Shrimp, Scallop, & Crab Scampi

[5oclocksomewher]

Got some frozen seafood from Wally World, and decided to put it on the smoker. I used only one lit chimey of charcoal and dumped it in my basket and threw on 2 peach splits. It was hard to get the temps under 225 but after some time it got settled in.

image.jpg

• 5oclocksomewher
• Aug 16, 2014

image.jpg

• 5oclocksomewher
• Aug 16, 2014

image.jpg

• 5oclocksomewher
• Aug 16, 2014

image.jpg

• 5oclocksomewher
• Aug 16, 2014

 

[5oclocksomewher]

After 25 min, IT of seafood was 115, so I added the fully cooked crab. It was cold so it dropped IT of shrimp and scallops to 100. This is ok because hopefully I will get more smoke flavor from extending the cooking time. Buster is taking a midday nap.

image.jpg

• 5oclocksomewher
• Aug 16, 2014

image.jpg

• 5oclocksomewher
• Aug 16, 2014

 

[5oclocksomewher]

After about an hour smoke, shrimp and scallops at 140. A added the fettuccini, and had to get a sample of tonight's dinner.

image.jpg

• 5oclocksomewher
• Aug 16, 2014

image.jpg

• 5oclocksomewher
• Aug 16, 2014

 

[leah elisheva]

Very fun! A beautiful dog! And one helluva machine you have there as well! Great post! Cheers!!!!!! - Leah

 

[5oclocksomewher]

Thanks so much. When I smoke, it's a "Triple B Day." Bbq, Beer, & Buster the Boxer!!! :biggrin:

 

[dirtsailor2003]

Looks Tasty!

 

[Bearcarver]

MMMMmmmmmm………..!!!!!!!

I believe I could handle a nice big plate of that myself!!!

Nice Job!!

Bear

 

[5oclocksomewher]

Thanks Case & Bear. I'm use to smoking those large cuts of meat, so this was a little different. I have to say it turned out very good. A little lemon, garlic, creole seasoning. It was a very simple smoke, just had to be careful not to overcook. My trusty Thermapen helped me with that part.