Stressless
Active Member
Got the shrimp fresh on Sunday, wanted to try the trio which I had at our friends yearly foodie bash a couple times, but never tried to make.
Trimmed buck backstrap medallions, fresh deveined shrimp, wrapped in bacon.
Ended the 400° 20m indirect cook with a splash of huckleberry BBQ and 1:30 a side on the HOT side to crisp and caramelize.
When I do it again I'll pull to the HOT side at 15m and then finish indirect. Highly recommend
Dang fine lunch for the Mrs and I with lots of leftovers.
Feels like FL in August next to 300#'s of 425° metal at noon....
Trimmed buck backstrap medallions, fresh deveined shrimp, wrapped in bacon.
Ended the 400° 20m indirect cook with a splash of huckleberry BBQ and 1:30 a side on the HOT side to crisp and caramelize.
When I do it again I'll pull to the HOT side at 15m and then finish indirect. Highly recommend
Dang fine lunch for the Mrs and I with lots of leftovers.
Feels like FL in August next to 300#'s of 425° metal at noon....
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