The 2012 Kingsford Invitational will finally be on television THIS SUNDAY NIGHT. It will be on the Destination America channel on March 17th at 10pm.
Now you guys get to see the fun and excitement of this inaugural event that I was fortunate enough to attend as a spectator in November. Here is a little teaser from my friends at Kingsford.
Curious to taste the single bite that won barbecue legend Melissa Cookston $5,000 in the “One Bite Challenge” at the Kingsford Invitational Barbecue Competition?
Cookston and her team, Yazoo’s Delta Q, channeled their Memphis roots to create this unique twist on a regional specialty – “Grilled Bacon-Wrapped Stuffed Shrimp.” The Queen of Q’s recipe for succulent gulf shrimp with jalapeno and cream cheese is the ultimate spicy-sweet combination, as well as the perfect game day delicacy. Alternatively, it’s a great dish to serve while watching BBQ’s Ultimate Championship: The Kingsford Invitational, which debuts on Destination America on March 17, 2013.
The show is hosted by champion pitmaster Chris Lilly and features a heated competition as the world’s top barbecue teams compete for a $50,000 prize and the title “Best of the Best” in the world of competition barbecue. If you host a viewing party, give your guests a taste of the winning ‘cue!
Grilled Bacon-Wrapped Stuffed Shrimp
Makes: 20 servings
Prep time: 30 minutes
Cook time: 5-10 minutes
- 20 Gulf shrimp
- 20 slices pepper-cured bacon
- 1 8-ounce rectangular package cream cheese
- 1 jar whole pickled Jalapeños
- Thai sweet chili sauce
- Preheat a grill to medium-high heat using Kingsford® charcoal. While grill preheats, peel and devein shrimp, leaving tails on.
- Cook bacon directly on the grill grate until it is close to being fully cooked, but is not crispy. Set aside.
- Slice cream cheese into 1/4 x 1/4 x 1/2-inch long slices. Select pickled jalapenos that are roughly the same dimensions as the cream cheese. Remove stems and seeds.
- Place one strip of cream cheese and one jalapeno piece on each shrimp, then wrap with a slice of grilled bacon. Secure with a toothpick, then place the shrimp with tails on the cool side of the grill so they won’t burn.
- Cook for 2-3 minutes until bacon is crispy and the shrimp is pink throughout. Remove from fire, brush liberally with Thai sweet chili sauce and serve.
I got to try this shrimp on the opening night of the contest. I have to agree it was the best of the bunch. Tune in Sunday night to check out the Kingsford Invitational and watch who wins the overall event and $50,000.