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rosemary skewers

mickykit
mickykit Posts: 3
edited November -0001 in EggHead Forum
Just got the egg. Great cooker
Have used fresh rosemary skewers for shrimp on
a kettle-style grill, indirect heat. The fresh
rosemary gives a dynamite flavor to shrimp (shell and tale on, deveined.)
What is best way to use rosemary skewers on an BGE?
Direct, lower temp, indirect heat? Suggestions
needed. thanks
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Comments

  • Hoss
    Hoss Posts: 14,600
    Raised grid,direct or indirect works.Just don't overcook.Good luck.You do not have to have special equip,improvise.A drip pan with liquid does the same thing as a platesetter.Do not be over whelmed.Enjoy.EAZYPEAZY!
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  • Little Chef
    Little Chef Posts: 4,725
    I'd go direct sear with shrimp skewered on rosemary to try something different. But, if you choose, do whatever/however worked for you in the kettle. Shrimp cooks SO fast, I honestly can't imagine doing it indirect on a rosemary skewer. But there are many different methods! Do what works best for you. :)
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  • mickykit
    mickykit Posts: 3
    thank you for your great responses. (indirect with a kettle is only away from the fire,) which is quite different from the platesetter. I'll go with direct. I was mainly concerned with burning the leaves of the rosemary. (and I guess that's shrimp tail, not tale...)
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  • Little Chef
    Little Chef Posts: 4,725
    Burning leaves of rosemary equals flavor!! Though many try to stick to their tried and true methods of the kettle, the Egg is different! Nothing wrong with the kettle's, but, the Egg IS different! You seem receptive to that fact. Trust your instincts in this forum, and in your cooking, and the results will pay off in spades!!! There are SOOO many talented folks here offering advice. You will learn quickly which advice makes sense, and which does not. ;) My best to you, and welcome!!
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  • 2Fategghead
    2Fategghead Posts: 9,624
    mickykit, Welcome to the forum. Tim :)
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  • Richard Fl
    Richard Fl Posts: 8,297
    Welcome to the "CULT" after you have eated the shrimp, save the skewers and they make great smoke for lamb and poultry.
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  • fishlessman
    fishlessman Posts: 34,572
    direct and hot is fine, heres some lamb kabobs on rosemary somewhere around 450/500

    100_1216-1.jpg
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • mickykit
    mickykit Posts: 3
    those look great! what did you put on the lamb before cooking? (marinade, rub)
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  • reccitron
    reccitron Posts: 176
    I've never seen rosemary skewers before. Do you just use rosemary stems? If so, how do you push them trough meat like beef or lamb?
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