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Ultimate Fried Shrimp
Comments
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@nolaegghead
It sure will my friend. I'm right at the corner of hwy 49 and hwy 67. Right behind the liquor store on the corner. You can't miss my place 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. -
Hell, I'm just naturally attracted to liquor stores, say no more, I'll be right over!
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@nolaegghead
You are more than welcome at my place 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. -
Next time I'm in your neck of the woods I'll let ya know.
______________________________________________I love lamp.. -
Um yes please and thank you. Those look amazing.Steve
Outside of Appleton, WI - MBGE, LBGE -
@stevethegreat
Thank you for the kind words my friend.
Here are the crawfish @NPHuskerFL @Mattman3969 @nolaegghead @Biggreenpharmacist
Thankfully I'm finally done. Fixing to eat and relax for a while.
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. -
:-bdLBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Not going to get any better shrimp than Ga shrimp, Hope you have your insurance paid up with 500 degree grease.
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@beteez
Peanut oil and emulsified heavy frying oil is perfectly safe at these temps as long as the cook does his part and don't let it run away. I think they are both rated to 550-575 if memory serves me correct. A lot of high end seafood restaurants in the south flash fry seafood on a daily basis with no issues at all. It's just a matter of what a person is comfortable with. You should try it some time. I bet you would really like the end results. There is nothing quite like it for seafood. I didn't know Ga. had shrimp. Thought they were famous for peaches and peanuts. Will have to try them some time.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. -
Why? Because it's unstable? So a pizza cook or sear that gets outta hand at 800℉+ or a clean burn w/ an egg on a wooden deck is not any more unstable?beteez said:Not going to get any better shrimp than Ga shrimp, Hope you have your insurance paid up with 500 degree grease.
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
FWIW I've seen these temps on Pitco fryers and they are Aokay. Most go at 350℉-375℉ only because that's what corporate wants the controller programmed for.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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=D> Fried shrimp? And crawfish in one post? Two of my favorites. I could go for some of either right now. :-bd
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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@Griffin
Thank you for the kind words my friend. They are two of my favorites as well.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. -
Absolutely awesome... You are the man...Greensboro North Carolina
When in doubt Accelerate.... -
@johnmitchell
Thank you for the kind words my friend. I wish I was the man!!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. -
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Isn't the smoke point of peanut oil in the 400s?
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Toolycj said:Isn't the smoke point of peanut oil in the 400s?I would not do high temp frying like this on the egg. Of the oil boils and overflows, the result would be ugly.
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Oh man that picture of your Golden Shrimp on the cooling rack is gorgeous! I want to try, but I have really never deep fried anything or breaded anything. Two questions:1) can you clarify what you made and did for the step "Then coat with your coating of choice."2) Can I do this in my dutch oven in the house and use my Thermapen to test temp of oil that hot?Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
Cowdogs said:Toolycj said:Isn't the smoke point of peanut oil in the 400s?I would not do high temp frying like this on the egg. Of the oil boils and overflows, the result would be ugly.
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I think that a lot of the people who have fires start out with way too much oil. Carefully measuring what you need after your food is added should go a long way towards safety. A lot of geniuses fill their frying vessel to the brim and then drop a 12 lb. turkey into it. What the hell did they think was going to happen?LBGEMenasha, WI
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SGH said:@nolaegghead It sure will my friend. I'm right at the corner of hwy 49 and hwy 67. Right behind the liquor store on the corner. You can't miss my place my friend.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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jerryb78 said:I think that a lot of the people who have fires start out with way too much oil. Carefully measuring what you need after your food is added should go a long way towards safety. A lot of geniuses fill their frying vessel to the brim and then drop a 12 lb. turkey into it. What the hell did they think was going to happen?XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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@NDG
Here is what I coat them with.
And yes you can do them indoors in a Dutch oven. No problem at all with doing them indoors and a Dutch oven is great for deep frying!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. -
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. -
Thank you SGH !!!Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
@NDG
As far as using your Thermapen for checking cooking oil temp I don't know if it's recommended by the manufacture or not. That being said I do it with no issues.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. -
I'm going to use the picture of those shrimp as my screen saver. They are a work of art.I smell road trip @sgh.Where you cooking at?Two Large Eggs; Too Little TimeNewtown Square, PA
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@Farbuck
Thank you for both the kind words and the compliments. I cooked those outside in my yard on my propane burner. They turned out pretty dog gone good. Again thank you 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.
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