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Discussion in 'Non-fish Seafood' started by dirtsailor2003, Jul 15, 2013.
Low and slow 185* more to follow.
should be gooooooood!
ohhhhh yummmm.....cant wait!
I might be impressed if it wasn't such a crappy little smoker!
So how'd the shrimp turn out there mr case??
Smoking good Pizza
Here we go. With it being so dang hot here we have been eating lighter fair lately. So tonight I decided to put together one of my favorite pizzas. Once again a major hit. I used the mini-wsm to pre-smoke the shrimp. I seasoned them with a store bought "Jerk" seasoning. Removed the pot and grilled the pizza right on the grill.This doesn't take long so make sure you have your toppings ready.
A good Pizza deserves a good beer.
Smoked for a hour at 180* with 365 brand lump and apple wood, Fantastic!!!
Ready for the grill. Coat one side with EVOO and put that side down first on the grill. Cover and cook for about 2 minutes. Remove and put EVOO on the un-cooked side. Put sauce and toppings on the other side. Return to the grill and cook until the cheese is melted. Sorry no shots on the grill, cooks to fast!
Homemade marinara, grated smoked cheeses spinach, tomaters, olives and shrimp.
We like our ZA rustic cut.
Looks like great little pizzas...good veggies! My pizza last night had no veggies unless you count the tomato sauce! ) ha ha
Thanks Keith! It's one of my go to warm weather pizzas. The smoked shrimp were great!