Smoked Scallops !!!

[destrouk]

ok i did this like the Bradley site said ..went out bought the whiskey Oak wood and all the trimmings no pic of the final product as they went in a heart beat .. BUT MY GOD THEY ARE GOOD ..side note will inject the butter into the scallops more than 1 time next

The scallops wrapped in bacon sitting next to the Jack to go into the butter and my trusty temp gauge


the evil Dr loading up his injector ( that would be me )


Into the scallops it goes ...never done this before was so much fun i wanna inject everything now LOL

yummy butter in the scallops


Then topped with crab and then halibut




So I let the smoke hit and temp rise at the same due to the fact I had used it the day before with different wood ...... cranked it to 260 ...smoked out the complex I live in ...ate awesome scallops
ITS A KEEPER !!!!!

[Kahunas]

Sounds good. You got a picture of the final product?

[destrouk]

no by the time i got my cam the last one was going into a mouth LOL

[Kahunas]

no by the time i got my cam the last one was going into a mouth LOL

I know the feeling. Done it many times myself.

[mikecorn.1]

Explain to me how you manage to take a pic of yourself when your using both hands already ;D.
You must be using the ole, throw the camera up in the air with a delay timer set to go of when it sees your profile right smack in the middle of the view finder trick. ;D ??? :o



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[Up In Smoke]

I have been wanting to try bacon wrapped scallops for a while, but was afraid the bacon would not get done before the scallops were too done.
the temp at 260 how long did they take??
and was the bacon crisp?
i am guessing that the butter kept them from drying out?
(sorry for all the questions but i do not do much sea food)

[destrouk]

I have been wanting to try bacon wrapped scallops for a while, but was afraid the bacon would not get done before the scallops were too done.
the temp at 260 how long did they take??
and was the bacon crisp?
i am guessing that the butter kept them from drying out?
(sorry for all the questions but i do not do much sea food)

Ill do my best to make sense lol
260 took 45 mins to hit IT of 145 and they were ready
Bacon wasnt super crisp but had that smoker bark to it if you get what I mean ..and yes im thinking the butter did exactly that mate ...do it !!!!! goto the bradley website check the you tube vid for smoked scallops !!!!!!

[Up In Smoke]

One other question,
what rack were they on
top,second, or third?

[SouthernSmoked]

Very Nice! How did the final product look?   Any pic's?

[destrouk]

Very Nice! How did the final product look?   Any pic's?

sorry mate the bugger ate them all !!

[destrouk]

2 rack from the bottom on a 4 rack bradley

[Up In Smoke]

Thanks for the info, looks like a trip to the farmers market for a weekend cook  :D

[The542]

Thanks for the info, looks like a trip to the farmers market for a weekend cook  :D

X2

[destrouk]

Happy to help !!! ;D

[destrouk]

Explain to me how you manage to take a pic of yourself when your using both hands already ;D.
You must be using the ole, throw the camera up in the air with a delay timer set to go of when it sees your profile right smack in the middle of the view finder trick. ;D ??? :o



Sent from my iPhone using Tapatalk

:-X.........my awesomeness took over the laws of phsyics LMAO