Mesquite Smoked Turkey & Ribs

[Polaris425]

Am I the only one who things there aren't enough pictures in this thread?

[flowerjohn]

Am I the only one who things there aren't enough pictures in this thread?

Those look damn fine right there Jon!!!


Sent from my iPhone using Tapatalk

[scwildbill]

Stuffed Shroons and marinated chicken sticks...



Steak night at the Garagemahal with the fellas

[caddyjoe77]

Stuffed Shroons and marinated chicken sticks...



Steak night at the Garagemahal with the fellas

Those look good. But they got nuthin on guntersville pork steaks or tri tip.

Just saying

[rockchalk06]

Those look good. But they got nuthin on guntersville pork steaks or tri tip.

Just saying

Or that summer sausage!

[FloridaFishinFool]

A typical day around here... but we never use a Texas wood here in Florida! No mesquite allowed! We use only wood acquired right here on our land like hickory, black jack oak, pecan, citrus, Bay laurel, wild cherry to name a few. No need to buy any wood from outside of Florida.


ribs, swordfish chunks, mahi mahi, tuna, and salmon. firebox on the left so fish is on the cooler side to the right put on only after the ribs are long since done and the fire has died down and temp dropped to 200 or less before putting any seafood or fish on. The ribs are smoked for hours first along with water to keep them moist sometimes wrapped in foil to help keep moisture in, then finished off on flame tips to give slight char and crunch to outside before serving.

Temperature kept down for the fish and seafood:


Then when the fire really dies down to below 200 degrees the shrimp and scallops go on:




Here are a few recipes for ya'll



Living in Florida near the coast surely helps because I like to use fresh caught wild Florida shrimp. If it isn't still wiggling, it isn't fresh! And fresh caught shrimp really makes the difference!

Dallas chef Dean Fearing, the genius in kitchen at the Mansion on Turtle
Creek, inspired this fiery Southwestern shrimp treat. It's as classic a
combo as Carolina pork and vinegar and becoming popular in backyards across
America!

www.mansiononturtlecreek.com/dine1.cfm

Jalapeno-Lime Shrimp Marinade

1/3 cup pickled jalapeno slices
1/4 cup pickling liquid from jar or can of pickled jalapenos
Juice of 2 limes
4 tablespoons corn oil, preferably unrefined
3 tablespoons minced fresh cilantro
4 green onions, sliced
3 garlic cloves, minced

1 pound large shrimp (24 to 30 shrimp) deveined and peeled leaving tails
on...

--------------------------

Jalapeno-Lime Mop

Remaining Jalapeno-Lime Marinade
1/2 cup seafood or chicken stock
Juice of 1 lime
Slices of fresh red and other red chile for garnish (option)

Drain the shrimp from the marinade, pouring the marinade into the saucepan.
Add the stock and additional lime juice to the remaining marinade for the
mop. Bring the liquid to a vigorous boil over high heat and boil for several
minutes. Keep the mop warm over low heat.

Serves 4

------------------------------

Puree the marinade ingredients in a food processor or blender.

Peel the shrimp, leaving the tails on. Clean the shrimp and, if desired,
devein them. Place the shrimp in a shallow, nonreactive dish or plastic bag.
Pour the marinade over the shrimp and let the shrimp marinate at room
temperature for 30 to 40 minutes.

Prepare the smoker for barbecuing, bringing the temperature to 180 degrees
to 200 degrees farenheit.

------------------------

Additional notes by FloridaFishinFool:

Prepare the main ingredients as written and skip the mop all together.
Marinade the shrimp and drain off excess marinade before placing shrimp in
smoker. Too much marinade sticking to the outside of the shrimp prevent the
smoke from getting to the shrimp, and may leave the shrimp too hot from too
much marinade and jalapenos...

Use long bamboo skewers and skewer the shrimp for smoking.

You can use the remaining marinade as-is to lightly mop the shrimp as they
smoke if desired.

Use blackjack oak wood for best smoke flavor, and use hickory as a runner up
wood. Pecan and citrus also work well. Mesquite wood is not recommended for
this recipe unless you prefer a weak sweeter smoke flavoring...

For smokier shrimp, reduce the temperature to about 170-185 degrees and smoke
for about one hour. When the temp is around 220 degrees, smoke shrimp for about 20
to 30 minutes flipping and rotating regularly for even smoking.

For stronger jalapeno flavor, double up on recipe.

Something to consider is the hotness or strength of the jalapeno peppers! Different brands give different results so keep that in mind! Adjust to taste!

I have used this recipe for up to 3 pounds of shrimp by doubling the amounts
and stretching it a little bit. Works well and tastes great!

[flowerjohn]

A typical day around here... but we never use a Texas wood here in Florida! No mesquite allowed! We use only wood acquired right here on our land like hickory, black jack oak, pecan, citrus, Bay laurel, wild cherry to name a few. No need to buy any wood from outside of Florida.


ribs, swordfish chunks, mahi mahi, tuna, and salmon. firebox on the left so fish is on the cooler side to the right put on only after the ribs are long since done and the fire has died down and temp dropped to 200 or less before putting any seafood or fish on. The ribs are smoked for hours first along with water to keep them moist sometimes wrapped in foil to help keep moisture in, then finished off on flame tips to give slight char and crunch to outside before serving.

Temperature kept down for the fish and seafood:


Then when the fire really dies down to below 200 degrees the shrimp and scallops go on:




Here are a few recipes for ya'll



Living in Florida near the coast surely helps because I like to use fresh caught wild Florida shrimp. If it isn't still wiggling, it isn't fresh! And fresh caught shrimp really makes the difference!

Dallas chef Dean Fearing, the genius in kitchen at the Mansion on Turtle
Creek, inspired this fiery Southwestern shrimp treat. It's as classic a
combo as Carolina pork and vinegar and becoming popular in backyards across
America!

www.mansiononturtlecreek.com/dine1.cfm

Jalapeno-Lime Shrimp Marinade

1/3 cup pickled jalapeno slices
1/4 cup pickling liquid from jar or can of pickled jalapenos
Juice of 2 limes
4 tablespoons corn oil, preferably unrefined
3 tablespoons minced fresh cilantro
4 green onions, sliced
3 garlic cloves, minced

1 pound large shrimp (24 to 30 shrimp) deveined and peeled leaving tails
on...

--------------------------

Jalapeno-Lime Mop

Remaining Jalapeno-Lime Marinade
1/2 cup seafood or chicken stock
Juice of 1 lime
Slices of fresh red and other red chile for garnish (option)

Drain the shrimp from the marinade, pouring the marinade into the saucepan.
Add the stock and additional lime juice to the remaining marinade for the
mop. Bring the liquid to a vigorous boil over high heat and boil for several
minutes. Keep the mop warm over low heat.

Serves 4

------------------------------

Puree the marinade ingredients in a food processor or blender.

Peel the shrimp, leaving the tails on. Clean the shrimp and, if desired,
devein them. Place the shrimp in a shallow, nonreactive dish or plastic bag.
Pour the marinade over the shrimp and let the shrimp marinate at room
temperature for 30 to 40 minutes.

Prepare the smoker for barbecuing, bringing the temperature to 180 degrees
to 200 degrees farenheit.

------------------------

Additional notes by FloridaFishinFool:

Prepare the main ingredients as written and skip the mop all together.
Marinade the shrimp and drain off excess marinade before placing shrimp in
smoker. Too much marinade sticking to the outside of the shrimp prevent the
smoke from getting to the shrimp, and may leave the shrimp too hot from too
much marinade and jalapenos...

Use long bamboo skewers and skewer the shrimp for smoking.

You can use the remaining marinade as-is to lightly mop the shrimp as they
smoke if desired.

Use blackjack oak wood for best smoke flavor, and use hickory as a runner up
wood. Pecan and citrus also work well. Mesquite wood is not recommended for
this recipe unless you prefer a weak sweeter smoke flavoring...

For smokier shrimp, reduce the temperature to about 170-185 degrees and smoke
for about one hour. When the temp is around 220 degrees, smoke shrimp for about 20
to 30 minutes flipping and rotating regularly for even smoking.

For stronger jalapeno flavor, double up on recipe.

Something to consider is the hotness or strength of the jalapeno peppers! Different brands give different results so keep that in mind! Adjust to taste!

I have used this recipe for up to 3 pounds of shrimp by doubling the amounts
and stretching it a little bit. Works well and tastes great!

Just a beautiful post there bud!! Thanks for that.  Lots of great info !!! Cheers. J.


Sent from my iPhone using Tapatalk