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re: Obscure items that you've smoked or tried smoked that were surprisingly good
Posted on 11/4/14 at 8:34 pm to Matisyeezy
Posted on 11/4/14 at 8:34 pm to Matisyeezy
Catch Crawdads.
Purge with copious amounts of fresh water and salt.
Heat smoker to 190-205 degrees F.
Fill smoker pan with a 3 to 1 water crawdad boil solution.
Place crawdads on grill grate paying great care to weighing them down with another grill grate and a medium sized brick. (this step is important since the crawdads will crawl off the grate and into the fire rendering them inedible)
Smoke for about about one hour.
Allow to cool and peel and serve.
Recipe compliments of Jethro Bodine.
Purge with copious amounts of fresh water and salt.
Heat smoker to 190-205 degrees F.
Fill smoker pan with a 3 to 1 water crawdad boil solution.
Place crawdads on grill grate paying great care to weighing them down with another grill grate and a medium sized brick. (this step is important since the crawdads will crawl off the grate and into the fire rendering them inedible)
Smoke for about about one hour.
Allow to cool and peel and serve.
Recipe compliments of Jethro Bodine.
1
Posted on 11/4/14 at 8:54 pm to Degas
I have stuffed mushrooms and bell peppers with boudin and smoked them on the grill a few times...
Always a hit
Always a hit
Posted on 11/4/14 at 9:01 pm to ruzil
I bookmarked your post.
No way in hell we will purge them, though. I hate to open that debate. But it sounds tasty regardless of semantics.
No way in hell we will purge them, though. I hate to open that debate. But it sounds tasty regardless of semantics.
Posted on 11/4/14 at 10:52 pm to Matisyeezy
quote:
I bookmarked your post.
No way in hell we will purge them, though. I hate to open that debate. But it sounds tasty regardless of semantics.
Please post pics when you make them smoked crawdads. You won't believe how good they are.
eta: Purging is essential to keep them buggers on the grill. Otherwise they are too feisty and they might wind up in the coals.
This post was edited on 11/4/14 at 10:55 pm
Posted on 11/4/14 at 11:31 pm to Degas
I wouldn't really call it "smoking" but I put some jalapeños, onions, and tomatoes on the grill, got a good char on them, then put them all in a blender, made a great salsa out of that.
It was awesome.
ETA: Just drain the water out of the tomatoes (core them and slice them or just core and squeeze all the water out) before you put them in the blender, otherwise it'll overflow. That smoky flavor makes the salsa great.
It was awesome.
ETA: Just drain the water out of the tomatoes (core them and slice them or just core and squeeze all the water out) before you put them in the blender, otherwise it'll overflow. That smoky flavor makes the salsa great.
This post was edited on 11/4/14 at 11:35 pm
Posted on 11/4/14 at 11:37 pm to Degas
Your thread again?!
Now I'm starving.
Now I'm starving.
Posted on 11/5/14 at 6:52 am to Degas
Meatloaf.
Posted on 11/5/14 at 8:49 am to Bayou Tiger Fan Too
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