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 to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Picking up seafood - is it really that hard?
Options
Tjcoley
Posts: 3,551
OK, I don't let the Mrs. pick out any steak, or actually most meats. Never know what she will bring home. I thought I was safe today, asking her to pick up some bacon wrapped scallops and some shrimp. The scallops are already prepared at Wegmans, so no issue there. Asked her to get a pound of 16 - 20 shrimp to go with the scallops.
As I go out to light up the Egg, she happens to mention the shrimp are still frozen - solid. Would have been nice to know earlier, but shrimp thaw pretty quick in a bowl of cold water. The shrimp were 21-25/pound, so smaller than I was looking for, and they were not the easy peel, deveined which she knows I always get for ease of cleaning. Prep time doubled, but they still turned out fine.
From now on, I'll probably pick up anything I want to cook on the Egg.
As I go out to light up the Egg, she happens to mention the shrimp are still frozen - solid. Would have been nice to know earlier, but shrimp thaw pretty quick in a bowl of cold water. The shrimp were 21-25/pound, so smaller than I was looking for, and they were not the easy peel, deveined which she knows I always get for ease of cleaning. Prep time doubled, but they still turned out fine.
From now on, I'll probably pick up anything I want to cook on the Egg.
__________________________________________
It's not a science, it's an art. And it's flawed. - Camp Hill, PA
Comments
-
Way to power through.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
-
This made me laugh. Sounds very familiar.XL,L,SWinston-Salem, NC
-
I get the wild caught domestic shrimp at Wegmans. There from North Carolina and are already deveined. Easy peezy.
-
Get THIS I used one when I cut fish for a living.Be careful, man! I've got a beverage here.
-
...and save the shells as they make a rich stock.LARGE, MINI BGE SAN DIEGO, CA An alcoholic with a barbecuing problem.
-
travisstrick said:Get THIS I used one when I cut fish for a living.
There are a dozen of them somewhere in the house from our family reunion, but couldn't locate one.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA -
Lesson learned.
Trust no one to purchase what you want to cook. [-X
Not even ground beef, cause they'd get that wrong too. L-)
Peoria, AZ == XL BGE, Weber 22.5 Redhead, Fiesta Blue Ember Gasser -
Duranhler said:Lesson learned.
Trust no one to purchase what you want to cook. [-X
Not even ground beef, cause they'd get that wrong too. L-)
Last time she picked up ground beef for burgers it was 95/5. Driest burger ever.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA -
I buy all the proteins that I cook, and she buys all the proteins that she cooks. Keeps us both sane.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
-
I accidentally ruined two loads of laundry in one day. SWMBO never asked me to do laundry again!Just saying.......Hood Stars, Wrist Crowns and Obsession Dobs!
-
"accidentally"??????????
-
All's well. that ends well, and it looks really good! I like to get the bigger shrimp as well. After grilling they shrink up a bit and look pretty puny. I like the "Extra Jumbo" size which I believe is the 16/20 count. If they don't have those I go colossal.My wife is a pro at shopping, so I can usually trust her to pick up the proteins. Unfortunately Kohls is right next to BJ's where we often get meat...so a bag of shrimp and a few steaks ends up costing me $400.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
-
i peel small shrimp, but honestly dont devein the small ones, not much point to it
fukahwee maineyou can lead a fish to water but you can not make him drink it -
I guess I'm pretty lucky. Mrs. G can shop and pick out pretty good protein.
I've wondered about those bacon wrapped scallops. The bacon cooks in time before the scallops turn rubbery?
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
-
fishlessman said:i peel small shrimp, but honestly dont devein the small ones, not much point to it
-
Griffin said:
I guess I'm pretty lucky. Mrs. G can shop and pick out pretty good protein.
I've wondered about those bacon wrapped scallops. The bacon cooks in time before the scallops turn rubbery?
Be careful, man! I've got a beverage here. -
I'd prefer a pan seared, about a minute or so a side scallop. For the bacon wrapped, I did them in the foil for about 3 minutes or so till the shrimp was about done, then went direct to crisp up the bacon. Not that bad.
__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA -
I thought you were going to say they were cooked shrimp. Could always have been worse.
-
I do 95% of the grocery shopping alone. Whenever my wife comes, it takes >twice as long, she buys stuff that then she never gets around to preparing so it gets thrown out, and she's prone to buy more than we have room for despite my telling her we don't have the room.
Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
and a BBQ Guru temp controller.
Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.
Location: somewhere West of the Mason-Dixon Line -
I have an old pizza stone I melt butter and olive oil on to cook shrimp and scallops. It works fantastic. Also have coated shrimp in chopped basil, thyme,oregano, rosemary, kosher salt, dijon mustard, pepper, garlic and olive oil paste. Use immersion blender to chop it all and slather like paste.
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum