 Okay folks listen I know you guys got a smile on your face because listen this is like uh really out by popular demand right even though I've done this a little while ago you know I mean got a few million views on it listen I'm going to bring it up to date show you how to get it and guess what they call they call shrimp boil foil packs let's get it listen this recipe it's in my cookbook right here right you guys can find you know good recipes like this and everything this right here you guys can look down in the description box below I'll put a link on the screen so you guys can see it cop this and guess what folks it's at Walmart right and at all Walmart now listen this is a very very fast you know recipe to make right now first thing we want to do is we got corn right I'm going to take my corn I'm going to cut this down into thirds let me make a little room all right there you just put them inside of here it depends on how many foil packs you're going to make how many you do right all right so after we get the corn in here I mean I don't have to show you guys that you know we just put it in there I don't have any water in here as of yet but I'm going to show you why I'm going to go ahead and just cut these down and have if we want to have food we want it to be flavorful and over the top yeah I could just put water in here you know I mean and boil this and then we're going to take it outside and put it on the grill hey that's a surprise folks if I hadn't said it already you can do it outside on your grill and believe me even though we're closing up the foil packs I got to let you know that it will get smoky flavor inside of there along with that heat right or you guys can do it so whatever the temperatures I'll give you outside and what's that what's in the book right now listen it's the same whether you're doing it inside of here the oven or outside on the grill you can use old bay most of you guys some of you guys I have something like this you know I mean inside I use that to flavor my water you know this is my go-to right this is that Creole kick and this right here you know when I do seafood boil I only use that I just don't want to open this up I usually keep a pack open but I didn't use it all up right so I would use that put that in the water and we'll put that flavor and infuse that in there and then take it outside but this is going to be my tool of choice today but I think I'm gonna put the chicken flavor now I got it you guys want to you know it's really just like the the the taste of it right so I can go better than bouillon in here I can go Creole kick or I can go my seafood bowl right but I'm gonna put a link down in my description box you guys can go to my website click it however you want to do it but I'm gonna give you guys options so now I'm gonna use the last of this because I don't have much so you know what I'm gonna do as a backup I'm gonna use a little bit of that Creole kick in here also all right so I'm gonna add some of the Creole kick in here so all I'm gonna do now is let it come up to a boil I'm gonna let it boil for just 10 minutes that's all we need folks you know meanwhile I'm gonna go outside and give my you know my kettle grill ready okay so I'm gonna show you guys right now you can just see with all of the seasoning that we put in the water look at that right there I've already checked my potatoes they nice I checked them with the uh what do I check them with a toothpick you know I mean so we good to go so I'm gonna set this over here to the side right move this out of the way and we ain't really discussed nothing but look you can see I got large shrimp right and then I put some crab clusters you know I mean you can like surprise your guests and put some of that in there you guys can do scallops and all of that you know I would just give options so I just open this up right now so you guys can just see listen it's a mini recipe like this in here you know I mean that you guys can just like you know work with all right so look I'm gonna cut these down into like just some cool little you know I guess quarter of inch three eighth size you know medallions now before we build listen this is what I'm getting ready to do I got me a four cup pyrex right so since I'm outside you know I mean you guys gonna you know if you're outside like myself you're fortunate enough to get out there and do it right now look let's just go ahead and put two sticks in here we want to get one full cup right now you know what I'm gonna melt mine with I know you guys guessed it I'm gonna put this on my indirect side so come on over here and I'm gonna show you the temperature right now right the way I have it vented look at that right there that's 350 degrees oh I'll set this in here like that you might even get catch a little bit of that smoky flavor here we got our melt on I'm getting ready to load up with my my garlic cloves now we're getting ready to do a little squeeze on this lemon I'm gonna use my hand as a strainer catching these seeds all right now we just add our parsley all right now you guys see me strafing my knife across here I'm not scraping it like that I have it like it's such an angle it just kind of like glides off the top kind of like do it like the dust pan you know when you're picking up your dust you know your trash on the floor just get it like that just some pro tips now we finna add a little flavor to it folks and that's gonna be our creole kick you see that right there that's a butter sauce okay folks so listen I tore out some uh some aluminum foil now listen this part is gonna be keen right actually I had it the wrong way we all know the dull side goes like you know there's our cooking side right shiny side is our show side and you know what I'm gonna say shout out to I'm sorry I don't remember who it was it told me that but they told me it's the process when they make the aluminum that's why you get a dull and shiny other than that all of it the same but anyway we won't go the way we was uh brought up and do it that way right so listen you build them how you want to build them right so I'm gonna take a little bit of andouille right I'm gonna reach in here get myself you know a couple of things of corn and don't don't trip folks these chef fingers listen that was hot I ain't gonna fake the funk right now we're gonna put a little bit of this oh man a little bit of this shrimp in here don't forget folks these is that jumbo all right you keep it like that now when it comes to the cluster look I'm gonna tear it off like this you know what I mean uh you guys can work with it what do you do I already know washed everything just put a couple of pieces of it in here just like you see somebody gonna open up one of these and cast themselves a cluster you know just this part the knuckle right looking at that we can put a little bit more shrimp in here matter of fact I think I'm one more right piece of corn get it in here clean my hands now we're gonna put a little corn I mean a little potato in right don't make them too big that you can't close them you know what I mean all right but you see that right there that's what you want we look uh-huh I know folks I know right then we come back with that creole kit right and then when it comes time to close right I bring it like this bring my top piece together kind of like just fold it down a little bit like that now don't forget we going on the grill right so again you're mine gonna say if he closed up the bag how is that going to have all of the uh how's any uh smoke going to get in there trust me folks smoke is like water you know I mean it's gonna find a way so again I'll give you a little crash course that right there is my direct zone this is my indirect I don't want to put these over the top I don't want to boil none of my uh I don't want to boil you know my my butter right so and we want we don't want to like overheat it I'll just stick this one right here we stick this over we still gotta get that lid on and then for that third one I'll just stick it in right here now listen if you guys want to you can make a much much smaller make them personal individuals you know I mean uh this is a great thing to a great recipe to put out especially if you do an entertainment you can get yourself some uh some uh shallow full pans fill them up with all of your ingredients and just make these pass these out you guys get to enjoy the food you get to talk to everybody while you're doing it and it's almost foolproof I gotta say that because somebody out there gonna find a way to mess this up now that being said listen talk to me down in the comment section below what else would you have put in there meanwhile we're gonna go about about 15 minutes then we're gonna check it I think they'll be ready right in and then we just move on okay folks now these have been on about 35 minutes you know I mean uh no about 30 minutes you know I'm gonna go ahead and go with that it really depends on how many briquettes you put in there and how close you are to the fire and how much you have you know your heat right so I'm gonna go ahead and take this one right here we'll put this one down right here and notice how I'm able to pick this up because this is hot but I keep myself some cotton gloves right here these are actually you know uh cut resistant gloves and I put the uh the latex over at the top these ain't even latex these are something else but I'll let you know what you get you know you guys can look down in the description about if you want to get some so I'm gonna go ahead and open this I don't know if the camera gonna catch it it then kicked up a little bit of a breeze right now but you know I mean you can see the steam that comes up off of it and then the one of the telltale signs of this ready is look you can just look at the let's look at these shrimps as they say them scrimps look at that right here my goodness all right folks listen look down here and you can just see man I don't I don't even have no word for it like hey this is just hey this is a shrimp foil boil pack super easy to make and please don't feel like if you don't make it outside this and this just gives it a little bit of added kick listen it's spring summer I don't know when you guys doing it I don't care when you're doing it you can even put it in the oven like I said earlier you'll come up with like the same result minus the like a little bit of the smoke flavor right so with that being said I'm not feeling to over talk I didn't have a few already I'm gonna just start off and eat a little piece of this like this start with that and do it y'all know I like it and do it and that's chicken and do it is cheers now don't forget this recipe and many many more out especially for the outdoors listen you want to get to cop just cookbook right listen it's going to be all the major retailers it's going to be in all of the wallmarks you know what it's available for pre-order right now and it's launching in April so if you're new to my channel let me take this time to say thank you for watching this video don't forget to like smash that subscribe button until everybody out there listen there's a channel out here to simplify these recipes and taking the mystery out of cooking and with that being said I'm going to use these uh tweezers right here just like a fork whoo a double ups made it a triple header I'm out