Seafood prepared at home thread

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  • kccougar
    9262
    • Nov 2008
    • 7020
    #1

    Seafood prepared at home thread

    Do we have a thread for seafood? I had terrific luck last summer with some lightening shrimp that I should repeat and post about, but on Sunday I smoked lobster. Bought 4-6 oz size lobster tail, cracked the shells and basted the inside with a combo of butter/lemon juice/old bay seasoning, then smoked for about 45 minutes at 225 until the meat hit 135 degrees. Drizzled additional butter when served. Terrific and really easy. I only had hickory on hand, which was probably a little strong. When I do it again I'll use something like apple.



    "It's devastating, because we lost to a team that's not even in the Pac-12. To lose to Utah State is horrible." - John White IV
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    • Northwestcoug
      Cocked and Loaded
      • May 2011
      • 18103
      #2
      That looks delicious, KC
      "...you pointy-headed autopsy nerd. Do you think it's possible for you to post without using words like "hilarious," "absurd," "canard," and "truther"? Your bare assertions do not make it so. Maybe your reasoning is too stunted and your vocabulary is too limited to go without these epithets."
      "You are an intemperate, unscientific poster who makes light of very serious matters.”
      - SeattleUte

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        • Pelado
          Bald not naked
          • Sep 2010
          • 21215
          #3
          I'm not generally big on seafood, but those pictures have me rethinking.
          "I think it was King Benjamin who said 'you sorry ass shitbags who have no skills that the market values also have an obligation to have the attitude that if one day you do in fact win the PowerBall Lottery that you will then impart of your substance to those without.'"
          - Goatnapper'96

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            • The_Douger
              Athletic Supporter
              • Jun 2012
              • 5413
              #4
              I've done shrimp a few times on the Traegar, and they've turned out really good. You can cook them on the smoke setting, and I just put a little bit of seafood rub on them. My wife even liked them and she's not real big on that stuff most of the time. I just put two skewers through them and thread 7-8 of them on there. I've just gotten the big ones at Harmons, and they are usually deveined.
              Will donate kidney for B12 membership.

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                • jay santos
                  Senior Member
                  • Nov 2008
                  • 13652
                  #5
                  Does anyone do cold smoked salmon or more specifically nova lox, gravlax, etc?

                  With my new sous vide, I tried a recipe that I have made a few times and love.

                  step 1 marinade for a short time: liquid smoke, lots of salt, some brown sugar, some pepper
                  step 2 keep marinade in and drop in the sous vide, 102 for 30 minutes
                  step 3 drop in ice for a few hours, take out, wash the marinade out

                  I'm trying a pure no cook version. http://www.seriouseats.com/recipes/2...on-recipe.html

                  Wrap it up with salt and sugar and put in fridge for a few days. I'm trying that now. Took a taste last night after one day, and it was pretty good. Excited about the results. This method turns it dryer and stiffer, more towards jerky. The first method leaves it more like raw-sushi style texture.
                  Last edited by jay santos; 05-23-2017, 09:10 AM.

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                    • old_gregg
                      scaly man fish
                      • Nov 2009
                      • 16915
                      #6
                      step one: find a good jewish deli
                      Te Occidere Possunt Sed Te Edere Non Possunt Nefas Est.

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                        • Sullyute
                          a day late/a dollar short
                          • Jul 2010
                          • 3308
                          #7
                          Originally posted by old_gregg View Post
                          step one: find a good jewish deli
                          Ok, that was funny...in a Kosher way.
                          "Friendship is the grand fundamental principle of Mormonism" - Joseph Smith Jr.

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