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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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Sqwertz > wrote:
> RegForte wrote: > > > In the smoker: Last batch was 35 minutes at 200 F. > > I've tried smoking shrimp but they always come out kinda rubbery. Not so > much overdone, they just have a strange texture. Brine or no brine. > They are not phosphated shrimp (at least they don't say so on the bag). Jun grills fresh shrimp for one or two minutes a side, depending on size. -- Nick, KI6VAV. Support severely wounded and disabled Veterans and their families: https://www.woundedwarriorproject.org/ Thank a Veteran! Support Our Troops: http://anymarine.com/ You are not forgotten. Thanks ! ! ~Semper Fi~ USMC 1365061 |
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