|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
03-05-2009, 07:49 AM | #1 |
is one Smokin' Farker
Join Date: 07-20-08
Location: Griffin, GA
|
Smoked Shrimp Question
A friend told me they brine and smoke shrimp. Their method was pretty odd but they swear the results are incredible.
1. Start charcoal in a charcoal starter 2. Pour charcoal into large metal bowl lined with foil 3. Put wood chunks on top charcoal 4. Place large shrimp on top wood chunks 5. Cover with another metal bowl for 30 minutes Has anyone ever heard or tried this technique? |
|
03-05-2009, 07:59 AM | #2 |
is one Smokin' Farker
Join Date: 11-01-07
Location: Okiehoma
|
No. I think grilling over hot coals/wood a couple minutes a side will give you the best results. Seems theyd be dry but...I never tried it so cant say.
__________________
[COLOR=#ff0000][COLOR=black][I]Team[/I] [B]Diamondback Q-[/B]STUMPS SW223 :eusa_clap[/COLOR] [/COLOR][COLOR=#ff0000][B]RED[/B] [/COLOR][COLOR=black]1999 [/COLOR]Performer Total Restore Kettle 22.5 [COLOR=silver][B]OTS[/B][/COLOR] Kettle 22.5 [COLOR=blue][B]BLUE[/B][/COLOR] OTG/W rotiss Ultra Fast [COLOR=orange][B]Orange[/B][/COLOR] Thermapen CCW SP 101 357 125g |
|
03-05-2009, 07:59 AM | #3 |
Full Fledged Farker
Join Date: 06-29-08
Location: Fort Worth, TX
|
Sounds interesting. What is the brine and it seems like the shell would keep the flavor out. Also seems kind of like a long time.
|
|
03-05-2009, 08:00 AM | #4 |
is one Smokin' Farker
Join Date: 07-20-08
Location: Griffin, GA
|
|
|
03-05-2009, 08:01 AM | #5 |
is one Smokin' Farker
Join Date: 07-20-08
Location: Griffin, GA
|
|
|
03-05-2009, 08:06 AM | #6 |
Babbling Farker
Join Date: 12-13-05
Location: St. Louis MO
|
Have them take pics of the process then share with us!
__________________
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Ashmont Proud member of Brethren Weber's for life (Rescued 7 kettles in 2007, 1 in 2008, 2 in 2009 and 1 in 2010 Three of which I have and 8 that have gone to Brethren. PM me to get on the waiting list) Weber Kettle Dabomb Weber Kettle Justintime Weber Kettle (Yet to be named by Daughter) Evil Twin Suggested! Weber Kettle Grace WSM "Winni" WSM "Dumas" One Smokey Joe UDS "Peggy Sue" http://ashsmoderndayclubhouse.blogspot.com/ |
|
03-05-2009, 08:23 AM | #7 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
|
It sounds like a makeshift stovetop smoker box only with charcoal for fuel. (I used to see them every now and then on Iron Chef or Yan Can Cook). If the shrimp are in there for 30 minutes it must be only a few coals??
I do love a good shrimp. I cook most of my shrimp with the shells on, and I brine mine too (even when frying..) for 8 to 10 minutes. I grew up on the Gulf Coast, and a flavor brine restores the fresh shrimp flavor.
__________________
~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
|
|
03-05-2009, 08:42 AM | #8 |
is Blowin Smoke!
Join Date: 08-13-08
Location: San Antonio TX
|
I did see a food network special on grilling where Alton Brown did something similar to this. He used a metal mixing bowl and filled the bottom with lump charcoal. Then put chips on top of the coals then put shrimp with the shell on on top of that and covered it with another bowl. I don't remember the time he left them on though but I don't think 30 minutes.
|
|
03-05-2009, 08:43 AM | #9 |
Full Fledged Farker
Join Date: 05-30-07
Location: West Chester,Oh
|
The brine gets under the shell. I marinade and grill mine with the shell on.
The shell also keeps in some of the moisture.
__________________
--Andy Char-griller pro deluxe w/SFB 22.5" weber kettle (rescue) |
|
03-05-2009, 08:51 AM | #10 |
somebody shut me the fark up.
Join Date: 05-04-05
Location: Coral Bay, USVI
|
What do you marinade or brine with?
__________________
Cat Sass BBQ - Competition BBQ Team Community Development VP - Secret Squirrel Society (but we don't exist) Member: KCBS. CBJ New Braunfels Bandera - refurbished; Two Big Green Eggs; 6' fire pit; Weber Kettles; Superfast Blue Thermepan |
|
03-05-2009, 09:00 AM | #11 |
is one Smokin' Farker
Join Date: 11-01-07
Location: Okiehoma
|
Man them shrimp look good..I dont cook em as often as I should. I too would like to know a good shrimp brine
__________________
[COLOR=#ff0000][COLOR=black][I]Team[/I] [B]Diamondback Q-[/B]STUMPS SW223 :eusa_clap[/COLOR] [/COLOR][COLOR=#ff0000][B]RED[/B] [/COLOR][COLOR=black]1999 [/COLOR]Performer Total Restore Kettle 22.5 [COLOR=silver][B]OTS[/B][/COLOR] Kettle 22.5 [COLOR=blue][B]BLUE[/B][/COLOR] OTG/W rotiss Ultra Fast [COLOR=orange][B]Orange[/B][/COLOR] Thermapen CCW SP 101 357 125g |
|
03-05-2009, 09:20 AM | #12 |
is one Smokin' Farker
Join Date: 07-20-08
Location: Griffin, GA
|
I'll try to get the recipe at work today and post. ALTON BROWN did this too...go figure!
|
|
03-05-2009, 09:22 AM | #13 |
is one Smokin' Farker
Join Date: 07-20-08
Location: Griffin, GA
|
OK Thanks for the Alton Brown tip. I searched and found this:
I saw this on Food Network last night...just might have to try this. *Place the wood chips into a bowl and cover with cool water. Set aside and allow to soak for 1 hour. *Heat about 2 quarts of charcoal in a chimney starter until the coals are covered with a white ash. *After the chips are done soaking, drain them and set aside. Drain the shrimp in a colander and thread on 4 to 6 rounded skewers. *Carefully transfer the charcoal to a large, 18-inch round, stainless steel bowl. Cover the charcoal with the wood chips. Lay the skewered shrimp directly atop the chips making sure that the shrimp do not come in direct contact with the charcoal and that the shrimp are in 1 layer. Turn another, smaller (13 to 14-inch) metal bowl upside down on top of the shrimp. Cook for 15 to 20 minutes or until cooked through. Serve warm or chilled. http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_36832,00.html mmm mmmm |
|
03-05-2009, 09:33 AM | #14 | |
is one Smokin' Farker
Join Date: 10-30-07
Location: Melbourne, FL
|
Quote:
I've never brined shrimp before, but I think I'd like to give it a go.
__________________
Steve - Currently cooking on: WSM Weber 22.5" Kettle (2X) |
|
|
03-05-2009, 09:44 AM | #15 | |
somebody shut me the fark up.
Join Date: 05-04-05
Location: Coral Bay, USVI
|
I just found this:
Quote:
__________________
Cat Sass BBQ - Competition BBQ Team Community Development VP - Secret Squirrel Society (but we don't exist) Member: KCBS. CBJ New Braunfels Bandera - refurbished; Two Big Green Eggs; 6' fire pit; Weber Kettles; Superfast Blue Thermepan |
|
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Smoked Parmesan Shrimp and Catfish | cowgirl | Q-talk | 57 | 06-28-2008 09:01 AM |
Smoked homegrown shrimp | cowgirl | Q-talk | 37 | 06-23-2008 12:35 AM |
Smoked Shrimp Help | Bossmanbbq | Q-talk | 8 | 04-10-2008 12:32 PM |
Smoked Sausage and Shrimp Jambalaya | The Pickled Pig | Q-talk | 16 | 11-06-2007 05:40 PM |
Smoked Shrimp anyone? | Qczar | Q-talk | 25 | 08-15-2005 08:49 AM |
Thread Tools | |
|
|