Brad Makes Campfire Seafood | It's Alive | Bon AppétitFeb 27, 2020
Binney you heard nothing just sizzling shrimp mimimi it's set up nicely here in the woods we have our multi zone fire dialed up and ready to go if you want to learn more about making that awesome multi zone fire. have another way no no no no take a look just say take a look at a previous episode we did about it take a look at this we have a nice little thing all good set up my little work area let's have a little dinner back here i have this pretty sweet cooler and it really allows me to bring other types of food into the woods besides the usual stuff you know hamburgers and hot dogs you know no baseball game so what we pack in here check out this bin and get in here We have some oysters, wild red prawns from Patagonia, very tasty.
We have some prawns from some friends in New Zealand and then I have some salmon collars that I'm dousing in some soy sauce. Bear with the bag. it's going to get really pretty on the gr first fish we're going to make salmon collars put them right there let them smoke let them cook a bit just skin side down first i have the shell of the shrimp so yeah we're going to throw them right on the grill now I'm not going to clean them or anything I just throw them right over the cooker but now I'm not crazy and then I'm going to put them in the cast iron over there we're just hanging out put some butter on it some spices and we'll do some spicy butter shrimp, I mean how bad could it be, he's going to want to flip these little ones, these little critters, some really nice shrimp, he just wanted a little bit of smoke, a little bit of char on the skin. so as you start to know which ones are in the hottest spots, i may put them back here.
You know I need to make something up for the smoke in your eyes. now the matter of how here's a good little hot tip when you're cooking fish if the sk doesn't want to lose weight it will when it's done this one is starting to move look at the color in that huh and the cool thing about the collars it's that they are relatively cheap as they become more popular. they're getting a little more expensive their fatty they're delicious but they're also a little tough you know it's not like a big floppy flake steak we call the collar because I guess you know the collar is like right behind the head before the steak that little piece there where that little fin is the fan good, what is the fin?
So fish have several fins. They have these fins. I think they call them pectoral fins and then they have. this is a different tv show they understand a lot they understand the topic you don't need too much put a little lemon let it take a little color ok i have a little spice so custom mix here i am. I'm just going to let it heat up and then set it aside again. I'm going to have a little butter for these shrimp. Let it melt. little riff like Old Bay now you got another little thing here it's like a leper but it's called it's like a swamp but beer you know salmon collars you can tell when they're done you start to probe when the meat comes out of that leg almost very bright orange almost deep red to that duller one you know lighter pink the fish is done and the collars can really take a hammering of heat in there so greasy it's almost like you want to cook them pretty hard the shrimp the shrimp cook pretty fast anyway the best way The way to check is to pull one out, cut it open, the shrimp should be completely white, not too much like that raw, translucent kind of shrimp, I mean, again, this is not theirs, these are references, these are ideas that, Hopefully, you guys can find some inspiration in Go out into the woods and cook for yourself.
It's not like Oh cook these shrimp for 15 minutes because your fire will be a little different. Your hot spot might be a little cooler than mine. You guys know what to do just do it not just because I'm sitting in a Yeti cooler but uh IRA I tell you what was a big surprise on how good I mean those fish were ice cold you know we ain't got twenty five miles away on the appalachian trail sleeping all you know cast iron and stuff so you know save your comments alright you know We walked in about 15 minutes.
I just want to go into the woods and out of the kitchen and try different things look at those shrimp that's a beautiful thing so the shrimp are pretty cooked you know let them hang out let's try this bad boy I've never cooked them anywhere the forest, it's pretty, I think I mean you. he can eat the claw but I think it's all about that tail baby so let him I try to talk a bit and then we flip them we get those cooking claws. I want to finish it on the potatoes. Yes, very similar prawns.
It's almost a little mix between like a giant shrimp and a lobster. I was wrong before maybe we should google that whoa no huh don't use your tongs here you stupid lemon squeezer so we melted some butter in there. I put a little bit of that Old Bay riff in there and some chives and a little bit. a little bit of green garlic in there will also be a nice sauce for the prawns or whatever you want you know that's ok we've got some nice juices coming out of the heads of these prawns which are starting to get nice tails starting to curl a bit so It usually cooks like a small lobster so I'll just layer them oh that's fine by me like a perfect grilled oyster it's like 70% raw so the outside gets a little bit of color it doesn't look raw , looks cooked but inside when you eat it it's j just stacked little ocean popper man ooh ocean popper Vinny no cut don't fill this so they haven't learned anything they want to know that movie son certainly don't say Vinny don't film this so you have your side flat and then you have the cup outside so I like to take the cup side down and as they heat up they will start to open up a little oasis like I said it really depends on the size of the cook times and how you like them because e you can just eat them raw so lets face it really comes down to personal preference as soon as they start to open is what i like to eat them as soon as they open ok just put them on a small plate let them cool a bit . little oh this is it baby so it's got that little inductor on top.
I like to cook, oh yeah, look at that bud, like I said, it's a little cooked on the outside, but you can tell it's raw on the inside. ooh boom, a little appetizer, everything else. it's done we're ready to eat no meaty man look at that cooked all the way through oh tha that's good ma'am I'm not just saying that's good oh get some more oh that was gosh those shrimp there oh, look, I'm going to peel them, oh, God, yes, oh yes, we're going to have something, huh? well god tell me you don't like salmon i'll tell you try the perfect fat caller it's almost like it's almost like salmon belly oh it's delicious let's try Lango oh god oh it looks crab meat in the old butter sauce, huh, that was amazing. the tail doesn't want to come off that means it's not cooked and it's a great way to open up these bad boys similar to a lobster tail just snap them off with yours in your hand like this push those little spikes oh gosh and that's right like god maybe you won't do that oh that was good vinny ok what am i going to do here take my time do the old stretch long i'm going to get that little heat element out now because we're done cooking we have little enough. coals underneath just to keep our food warm we could all gather around the
campfireme and all my friends so you meet someone in the back of the woods here the man who cooks he smells a little funny honey , I don't smell like hot dogs, hamburgers, little sausages, hey, all great, all fun, but look at that spreading out in the middle of nowhere with the much cooler. you bring anything in the woods you brought Vinnie man I tell you what I wish I had this in my house it's fun to cook so it's a lot of work but as soon as you have a little system like that you can really start having have fun and play and start cooking with different ingredients and I mean I don't know don't get much cooler than sitting around a fire on the side of a mossy mountain here eating prawns and salmon collars and some pretty shrimp bones twisted Appetit Honey, bears are worried about bears. tree or you can walk but um sho would be nice you know I hope so no Vinny I'm not making noodles man you know I'll do a lot but I'm not looking for fish ok bring my own
seafoodfriend , okay, noodles and that's how I end up with the noodles. sticking my hand in one of the holes pulling out the snapping turtle I'm missing about three fingers ok I'm ok damn new you're going to make noodles and then and take mate but I wanna blow myself somewhere go noodles more Than the kids know what they're doing I guess I'll stick my hand in there oh Jesus Vinny you did that no no I don't know if I have a corkscrew I don't care about any I didn't cut my leg urgent care well we got this nice tape Don't worry about it, Benny, it's all good, baby, just don't look at him, don't look at me then.
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