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SmokingPit.com - The Scottsdale Santa Maria Style wood pit by Arizona BBQ Outfitters.

The Scottsdale
by Arizona BBQ Outfitters

Santa Maria Style Wood Pit


 

 


Smoke it and they will come!

Mango Thai Chili Glazed
Shrimp & Lobster Kabobs

 

Welcome to my smoking meats recipes site. Visit my recipe list for the complete list of smoked foods. My smoked meats recipes will be changing indefinitely as I plan to improve existing recipes and add new ones on a continual basis. Whether you are new to smoking meats or you are a seasoned veteran, I hope to provide a little something for everyone. All recipes within this site will contain detailed preparation instructions and video shot in HD to clearly demonstrate the specific tips and techniques I used to smoke the meats. Be sure and stop in frequently and browse the smoking meats recipes. All new recipes will be tagged with “New Smoke” labels so you can quickly navigate to the recipes of interest. Remember… Cooking times will vary so always use a thermometer.

Good luck on your next smoke and feel free to email me with any feed back or smoking meats related questions you may have.  “Smoke it and they will come!”

Recipe Information

Ingredients:

SmokingPit.com - Great smoking recipes tips techiques smoker and grilling information. Traeger Texas Pellet Grills.

Shellfish
1 1/4 lbs. Colossal Shrimp
3 Medium Lobster Tails

Mango Thai Chili Sauce
2 Ripe Mangos
1/4 Cup Thai Chili Paste
1/4 Cup Honey
1/4 Cup Cider Vinegar
2 Tbsp Extra Virgin Olive Oil
1 Tbsp Low Sodium Soy Sauce
1/2 Tsp Ginger

Lobster Boil
1/2 TBsp Mad Hunky "Hot Ass Whang" Rub
Aavailable @ MadHunkyMeats.com
1 Tsp Minced Garlic

Note: You can use Creole seasoning or a Cajun Seasoning in place of the Mad Hunky Rub if you don't have it.


Header

 

Preparation:

The ultimate in seafood kabobs and simple to cook!

We will start by placing wooden skewers in water to soak. This will keep them from burning up too bad on the grill.

Next we will make the Mango Thai Chili sauce. Peel and slice 2 ripe Mangos. Cut them into cubes and place them in a food processor or blender and puree them.

Pour the Pureed Mangos into a medium sauce pan. Add the following ingredients.

 2 Ripe Mangos
1/4 Cup Thai Chili Paste
1/4 Cup Honey
1/4 Cup Cider Vinegar
2 Tbsp Extra Virgin Olive Oil
1 Tbsp Low Sodium Soy Sauce
1/2 Tsp Ginger

Mix the ingredients thoroughly. Place the pan on your stove over medium heat. Bring to a simmer then reduce heat to medium low and simmer for 15 minutes. Make sure to frequently stir so you don't burn the sauce. Once the sauce has simmered for 15 minutes remove it from the heat, cover and let it cool.

Next you will blanch the Lobster tails. Blanching is a technique where the lobster boils for a short time them gets transferred to ice cold water to cool.

Fill a medium sauce pan with hot water about 3/4 full. Fill a medium mixing bowl  with water and ice to make a ice water bath. Add 1/2 tablespoon Mad Hunky Hot Ass Whang rub or Creole Seasoning to the pot on the stove top. Add 1 tsp minced garlic. Bring to a boil. This will make a Cajun lobster boil. While the water is heating, cut the back of the lobster shells using poultry sheers. This will allow the flavors to penetrate. Once the water is at a heavy boil add the three lobster tails. Leave the lobster in the pot no longer them one minute. Remove the lobster and place it into the bowl of ice water to cool.

Once the lobster has cooled carefully remove each lobster tail from the shell. Rinse each tail under water to remove any shell fragments. Using a sharp knife slice each lobster into chunks.

Now its time to build the Kabobs. Start with a shrimp, then a piece of lobster followed by a shrimp. Repeat this order. This will produce one kabob. Build the remaining kabobs using the same technique.

Once the kabobs are built, mop them on both sides with the Mango Thai Chili sauce. Give them a heavy coat. When I do this I place them in a rectangle glass baking dish. Once they are coated let them rest in the fridge for 20 minutes. This gives you time to get your cooker preheated. We will be grilling these so make sure your charcoal or wood is burnt down to coals or ashed over.

Lightly pepper the kabobs prior to placing on the grill. You want your grill hot enough so you can't hold your hand over the grate longer then three seconds. Oil your grates and place the kabobs on to the grates. Cook until the meat firms up. Start with 1 minute 20 seconds per side. It will not take long. You do not want to over cook the shrimp and lobster. When you turn the kabobs mop them with the Mango Thai Chili Sauce.

Once the shrimp and lobster is cooked remove from the heat. They can now be eaten from the skewers or pulled off the skewers and placed on plates with some side items of your choosing. Either way, garnish the meat with some chopped chives.

The flavor will have s sweet fruity yet spicy flavor that will give your seafood a nice kick. Enjoy!

 

 

  

 

 

 

 

 

 

SmokingPit.com - Mango Thai Chili Glazed Shrimp & Lobster Tails Kabobs.  Santa Maria style  grill. - Mixing the sauce.

SmokingPit.com - Mango Thai Chili Glazed Shrimp & Lobster Tails Kabobs.  Santa Maria style  grill. - Cooking the sauce.

SmokingPit.com - Mango Thai Chili Glazed Shrimp & Lobster Tails Kabobs.  Santa Maria style  grill. - Blanching the lobster..

SmokingPit.com - Mango Thai Chili Glazed Shrimp & Lobster Tails Kabobs.  Santa Maria style  grill. - Slicing the lobster tails..

SmokingPit.com - Mango Thai Chili Glazed Shrimp & Lobster Tails Kabobs.  Santa Maria style  grill. - Building the Kabobs..

SmokingPit.com - Mango Thai Chili Glazed Shrimp & Lobster Tails Kabobs.  Santa Maria style  grill. - Mopping on the sauce.

SmokingPit.com - Mango Thai Chili Glazed Shrimp & Lobster Tails Kabobs.  Santa Maria style  grill. - Grilling on the Scottsdale..

SmokingPit.com - Mango Thai Chili Glazed Shrimp & Lobster Tails Kabobs.  Santa Maria style  grill. - The money shot.

 

 

 

 

 

 

 

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