Keith OctoForks Posted April 2, 2017 Report Posted April 2, 2017 Aussie don't make fun of my accent...I can do better! Thought I'd try my hand at some rotisserie shrimp. These were in a Valentina hot sauce marinade. Next batch i'd like to get a blazing hot fire and brush on bbq sauce. If this is done in the Komodo Kamado I'd recommend lid open and crank up the heat. Looks like you can do 32 shrimp per pair. I found it easiest to just squeeze them end to end and slide them right on the tines. Thanks for looking! 4
Pequod Posted April 2, 2017 Report Posted April 2, 2017 Makes me want rotisserie shrimp and grits. Just gotta get the grits thick enough to spin. 3
