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Salmon and shrimp on the BGE'S.

SGH
SGH Posts: 28,989
in EggHead Forum
Having to keep it simple due to working long hours. However this is usually pretty good. Skewered a few shrimp after a 4 hour marinade. Then heavily dusted them with Old Bay and cayenne. The salmon got the same treatment just not as heavy. The shrimp are going on the mini at 700 degrees for 90 seconds a side. The salmon is going on the large at 325 for 18 minutes, give or take a little. I haven't got to egg in so long i hope I can remember how!!
imageimageimageimageimageimageimage

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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Comments

  • anzyegg
    anzyegg Posts: 1,104
    Looks like it's going be an excellent quick cook my friend!
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  • DMW
    DMW Posts: 13,836
    Shrimp for an appetizer and salmon for second appetizer.

    What's up after that? :-?

    ;)

    I want to chat with you at Salado about the split on the cooking grid, really curious about that.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • SGH
    SGH Posts: 28,989
    DMW said:
    I want to chat with you at Salado about the split on the cooking grid, really curious about that.
    The pleasure will be mine 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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  • EGGjlmh
    EGGjlmh Posts: 823
    That Salmon looks killer already!

    1MBGE 2006, 1LBGE 2010, 1 Mini Max, Fathers Day 2015

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  • bud812
    bud812 Posts: 1,869
    DMW said:
    Shrimp for an appetizer and salmon for second appetizer.

    What's up after that? :-?

    ;)

    I want to chat with you at Salado about the split on the cooking grid, really curious about that.
    Me too, but I won't be in Salado.

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

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  • Jeepster47
    Jeepster47 Posts: 3,827
    Looks good Scottie ... I miss living on the coast where the sea food is freash.

    Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

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  • SGH
    SGH Posts: 28,989
    Done deal. imageimageimageimage

    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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  • theyolksonyou
    theyolksonyou Posts: 18,459
    That'll eat. Fo sho
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  • blind99
    blind99 Posts: 4,974
    Awesome. Love the seafood combo!
    And that last pic of the shrimp is great!! Are you sure one of those photo-eggheads isn't there with you?
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • cook861
    cook861 Posts: 872
    Nice meal  were's the dessert?
    Trenton ON 1 mbge for now
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  • anton
    anton Posts: 1,813
    Surf and surf, sounds great! Looks good as usual brother, enjoy, and try not to work too hard.
    :-bd
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • SGH
    SGH Posts: 28,989
    cook861 said:
    Nice meal  were's the dessert?

    No dessert tonight brother. Pressed for time.



    anton said:
    Surf and surf, sounds great! Looks good as usual brother, enjoy, and try not to work too hard.
    :-bd
    Thanks man. These long hours are really starting to take a toll on me. It should start slowing down in another week or so. Im ready to be back to cooking!!

    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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  • Big_Green_Craig
    Big_Green_Craig Posts: 1,578
    Lookin' good! 
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  • Foghorn
    Foghorn Posts: 10,229

    "I haven't got to egg in so long i hope I can remember how!!"

    It looks like you've still got it - although I'm a little disappointed in the portions.  It probably wouldn't have surprised any of us if you added "Since the fire was hot, I threw on 20 pounds of tuna for a quick sear and ate that while the salmon was cooking"

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • NDG
    NDG Posts: 2,435
    edited January 2015
    @SGH that looks really good . . . after seeing this post I am going to egg some shrimp tonight!  

    What is in your marinade?

    Also, whats the best way to thaw frozen shrimp?
    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” 
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    @NDG‌ we thaw shrimp in a colander under cold water. Only takes a few minutes.
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  • NDG
    NDG Posts: 2,435
    K thanks, my wife is away tonight, so a giant bowl of spicy spicy shrimp sounds about right. I am going to dip in @Griffin awesome Horseradish & Tarragon Tartar sauce . . . link below, stuff is so good!

    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” 
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  • SGH
    SGH Posts: 28,989


    NDG said:
    What is in your marinade?

    I marinade shrimp in whole milk my friend. I like to go at least 4 hours in the milk but prefer 8 if time allows. The milk works magic on shrimp. What milk does to catfish fillets should be illegal!!

    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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  • SGH
    SGH Posts: 28,989
    NDG said:
    Also, whats the best way to thaw frozen shrimp?
    Clean, clear and cold water 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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  • SGH
    SGH Posts: 28,989
    Foghorn said:

     I'm a little disappointed in the portions. 

    Please bare in mind that I ate a Wendys double cheeseburger on the ride home. Also had beans and sweet potatoes with the fish and shrimp. Im so pressed for time working these long hours that im slipping bad on my posts. However I will be back in full swing in a couple of weeks 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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  • NDG
    NDG Posts: 2,435
    @SGH i dont have much milk left . . . BUT i have a whole bunch of Buttermilk.

    Think buttermilk would be a good shrimp marinade ?
    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” 
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  • hapster
    hapster Posts: 7,503
    Looks great!

    MSV Chill Spot
    Chester County, PA

    http://egginwithedward.blogspot.com/

    http://edwardhardingphotography.zenfolio.com/
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  • SGH
    SGH Posts: 28,989
    NDG said:
    Think buttermilk would be a good shrimp marinade ?
    Brother I have only used buttermilk on chicken. I have always used whole milk on shrimp and catfish so I really do not know 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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  • bluebird66
    bluebird66 Posts: 2,957
    That looks super good!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • KiterTodd
    KiterTodd Posts: 2,466
    Why the milk marinade?  I've heard of it for some seafood that can be gamey...soft shell crab people like to do that.   Shrimp (if they're good) have a good flavor as is.  Just curious.  I don't doubt the results!

    I'm sure it all came out great.  Thanks for the pics.

    Hey, what is the log for in the salmon pictures?  It's just sitting there taunting us to ask!
    LBGE/Maryland
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  • SGH
    SGH Posts: 28,989
    KiterTodd said:
    Why the milk marinade?
    Brother the milk does help with taming any gamey taste in meat. However the taste it imparts on shrimp is a smooth almost creamy taste if you will. I have been using the milk on shrimp and fish for as long as I can remember. It just works and works well 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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  • Griffin
    Griffin Posts: 8,200

    Looks like a great meal.

     

    Glad you like that sauce @NDG Now I want to make some, but we had shrimp last night in a stir fry.

    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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  • SGH
    SGH Posts: 28,989
    Griffin said:

    Looks like a great meal.

    Thanks Grif. It was pretty good to be done in a rush. These long hours are really getting into my cooking time!! Thanks for the kind words 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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  • SeahawksEGGHead
    SeahawksEGGHead Posts: 289
    I'm going to use your shrimp method, first time egging shrimp tonight.  That salmon, is one of them wild caught and the other farm raised?  Just curious.
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  • SGH
    SGH Posts: 28,989
    SeahawksEGGHead said:

     That salmon, is one of them wild caught and the other farm raised?  Just curious.

    It is two different kinds of salmon. One was sockeye and the other was coho. They claim to be caught wild, but I can not say for sure if they were or not. I purchased them from Quality Seafood in Biloxi if I remember correctly. Good luck with the shrimp. I will be standing by to see them.

    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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