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mesquite smoked snails

bubba tim
bubba tim Posts: 3,216
edited November -0001 in EggHead Forum
Has anyone done this before. I had them in St Pete, Fl 20 years ago and found a recipe tday for grilled tday. I think I will have to try them this week end.
You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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Comments

  • Stanley
    Stanley Posts: 623
    Garden variety? I stumbled upon a video from GB (other side of the pond) that showed how to prep the garden variety to cleanse their alimentary tracts to make them quite edible. Might be able to find the video again.

    Would love to hear a report on your results.
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  • bubba tim
    bubba tim Posts: 3,216
    There are two types, sea and land. The sea snails are the largest. About the size of a silver dollar. The garden type are the type I will be trying. I just picked up some "snails plates".
    You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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  • Richard Fl
    Richard Fl Posts: 8,297
    Here is an escargot version recently done.

    Appetizer, Escargot, Mushrooms, Richard Fl

    For an early Father's Day dinner, decided to have some escargot to go with a prime rib, however did not have any snail shells handy. Opted for mushrooms as a substitute and used a Danish Aebleskiver pan to hold the shrooms.Here they are getting ready for the sacrifice.




    INGREDIENTS:
    15 Large Mushrooms, Button, About 1 1/2 inch,
    36 Escargot, Rinsed & Drained
    Pernod Butter
    1 1/2 Ozs Pernod, French Liquer, Circa 1805
    1 Stick Butter, Softened, Not Melted
    1/2 Cup Parsley, Fresh
    2 Tbs Garlic, Minced
    Black Pepper, Coarse Ground
    1-2 Shallots, Minced Fine, White Portion
    Garnish:
    Lemon Wedges
    Parsley Sprigs
    Equiptment:
    Aebleskiver Pan--http://en.wikipedia.org/wiki/Æbleskiver




    Procedure:
    1 Cut out the stems and edges of the mushrooms.
    2 Mixed the ingredients for the Pernod butter in a small food processor and blended. Placed the mushrooms in the Aebleskiver pan and added 2-3 escargot, depending on size. Topped with 2/3 teaspoons Pernod butter.
    BGE Set-Up:
    1 Had just finished cooking a 4# prime rib on the small egg 350°F indirect removed and set up BGE up direct. Placed Aebleskiver cast iron pan directly on grid and opened the top and bottom vents.. Cooked 7-8 minutes on the way up from 350°F to 500°F.
    6 Served as an appetizer .


    Yield: 15 Mushrooms

    Recipe Type
    Appetizer

    Recipe Source
    Source: BGE Forum, Richard Fl, 2008/06/12
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  • bubba tim
    bubba tim Posts: 3,216
    Thx Richard, The snail plates I have a very similar just a little smaller and made from ceramic instead of cast iron. I like the cast iron though. Great recipe. It has to have garlic, butter/lard, and shallots so says the "Little Chef". Looks like there will be some smokin snails this week.
    You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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  • East Cobb Eggy
    East Cobb Eggy Posts: 1,162
    Question: where do you get the snails?

    Personally, I love escargot and would like to make an attempt sometime.

    Greg
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  • bijou
    bijou Posts: 2
    I need some help here! I have a French background and live in Ontario, Canada. My family have been in the snails industry for more than 50 years! We have the best Hickory smoked snails in the world. Right now we have clients in Wertern Europe and I would like to expand the business here in North America! I know, snail consumption is not very common here on Canada. however, I know how delicious our smoked snails are, and would like to share the experience with some "connoisseurs"! Please, help! I am new in the area and i am pretty sure, anyone would be amazed by the experience. I have some samples and ready to share! I would like to start selling them here in North America!
    Thanks.
    Andrew.
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  • bijou
    bijou Posts: 2
    I need some help here! I have a French background and live in Ontario, Canada. My family have been in the snails industry for more than 50 years! We have the best Hickory smoked snails in the world. Right now we have clients in Wertern Europe and I would like to expand the business here in North America! I know, snail consumption is not very common here on Canada. however, I know how delicious our smoked snails are, and would like to share the experience with some "connoisseurs"! Please, help! I am new in the area and i am pretty sure, anyone would be amazed by the experience. I have some samples and ready to share! I would like to start selling them here in North America!
    Thanks.
    Andrew.
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