Take some large sea scallops and wrap them with a slice of bacon. Grate some fresh ginger root and mix with some melted butter and drizzle on top of scallops.
Smoke at 220 for 2 -3 hrs. with a light wood (I use Alder). A dash of chipolte or black pepper and you have one juicey , flavorful mouth filler that is "Bangin" !!
Skip
P.S. Be carefull - some of my friends thought they could take em with one bite
untill they exploded with juice and had to remove half from their mouth
Have not tried ginger root. Sounds interesting. Thanks for posting PigOut
PigOut:
How is the texture of the scallops?
I have cold smoked bacon wrapped scallops but fear that a hot smoke for that long of time would make the sacallops chewy. Usually, when I cook the scallops, they melt in your mouth. When over cooked (only a few seconds longer then the melt in your mouth time) they end up being chewy so I am skeptical about the hot smoke. WCK has posted several times on his but if memory serves me he did not smoke them for that long. Maybe my fears are unfounded.
I will not usually go that long but I do go farther than I think you did in your post as i remember. Mine are usually chewable but not chewy. ??? Anyway have not had any that melt and have had some that are over done actually split one or two in a batch once. I think the bacon protects them a lot as odd as it sounds.
Anyway, never know how long or how hot most of the posts really are anyway with weather this time of year, load in smoker, vent, etc.
I did stab a couple with ET73 last time and were at 140F. I am sure the folks who scoop them out of the ocean and suck um down raw would think that is gross and may be above perfect. That was at 2 to 2.5 hours but everything was from a cold start. I always run vent wide open cuz the seem to smoke real good even with only the ends bare and as said above they stay juicey with bacon wrap.
I'll have to do some in the traditional method and grab a temp with the Thermopen. I was just looking at the Costco Road show today and tempted to pick up a dozen.
With all due respect for thermometers guys, I usually just yank one and try it !
My time might be off cause I had a cab full of meat and a gallon of beans so the cab was probably running on the low side of the temps therefore a longer cooktime. Now that I think about it , I didnt have the ET-73 yet. But I always make extra and taste as I go. They were perfect !! Just lucky I guess. This might expain the slight decline in my appetite when its time to eat! Any way, the ginger added a nice little zing to them. Don't be shy with the ginger root
(fresh ground of course).
Skip
I too find myself not as hungry by the time dinner is hear. Not sure if that is a problem, or an advantage. If your tasting as you go, its gotta be fresh!