Comments on: IMBB?6: Theoretical Grilled Shrimp http://www.premodern.org/upsidedownpear/archives/2004/07/18/imbb6/ Ramblings about food, cooking, and so on and so forth. Sun, 30 Aug 2009 15:38:27 -0400 http://wordpress.org/?v=2.8.4 hourly 1 By: Laura http://www.premodern.org/upsidedownpear/archives/2004/07/18/imbb6/comment-page-1/#comment-28 Laura Mon, 19 Jul 2004 20:50:15 +0000 /?p=19#comment-28 No - our grill is a standard Weber kettle grill. It will last forever, but I don't think it'll work out as a smoker. More's the pity...that chicken sounds amazing. No – our grill is a standard Weber kettle grill. It will last forever, but I don’t think it’ll work out as a smoker. More’s the pity…that chicken sounds amazing.

]]> By: Rachel http://www.premodern.org/upsidedownpear/archives/2004/07/18/imbb6/comment-page-1/#comment-27 Rachel Mon, 19 Jul 2004 20:21:18 +0000 /?p=19#comment-27 Can your grill serve as a smoker (e.g., can you fit wood in to it, and can it be closed so the meats soak up smoke)? We are tremendous fans of smoked meats. Chickens become spectacular (brine them in salt water for a few hours; stuff with apple bits and sage leaves, or garlic cloves; smoke for two hours or until juices run clear; serve with whatever homemade barbecue sauce you favor) and bluefish in particular takes smoke beautifully (we slather it with a mustard-mayo-dill sauce, put it on foil, and smoke for about 45 minutes)... The brined shrimp sound gorgeous, too. Will have to try those. Can your grill serve as a smoker (e.g., can you fit wood in to it, and can it be closed so the meats soak up smoke)? We are tremendous fans of smoked meats. Chickens become spectacular (brine them in salt water for a few hours; stuff with apple bits and sage leaves, or garlic cloves; smoke for two hours or until juices run clear; serve with whatever homemade barbecue sauce you favor) and bluefish in particular takes smoke beautifully (we slather it with a mustard-mayo-dill sauce, put it on foil, and smoke for about 45 minutes)…

The brined shrimp sound gorgeous, too. Will have to try those.

]]> By: Nat http://www.premodern.org/upsidedownpear/archives/2004/07/18/imbb6/comment-page-1/#comment-23 Nat Sun, 18 Jul 2004 17:52:11 +0000 /?p=19#comment-23 The tapas bar was <a href="http://baltimore.citysearch.com/profile/34391432">Tapas Teatro</a>, and the shrimp were especially fabulous with a pitcher of white sangria. Good lord do I want to go back there. I also want to make white sangria, which ought to be a lot easier. The tapas bar was Tapas Teatro, and the shrimp were especially fabulous with a pitcher of white sangria. Good lord do I want to go back there.

I also want to make white sangria, which ought to be a lot easier.

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