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My normal method is a butter mixture with garlic, Paul Prudhommes Seafood Magic rub and honey. I put on the grill in a foil container for 5 minutes @ 500°. I want to experiment with the cedar or alder plank (I have both). I assume I want to soak the planks? Do I pre-heat the planks or put the shrimp on the plank cold and then put on the grill? Any modification to the seasoning? Egg temp? What plank to use?
Thanks so much
Big Lake, Minnesota
2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig