wilburpan Posted July 27, 2015 Report Share Posted July 27, 2015 Last night we had a seafood dinner, as the title says. I tried something new, and that was to use Smaug to cook some clams. Salmon, seasoned with Old Bay, grilled asparagus, and some Cherrystone clams caught in Sandy Hook, NJ, less than 30 miles from my house.I fired up Smaug to full blast and put everything on the grill. One thing I’ve learned from my time using Smaug is that even though kamado grills are well known for their insulation and even cooking, there are still hot and cold spots on the grate. The vent of KK grills is at the rear of the lid, not the center like most other brands, and so the back of the grill tends to be hotter than the front. That’s why I arranged the salmon fillets so that the thin belly portion is to the outside, and the thicker pieces to the back of the grill. I also placed the clams towards the front because I didn’t want them to get overcooked.Plated.The salmon and asparagus turned out great, which was no surprise. What I was impressed with was how delicious the clams were. I cooked them just until their shells popped open, then left them for 2 more minutes on the grill. Even though I spilled some of the clam liquid in getting them out, I was surprised as to how much of the liquid remained in the clam. Much more than what I’m used to getting in a restaurant. I ate them straight: no cocktail sauce, lemon, or anything else.So now I can add clams on the shell to my growing list of things not to order when I go out to eat because I can cook them better at home. 2 Quote Link to comment Share on other sites More sharing options...
tinyfish Posted July 27, 2015 Report Share Posted July 27, 2015 Looks delicious. Quote Link to comment Share on other sites More sharing options...
Poochie Posted July 27, 2015 Report Share Posted July 27, 2015 I agree. Beautiful meal for sure. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 27, 2015 Report Share Posted July 27, 2015 Wilbur, interesting cook and it looks great. Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted July 27, 2015 Report Share Posted July 27, 2015 Wilbur - and it isn't even Lent yet! Lovely cook my Friend. Red on the salmon, green on the asparagus. You'd think this was a Christmas cook! Beautiful cook.. Kudos to you up there in NJ! Congrats. Quote Link to comment Share on other sites More sharing options...
tony b Posted July 27, 2015 Report Share Posted July 27, 2015 Hear yah, Wilbur. I put that info to good use last night. Lit the coals in the back of the basket and put my CI pan of potatoes and onions on the front part of the main grill, so I didn't burn the bottom. Was cooking direct. I've done lots of shellfish on the KK in the shells - mussels, clams, and oysters (Drago style - KILLER!!) Quote Link to comment Share on other sites More sharing options...
wilburpan Posted July 28, 2015 Author Report Share Posted July 28, 2015 Drago-style oysters are on my list of things to try. I think the only issue I’ll have is that I like oysters so much, they may make a detour straight into my mouth before I get them on the grill. Quote Link to comment Share on other sites More sharing options...
ckreef Posted July 28, 2015 Report Share Posted July 28, 2015 Nice looking seafood cook. The plate looks delicious. Quote Link to comment Share on other sites More sharing options...
tony b Posted July 28, 2015 Report Share Posted July 28, 2015 Drago-style oysters are on my list of things to try. I think the only issue I’ll have is that I like oysters so much, they may make a detour straight into my mouth before I get them on the grill. Quote Link to comment Share on other sites More sharing options...
