overall quality (taste, size, variety sometimes) in the spring/summer (in most cases). Now, unlike oysters, you can get them all year, but the variety and sizes are limited at times and there is a slight taste difference (which usually only comes into play when steaming/boiling). If we get shrimp in late fall/winter, we usually fry it, sauté and toss in pasta, or grill on skewers with a seasoning like cajun or some such. The big issue with the seasonal boils is the corn. If I'm going to go to the trouble to do a boil, I gotta have good corn. I just can't use the frozen cobs from the freezer section. That would be like adding Hillshire Farms sausage instead of Conecuh (or the smoked sausage we get from a meat market in Robertsdale). So over the years I've just sort of done shrimp boils as a spring/summer/early fall thing. Basically, the opposite of chili.

We usually get our shrimp from a seafood market about a mile from my mom's house in Daphne or though extended family on my wife's side that get it fresh off the boats in Bon Secour. Whenever we visit down there we bring some back (or they'll bring some to us when they visit). @rammerjammer mentioned the farmed shrimp. It isn't bad, and you can get it for a good price, but I usually cook those in dishes in the rare occasions we get them.
 
Brandon Van de Graaff said:
I'm probably being picky and mixing it with how I traditionally prefer things. But, the shrimp on the gulf are a better overall quality (taste, size, variety sometimes) in the spring/summer (in most cases). Now, unlike oysters, you can get them all year, but the variety and sizes are limited at times and there is a slight taste difference (which usually only comes into play when steaming/boiling). If we get shrimp in late fall/winter, we usually fry it, sauté and toss in pasta, or grill on skewers with a seasoning like cajun or some such. The big issue with the seasonal boils is the corn. If I'm going to go to the trouble to do a boil, I gotta have good corn. I just can't use the frozen cobs from the freezer section. That would be like adding Hillshire Farms sausage instead of Conecuh (or the smoked sausage we get from a meat market in Robertsdale). So over the years I've just sort of done shrimp boils as a spring/summer/early fall thing. Basically, the opposite of chili.

We usually get our shrimp from a seafood market about a mile from my mom's house in Daphne or though extended family on my wife's side that get it fresh off the boats in Bon Secour. Whenever we visit down there we bring some back (or they'll bring some to us when they visit). @rammerjammer mentioned the farmed shrimp. It isn't bad, and you can get it for a good price, but I usually cook those in dishes in the rare occasions we get them.
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Billy's seafood is the best. We have a business in Daphne. We live on the bay. Also the Mosley meat market in Daphne is great. Our Church has a Fishing Tournament in November. WE have a Fish Fry and Shrimp boil that same day. I will invite you when I know the date. It is in Magnolia Springs
 
Brandon Van de Graaff said:
I'm probably being picky and mixing it with how I traditionally prefer things. But, the shrimp on the gulf are a better overall quality (taste, size, variety sometimes) in the spring/summer (in most cases). Now, unlike oysters, you can get them all year, but the variety and sizes are limited at times and there is a slight taste difference (which usually only comes into play when steaming/boiling). If we get shrimp in late fall/winter, we usually fry it, sauté and toss in pasta, or grill





on skewers with a seasoning like cajun or some such. The big issue with the seasonal boils is the corn. If I'm going to go to the trouble to do a boil, I gotta have good corn. I just can't use the frozen cobs from the freezer section. That would be like adding Hillshire Farms sausage instead of Conecuh (or the smoked sausage we get from a meat market in Robertsdale). So over the years I've just sort of done shrimp boils as a spring/summer/early fall thing. Basically, the opposite of chili.

We usually get our shrimp from a seafood market about a mile from my mom's house in Daphne or though extended family on my wife's side that get it fresh off the boats in Bon Secour. Whenever we visit down there we bring some back (or they'll bring some to us when they visit). @rammerjammer mentioned the farmed shrimp. It isn't bad, and you can get it for a good price, but I usually cook those in dishes in the rare occasions we get them.
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Aquila seafood Royal Reds in Bon Secour....make you slap yo mama.:p :p
 
The guys pulling in here run a gambit. Those recently were of the coast in south Georgia somewhere. He hits north of here as well.

Taste differences I tend to see on sight, if that makes sense? Same as how it's eaten.

Here's one thing. I may eat fried five times a year: I'll eat shrimp five times a month; at the least. Three times in a week with the rissoto: with grits one morning and in a cold pasta salad.

There's a lot of truth found with Bubba talking to Forest about shrimp.
 
RollllTide! said:
Billy's seafood is the best. We have a business in Daphne. We live on the bay. Also the Mosley meat market in Daphne is great. Our Church has a Fishing Tournament in November. WE have a Fish Fry and Shrimp boil that same day. I will invite you when I know the date. It is in Magnolia Springs
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I've had both Billy's and Aquila's and both are excellent. We usually end up at Fresh Seafood Distributors (most generic seafood market name ever) because of convenience... It's the last stop we make on the way home. Never had meat from Mosley's, but I'm familiar with them and heard they're excellent. I've just been getting stuff from Farm Fresh for so long that it's my go-to. Their fresh ground sausage, smoked sausage, and 32 oz. sirloins are must gets on every trip down there.

I don't miss a lot of things about living down there, but I sure miss the seafood, and yes, the fundraising fish frys! The only good fish fry I've been to around here is when @It Takes Eleven did one at the RTB tailgate on A-Day years ago!
 
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