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 and Fresh grouper - blackened

BBQbutler
BBQbutler Posts: 82
edited August 2016 in Seafood
picked up a Lodge cast iron griddle with some real estate.  Delish!!!
LBGE , 22.5 & 18 WSM, 26.25 Kettle, Jennair Gasser, & a plethora of mobile Webers 
Avid Cubs - Jaguars - Seminole fan. 
Jacksonville, FL
· Share on FacebookShare on Twitter

Comments

  • CPARKTX
    CPARKTX Posts: 2,095
    My type of meal. 
    LBGE & SBGE.  Central Texas.  
    · Share on FacebookShare on Twitter
  • YukonRon
    YukonRon Posts: 17,261
    I want to do this. Tell me how it is done.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
    · Share on FacebookShare on Twitter
  • SGH
    SGH Posts: 28,988
    Looks like a first round knockout to me. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    · Share on FacebookShare on Twitter
  • SGH
    SGH Posts: 28,988
    BBQbutler said:
    I have a hunch that the Grouper Gods are smiling down in approval with envious eyes my friend.  

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    · Share on FacebookShare on Twitter
  • blind99
    blind99 Posts: 4,974
    Awesome - nice idea for a griddle, too
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
    · Share on FacebookShare on Twitter
  • Eggaroo
    Eggaroo Posts: 417
    Yes, sir! That's how I do it too. Do you mix your own blackened seasoning? If so, care to share your recipe? I use Zatarain's Blackened Seasoning, which is very good, but also open to trying something new. Thanks for posting.
    Greenwood, IN | XL BGE | Weber Genesis | Blackstone 28 | bunch of accessories  =)
    · Share on FacebookShare on Twitter
  • bgebrent
    bgebrent Posts: 19,636
    Great looking meal brother.
    Sandy Springs & Dawsonville Ga
    · Share on FacebookShare on Twitter
  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Dammit Man! :plus_one:
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
    · Share on FacebookShare on Twitter
  • BBQbutler
    BBQbutler Posts: 82
    Eggaroo said:
    Yes, sir! That's how I do it too. Do you mix your own blackened seasoning? If so, care to share your recipe? I use Zatarain's Blackened Seasoning, which is very good, but also open to trying something new. Thanks for posting.
    Yes I make my own blackening season.  It's in a airtight jar in my spice cabinet.  I just keep a smaller amount in the small shaker.  The recipe is off if internet.  I have it in my book.   I will find it when I get a beer. 
    LBGE , 22.5 & 18 WSM, 26.25 Kettle, Jennair Gasser, & a plethora of mobile Webers 
    Avid Cubs - Jaguars - Seminole fan. 
    Jacksonville, FL
    · Share on FacebookShare on Twitter
  • BBQbutler
    BBQbutler Posts: 82
    Rinsed and dried the scallops.  Sprinkled with s&p.    Mixed a little olive oil and soy.  Brushed the grouper and applied the blacken seasoning.   Started the lump.    Put the griddle on my spider for about 20 mins at 400-450 to get hot.  Applied a little oil to the skillet. Spread with spatula.   Put the scallops in. Watch until they Carmelize.  2-3 mins.  Slide them together as they will shrink.  Scrape the griddle.  Add butter. Flip the scallops onto the butter.   Scrape the other side.  Add oil. Then grouper.vremove scallops when both sides are Carmelize.   Look for blackening on the bottom. Flip and add butter.    Grouper is sweet and scallops are sweeter.  So scallops are really better paired with shrimp finished with butter then fresh lemon.   Taste bud Pron!!
    LBGE , 22.5 & 18 WSM, 26.25 Kettle, Jennair Gasser, & a plethora of mobile Webers 
    Avid Cubs - Jaguars - Seminole fan. 
    Jacksonville, FL
    · Share on FacebookShare on Twitter
  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Wow.... Thanks for sharing pics and recipe
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
    · Share on FacebookShare on Twitter
  • leemschu
    leemschu Posts: 615
    Looks awesome brother
    Dyersburg, TN
    · Share on FacebookShare on Twitter
  • Captain_Paul
    Captain_Paul Posts: 138
    Yes please. 
    LBGE, Minimax
    Owensboro, Kentucky
    Go Cats!
    · Share on FacebookShare on Twitter
  • YukonRon
    YukonRon Posts: 17,261
    Thank you for posting recipes. I cant wait to try them.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
    · Share on FacebookShare on Twitter

Categories