Topic Title: Drip Pan Steaming
Created on June 6, 2012 at 08:41 PM

Tom Kirkman

I spent a year learning all the ins and outs of cooking at an inderect heat of 400F. I feel pretty confident I can cook about anything on the Holland now and get outstanding results. Those who have eaten the meals I’ve cooked on the Holland seem to agree.
Lately I’ve been doing more and more cooking using the drip pan as a steamer. This puts the temp at 275F and changes the cooking times and outcome. But I’m getting it little by little.
Tonight I managed to perfect shrimp directly on the grid using the steamer (filled with one beer and the rest water). I cooked a couple pounds, half peeled and skewered and half in the shell. The cooking time is virtually the same although you might want to give the in-the-shell shrimp a minute or two more. But no more than that!
I peeled and washed a pound of good fresh shrimp. Then liberally sprinkled Holland Spicy Cajun (this has turned out better than Old Bay or similar if you want some spicy heat on your shrimp) on them and allowed to come to nearly room temperature.
Just to make things easier in terms of putting them on and turning them (the Holland maintains temperature better the less time you have the lid open) I skewered the shrimp. I did soak the wood skewers in water for a few minutes prior to adding the shrimp.
Once the grill was at 275F for a few minutes I put the shrimp on and cooked it for just 3-4 minutes per side. It cooks quickly.
That’s all there was to it. It came out extremely well. It was easy, quick and delicious. The Holland just makes this too easy.

Donnie

Tom,

I've got a Groupon for Lobster that will be delivered soon. Not sure I want to "experiment" with my visitors from Maine. BUT...if you want to go first and work it out I'll take your advice with confidence!


Tom Kirkman

I can already tell you that about 16 to 18 minutes is just about right for most small to medium sized Maine Lobster tails.

I split the shells from the top all the way down to the tail(roll them on edge first and press down until you hear a "crack," this will make getting the meat out very easy). Scoope out the meat, leaving it attached to the tail, close the shell under it, set the meat on top. Rinse in cold water.

Get the steamer up to 275F and set the tails, shell down, on the grid. At about 15 minutes, open the lid and drizzle some butter over them. Some paprika for looks, if you like. Shut lid and go about 2 or 3 more minutes. They'll be delicious.

Not sure if you'll need more time for more than say, 3 or 4 tails, but I'm doubting it. When used as a steamer you have that hot water that really holds the heat well. The thing is, when the minute the lobster meat turns a nice, bright white, they're done.