12 large prawns, about 1 pound.
12 large sea scallops, about 1 pound
Sweet Garlic Rub
3/8 cup brown sugar
3 tbs minced garlic
2 tbs seasoned salt
2 tbs paprika
1 tbs chili powder
1 tbs black pepper
1 tsp dry mustard
½ tsp cayenne pepper
½ tsp ground ginger
Adapted from “Sweet Garlic Rub" from Paul Kirks Championship Barbeque.
I used 2 tbs of the rub on the shrimp and 2 tbs on the scallops.
The rub was applied to the scallops and shrimp the night before.
The smoker was running at 270-300F.
I put the scallops in 10 minutes before the shrimp.
Scallops were smoked for about 25 min.
Shrimp were smoked for about 15 min.
They turned out a bit to spicy for our taste, but they were smoky and perfectly cooked. Next time I will cut back on the paprika and chili powder in the rub.
12 large sea scallops, about 1 pound
Sweet Garlic Rub
3/8 cup brown sugar
3 tbs minced garlic
2 tbs seasoned salt
2 tbs paprika
1 tbs chili powder
1 tbs black pepper
1 tsp dry mustard
½ tsp cayenne pepper
½ tsp ground ginger
Adapted from “Sweet Garlic Rub" from Paul Kirks Championship Barbeque.
I used 2 tbs of the rub on the shrimp and 2 tbs on the scallops.
The rub was applied to the scallops and shrimp the night before.
The smoker was running at 270-300F.
I put the scallops in 10 minutes before the shrimp.
Scallops were smoked for about 25 min.
Shrimp were smoked for about 15 min.
They turned out a bit to spicy for our taste, but they were smoky and perfectly cooked. Next time I will cut back on the paprika and chili powder in the rub.