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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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Old 05-16-2010, 10:40 PM   #1
BigButzBBQ
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Join Date: 03-16-10
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Default I decided to dub them "Shigen".

Wandering aimlessly through the grocery store, trying to think of something new to make, I came upon a sign saying that shrimp were on sale. That got me to thinking, I haven't done much with shrimp in a long time and certainly hadn't done them on the UDS before. Of course, I naturally jumped to thinking about wrapping them in bacon but, I wanted to try to do something a little bit more original than that. Wanting to have something that would possibly add to the flavors but not overpower the shrimp, I came up with the idea of using chicken. But what to call them? Shrimp + pig product + chicken = Shigen! And then further thought on it made me like the name even more so, here is the line up. 16-20 raw pealed shrimp, 2 chicken breasts large cubed, 1lb of No-name Maple thick cut bacon, 1/4 cup of rub, and some Hot BBQ Sauce for dipping.

Started off by mixing the rub into the chicken.

Then sliced alone the vain in the shrimp almost all the way through.

Then the chicken was stuffed into the vain of the shrimp.

Then the whole thing got wrapped in a half strip of bacon and toothpicked in place.

From there it was onto the UDS at 240 for about 35min.

Here they are all nice and pinked up and read to come off.

Ready for their close up.

Just put some of the Hot BBQ Sauce for dipping on the side and they are good to go!

The thing I love best about this recipe is that you can prepare the them with any sort of flavor profile you like. The chicken absorbs up whatever flavors you like while the shrimp gets the nice bacon and smoke taste on the outside with that great sweet shrimp taste the further in you go. You could also glaze them with any sauce or jelly you would like. It's a great light treat. I like leaving the tail on them, so you can pull the toothpick out but still have a handle for dipping.
When I thought about it more, the name seemed really appropriate. A small guy (shrimp) trying to mooch off a seasoned vet (bacon) because they're too much of a coward (chicken) at heart to come up with their own ideas. So Shigen sound totally appropriate. Thanks for looking!
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Old 05-16-2010, 10:46 PM   #2
landarc
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Very nice, another winner from where I sit.
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Old 05-16-2010, 10:48 PM   #3
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Sweet!!!
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Old 05-17-2010, 12:11 AM   #4
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Quote:
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Very nice, another winner from where I sit.
Tasted like a winner to me.
Even my kids love these.
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Old 05-17-2010, 04:12 AM   #5
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Very nice I can see these being as big as A.B.T.s can't wait to try them I have everything to make them. Thanks so much.
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Old 05-17-2010, 05:51 AM   #6
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I have to say, thanks, to all the great ideas you and the others have been giving me
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Old 05-17-2010, 12:11 PM   #7
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Wow! Another homer, right out of the park! You keep coming up with good stuff like that you will have to put out a cookbook.
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Old 05-17-2010, 12:23 PM   #8
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That looks pure genius!
I'll bet that's a taste explosion in your mouth!
Thanks for the idea!
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Old 05-17-2010, 12:26 PM   #9
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Nice lookin Shigen.
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Old 05-17-2010, 12:26 PM   #10
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Quote:
Originally Posted by Phubar View Post
That looks pure genius!
I'll bet that's a taste explosion in your mouth!
Thanks for the idea!
Agreed.
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Old 05-17-2010, 12:31 PM   #11
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oh yeah that rocks.
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Old 05-17-2010, 03:20 PM   #12
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Thanks very much all!
Looking at making some more of these in a couple of weeks and thinking about experimenting with an Asian Style and a Cajun style and seeing how they turn out.
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12" Charbroil, SJS, WGA, 22.5 OTG, mUDS, 2 UDS w/AML Wood Art Custom Handles, 2 pull behind rigs The Beast , & the new White Shadow

Inventor of: 3BGB! , Shigen! , & Bacone Scotch Egg Sundae!
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Old 05-17-2010, 03:21 PM   #13
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Quote:
Originally Posted by Hofy View Post
Wow! Another homer, right out of the park! You keep coming up with good stuff like that you will have to put out a cookbook.
Would help if more of my recipes were actually written down.
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Some call me... Tom...?

12" Charbroil, SJS, WGA, 22.5 OTG, mUDS, 2 UDS w/AML Wood Art Custom Handles, 2 pull behind rigs The Beast , & the new White Shadow

Inventor of: 3BGB! , Shigen! , & Bacone Scotch Egg Sundae!
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Old 05-17-2010, 03:25 PM   #14
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Big Butz I have four pounds of large shrimp ready to rock tomorrow with your recipe. The wife and I rented a cottage on the lake here and we're having visitors and family so thanks so much.
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Old 05-17-2010, 03:35 PM   #15
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Quote:
Originally Posted by BigButzBBQ View Post
Would help if more of my recipes were actually written down.

...all I need is some shrimp,chicken and bacon!
...the rest Phollows...
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