I made this yesterday as part of our Superbowl 'surf and turf' dinner. (pig chili was the 'turf')
Peeled/deveined shrimp. Biggest they had at the store.
Thawed in running water, drained, and then into a bowl.
- 1 lb shrimp
- a few shakes Plowboys BBQ Yardbird Rub (or whatever you have)
- 1/4 cup of CT (give or take)
Stir, Stir, Stir..
(http://lh3.ggpht.com/_CbvAIVzmFFM/S28_SJWPqyI/AAAAAAABEWE/X7L0QBqvIoo/s720/DSC00507.JPG)
I covered it, and tossed it into the fridge for maybe 40 minutes or so.
Stir again, onto the Frogmats, scrape the last of CT out of the bowl, and into a 220* smoker. I used Alder.
35-40 minutes later they were done, so I pulled them, and tented w/ foil.
This is what was left after we ate.
(http://lh5.ggpht.com/_CbvAIVzmFFM/S29hz99qGJI/AAAAAAABEWk/0AY70_6P_Lc/s720/DSC00510.JPG)
Mighty good!
Looks mighty good too.
We were just talkin about smokin some shrimp.
I'm going to try the same thing with scallops..
And next time, maybe a spin on KyNola's New Orleans style BBQ shrimp (http://forum.bradleysmoker.com/index.php?topic=11942.msg134002#msg134002).
Oh my those look good!!!
Mrs
My that looks good!
JT
I had my doubts, But I should know by now don't doubt STC.
That does look mighty tasty.
I've been holding off getting some CT, but after seeing this, I might have to go find some. Looks good STC!
Quote from: Caneyscud on February 09, 2010, 12:21:56 PM
I've been holding off getting some CT, but after seeing this, I might have to go find some. Looks good STC!
Scott has some at his place.
JT
MMMMMMMM
CT Shrimps ;D