086/18 – Crevettes:
We were in our local fishmongers to pick up the tuna for the previous cook and spotted some lovely looking Crevettes in the display case. It was a nice sunny day, they looked great and it gave me an excuse to fire up the grill!
The Prep:
It looked like a good opportunity to use the Piri-Piri Frango Pimiento rub that Angus&Oink sent me – it’s available in their online shop: £5.50 for 210g. Rapeseed oil and some of the rub went into a bag then the Crevettes were added, mixed around and left in the fridge for an hour. As an experiment half the Crevettes had their shells removed, the other half were left alone.
On a previous cook, Thuros had kindly sent me a T1 to cook on:
They had just sent me a lid and skewer set to go with the grill, time to get the skewers used!
The Cook:
Two fistfuls of Oxford Charcoal Oak went into the fire basket and were lit by two flamers. After about 10 minutes the grill was ready to cook on so two crevettes and some cooking chorizo was slotted onto each skewer then placed on the grill.
The skewer holder on the left hand side is a straight slot so it’s easy to turn the skewers 180 degrees and hold them in place.
But I also found 90 degree turns were possible by placing the flat edge on the skewer attachment also.
After 8 minutes and a few rotations everything looked good to go.
Time to Serve:
Great colours on the Crevettes, they looked and smelt fantastic.
The ones with the shell left on looked bigger than the ones with the shell off.
Time to Eat:
First plate with a side salad.
Then a bowl with the Crevettes in the salad.
SUMMARY:
This was such a great meal on a sunny day. The Crevettes were really tasty and worked well with the Piri-Piri rub. The rub itself tasted nice on the Crevettes but also helped add some colour. I really enjoyed cooking on the Thuros T1 with the Skewer attachment, it was easy to light and quick to heat up but the actual cooking process was very calm and simple. It was fantastic as an ad-hoc cook as most of my cooks are planned and organised in advance. Will be nice to see what else is in the fishmonger for similar cooks in future.
| Cook Difficulty: | 2/5 |
| Cook Duration: | Short: 2/5 |
| Cook Equipment: | Thuros T1 |
| Cook Method: | Skewers |
| Charcoal: | Oxford Charcoal Oak |
| Smoking Wood: | N/A |
| Cook temperature: | N/A |
| Cook time: | 8 minutes |
| Internal temperature: | N/A |
| Notes: | 1: The chorizo can cause a flare up, maybe have that on it’s own skewer next time so it can be moved away from flames. |
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