For many, the smoky allure of traditional American barbecue is irresistible. It conjures images of long summer days, community gatherings, and the primal satisfaction of slow-cooked meats. Yet, for someone like me, with a decidedly Type-A personality, the world of classic BBQ has always felt like a realm shrouded in mystery and, more importantly, a lack of control. My kitchen, a meticulously organized culinary sanctuary, is where precision reigns supreme. Venture outside, however, to the domain of a hulking barbecue grill, and you’ll find a different story – one of smoky unpredictability, marked with an invisible but firm “trespassing renders marriage contract null and void” sticker, firmly applied by my husband.

The very thought of entrusting a prime brisket to a padlocked smoker for six hours or more, visible only through a tiny, scratched plastic window, sends shivers down my spine. The relentless questions begin: “Is it done yet? What’s its internal temperature? Does it need basting? What if it’s fallen over? Can I just… peek? PLEASE?” This endless cycle of anxiety is precisely why I’ve historically preferred to leave the art of low-and-slow barbecue to others, opting instead for culinary pursuits where I can exert a bit more influence over the outcome.

So, when an invitation arrived to cook alongside none other than Ray Lampe, the legendary “Dr. BBQ,” for a special charity event benefiting The Crescent City Farmers Market in New Orleans, I approached it with a certain detached curiosity. After all, what if he’s a BBQ Grand Champion with hundreds of awards? Can he pleat perfect dumplings one-handed, fold a basket of laundry with the other, all while fending off two whining children? I doubted it. This, I reasoned, would be a new adventure, but one where my culinary comfort zone would remain intact, focusing on dishes I knew and loved.

Our initial meeting for a promotional photoshoot last week, however, instantly dissolved any preconceived notions. Dr. BBQ arrived, a vibrant caricature of his moniker: razor-sharp spiky blonde hair, a generously proportioned “trophy belly,” baggy black shorts, a flavor-savor beard, and a distinctive watch tattoo where time perpetually stops at 5:01 PM. He embodied the swaggering authority of his self-proclaimed title, Dr. BBQ, with an undeniable charisma that was both intimidating and captivating.

As we grilled skewered shrimp for the recipe below, a simple comment from Dr. BBQ landed like a flavor bomb: he casually mentioned his new role as Executive Chef of Southern Hospitality Restaurant in New York City, a establishment owned by none other than Justin Timberlake. My internal monologue, usually a calm and collected stream of culinary wisdom, suddenly short-circuited.

Holy hickory! The realization struck me like a bolt of lightning: I was only ONE DEGREE OF SEPARATION from the iconic “Dick in a Box” performer! The mere thought of Justin Timberlake’s “SexyBack” apparently caused immediate brain damage, as I found myself blurting out the first nonsensical question that came to mind: “Do you ever get mistaken for Guy Fieri’s dad?” The words hung in the air, thick with my own self-inflicted awkwardness. Ouch. I’m fairly certain I just insulted my one degree of separation from pop culture royalty.

Could I hit CTRL-Z on that comment? A thousand times, yes. But the moment had passed, cementing my place as the slightly star-struck, foot-in-mouth culinary assistant.

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Meet Ray Lampe: The Man Behind Dr. BBQ

Despite my initial faux pas, Ray Lampe quickly proved to be one of the coolest individuals I’ve had the pleasure of meeting in Florida. Beyond the awards and the celebrity connections, Ray is a storyteller at heart. You know you’re in for a truly good time when Dr. BBQ punctuates his colorful anecdotes with a conspiratorial whisper, “This is off the record, okay?” at least five times throughout dinner. His genuine warmth, infectious humor, and wealth of experience make him not just a BBQ legend, but a truly engaging personality. He’s the kind of person who makes you feel instantly at ease, even when you’re discussing the finer points of brisket or accidentally insulting his appearance. His stories, often infused with wit and a touch of the irreverent, provide a fascinating glimpse into the life of a chef who has truly mastered his craft and enjoyed every minute of the journey.

Savoring a Cause: The IACP Giveback Charity Event

This exclusive culinary gathering is far more than just a magnificent meal; it’s a vital part of the IACP (International Association of Culinary Professionals) Giveback Charity Event. Our collective mission is to aid in the restoration and revitalization of the beloved Crescent City Farmers Market in New Orleans, a vital community hub that sustained significant damage from a devastating hurricane. The market, a cornerstone of local commerce and culture, provides fresh produce and a vibrant meeting place for countless residents. By participating in this event, we’re not only enjoying an unparalleled culinary experience but also directly contributing to the rebuilding efforts of a community deeply rooted in its culinary traditions.

Join me and seven other esteemed chefs as we craft an exquisite 8-course meal, presented in an intimate cooking demonstration designed to be a true “food-gasm” event. Hosted at the elegant Rolling Pin’s studio kitchen, this is an unparalleled opportunity to learn from culinary masters while savoring their creations. Given the intimate nature of this event, only 35 seats are available, ensuring a personal and immersive experience for every guest. It’s a chance to witness culinary artistry up close, ask questions, and indulge in a menu meticulously designed to delight every palate.

And guess who else will be joining our stellar lineup? None other than Giuliano Hazan, the IACP’s 2007 Cooking School Teacher of the Year. As the son of the grande doyenne of Italian cooking, Marcella Hazan, Giuliano carries on a proud legacy, bringing his refined Italian expertise to our diverse menu. His presence elevates the event further, offering a rare opportunity to experience the breadth of culinary talent in one extraordinary evening.

An Unforgettable Culinary Journey: The Event Menu
Prepare your palates for a symphony of flavors, as each chef presents a dish that highlights their unique culinary philosophy and skill:
Dr. BBQ (Ray Lampe; Cookbook Author and Celebrity Consultant) – Kicking off the feast with his signature Barbecued Barbecue Shrimp, a dish that perfectly blends the robust flavors of the grill with succulent shrimp.
Chef Jaden (Jaden Hair; Cookbook Author, Food Writer, Photographer, and Stylist, Host of SteamyKitchen.com) – Offering a delightful textural contrast with her Crispy Crawfish Spring Rolls with Sweet Chili Jam, a testament to her vibrant Asian-inspired cuisine.
Chef Dave (Chef/Owner Rolling Pin) – A tribute to New Orleans’ rich culinary heritage with his comforting Chicken and Andouille Sausage Gumbo with Rice, packed with authentic Creole flavors.
Chef Fabrizio (Executive Chef of Pelagia Trattoria) – Showcasing the elegance of Italian seafood with Seared Diver Scallops on White Bean Ragu, a dish that combines delicate flavors with sophisticated presentation.
Chef Ginch (John McGlinchey; Chef, Instructor and Fine Dining Consultant) – Presenting a uniquely Southern-inspired dish, Corn Maque Choux Stuffed Quail with Pomegranate Molasses, marrying classic techniques with bold, regional ingredients.
Chef Gui of Provence (Personal Chef, Owner/Caterer and Food Columnist for St. Petersburg Times) – Curating an exquisite Cheese Course featuring Tabasco-marinated Provence Goat Cheese with Slow-baked Fresh Beets and Micro Arugula, Whipped Brie with Okra and Pear Jelly, and Cajun Ossau-Iraty with Artisan Honey – a truly artistic blend of sweet, savory, and spicy.
Chef Giuliano Hazan (Cookbook Author and Cooking School Teacher of the Year 2007) – Bringing his renowned Italian flair with Linguine with Shrimp and Tomato Sauce, a classic dish executed with masterful simplicity and depth of flavor.
“Rib Dog” (John Verville; Master Certified BBQ Judge and Team Leader) – Concluding the evening on a sweet note with his decadent Praline Bread Pudding with Whiskey Hard Sauce, a true Southern indulgence.

This unparalleled culinary experience will take place at The Rolling Pin in Brandon on Tuesday, March 11th, with doors opening at 6:30 PM. Tickets are priced between $150-$175 per person for this exclusive 8-course dining and demonstration event. Due to limited seating, we encourage you to secure your spot promptly. For tickets and further information, please call (813) 653-2418 or register conveniently online at www.rollingpinonline.com. Don’t miss this opportunity to support a great cause, learn from the best, and indulge in an evening of extraordinary food!

Dr. BBQ’s Barbecued Barbecue Shrimp: A Taste of New Orleans and the Grill

This iconic recipe, a staple from Dr. BBQ’s acclaimed “Barbecue All Year Long Cookbook,” perfectly encapsulates the vibrant flavors of New Orleans-style barbecue shrimp with a signature grilled twist. It’s a dish that masterfully combines rich, buttery sauce with perfectly grilled, succulent shrimp, designed for both seasoned grill masters and adventurous home cooks.

Yields: 4 servings

Prep time: 15 minutes | Cook time: 15-20 minutes

Ingredients:

½ lb unsalted butter (high-quality butter makes a noticeable difference in the sauce’s richness)
2 bay leaves (fresh or dried, for aromatic depth)
3 cloves garlic, crushed (freshly crushed garlic provides the best flavor)
1 tsp dried thyme
1 tsp dried oregano
1 tsp dried basil (these dried herbs form the classic Creole aromatic base)
1 tbl freshly ground black pepper (generous grinding for a peppery kick)
1 tbl paprika (adds color and mild, sweet pepper flavor)
1 tbl Louisiana hot sauce (adjust to your preferred level of heat, adds essential tang and spice)
¼ cup Worcestershire sauce (for umami depth and complexity)
1 lemon, juiced (freshly squeezed lemon juice brightens the entire dish)
½ cup beer (a light lager or pilsner works well, adding a subtle malty note and helping to emulsify the sauce)
Bamboo skewers, soaked in water for at least 1 hour (prevents burning on the grill)
2 lbs jumbo shrimp, peeled and deveined (fresh, high-quality jumbo shrimp are key for texture and flavor)
2 tsp Dr. BBQ’s Creole Seasoning (or your favorite quality Creole seasoning blend, for an authentic Southern flavor profile)

Instructions:

Prepare Your Grill: Set up your grill for direct, medium-high heat. This means having a hot zone directly over the heat source, ideal for quickly searing the shrimp.
Begin the Signature Sauce: In a large, heavy-bottomed skillet or saucepan, melt the unsalted butter over medium heat on your stovetop.
Infuse the Aromatics: Once the butter is melted and shimmering, add the bay leaves, crushed garlic, dried thyme, dried oregano, dried basil, freshly ground black pepper, and paprika. Sauté gently for 1-2 minutes until fragrant, being careful not to burn the garlic.
Build the Flavor Base: Stir in the Louisiana hot sauce, Worcestershire sauce, freshly squeezed lemon juice, and beer. Bring the mixture to a gentle simmer and let it cook for about 5 minutes, allowing the flavors to meld beautifully and the sauce to slightly reduce. Remove the skillet from the heat at this stage; the sauce will be finished later with the cooked shrimp.
Prepare the Shrimp for Grilling: While the sauce is simmering, thread the peeled and deveined jumbo shrimp onto the pre-soaked bamboo skewers. Using double skewers is a useful trick here, as it prevents the shrimp from spinning and makes them much easier to flip on the grill, ensuring even cooking.
Season and Grill the Shrimp: Lightly season the skewered shrimp on all sides with Dr. BBQ’s Creole Seasoning. Place the seasoned shrimp skewers directly over the medium-high heat on your prepared grill. Grill for 1-2 minutes per side, or until the shrimp just turn pink and opaque. The exact timing will depend on the size of your shrimp, so watch them closely to avoid overcooking.
Combine and Finish: Carefully remove the grilled shrimp from the skewers and add them directly into the pan with your spiced butter mixture. Return the pan to the stovetop over medium-high heat. Toss the shrimp gently in the rich sauce, bringing it to a simmer. Continue to cook for another 1-2 minutes, or until the shrimp are thoroughly cooked through and well-coated in the flavorful sauce.
Final Seasoning and Serve: Taste the finished dish and adjust seasoning with salt if necessary. Serve immediately, with an abundance of warm, crusty bread. The bread is essential for soaking up every last drop of the incredibly delicious and aromatic sauce – a true hallmark of this classic barbecued barbecue shrimp!