Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Tonight's cook

Misippi EggerMisippi Egger Posts: 5,095
edited November -1 in EggHead Forum
Stopped by The Fresh Market on the way home to get some ideas for supper, since Jana was driving home (5 hours) after spending a long weekend with our first child ( 7 mon. old). They had great looking sea scallops and shrimp, so I added some crookneck and zucchini squash and headed home.
I combined some recipes from Cook's Illustrated plus some innovation and Chris' DP rubs.
Everything is prepped and grill is stabilizing at 450 dome (direct cook). Veggies, drizzled with EVOO and liberal coating of Dizzy Dust. Scallops dipped in melted butter, then light dose of S&P. Shrimp brushed with EVOO. One side with generous coating of DP Swamp Venom; the other side with light dusting of sugar.DSC_0001.jpg
Started out with raised grid, but after about 5 min., they weren't searing well, so I removed the rig and place the grid in the original position. Pic after flipping all:DSC_0002.jpg
Secret (CI) shrimp trick: Sear both sides (sugar side first), but DO NOT cook completely, leave center undone. Slide off into hot sauce (butter, lemon juice, minced garlic) and stir for 30-45 seconds over hot coals.DSC_0003.jpg
This method gives a quick sear but the sauce part keeps it from drying out.DSC_0004.jpg
Plated - Jana enjoyed! Especially since it was all done on the BGE (by me, of course). :)


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