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Author Topic: Seafood on a Soapstone  (Read 8484 times)

bamakettles

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Seafood on a Soapstone
« on: September 22, 2023, 05:10:30 PM »
Not a Weber cookÖ. But - I thought some might appreciate a new method.  Shrimp and scallops on my Kamado Joe Jr using a soapstone.  Stone up to 500F, olive oil on and seafood dusted with Red Lobster seasoning.  Fast cook and very tasty.


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michaelmilitello

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Re: Seafood on a Soapstone
« Reply #1 on: September 23, 2023, 05:35:50 AM »
Looks very nice!   Iíve heard good things about the kj soapstone.   Smoking Dad Bbq YouTube channel is a good resource for kj and he loves the soapstone.   


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bamakettles

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Re: Seafood on a Soapstone
« Reply #2 on: September 23, 2023, 10:09:46 AM »

Looks very nice!   Iíve heard good things about the kj soapstone.   Smoking Dad Bbq YouTube channel is a good resource for kj and he loves the soapstone.   


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Thanks Michael, I was surprised at how the seafood didnít stick much to the stone.  Itís thick, heavy and takes quite a while to heat up.  It holds heat very well though, even after putting the cold shrimp on its temps did not fall at all.  Fun to cook using different methods and accessories.[emoji16]


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michaelmilitello

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Re: Seafood on a Soapstone
« Reply #3 on: September 23, 2023, 12:07:00 PM »
Try searing a steak with it. 


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bamakettles

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Re: Seafood on a Soapstone
« Reply #4 on: September 23, 2023, 12:09:54 PM »

Try searing a steak with it. 


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Yes, thatís definitely on the list!  Heading south to the island tomorrow, Jumbo Joe and Go Anywhere in towÖ will experiment more with this later.


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swamprb

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Re: Seafood on a Soapstone
« Reply #5 on: September 25, 2023, 01:32:52 PM »
Very nice!


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I cook on: Backwoods Gater, Lang 36, Hunsaker Smokers, Pellet Pro 22" WSM, BGE's, WSM's, Cajun Bandits, PK Grills, Drum Smokers, Genesis Silver C, Weber Q's, Cookshack 008, Little Chief, La Caja China #2, Lodge Sportsman...oh yeah! Weber Kettles! Kamado restoration and pit modification hack!

AZ2FL

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Re: Seafood on a Soapstone
« Reply #6 on: September 27, 2023, 05:17:41 PM »
Sweet cook Greg

Big Dawg

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Re: Seafood on a Soapstone
« Reply #7 on: October 07, 2023, 12:55:18 PM »
Thanks Michael, I was surprised at how the seafood didnít stick much to the stone.  Itís thick, heavy and takes quite a while to heat up.  It holds heat very well though, even after putting the cold shrimp on its temps did not fall at all.  Fun to cook using different methods and accessories.[emoji16]

Yes, I would assume that a stone that think would hold onto heat for quite a while.  In college, I cooked pizzas 2 big, gas fired, slate bottomed pizza ovens and those things would stay nice and warm.

Did you have to season them to get the non-stick properties?





BD
The Sultans of Swine
22.5 WSM - Fat Boy
22.5 OTG - Little Man/26.75 - Big Kahuna

bamakettles

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Re: Seafood on a Soapstone
« Reply #8 on: October 07, 2023, 01:35:52 PM »

Thanks Michael, I was surprised at how the seafood didnít stick much to the stone.  Itís thick, heavy and takes quite a while to heat up.  It holds heat very well though, even after putting the cold shrimp on its temps did not fall at all.  Fun to cook using different methods and accessories.[emoji16]

Yes, I would assume that a stone that think would hold onto heat for quite a while.  In college, I cooked pizzas 2 big, gas fired, slate bottomed pizza ovens and those things would stay nice and warm.

Did you have to season them to get the non-stick properties?





BD
I did season the stone before, but the oil pretty much burned off for this cook before introducing the seafood.  Probably not needed, but when things are new I like to burn them in.  Looking forward to a steak sear on this stone soon.


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SixZeroFour

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Re: Seafood on a Soapstone
« Reply #9 on: October 11, 2023, 07:12:08 PM »
Killer looking plate... instantly craving some shrimp!
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