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

Want to see how the EGG is made? Click to Watch

Scallops

Unknown
Unknown
edited November -0001 in EggHead Forum
Has anyone ever soaked their scallops in a brine before smoking. Andy also what kind of wood would you use? Hickory or Mesquite? [p]Thanks
· Share on FacebookShare on Twitter

Comments

  • Jopa
    Jopa Posts: 155
    Ron Traqnquill,
    I would not do any of that. Keep in mind that scallops have a very delicate taste and can be overpowered with out much effort. Mesquite is so strong ( I can't even use it for a steak ) I would stick with the lump and maybe a very small pinch of oak. Good luck
    · Share on FacebookShare on Twitter
  • Citizen Q
    Citizen Q Posts: 484
    Ron Traqnquill,[p]We do scallops all the time, grilled, not smoked though. Favorite is marinate in 1/2 cup white wine, 2 tbs soy sauce, & 2 tbs honey for an hour. Wrap each in 1/2 slice of Carrando apple smoked bacon or slice of center cut bacon and skewer, grill at 375 for about 10-12 minutes, turning regularly.[p]Cheers,
    C~Q[p]
    · Share on FacebookShare on Twitter
  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    Ron Traqnquill,
    I would not do either also. I use just straight lump and drizzle with melted butter and Raging River rub (you can substitute a lot of things) when they are about ready to come off.[p]CWM
    · Share on FacebookShare on Twitter

Categories