Seafood on a Soapstone

[bamakettles]

Not a Weber cook…. 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]

Looks very nice!   I’ve 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]

Looks very nice!   I’ve 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 didn’t stick much to the stone.  It’s 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]

Try searing a steak with it. 


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[bamakettles]

Try searing a steak with it. 


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Yes, that’s definitely on the list!  Heading south to the island tomorrow, Jumbo Joe and Go Anywhere in tow… will experiment more with this later.


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[swamprb]

Very nice!


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[AZ2FL]

Sweet cook Greg

[Big Dawg]

Thanks Michael, I was surprised at how the seafood didn’t stick much to the stone.  It’s 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

[bamakettles]

Thanks Michael, I was surprised at how the seafood didn’t stick much to the stone.  It’s 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]

Killer looking plate... instantly craving some shrimp!