On episode 3 of season 3 of the Shoot To Grill Podcast we have our special guest, guitarist Peter Stroud! Our host Jason Bailey talks to Peter about his favorite venues to play, being the guitarist and music director for Sheryl Crow, playing with Don Henley, and touring with Phil Collins, the Eagles, The Rolling Stones! This guy has some stories! Today our grill master Sheed of Philips Barbeque Company demonstrates how to cook tropical seafood tacos on the Kamado Joe.
Meat provided by: Atlanta Steaks & Seafood
Tropical Seafood Tacos
- fish (your choice. We used sea bass)
- olive oil
- Seasoning ( We use AP Mojo)
- Set Grill/ Smoker to 325, then throttle back to 300. With seafood we do not want too high of a heat, this way we don’t over cook the shrimp and turn the texture to rubber.
- Lightly coat shrimp with olive oil and rub of your choice, then place on skewer, making sure to leave enough room so the shrimp are not touching. Place on smoker, we will cook using in direct heat. Make sure to flip often.
- Set pineapple and corn on the smoker, make sure to rotate and flip frequently. The sugar in the pineapple can burn and cause a bitter taste. We want a slight char to enhance the flavor.
- While food is on the smoker, chop up your tomato and season with a little salt and olive oil. Or toss in a chimichurri sauce [ my personal favorite ]
- Once the seafood is done, Pull and set to the side then toss on tortillas for a slight char. Now can start building our meal
- Start with our taco, then base of seafood [or other protein of your choice] slices of charred pineapple, top with the tomato mix and enjoy.
Any questions reach out to Sheed via Instagram: @Philipsbarbequeco