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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-16-2013, 05:55 PM   #16
GrillsGoneWild
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I do a Chicken/Shrimp Brochette on the grill often. My wife said that she prefers the grilled ones over the smoked because the bacon is more crisp.
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Unread 09-16-2013, 07:44 PM   #17
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Add a slice of water chestnut, nice crunch!
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Unread 09-16-2013, 08:33 PM   #18
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Very nice
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Unread 09-16-2013, 09:26 PM   #19
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Thanks for all of the replies to the OP. It gives me the idea of butterflied shrimp with a spicy rub, stuffed with pepper jack cheese and a sliver of jalapeno, wrapped with thin-sliced bacon, smoked for 20 minutes or so with alder wood, then finished on a hot grill to crisp up a bit. I'm going to try this sometime this week.
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Unread 09-16-2013, 09:35 PM   #20
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Now that's a good thought to throw them on a hot grill after the smoker to crisp up the bacon. I did pre-cook the bacon 1/2 way before wrapping the shrimp with them since the bacon wouldn't be done by the time the shrimp will be, but if you are going to throw them on the grill you could probably use raw bacon.
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