First Time Shrimp

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Hey fellow BBQers. First off, I want to say how great of a web site this is. I just upgraded from a modified ECB to a WSM and am very happy. My first smoke was okay but I wanted to tell everybody about my second one, which was fantastic. I took two pounds of 26-30 count, peeled, shrimp and brined them for one hour in my Old Bay brine (at the bottom of the post). They were tossed lightly with additional Old Bay and smoked for ~1 hour over Birch and they were awesome. Things to change would be to shorten the brine (they were over salty) and to flip them at the .5 hour mark, as they were crunchy on one side and mushy on the other. This is a great machine and I can't wait till next weekend to smoke more.

Randy Peoples

Randy's Old Bay Brine
1/2 Gallon H2O
3/4 Cup Kosher Salt
1/2 Cup Splenda (I'm on the Atkins Diet)
2 Tablespoons Garlic Powder
2 Tablespoons Black Pepper
1/2 Cup Old Bay

Bring to a boil and cool.
 
In Alton Brown's "Shrimp Cocktail" episode (Food TV Channel), he recommends brining the shrimp for "20-25 minutes" in the fridge.
 
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