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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 08-12-2005, 11:20 PM   #16
colt45
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no... I think it was...

Phil:These taste like ****...
Colt:Put some sauce (blues hog) on them... and put them on the grill
(at this point they have basically become giant masses of seafood/chicken/pork smoked for too long then soaked in a sauce that is best used lightly and then the sauce is cooked long enough to condence its flavors)
Phil: These still taste like ****...
Colt: no problem phil... I can watch the fire while you go pick up TK/et all at the airport...
(that poor bag of kingsford never knew what hit it)

:)

I love those stories...
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Unread 08-13-2005, 09:07 AM   #17
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I have to agree with the grill guys. Shrimp is a piece of cake to grill, but a crap shoot to smoke. The shrimp will soak up plenty of smoke if you throw on some wood chips when you grill. Smoking them just seems unnecessary. IMHO
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Unread 08-14-2005, 02:58 PM   #18
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here's an idea for shrimp.....

use in your ABT filling ground up... the cheese should keep em from goin too rubbery..
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Unread 08-14-2005, 04:18 PM   #19
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Quote:
here's an idea for shrimp.....

use in your ABT filling ground up... the cheese should keep em from goin too rubbery..
kinda like crab rangoon filling in a jap!! Brilliant!!
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Unread 08-14-2005, 04:49 PM   #20
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Quote:
Originally Posted by kcquer
Quote:
here's an idea for shrimp.....

use in your ABT filling ground up... the cheese should keep em from goin too rubbery..
kinda like crab rangoon filling in a jap!! Brilliant!!
What do you put in your crap rangoon? Brian, be still.
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Unread 08-14-2005, 10:10 PM   #21
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Quote:
crap rangoon?
I can fortunately say, I've never had the crap rangoon crab rangoon filling is philly and just enough fake crab they can still call it crab rangoon. Might be some other stuff in them as well, I don't make them, just eat them when they come with the Hunan Beef.
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Unread 08-14-2005, 10:29 PM   #22
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so xczar - how'd they turn out?
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Unread 08-15-2005, 06:47 AM   #23
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Quote:
Originally Posted by BrooklynQ
so xczar - how'd they turn out?
After hearing the horror stories from the cooks here of shrimp turning to katz ass` before one`s own eyes, I figure I`ll do a single shrimp test as I loaded the smoker up at 9am. I wedged the one shrimp vertically between the rails of the lowest grid with a tooth pick going thru it to keep it from curling. Cooked it for 25 mins with lots of smoke (around 240º down there) and it looked done. Honestly, it was`nt bad. I did understand the drying out thing. I do believe the injection helped keep it moist. If I had the room in the smoker I would have done a grid of them but only for 15-20 minutes. But as it was there was pork dripping coming down most of the smoker and only a small corner was out of the way. Needless to say I grilled the rest. Of course they were good as everyone`s had grilled shrimp, but I was in quest of something different.
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Unread 08-15-2005, 06:55 AM   #24
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I've had them smoked but I love em grilled.
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Unread 08-15-2005, 07:58 AM   #25
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Good test!

I think the issue I had was the LONG cooktime you'd first indicated. Drying out was the big issue. 20 minutes or so with the size shrimp you had looks like a winner. :D
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Unread 08-15-2005, 08:49 AM   #26
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Quote:
Originally Posted by kcquer
Quote:
crap rangoon?
I can fortunately say, I've never had the crap rangoon crab rangoon filling is philly and just enough fake crab they can still call it crab rangoon. Might be some other stuff in them as well, I don't make them, just eat them when they come with the Hunan Beef.
OK, ok, ya don't have to start a snot storm. Sheeech.
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