A Houston Chef’s Big Grilling Secret

At his backyard BBQ in Houston, Texas, Chef Lucas McKinney of Josephine’s Gulf Coast Tradition is firing up this must-make dish of the summer. It’s called Bayou BBQ Shrimp, and it has a secret ingredient that makes all the difference – Blue Plate Mayo in the grill sauce. That’s the good stuff!

“I grew up on Blue Plate,” Chef Lucas told us. “Not only is Blue Plate my favorite mayo for dipping and spreading, it’s also a secret weapon for grilling.” Watch Chef Lucas reveal his technique for perfect grilling, then grab his Bayou BBQ Sauce recipe below and fire up your grill to taste how good summer can be.

Chef Lucas’ Bayou BBQ Shrimp

INGREDIENTS:

• 2 cups Blue Plate Mayonnaise
• ½ cup Worcestershire sauce
• 2 teaspoons Dijon mustard
• 2 tablespoons fermented crab paste (substitute shrimp paste or fish sauce if unavailable)
• Zest and juice of 4 lemons
• 2 teaspoons celery salt
• 2 teaspoons smoked paprika
• 4 cloves garlic, finely grated
• About 2 pounds large raw shrimp, peeled with heads on (or other protein)
• ½ cup sliced green onions, for garnish

INSTRUCTIONS:

• In a big bowl, whisk together all sauce ingredients until smooth and well combined.
• Place some of the sauce in a separate bowl and refrigerate, to serve on the side for dipping.
• Grill your shrimp, basting with the remaining sauce as it grills.
• Flip and continue basting until sauce caramelizes and shrimp is fully cooked.
• Garnish with green onions and serve with dipping sauce on the side.

Grilling tricks & tips from Chef Lucas

Bayou BBQ Sauce works for any kind of grill-friendly seafood, including shrimp, oysters and firm, hearty fishes like redfish. And Blue Plate’s egg-yolks-only recipe not only makes it creamy and delicious – it also seals in juicy flavors and keeps foods from sticking to the grill.

Speaking of grilling, here are a few of Chef Lucas’ best tricks and tips:

* Soak wooden skewers for at least 30 minutes to prevent burning.
* Baste and flip often for that perfect caramelized finish.
* Preheat the grill fully for ideal char and easy release.
* Mix Blue Plate into burger patties to hold them together
*Toast buns with a swipe of Blue Plate for golden crispiness.

Meet the Chef:

Chef Lucas McKinney is executive chef at Josephine’s in Midtown Houston, but he’s also got roots in Louisiana and Mississippi. Since opening Josephine’s in 2023, he’s earned acclaim from Texas Monthly, Eater, and CultureMap Houston, which named him 2024’s Rising Star Chef of the Year.