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Half Time, Steamed shrimp with Smoked Wasabi Cocktail Sauce

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  • Half Time, Steamed shrimp with Smoked Wasabi Cocktail Sauce

    Unlike North American Horseradish, Japanese horseradish does not lose its heat when taken to higher temperatures. Making it a great candidate for smoking to add to cocktail sauce.

    Had to put the wife and I a plate of shrimp together for Half Time.




    And for later in the afternoon I have to get a start on the Bruschette!



    Hamburgers for this evenings game!
    Tour the New Rig Here!

    Sgt. USMC '79-'85

    S-M inmate number 12

    RIP ronP


  • #2
    Ahhh the "WasssssUP!" stuff. Kinda like getting hit in the sinuses with a 2X4 for about 10 seconds. Then..POOF...MORE! Love that stuff.
    In God I trust- All others pay cash...
    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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    • #3
      Looks to purty to eat... Wrong...i'd tear into that!
      Sunset Eagle Aviation
      https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

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      • #4
        You folks sure eat well in the Rockies. Man those shrimps look good.

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        • #5
          Looks good, Bob. Do you get the Japanese horseradish from Carol's Oriental Foods on North Avenue? I'd like to get some of that.
          sigpic
          Smoke Vault 24

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          • #6
            Originally posted by Bassman View Post
            Looks good, Bob. Do you get the Japanese horseradish from Carol's Oriental Foods on North Avenue? I'd like to get some of that.
            Yes she gets it in. Plus the new City Market will also order it in.
            Tour the New Rig Here!

            Sgt. USMC '79-'85

            S-M inmate number 12

            RIP ronP

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            • #7


              Just for a snack - Now that's class
              Plus right up my street I love the whole 'getting your head unscrewed by the sinuses' gig.
              have some shrimpy
              Made In England - Fine Tuned By The USA
              Just call me 'One Grind'



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              • #8
                Lookin good Bob Luv the Wasabi burn too.
                JT

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                • #9
                  Nice plating.
                  Where did you got those silver chargers under the shrimp?
                  Bet those come in handy all the time. Really clean and simple.
                  "And I SWORE I would not read, much less post in that thread, dammit!

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                  • #10
                    Love the sabi meeself. I am very lucky to have afriend who grows it for restaurants all over the world. He has 3 large greenhouses of the stuff.

                    my son works for him on his days off from college for extra money. It takes 18 months from sprout to finished product.
                    Lang 60 Mobile deluxe




                    Captain-N-Smoke BBQ Team(retired)
                    ____________________________________________
                    Takes allot of work and an open mind to make good sense.
                    Praise the Lord and pass the Cannabis.

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                    • #11
                      Now that's some good lookin game chow! Love that sabi tooo, never thought to smoke it. Thats on the list tooo.
                      Mark
                      sigpic


                      "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
                      Smoked-Meat Certified Sausage Head!

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                      • #12
                        Very nice.........

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