Tonight I had another fantastic smoking experience. I decided to try a full fledge clam bake in my ECB SnP. Man did it turn out great. I was going to include some Dungeness crab but since Jeff's newsletter with a Cornish hen recipe came out the same week Safeway put Cornish hens on sale I thought this must be fate. I smoked using a blend of apple, cherry and alder wood at a temp range between 190 - 220. The hens took just a little over 3 hours everything else took around an hour. I had pretty good luck with timing and all the seafood and veggies got done just as the hens got done with their rest time.
List of goodies -
2 Salmons
2 Lobster Tail
2 lbs Clams
2 Cornish Hens
4 small ears of Corn on the cob
6 small Red potatoes
4 Yellow potatoes
4 Sweet onions
8)
Lobster Tail recipe (to good not to try)
2 cups of seafood stock (475ml)
1 cup of dry white wine (250ml)
½ cup of honey (125ml)
¼ cup of extra virgin olive oil (60ml)
2 tablespoons of kosher salt (30ml)
2 bay leaves
2 teaspoons dried thyme (10ml)
4-7 ounce Main lobster tails, uncooked
- 1½ hours before smoking, combine all the ingredients with the exception of the lobster, into a saucepan. Bring to a boil over high heat and stir until honey and salt have fully dissolved.
- Let the marinade cool to room temperature.
- Place the lobster tails into a shallow glass dish. Pour the cooled marinade overtop of the tails, cover with saran wrap and place in the fridge to marinate for 1 hour.
- Place the lobster tails shell side down on the far side of the grill as far from the smoke and heat possible. Smoke for 40 minutes until cooked through
List of goodies -
2 Salmons
2 Lobster Tail
2 lbs Clams
2 Cornish Hens
4 small ears of Corn on the cob
6 small Red potatoes
4 Yellow potatoes
4 Sweet onions
8)
Lobster Tail recipe (to good not to try)
2 cups of seafood stock (475ml)
1 cup of dry white wine (250ml)
½ cup of honey (125ml)
¼ cup of extra virgin olive oil (60ml)
2 tablespoons of kosher salt (30ml)
2 bay leaves
2 teaspoons dried thyme (10ml)
4-7 ounce Main lobster tails, uncooked
- 1½ hours before smoking, combine all the ingredients with the exception of the lobster, into a saucepan. Bring to a boil over high heat and stir until honey and salt have fully dissolved.
- Let the marinade cool to room temperature.
- Place the lobster tails into a shallow glass dish. Pour the cooled marinade overtop of the tails, cover with saran wrap and place in the fridge to marinate for 1 hour.
- Place the lobster tails shell side down on the far side of the grill as far from the smoke and heat possible. Smoke for 40 minutes until cooked through