Smokin-It User Forum!
Recipes => Fish => Topic started by: Walt on December 26, 2013, 01:30:01 PM
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Being from Louisiana & living on the bayou has me wondering if any of you have smoked any shellfish or oysters? Plenty of blue crab, white & brown shrimp & oysters as well as trout, redfish, flounder, bass & perch. Eventually will experiment with these but I would rather not reinvent the wheel if not necessary.
Maybe even a lobster would be interesting.....
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My buddy has done a tail and told me it was amazing compared to just regular cooking. I really want to try one soon. Seems like those wouldn't take much to get done. Seems like a "light" flavored wood would be best to not overly smoke a tail. As far as fish, I almost always use apple but have used cherry with good results.
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Hello again guys from San Diego:
My buddy and I were thinking about getting a bunch of fresh oysters before we go up to the mountain. Any more feedback/info on smoking them? If you just have an educated guess, I'll take it.
Cam
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I have only done fish so far and haven't ventured into shellfish yet. I would love to know what others have done as well.
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I think I would go low. Wood chips @ 175. Check after an hour (eat one) and again in another 30 min or 1 hour depending on the doneness. Might wrap a few in bacon too.
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I have read about scallops, wrap in bacon little garlic powder and sprinkle with parmesan cheese, and smoke for 1 hr at 200, light wood...
:o sounds awsome..
PJ
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PJ that does sound good, might have to give that a shot.