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Shrimp on the Mini

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BlueSmoke
BlueSmoke Posts: 1,678
edited November -1 in EggHead Forum
Last evening I did a little experiment. After firing Eggbert the Mini to 600 degrees, I wrapped the grill in Reynolds "Release" foil. (I had to poke holes in it to maintain sufficient airflow.) Then I layed down a layer of shrimp, and after 3 minutes turned them to cook another 3 minutes. They were great, and cleanup was a breeze. (Just let the grill cool, unwrap and toss the foil.) Given Eggbert's size, I could only cook half a pound of jumbos at a time.[p]Oh, I'd marinated them in Island Grove Key Lime/Honey/Ginger dressing.[p]Ken
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  • Bordello
    Bordello Posts: 5,926
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    BlueSmoke,M[p]Morning ken,
    That sounds easy enough. Now, is release foil something special??? Have not heard that before.[p]Cheers,
    New Bob
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  • BlueSmoke
    BlueSmoke Posts: 1,678
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    New Bob,
    It's a fairly new product from Reynolds - heavy duty foil coated or treated or something so sticky stuff doesn't stick to it. I've used it a couple of times, and while it is more expensive than "regular" foil, the non-stick-ness makes it ideal for an application like this.[p]Ken
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