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Saturday's shrimp and salmon

Plutonium
Plutonium Posts: 231
in EggHead Forum
Did some grilled jumbo shrimp with a little rub and 50/50 sriracha and bbq, something I use for a wing sauce occasionally. Grilled at 400 for a few minutes a side. These were great, I wish I made more than one skewer:





For the salmon I did a maple and soy glaze with a few spices, came out awesome. Had some nice crispy skin and super juicy meat. Took it off the heat at about 140F IT.




Albuquerque, NM - LBGE and an old rusted gasser that I use for accessory storage.


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Comments

  • Mickey
    Mickey Posts: 19,780
    Looks good. Would have never thought to cook that low. Yours turned out outstanding. 
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given another Mini to add to the herd. 

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  • Plutonium
    Plutonium Posts: 231
    Are you referring to that low of a grate level? I cooked the salmon at about 400F dome temp until an internal temp of ~140F on the thick part. The smaller/thinner piece that I cut off finished much earlier. I still haven't configured a way to do raised direct yet. I'm still considering an AR.
    Albuquerque, NM - LBGE and an old rusted gasser that I use for accessory storage.


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  • ksmyrl
    ksmyrl Posts: 1,050
    That looks awesome. Nice job. Salmon is my absolute favorite. Do you mind sharing your glaze recipe? I normally do 400 dome also, raised direct, but I take it off at 120IT. I like a little more on the medium/rare side.
    Fish, Hunt, Cook....anything else?

    1LBGE, 1MMBGE, somewhere near Athens GA
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  • Plutonium
    Plutonium Posts: 231
    I really just threw it together ad hoc and didn't measure anything. Probably 50/50 real maple syrup and low sodium soy sauce, then I added black pepper, garlic, a little kosher salt, and smoked paprika.
    Albuquerque, NM - LBGE and an old rusted gasser that I use for accessory storage.


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