Nice dish, looks great. Have you ever tried brining your shrimp? If you can, also buy them w/shell on...makes a difference. Nice job, look'n forward to try'n it out.
I have never tried brining shrimp. I decided to get the shrimp without the shell to allow more of the smokiness to get into the meat during the smoking process.
I smoke everything, and I agree w/your thoughts...but. Once I brined, I'll never do them any other way. 1/4C k.salt, 1/4C. sugar(brwn/white, what ever), 1-2C cold h2o and 2C ice. 30 min max, even on u10's. Add some spice, garlic/dill/old bay, etc. Google it. Shell on also, I do as kids/wife are sick of "smoke flavor". I'm not.;-)
Watching this again, Unfortunately I live in Newfoundland,a province in Canada and we dont have a fish market anywhere near here...so could i substitute those small shrimp that come in a ring be used instead?
Those are already cooked, so you run the risk of ending up with a texture like leather. If you have a major supermarket near you, ask the meat department if they have any shrimp that is raw but frozen. The shrimp that I used was deveined and stripped of the shell.
Another great video, man.
What does the sauce taste like with cream cheese? I am a bit hesitant to use it since I put it on my morning bagel haha.
dmbgeek87 3 years ago
Thanks. It tastes nothing like cream cheese. I was a bit hesitant as well. The sauce was my wife's recipe. I highly recommend it.
BBQMyWay 3 years ago
Nice dish, looks great. Have you ever tried brining your shrimp? If you can, also buy them w/shell on...makes a difference. Nice job, look'n forward to try'n it out.
LonefarmBigAL 3 years ago
I have never tried brining shrimp. I decided to get the shrimp without the shell to allow more of the smokiness to get into the meat during the smoking process.
BBQMyWay 3 years ago
I smoke everything, and I agree w/your thoughts...but. Once I brined, I'll never do them any other way. 1/4C k.salt, 1/4C. sugar(brwn/white, what ever), 1-2C cold h2o and 2C ice. 30 min max, even on u10's. Add some spice, garlic/dill/old bay, etc. Google it. Shell on also, I do as kids/wife are sick of "smoke flavor". I'm not.;-)
Thanks Dave, great vids!
LonefarmBigAL 3 years ago
Thanks for the info. I will look into it. Also, thanks for the kind words.
BBQMyWay 3 years ago
Alright,I just found out I can get raw Zipperback or something like that,same size,but raw
Comptonandjuice 3 years ago
Perfect. Be sure to take out the mud vein.
BBQMyWay 3 years ago
Hey Dave, nice to see you doing some new and different things. I'm still anxious to see your take on a pork butt (for smoked pulled pork) though.
freesignal 3 years ago
I know...I need to do a pulled pork video. I did one a few months ago but lost a lot of the footage. Thanks for visiting BBQMyWay.
BBQMyWay 3 years ago
Looks like you've gotten some sun this summer, boss...keep up the good work.
unclehalliburton 3 years ago
Thanks, I'll try.
BBQMyWay 3 years ago
Watching this again, Unfortunately I live in Newfoundland,a province in Canada and we dont have a fish market anywhere near here...so could i substitute those small shrimp that come in a ring be used instead?
Comptonandjuice 3 years ago
Those are already cooked, so you run the risk of ending up with a texture like leather. If you have a major supermarket near you, ask the meat department if they have any shrimp that is raw but frozen. The shrimp that I used was deveined and stripped of the shell.
BBQMyWay 3 years ago
looks good. I love pasta so I'm definitely going to try this. thanks for sharing.
rhey78 3 years ago
Let me know how it turns out!
BBQMyWay 3 years ago
I got first view and comment=] awsome video!
Comptonandjuice 3 years ago
Thanks.
BBQMyWay 3 years ago