How to Cook a Perfectly Juicy Shrimp Burger with @DaymDrops

Hey, so if you guys didn't know, check this out. I started another channel called The Grilling TV Network, right? You can see Pat Neely, myself, and other great chefs on there, you know, cooking up some fire recipes and giving some real knowledge. So, go by, check it out. The link will be down in the description box below. And guess what, folks? Enjoy the video. Today, I'm getting ready to show you and Damn Drops how to make these, you know, shrimp burgers, right? Listen, and then I did something a little bit over the top. I went ahead and replicated, you know, this is the Popeye's blackened ranch sauce. We're gonna put that on there and tell them what you're gonna do, man. Listen here, man. I know when it comes to smoking and grilling with A.B., you always see this man whipping up the work in the kitchen. After he hooks these up something proper and teaches me how to cook them, we're gonna review them, because you know what I do on my channel, Damn Drops, reviewing all the fire foods out there in the streets, and it's rare that I do a cooking review. So, I'm with the grand champion when it comes to that smoking. When it comes to that grilling, A.B. in the building, you better sit back, relax, and get comfortable. Let's show them these ingredients. Let's get it. As you guys can see, look, I got a few ingredients, but as always, the full ingredient list will be down in the description box below. First thing we're gonna do is we're gonna start with the shrimp. Just wanna go ahead and get some shrimp chunks up off over here. Break them down just a little bit more. Pop it up off in there one time for the one time. And then you whip up that work. Right. And then I look at that and I say, ah, it's gonna need a little bit more, because we're gonna form a patty. All right. So, we're just. Boom. There we go. So, when that lemon juice ready? Right. Right now? We ready. Bam. Right? Right, right, right. Oh, okay. I see how all the smells are coming together, that scent game over there, and the shrimp changes up just a little bit now that we have the ingredients added to the party. All right, a little more flour? A little bit more flour. All right. A little bit more. Bam, bam, bam, bam, bam. Watch your fingers too, people. Watch your fingers. All right. So, you see the action right now. You want to get all up on that lemon skin. And you can smell it too. You know you're doing it right when you're smelling that lemon popping up the way it's popping up. All right. Boom, boom. We're gonna go ahead and make this, you know, this black and ranch, right? So, I'm gonna go ahead and work this spatula. You know what I mean? You can do the dumps. You know what I mean? Just put those in there, and then hit it with the whisk. And listen, we're not gonna add no salt, right? Because we want to taste it first. Now, I'll coat your sour cream. Get a little bit of this buttermilk. I'm gonna say something back. That's about enough right there. Reason I do it like that is because I don't want it to be like too liquidy. Okay. You know what I mean? So, go ahead and put yours in there. All right. Bam. Make sure we got that. All right. So, a whole lot of flavor happening right there. Oh, yeah. You can see it. Hey, hey, hey, hey. Bam. Ooh. Hey, a lot of people don't cook, right? You know, with that deal. With the deal, it's like a level up. You go ahead and get your whisk on. We want to get everything and marry it. Get it in there. You know what I mean? Make sure everything. Get in there deep. Yeah, we want to make sure everything. Everybody in that bowl right there say, I do. Okay. All right. So, now let me go ahead and get you this. You know what I mean? And you tell me what you think. A little tasting spoon. Right. Hey, look. This is your wheel well right here. Right, right, right. That sour cream kicking up some prop up in there, boy. It's gonna need a little salt and pepper. A little salt and pepper. Okay. Well, let's do it. Let's do it. A little bamboo action, huh? Bamboo action. Oh, you fancy. Okay. All right. Most folks just have a little, you know what I'm saying? A little salt shaker. Nothing crazy from Walmart. You know, 79 cent. No, no, no. Okay. Now, that's that kosher coarse grind. Ooh, that pepper's setting off. There you go. And I'm not scared of the pepper. I'm not scared. I ain't scared of no pepper. There's a reason why you're here, bro. There's a reason why you're here, man. Just to let you know. Oh, yeah. Hey, well, then. We ain't gonna talk about no blackened sauce. Right, right, right. You don't get that pepper up in there. Right, right, right. Just keep going. Just a little more. Just keep going. Let's talk about Connecticut or something. Right, right, right. Connecticut's a small state. Right, right. My taxes are crazy. Made me feel like I'm living out there in Cali somewhere. Hey, that's why I'm here in Vegas, man. Look good. I might have to move. Hey, as you say. Whip that work. I'm here to whip that work right now. You know what I'm saying? Pow, pow, pow. Y'all see what's happening. Let me get my little tasting spoon. Ba-boop, boop. All right. We in there. That's the one right there. All right, man. So look, if we doing a burger, we gotta toast the buns, right? Okay. I'm finna put you up on game. Well, I can't say that because you might already know. You know about toasting with the mayo? I don't know. Normally, I see folks toast with the butter. I've seen toasting with some mustard, but I haven't seen toasting with mayo yet. Right. Okay. Hey, you know what? I got the right cat here for the job today because you're gonna tell it like it is, right? Oh, for sure. I tell people all the time. Check this out. I tell them that, listen, mayo is better than butter. Oh, indeed. Yes, sir. But wait, when you toast it, so I'm gonna go ahead and just drop that in there like that. This is what y'all know, right? Right now, he's elevating the flavor profile of your bun. Now, that's next level activity. Some of y'all have those dry toasted buns just for a light crisp that's cool and everything, but he's over here tossing mayo on here and then boom, it's going right into the cast iron. Right there, that's flavor buns, butt naked, nothing else on them. Hey, you remind me of Steve Irwin. You know, talking like, hey, watching a man working. You watching me like in my element, huh? Yeah, man. Okay, man, so look, we done already took these out. Look, I'm gonna go ahead and set these in here like this and just let it slide up over there just like that, right? Okay. I hear that. That's working good. Let me get the rest of these patties on. All right, man. So look, these are done, bro. You see that nice color? Look, if you scrape them, you know, it's got that sound to it. You know what I mean? I don't know if the mic is picking it up from the frying, you know what I mean? But this is the flavor right here. Hey, B, I don't know how you normally get down, but you gotta sauce up these buns something proper, right? Oh, that's right. So we're gonna get that blackened ranch right there. Put a little dollop right here in the center. I'm gonna go ahead and take this like this. Okay. Now let me ask you this. Do you do tomato down first or you put the tomato on top? How you do it? Well, folks know me, man. I don't normally get down with crunchy water, which is lettuce, and the red ring of death, which is tomato. But if I have to get down with it, then I would put it on top of the burger itself. So the burger has to go in first. All right, so look. I'm gonna go ahead and take this one. You put that one there. And the reason for that, A, B, because that's flavor on flavor right there. Oh yeah, that is. You don't need tomato to separate that, you know what I'm saying? Right, right, right, right. And we'll go ahead and just put this here. There it is, there it is. Now you showed me how to cook the shrimp burger. Right. I'm gonna show you how to enjoy the shrimp burger and review it. That's right. Because most folks just eat, you know what I'm saying? They never really get to enjoy their food. But yo, there's a whole entire symphony that goes along with this, man. All right? So first what you gotta do, you're examining the bun. I call it SBA, soft bun action. All right? All right. Finger press right up there, so soft bun action. Full check, all right? Now you're taking a look at it, you're examining your situation. That shrimp burger game right there, you see the meat. You see the meat on there, you see the thickness on there. The thickness is everything. We already beat the buns up something proper. Not just buns, mayo buns. We beat the mayo buns up something proper, toasted for light crispiness. But I'm checking for this shrimp, I know what I'm about to sink my teeth into. Flip that thing upside down for extra flavor. Pinky up, cause you already know, hood bougie all day. Now you got it? Did you get that much AB? Did you get that? I did. I'm following. All right, bro. We're going in for that bite of delight. Let's get right. This is a very flavorful type situation. Not only do you have that plump shrimp giving you that nice little slight crispiness, but you have the onions up in there. The onions are already talking. It's complimenting. They're blending well together. All right. That sour cream dream, a little bit of that salt, that kosher right there. But again, the crispiness from the bun is setting it off. And this right here is like a soft sunrise. This is that long kiss. Good night. This is that situation when you just break up and you need something to make you smile. You got to slide over to smoking and grilling with AB and Belay. You got to hook me up with that shrimp burger that you done made dame drops. This right here is life-changing, life-altering, taking you from the basement up to the penthouse suite with no elevator. Talk to me about that bun though. Hey, that outer rim, that crunchiness. And when you hit it, soon as you put your teeth into the patty, what, you get that little hint of that lemon. That lemon zest right there, set that thing off, right? Not too much. I ain't gonna lie to you. If you wasn't here, we wasn't on camera, you know what I'd do? I'd probably have a little bit of that right there. You know what I'm saying? You used that for the dipping. Oh yeah, you know what I'm saying? You used that for the extra dipping. Yeah, sure. That's what we here for. Hold on now. You know what I'm talking about? Right there, Pam. You know what I'm talking about? Hold on. Big boy activities. All right? That's when you dip your sandwich. A very light, spicy kick. Little donkey kick, man. Catching the throat. Not topical. Touch that in the back of the throat. That's the spiciness right there. And that's what you need, man. That's what you need to set a shrimp burger off. Brother, you done did it. This right here is gonna get that five all day on the plate. That's that perfect score. You know what I'm saying? That five all day on the plate. A.B. rocking out right out here in Vegas, man. Smoking the grill with A.B. If you haven't checked this man out, please be sure to do so. If you're new around here, you gotta stay true around here. You gotta subscribe. You gotta comment. You gotta like every single last video and then go back to those old videos and do the same thing. Cause all this man doing is whipping up work. Every time he drops another video, he whipping up work. Hey, check it out, man. I ain't never had nobody give a description like that. You know, wrap it up on my channel. Hey, you wrapped it up even better than me. Hey, so with that being said, I'm not finna over talk it. Damn Drops. You see his information on the screen. And guess what, folks? We out. Peace.