Here are some of the recipes we’ve used at Eggfests in California and Texas.
Why do we call them Shrimp Dealies?
I made some of these for my friend Tom way back when. “A taste of Texas,” I told him. He thought they were terrific (they were), and when I was leaving he said “Feel free to bring more of those shrimp dealies any time you want.” The name stuck.
Hints for successful Dealies
- Wear gloves when handling the jalapeños. Your hands will sting for days if you don’t.
- Shrimp is curved, and they don’t fit into the jalapeños very well– unless you make some cuts half-way through the shrimp, to help them straighten out. So do that.
- You want the toothpicks to go through the bacon, and the shrimp, and the jalapeño. Think of the jalapeño as a little boat and stick the toothpicks through it straight up and down, like masts on a boat.
- Use a plate setter/conveggtor so your Dealies are not able to drip fat onto the fire. You need something between your Dealies and the fire; otherwise, you’re likely to get flare-ups.
- SLICE– don’t chop– the finished, cooked product. If you press down with the knife you will squish cream cheese out all over the place. Slice, slice, slice.
Great barbecue rub (we use it on our chickens): Texas Barbeque Rub “Original”
Instant-read thermometer: Thermapen
Temperature control: we use the BBQ Guru products. They’re all good. Set the temperature and walk away knowing the BBQ Guru is on the job, keeping the temperature steady.
How to carve a turkey (or a chicken): Google for “the butcher carves a turkey”
- First place (tie), 2018 Texas Eggfest, 45 teams
- 4th place, 2019 Eggs by the Bay Eggfest, 25 teams