Jalapeno Poppers - Jalape?o Shrimp Poppers - Grilled Scallops on the BGE
** Bacon,pre-cooked but still bendable **
I put some tin foil on the BGE grill with holes poked I use a plate setter and drip pan for jalapeno Poppers and Jalape?o Shrimp Poppers
375 for about 15 -20 min for both maybe 10 for the shrimp.
http://eggheadforum.com/discussion/667749/jalapeno-poppers-recipe
Also, Jalape?o Shrimp Poppers
http://necessaryindulgences.com/2013/01/jalapeno-shrimp-poppers/
and to finish - I get the egg upto 500
Grilled Scallops - its hard to do. 2-3 min each side
I like rare scallops, the internal temp should be 120?125. 140?150 degrees is OK. Anything over that it will be like rubber.
After the scallops are done cooking, they will drip a little juice onto wherever they are sitting. If you place them on a rack for a few minutes (like you would a steak) before you serve them, you can keep them from loosing that crust, sitting in their own juices.
http://www.foodnetwork.com/recipes/bbq-with-bobby-flay/grilled-scallops-recipe/index.html
** Bacon,pre-cooked but still bendable **
I put some tin foil on the BGE grill with holes poked I use a plate setter and drip pan for jalapeno Poppers and Jalape?o Shrimp Poppers
375 for about 15 -20 min for both maybe 10 for the shrimp.
http://eggheadforum.com/discussion/667749/jalapeno-poppers-recipe
Also, Jalape?o Shrimp Poppers
http://necessaryindulgences.com/2013/01/jalapeno-shrimp-poppers/
and to finish - I get the egg upto 500
Grilled Scallops - its hard to do. 2-3 min each side
I like rare scallops, the internal temp should be 120?125. 140?150 degrees is OK. Anything over that it will be like rubber.
After the scallops are done cooking, they will drip a little juice onto wherever they are sitting. If you place them on a rack for a few minutes (like you would a steak) before you serve them, you can keep them from loosing that crust, sitting in their own juices.
http://www.foodnetwork.com/recipes/bbq-with-bobby-flay/grilled-scallops-recipe/index.html
