Just throwing in a small load of scallops soaked in garlic and maple syrup.Just a shot of Cummin and 1/2 will be done with Olive oil the other half in a Cajun rub.Will keep yas posted later.
Hopeing to have them cooked within 2 hrs as there the appy for dinner tonight [:o)]
Sounds good, I think. Maple syrup and garlic. I never thought of that before. What flavor does it impart? What kind of wood are you using? How bout a pic of the finished product.
Jeff
www.bbqshopping.com
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
Sounds good. What does c/w mean in the title? Covered with? Combined with? Hope you take a picture. Love Scallops! Maple syrup should carmelize a bit, and mix well with the garlic.
Please post up results. Thanks.
Bill
c/w = complete with.I took about 20 large scallops put them in a bowl,crushed 1 head of garlic over them,added some "granulated" garlic(not garlic powder) about 1 tablespoon,about the same for dehydrated onion,1 teaspoon of cumin mixed them all up and drizzeled 1/2 cup of maple syrup over them and then in to fridge for 4 hrs turning over every hr.
It is surprising that some of the syrup does get absorbed into the flesh.Lade them out on 1 jerky rack and sprinkled Cajun spice on half of them.The smoker was warmed to 210 and I started of with 1 hickory(for intense flavor NOW) than alternated between apple/cherry for a total of 5 pucks.
My Radio Shack digital thermometer gave out again(2nd one in a month) so I was on my own,Last time it was warmer out and they took about 1 1/2 hrs.I checked at 2 hrs and they were perfect.I was running the temp about 3/4 of the switch to the high side.
Company loved them they were tasty the Cajun ones had a bit of bite to them [:p] .I served them with regular seafood sauce.and a curry/honey sauce.
Sorry no pics never thought of it + I'll have to practice on how send pics to this forum.There were some of the scallops that were gritty(?)but I never dropped them they were rinsed prior to brining.
Hope this helps [^]