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Original Q, Issue #049- shrimp, seafood, marinade, bbq
January 01, 2012

Get Another Drink and Try Again

In the spirit of good BBQ we will strive for the best. Whether bought, borrowed, or stolen... we will tweak, adjust, and otherwise perfect existing BBQ recipes into Original-Q.

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Table of Contents

Recent Website Additions and Updates

*Shrimp: A Quick Change of Pace
*My seafood "marinade".
*BBQ Seafood Recipes, an Ocean of Choices

Editors Qs
*Hipshot answers reader's questions

BBQ questions only please. I don't know everything.

Recent Website Additions

Shrimp: A Quick Change of Pace

Now that it's January, it is a little cold outside. Some areas of the country are colder than others. Keep the flavor of the grill coming to your table with some grilled shrimp. It cooks quickly. So you don't have to brave the cold for very long to enjoy them.

Shrimp: A Quick Change of Pace

My seafood "marinade".

Salmon or shrimp... it doesn't matter, give my marinade a try. Whatever seafood you decide to grill... it works. I think you will like it. Happy grilling.

My seafood

BBQ Seafood Recipes, an Ocean of Choices

Try BBQ seafood recipes for a change of pace. They are quick, easy, and good for you. Your guests will appreciate it too.

BBQ Seafood Recipes, an Ocean of Choices

Editor's Qs

Wayne wrote:

Good morning,I am a deer hunter so i have made some deer sausage and have stuffed it in natural hog casings and would like to smoke some on my smoker.Any hints to assist me? Maybe time, temp,and wood selection. I have pecan and hickory on hand.Thank you so much for your time, wayne

Hello Wayne,

Sorry I am so late getting back to you. I fear I have missed the window of opportunity and you have already smoked it. You may do well without my advice, however. You see, I have never smoked sausage. Therefore, I hesitate to try and tell you anything about how to do it.

I did find out that smoking sausage is usually done at about 160 to 165 degrees for four to six hours. Evidently, anything hotter will melt away the fat. Since the heat is not as high as smoking a brisket or pork butt (normally around 220 to 225 degrees), there is a significant increased risk of botulism contamination.

Research I have done so far indicates that the meat must be cured before smoking to keep it safe from contamination. This also brings up another point. I have not cured meat either, and would not want to steer you wrong with that attempt. But, I do understand that there are several manufacturers of products like sodium nitrite, which are specifically for curing meat.

This response is not much in the way of advice, but I wouldn't want anyone getting sick because I was inaccurate. My suggestion to you is to dig a little deeper with your own research. Maybe talk to a butcher, or someone that actually smokes sausage.

I'm sorry I wasn't much help for you, but I wish you well. And congratulations for tackling something new and different like this. If you find out all the details so that you end up with a big success, let me know. I'll post a page on the website on how to smoke sausage and credit you as the author.

All the Best

The Challenge Continues.

I don't want to give you the idea that I can't be stumped, but... let's see what happens.

BBQ questions only please. I don't know everything.

All the Best

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