Hi everyone. Question from a lurker.
 

I've been lurking here for a couple of weeks, snagging some ideas for my DH to
use on his smoker/grill. However, I have a question for you.

I don't eat much red meat (don't pelt me with tomatoes!). I LIKE the taste of
red meat, but I'm not able to eat much these days. So, when we grill, I often
like to have seafood. My husband doesn't like to grill this for me, because,
as he says, it makes his grill "smell funny". He doesn't like seafood (except
for lobster and shrimp) so this isn't a real surprise to me, but it often means
I end up eating just veggies.

Anyone out there with suggestions on how to deal with this? Do you cook them
separately, and clean the grill between times? Help!

Sheila

Hi everyone. Question from a lurker.
 

"WhansaMi" > wrote in message
...
> I've been lurking here for a couple of weeks, snagging some ideas for my
DH to
> use on his smoker/grill. However, I have a question for you.
>
> I don't eat much red meat (don't pelt me with tomatoes!). I LIKE the
taste of
> red meat, but I'm not able to eat much these days. So, when we grill, I
often
> like to have seafood. My husband doesn't like to grill this for me,
because,
> as he says, it makes his grill "smell funny". He doesn't like seafood
(except
> for lobster and shrimp) so this isn't a real surprise to me, but it often
means
> I end up eating just veggies.
>
> Anyone out there with suggestions on how to deal with this? Do you cook
them
> separately, and clean the grill between times? Help!
>
> Sheila

I cook lotsa fish on my Kamado (salmon, bluefish, blackfish) and find that a
good burn at 400º+ will clear out any remnants of the previous grilling.

Jack

Hi everyone. Question from a lurker.
 

WhansaMi wrote:
> My husband doesn't like to
> grill this for me, because, as he says, it makes his grill "smell
> funny".

Tell DH it's all in his head.

After cookin seafood, just up the cooker temp to good and hot and away go
any residues he thinks are makin his cooker smell funny.
--
-frohe
Life is too short to be in a hurry

Hi everyone. Question from a lurker.
 

Hi everyone. Question from a lurker.
 

Jack Schidt=AE wrote:
<snip>
>=20
> I cook lotsa fish on my Kamado (salmon, bluefish, blackfish) and find t=
hat a
> good burn at 400=BA+ will clear out any remnants of the previous grilli=
ng.
>=20
> Jack
>=20
>=20

Absolutely. As for cooking, do the fish on one side of the grill and=20
the meat on the other, then follow Jack's recommendation for cleaning.
Brush the grates following the burn.

--=20
Steve

Hi everyone. Question from a lurker.
 

This may be cheating, but get a wire grill basket and use it for the fish.
This is one of those contraptions that has two clamshell like pieces of wire
grill and long handles. You open the mesh pieces, they have a hinge, put in
the fish and close it up. The fish sits inside an open network of wires.
Just be sure to spray the wires before you use it, so the fish doesn't
stick. We use it for fish, chicken pieces and hamburgers. You'll find that
turning the fish or shrimp or whatever is a lot easier with the basket.
This way, there'll very little, if any, contamination of the grill and
you'll get fish that'll be really good. If he doesn't like seafood, try
feeding him halibut -- you may convert him. If he doesn't like it, lucky
you, you'll have two pieces of halibut. :-)

Barry

"WhansaMi" > wrote in message
...
> I've been lurking here for a couple of weeks, snagging some ideas for my
DH to
> use on his smoker/grill. However, I have a question for you.
>
> I don't eat much red meat (don't pelt me with tomatoes!). I LIKE the
taste of
> red meat, but I'm not able to eat much these days. So, when we grill, I
often
> like to have seafood. My husband doesn't like to grill this for me,
because,
> as he says, it makes his grill "smell funny". He doesn't like seafood
(except
> for lobster and shrimp) so this isn't a real surprise to me, but it often
means
> I end up eating just veggies.
>
> Anyone out there with suggestions on how to deal with this? Do you cook
them
> separately, and clean the grill between times? Help!
>
> Sheila

Hi everyone. Question from a lurker.
 

"Jack Schidt®" > wrote in message
m...
>
> "WhansaMi" > wrote in message
> ...
> > I've been lurking here for a couple of weeks, snagging some ideas for my
> DH to
> > use on his smoker/grill. However, I have a question for you.
> >
> > I don't eat much red meat (don't pelt me with tomatoes!). I LIKE the
> taste of
> > red meat, but I'm not able to eat much these days. So, when we grill, I
> often
> > like to have seafood. My husband doesn't like to grill this for me,
> because,
> > as he says, it makes his grill "smell funny". He doesn't like seafood
> (except
> > for lobster and shrimp) so this isn't a real surprise to me, but it
often
> means
> > I end up eating just veggies.
> >
> > Anyone out there with suggestions on how to deal with this? Do you cook
> them
> > separately, and clean the grill between times? Help!
> >
> > Sheila
>
> I cook lotsa fish on my Kamado (salmon, bluefish, blackfish) and find that
a
> good burn at 400º+ will clear out any remnants of the previous grilling.
>
> Jack
>
I absolutely concur with Dr. Schidt.
Jack(who knows jack shidt without ever meeting hin in person)

Hi everyone. Question from a lurker.
 

"WhansaMi" > wrote in message
...
> I've been lurking here for a couple of weeks, snagging some ideas for my
DH to
> use on his smoker/grill. However, I have a question for you.
>
> I don't eat much red meat (don't pelt me with tomatoes!). I LIKE the
taste of
> red meat, but I'm not able to eat much these days. So, when we grill, I
often
> like to have seafood. My husband doesn't like to grill this for me,
because,
> as he says, it makes his grill "smell funny". He doesn't like seafood
(except
> for lobster and shrimp) so this isn't a real surprise to me, but it often
means
> I end up eating just veggies.
>
> Anyone out there with suggestions on how to deal with this? Do you cook
them
> separately, and clean the grill between times? Help!
>
> Sheila

Bacon wrapped BBQ Shrimp

Get some Jumbos or Super Jumbos and wrap them with bacon..... mmmmm, bacon.
Next you stick a toothpick to hold the bacon and shrimp together. Dip this
into some homemade tomato based BBQ sauce and grill for a few minutes on
both sides. The bacon will render it's fat and flame up so be careful to
not burn the shrimp and bacon.

Last you put more of the delicous red heaven in a bottle on the shrimp and
bacon. Pull off the toothpicks and dig in.

Hi everyone. Question from a lurker.
 

"Johnny" > wrote in message
...
>
> "WhansaMi" > wrote in message
> ...
> > I've been lurking here for a couple of weeks, snagging some ideas for my
> DH to
> > use on his smoker/grill. However, I have a question for you.
> >
> > I don't eat much red meat (don't pelt me with tomatoes!). I LIKE the
> taste of
> > red meat, but I'm not able to eat much these days. So, when we grill, I
> often
> > like to have seafood. My husband doesn't like to grill this for me,
> because,
> > as he says, it makes his grill "smell funny". He doesn't like seafood
> (except
> > for lobster and shrimp) so this isn't a real surprise to me, but it
often
> means
> > I end up eating just veggies.
> >
> > Anyone out there with suggestions on how to deal with this? Do you cook
> them
> > separately, and clean the grill between times? Help!
> >
> > Sheila
>
> Bacon wrapped BBQ Shrimp
>
> Get some Jumbos or Super Jumbos and wrap them with bacon..... mmmmm,
bacon.
> Next you stick a toothpick to hold the bacon and shrimp together. Dip
this
> into some homemade tomato based BBQ sauce and grill for a few minutes on
> both sides. The bacon will render it's fat and flame up so be careful to
> not burn the shrimp and bacon.
>
> Last you put more of the delicous red heaven in a bottle on the shrimp and
> bacon. Pull off the toothpicks and dig in.
>
Ya forgot the sliced jalapeno between the shrimp and bacon.
Jack

Hi everyone. Question from a lurker.
 

Thanks, everyone, for the replies. I'll run 'em off and give them to him en
masse.

And thanks for the recipes! :-)

Sheila