The Official OT Food Porn

mbw1024 · Post by **mbw1024** » Wed May 04, 2011 4:46 pm

thanks! will try something different with this next batch. it's not the flavor as much as texture I seem to have trouble with. overdone underdone. can't seem to get it just so.

PA Girl · Post by **PA Girl** » Wed May 04, 2011 5:37 pm

From I Am Just Here for the Food -

for one pound of shrimp

1 cup water
1/4 cup kosher salt
1/4 cup sugar
Ice, 1 pound

bring 1 cup water to boil in small sauce pan. add the sugar and salt, stir until dissolced.

pour into container, add ice, after ice dissolves, add shrimp and brine up to one hour.

I suspect if you made the brine ahead of time and let it cool, you could just add more water to the brine in place of the ice.

I have had good results using this. It seemed like the extra liquid in the meat made the shrimp more forgiving for grilling. I also struggle with underdone, overdone shrimp on the grill.

sailorgirl · Post by **sailorgirl** » Wed May 04, 2011 7:40 pm

mbw1024 wrote:
sailorgirl wrote:Marybeth,

What is the vessel you made the tilapia in, it looks very unique.
LOL! I wish I could make something up here! It is a cookie sheet with parchment paper on it.
Sorry to disappoint!

Duhhh it looks like stone to me.. new glasses time!

pmk · Post by **pmk** » Wed May 04, 2011 9:50 pm

sailorgirl wrote: LOL! I wish I could make something up here! It is a cookie sheet with parchment paper on it.

Too funny! You should have said it was from some special lave stone! ;}

Tomorrow's Cinco de Mayo so I'm jumping the gun with some Chimichurri tenderloin, roasted potatoes/brocolli .... (margaritas off screen!).

pmk

liamsaunt · Post by **liamsaunt** » Fri May 06, 2011 9:29 am

The brine I use is very similar to the one PAGirl posted. I only brine for 20 minutes though, not a full hour. I feel like the brine plumps the shrimp up a bit and helps to keep it moist on the grill. What flavor profile are you looking for for your party?

Speaking of shrimp, I made shrimp seveche and guacamole for Cinco de Mayo yesterday:

<a href="http://www.flickr.com/photos/28539958@N00/5693141448/" title="shrimp seveche by liamsaunt, on Flickr"><img src="http://farm6.static.flickr.com/5143/569 ... bda6bf.jpg" width="500" height="333" alt="shrimp seveche"></a>

mbw1024 · Post by **mbw1024** » Fri May 06, 2011 10:34 am

I'm really trying to replicate a grilled shrimp I buy at Wegmans for $30+ dollars a pound. It isn't the flavor it is the cooking part that I am not satisfied with. Not getting enough char.
Going to try it one more time tonight .. then I give up!

waterguy · Post by **waterguy** » Fri May 06, 2011 11:45 am

The grill has to be supper hot to get the char and not over cook them

liamsaunt · Post by **liamsaunt** » Fri May 06, 2011 12:01 pm

Mary Beth, maybe try cooking on a charcoal grill? If I want to get something charred I drag out the Weber kettle and use hardwood charcoal. I like gas most of the time because it is easier of course!

mbw1024 · Post by **mbw1024** » Fri May 06, 2011 12:54 pm

Thanks for the tips. Going to give it another whirl tonight and if not satisfied I'm going to plan B. I better work on a plan B as there currently is not one

mbw1024 · Post by **mbw1024** » Mon May 09, 2011 10:46 am

No pictures but I made this corn last night with CBGR Chicken.
Very good!

http://vittlesandbits.blogspot.com/2011 ... -corn.html

LauraD · Post by **LauraD** » Mon May 09, 2011 11:35 am

Yum, I'm going to make the coconut bread today. Thanks for the link. Laura

waterguy · Post by **waterguy** » Mon May 09, 2011 2:19 pm

I always use charcoal my grill has cast iron grates so when you get them hot they stay hot to give you the marks you want

canucknyc · Post by **canucknyc** » Mon May 09, 2011 5:17 pm

Roasted chicken with sides of mashed potatoes and an edamame & squash succotash:

liamsaunt · Post by **liamsaunt** » Tue May 10, 2011 9:46 am

The local Massachusetts asparagus has finally come in. I look forward to this every year. Last night we ate it roasted and topped with a poached egg and parmesean shavings:

<a href="http://www.flickr.com/photos/28539958@N00/5706288567/" title="asparagus with poached egg 2 by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3227/570 ... 3a5b35.jpg" width="500" height="269" alt="asparagus with poached egg 2"></a>

liamsaunt · Post by **liamsaunt** » Sun May 15, 2011 11:22 am

I have decided that Cruz Bay Grill Rub makes everything better. Last night I did a side of salmon on a cedar plank, and these scallops, done in the CBGR marinade and then cooked on the grill in a cast iron skillet.

<a href="http://www.flickr.com/photos/28539958@N00/5722117477/" title="cruz bay grill rub scallops by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3134/572 ... 5834b7.jpg" width="500" height="314" alt="cruz bay grill rub scallops"></a>

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The Official OT Food Porn