Smoked Shrimp anyone?

Qczar · 08-12-2005, 12:08 PM

I`ve been bouncing around an idea in my head for some time now to Q shrimp. I just got them injected (in the shell) and marinating now for tomorrow`s burn. They`re size 12 shrimp. I`m thinking of keeping them high in the Bandera for lower temps and more smoke. Temps should be around 200º. I`m guessing an hour or so to cook`em?

Anyone with experiance in this?

BrooklynQ · 08-12-2005, 12:22 PM

What did you inject them with? Marinate?
I've never smoked shrimp, but I grill them all the time.

chad · 08-12-2005, 12:37 PM

I wouldn't do it.

Bash I story about the shrimp is a classic.

Shrimp are all lean - they cook fast and get terribly tough if overcooked. Even boild or steamed they'll go rubbery on you in a hurry.

I grill them.

Speaking of shrimp: I think a small shrimp boil is in order for tonight. A little Old Bay, some potatoes, perhaps an onio, some corn, and the guests of honor!

Bill-Chicago · 08-12-2005, 12:38 PM

Bash 1 archive was lost on Yahoo.

Only snippets left. Here's one from TK

From: Tommy Kendall
Date: Tue Aug 12, 2003 9:22 am
Subject: Re: [Bandera-Brethren] Baked Beans tommy_kendall

I'm so frigging hungry right now after talks of
grinders and Portillos that everything sounds
wonderful - even smoked shrimp bombs.

tk

I'll wait for Phil to post the recipe, but it had crab meat stuffed in there with bacon and more. Tasted like smoked chit. so we put it on the grill to crisp it up a bit. now it was crispy chit. Then we smothered in Blues Hog, that was the birth of the bash bite on the front page: "Raspberry Cumin Chit"

roknrandy · 08-12-2005, 01:47 PM

I marinate a 32oz bag for 2 hours in butter, soy sauce, teriyaki and honey (melted together then cooled) then smoke for 1 hour at 225 (my wife never eats shrimp but she loves these)

BBQchef33 · 08-12-2005, 02:45 PM

All Ill say is DONT!

Grill em.
absorb smoke like a sponge and your eating soot. If anything, go high temps and cookem fast. Will post good recipe later after work.

jminion · 08-12-2005, 02:50 PM

I agree with Phil, hot and fast, don't over cook them. We are talking almost no time at all on the grill.

kcquer · 08-12-2005, 03:00 PM

Quote:

I agree with Phil, hot and fast, don't over cook them. We are talking almost no time at all on the grill.

Over cooked shrimp suck (rubber mod). Cook them over some nice hot wood coals on the grill side of the 'dera. IMO you'll wreck some really nice shrimp in the smokebox.

BBQchef33 · 08-12-2005, 04:18 PM

heres a recipe. Courtesy Dave Klose.

Need big shrimps, chicken tenderloins, finely chopped crabmeat and some room temp bacon. Pound the tenderloins flat and very thin, cut them into pieces just big enuf to wrap a shrimp in.

marinade chicken and shrimp in red wine, coke, cayenne pepper, fresh garlic for about an hour.

split the shrimp up the back, not all the way thru, but enuf so you can stuff some crabmeat in it.

stuff the crabmeat in the back, wrap the chicken around the entire shrimp and wrap that in baccon.

skewer and grill brushing often with the marinade. (heat the marinade to kill the coodies).

Variation, a crabmeat stuffing of your choice. I also added some cheese just becase i didnt thing the caloric value was high enough.

Grill them till the bacon is cooked, but be careful not to overcook the shrimp. Works well on a kettle with the lid closed, but cracked on the side so u still get high heat.

did this at bash I but smoked them instead of grilling. They sucked. Was like eating Kingsford. We tried rescuing them by grilling and covering them with sauce but then they tasted like grilled sauced sucky shrimp.

nucleargeek · 08-12-2005, 04:37 PM

Have grilled and smoked shrimp before. Grill ...YES.....Smoke......FOR THE LOVE OF GOD......DON'T DO IT. Shrimp is too expensive to waste on the smoker.

icemn62 · 08-12-2005, 04:48 PM

Quote:

Originally Posted by nucleargeek

Have grilled and smoked shrimp before. Grill ...YES.....Smoke......FOR THE LOVE OF GOD......DON'T DO IT. Shrimp is too expensive to waste on the smoker.

I always thought thin, delicate cut/types of meat do not do well on smoker, but great for grill. Thicker {roasting type} meat thrives on smoker.

Qczar · 08-12-2005, 05:26 PM

Nothing ventured, nothing gained. Rest of the pix after the cook.

icemn62 · 08-12-2005, 05:28 PM

Toss them babies on the grill till they turn pink and sit back to enjoyl.

Bill-Chicago · 08-12-2005, 06:21 PM

Quote:

Originally Posted by BBQchef33

did this at bash II but smoked them for about 40 minutes. They sucked. We tried rescuing them by grilling and covering them with sauce but then they tasted like grilled sauced sucky shrimp.

Just to clarify, it was Bash 1, not 2.

And the proper bite was: Smells like an arm pit, tastes like dirt

BBQchef33 · 08-12-2005, 09:33 PM

Quote:

And the proper bite was: Smells like an arm pit, tastes like dirt

that was a definition of Cumin.

08-12-2005, 12:08 PM	#1
Qczar Full Fledged Farker Join Date: 02-10-04 Location: NorthEastern, PA	Smoked Shrimp anyone? I`ve been bouncing around an idea in my head for some time now to Q shrimp. I just got them injected (in the shell) and marinating now for tomorrow`s burn. They`re size 12 shrimp. I`m thinking of keeping them high in the Bandera for lower temps and more smoke. Temps should be around 200º. I`m guessing an hour or so to cook`em? Anyone with experiance in this? __________________ THANKS SCOTT! ( KCquer ) - Char-Broil / Bandera Smoker & Al`s Basket - Lynx / 27" Freestanding Grill & Sideburner - Wally World / Turkey Fryer & Fish Basket - Mini 14" Weber kettle - Char-Broil Electric Vertical Smoker - Little Chief Electric Fish Smoker x2 - Char-Broil Komander

08-12-2005, 12:22 PM	#2
BrooklynQ Banned Join Date: 07-18-04	RE: Smoked Shrimp anyone? What did you inject them with? Marinate? I've never smoked shrimp, but I grill them all the time.

08-12-2005, 12:37 PM	#3
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL	RE: Smoked Shrimp anyone? I wouldn't do it. Bash I story about the shrimp is a classic. Shrimp are all lean - they cook fast and get terribly tough if overcooked. Even boild or steamed they'll go rubbery on you in a hurry. I grill them. Speaking of shrimp: I think a small shrimp boil is in order for tonight. A little Old Bay, some potatoes, perhaps an onio, some corn, and the guests of honor! __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper.

08-12-2005, 12:38 PM	#4
Bill-Chicago somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Southwestern Burbs, but always south of Madison Ave. Name/Nickname : Professor Dickweed	Bash 1 archive was lost on Yahoo. Only snippets left. Here's one from TK From: Tommy Kendall Date: Tue Aug 12, 2003 9:22 am Subject: Re: [Bandera-Brethren] Baked Beans tommy_kendall I'm so frigging hungry right now after talks of grinders and Portillos that everything sounds wonderful - even smoked shrimp bombs. tk I'll wait for Phil to post the recipe, but it had crab meat stuffed in there with bacon and more. Tasted like smoked chit. so we put it on the grill to crisp it up a bit. now it was crispy chit. Then we smothered in Blues Hog, that was the birth of the bash bite on the front page: "Raspberry Cumin Chit" __________________ . Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle

08-12-2005, 01:47 PM	#5
roknrandy Full Fledged Farker Join Date: 08-03-04 Location: Va.	I marinate a 32oz bag for 2 hours in butter, soy sauce, teriyaki and honey (melted together then cooled) then smoke for 1 hour at 225 (my wife never eats shrimp but she loves these) __________________ Silver Smoker and a Bandera [COLOR=#ff0000]WARNING: The consumption of alcohol may create the illusion that you are tougher,smarter, faster and better looking than most people.[/COLOR] one cigarette costs 2 minutes of your life. one bootle of beer costs 4 minutes of your life. one working day costs 8 hours of your life.

08-12-2005, 02:45 PM	#6
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Name/Nickname : Phil	All Ill say is DONT! Grill em. absorb smoke like a sponge and your eating soot. If anything, go high temps and cookem fast. Will post good recipe later after work. __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

08-12-2005, 02:50 PM	#7
jminion is one Smokin' Farker Join Date: 07-07-04 Location: Federal Way WA	I agree with Phil, hot and fast, don't over cook them. We are talking almost no time at all on the grill. __________________ Jim www.twoloosescrewsbbq.com Ole Hickory EL/EDx WSM Primos Klose couple of Ranch kettles

08-12-2005, 04:18 PM	#9
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Name/Nickname : Phil	heres a recipe. Courtesy Dave Klose. Need big shrimps, chicken tenderloins, finely chopped crabmeat and some room temp bacon. Pound the tenderloins flat and very thin, cut them into pieces just big enuf to wrap a shrimp in. marinade chicken and shrimp in red wine, coke, cayenne pepper, fresh garlic for about an hour. split the shrimp up the back, not all the way thru, but enuf so you can stuff some crabmeat in it. stuff the crabmeat in the back, wrap the chicken around the entire shrimp and wrap that in baccon. skewer and grill brushing often with the marinade. (heat the marinade to kill the coodies). Variation, a crabmeat stuffing of your choice. I also added some cheese just becase i didnt thing the caloric value was high enough. Grill them till the bacon is cooked, but be careful not to overcook the shrimp. Works well on a kettle with the lid closed, but cracked on the side so u still get high heat. did this at bash I but smoked them instead of grilling. They sucked. Was like eating Kingsford. We tried rescuing them by grilling and covering them with sauce but then they tasted like grilled sauced sucky shrimp. __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

08-12-2005, 04:37 PM	#10
nucleargeek Full Fledged Farker Join Date: 10-15-04 Location: Midlothian, TX	Have grilled and smoked shrimp before. Grill ...YES.....Smoke......FOR THE LOVE OF GOD......DON'T DO IT. Shrimp is too expensive to waste on the smoker. __________________ Vance Smokin Kro's BBQ NB Bandera If God didn't want us to eat animals, he wouldn't have made them outta meat!

08-12-2005, 05:26 PM	#12
Qczar Full Fledged Farker Join Date: 02-10-04 Location: NorthEastern, PA	Nothing ventured, nothing gained. Rest of the pix after the cook. __________________ THANKS SCOTT! ( KCquer ) - Char-Broil / Bandera Smoker & Al`s Basket - Lynx / 27" Freestanding Grill & Sideburner - Wally World / Turkey Fryer & Fish Basket - Mini 14" Weber kettle - Char-Broil Electric Vertical Smoker - Little Chief Electric Fish Smoker x2 - Char-Broil Komander

08-12-2005, 05:28 PM	#13
icemn62 Babbling Farker Join Date: 07-10-04 Location: Los Angeles, CA	Toss them babies on the grill till they turn pink and sit back to enjoyl. __________________ Weber Kettle, WSM, Dyna-Glo Offset, George Foreman Grilll I AM LOVING THE SMOKE WARNING: The consumption of alcohol may create the illusion that you are tougher,smarter, faster and better looking than most people.

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