Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

shrimp skewers

doublesuiteddoublesuited Posts: 13
edited 5:09AM in EggHead Forum
any suggestions on cooking times/ temps? direct vs. indirect?

thanks,

Comments

  • I go direct at 350 about 2 minutes per side. If using wood skewers, soak in water and freeze before adding shrimp.
    These were indirect on the small, going indirect will help with over cooking.
    shrimp4.jpg

    Mike
  • Agreed...on the temp and time. :) I've not tried the freezing method though. Sounds interesting. B) I normally use metal skewers. :)
    Wine Country "Q" Competition BBQ Team Pacific Northwest BBQ Association's 2011 "Team Of The Year" www.winecountryq.com
Sign In or Register to comment.
Click here for Forum Use Guidelines.