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Steel_RainSteel_Rain Posts: 17
edited January 2012 in Seafood
Has anyone grilled cold water tails on the BGE.  What was the result and what temp did you cook at?


  • I can't help you there...but I did a search and found several discussions.
  • boston_stokerboston_stoker Posts: 794
    edited January 2012
    Dwell in the Shell is the way to go...

    Option 1


    Option 2
  • c ooked 8 oz tails a couple of weeks ago with Porter House steaks, We removed the bottom pulled out the meat,but not all he way ,rinsed and replaced.Seasoned with garlic/pepper and skewered,cooked appx 3 min each side at 500 degree was perfect
  • whalewhale Posts: 4
    I do Florida lobster fairly often.  Shell side down, butter and lime juice.  350° till they're pink.  They are awesome.
  • I do mine about 400, direct, meat side down for about 5 minutes, flip over to shell side down & add a mixture of melted butter & garlic, and keep there for about another 5 minutes. 

    Don't get set into one form, adapt it and build your own, and let it grow, be like water. Empty your mind, be formless, shapeless — like water. Now you put water in a cup, it becomes the cup... Now water can flow or it can crash. Be water, my friend. - Bruce Lee
  • Thanks to all for your comments!! B-)
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