I decided to dub them "Shigen". - Page 2

BigButzBBQ · 05-17-2010, 03:47 PM

Quote:

Originally Posted by Skidder

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.

Sounds awesome! Can't wait to hear!

Quote:

Originally Posted by Phubar

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

...the rest Phollows...

Yeah, exactly, I'm good at theory more than step by step instruction type cooking plus, I'd rather inspire than spoon feed.

deguerre · 05-17-2010, 04:42 PM

Quote:

Originally Posted by BigButzBBQ

Would help if more of my recipes were actually written down.

That always seems to be my problem too.

Skidder · 05-18-2010, 04:36 AM

I always write mine down and keep in a folder and this one is going in there too under favorites.

Gore · 05-18-2010, 06:50 AM

These look absolutely beautiful and I agree about the flavor profile. That is a big plus.

Jet2 · 05-18-2010, 08:22 AM

WOW - nice eats!

1FUNVET · 05-18-2010, 08:46 AM

Gotta give this a try. Nice thinking outside the box

BigButzBBQ · 05-19-2010, 01:24 PM

Just a quick update, had someone make some Shigen on an offset this last weekend dialed in at 230. Said the bacon was on the chewy side w/out hardly any crisp after he had them on for an hour. It's looking like 240-250 is going to be the best range. I did a vid on these for those who are severely bored and want to kill time. here

Candy Sue · 05-19-2010, 03:50 PM

YUM!! Got to try these!

I picked up this tip from a Chinese food cookbook -- add an egg white to your shrimp in the bowl with seasonings (doesn't really have to be a marinade). The egg white holds moisture in the shimp.

whodeyQ · 05-19-2010, 05:14 PM

Quote:

Originally Posted by BigButzBBQ

Just a quick update, had someone make some Shigen on an offset this last weekend dialed in at 230. Said the bacon was on the chewy side w/out hardly any crisp after he had them on for an hour. It's looking like 240-250 is going to be the best range. I did a vid on these for those who are severely bored and want to kill time. here

I must admit that I was a little skeptical that those three different types of meat would finish at the same time, especially the bacon, but seeing is believing. Very nice video.

Old Smoke · 05-19-2010, 06:05 PM

Good looking grub.

I'll have LARGE order to go please

rolf · 05-19-2010, 08:01 PM

Great, but looks like a lot of work?

UDS · 05-19-2010, 08:45 PM

This whole learning to be a Q slinger is hard work lol, another thing I HAVE to try

swibirun · 05-19-2010, 09:51 PM

Those look like a huge hit! Very creative and this could be a knockout appetizer.

Wait....wasn't "shigging" Tuffy Stone's term for stealing an idea from another cooker. So if someone copies this are they shigging shigen? Just askin'

chambersuac · 05-19-2010, 09:53 PM

looks great from here...

cowgirl · 05-19-2010, 11:58 PM

Looks great from here too!

05-18-2010, 06:50 AM	#19
Gore somebody shut me the fark up. Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods ... and Nazis Downloads: 0 Uploads: 0	These look absolutely beautiful and I agree about the flavor profile. That is a big plus. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1"

05-18-2010, 08:22 AM	#20
Jet2 Full Fledged Farker Join Date: 07-30-09 Location: Alexandria, LA Downloads: 0 Uploads: 0	WOW - nice eats! __________________ John 22.5 WSM Weber Smoky Joe Hathorn Pit Strabulestone gasser UDS in progress Orion Cooker (It looked great in the pictures!) Gator Pit Bandit (When I need to use it)

05-19-2010, 01:24 PM	#22
BigButzBBQ is One Chatty Farker Join Date: 03-16-10 Location: Northwestern Wisconsin Downloads: 0 Uploads: 0	Just a quick update, had someone make some Shigen on an offset this last weekend dialed in at 230. Said the bacon was on the chewy side w/out hardly any crisp after he had them on for an hour. It's looking like 240-250 is going to be the best range. I did a vid on these for those who are severely bored and want to kill time. here __________________ Some call me... Tom...? 12" Charbroil, SJS, WGA, 22.5 OTG, mUDS, 2 UDS w/AML Wood Art Custom Handles, Pull behind rig , & 1 new rig being built from 500lb tank. Owner of 2 Red Hamilton Beach Instant Read Digital Thermometers! Inventor of: 3BGB! , Shigen! , & Bacone Scotch Egg Sundae! Avatar by Zydecopaws Big Butz BBQ Products

05-19-2010, 06:05 PM	#25
Old Smoke is one Smokin' Farker Join Date: 03-22-10 Location: Ukiah, California Downloads: 0 Uploads: 0	Good looking grub. I'll have LARGE order to go please __________________ Rick "Brown it's cookin', Black it's done"....................Dad. Guess that is why he was truck driver, not a chef......

05-19-2010, 08:01 PM	#26
rolf Full Fledged Farker Join Date: 03-23-09 Location: Nierstein, Germany Downloads: 0 Uploads: 0	Great, but looks like a lot of work? __________________ Weber 22.5 OT-silver with cast iron grate [url]www.cast-iron-grate.com[/url] Kamado for low and slow, and baking. Smokey joe for trips.

05-18-2010, 04:36 AM	#18
Skidder Babbling Farker Join Date: 02-02-08 Location: Westfield,Ma. Downloads: 0 Uploads: 0	I always write mine down and keep in a folder and this one is going in there too under favorites.

05-18-2010, 08:46 AM	#21
1FUNVET Babbling Farker Join Date: 04-16-09 Location: Lake Charles La Downloads: 0 Uploads: 0	Gotta give this a try. Nice thinking outside the box

05-19-2010, 03:50 PM	#23
Candy Sue Full Fledged Farker Join Date: 09-03-09 Location: Pine Bluff, AR Downloads: 0 Uploads: 0	YUM!! Got to try these! I picked up this tip from a Chinese food cookbook -- add an egg white to your shrimp in the bowl with seasonings (doesn't really have to be a marinade). The egg white holds moisture in the shimp.

05-19-2010, 08:45 PM	#27
UDS Knows what a fatty is. Join Date: 04-23-10 Location: zanesville ohio Downloads: 0 Uploads: 0	This whole learning to be a Q slinger is hard work lol, another thing I HAVE to try

05-19-2010, 09:51 PM	#28
swibirun is one Smokin' Farker Join Date: 02-21-09 Location: Knoxville, TN Downloads: 0 Uploads: 0	Those look like a huge hit! Very creative and this could be a knockout appetizer. Wait....wasn't "shigging" Tuffy Stone's term for stealing an idea from another cooker. So if someone copies this are they shigging shigen? Just askin' __________________ Chris Knoxville, TN two Big Green Eggs (large) Smoke Hollow smoker/grill combo www.nibblemethis.com

05-19-2010, 09:53 PM	#29
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: Manito, IL Downloads: 0 Uploads: 0	looks great from here... __________________ Dan Large BGE x 2, Small BGE, Big Steel Keg, WSM, 22" Weber Kettle, Charmglow Gasser, The Holy Smoked UDS and her sister UDS, and one custom trailer-ed smoker. The universe's fastest and most accurate Thermapen. (Replaced by Brethren) IMBAS Certified MOINK Ball maker Thanks, Grillman, for the avatar! And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]

05-19-2010, 11:58 PM	#30
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	Looks great from here too! __________________ jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/

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