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 Post subject: abalone in the shell
PostPosted: 09 Dec 2010, 13:42 
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Shuck ab. Remove guts. Keep shell.
Salty butter with garlic and chives/parsley (if available). Salt & pepper.

Create a garlic butter with these ingredients.

-Preheat shell on grill bbq or better red open fire coals.
-Put table spoon of garlic butter in hot shell.

-At this time pound whole ab flesh with tenderizer/rock 3-4 firm hits only.

When butter melts and starts to bubble put in the ab flesh
Cook each side for 3-5mins till golden brown.
Remove from shell cut into strips
Eat with hands
oZ :P

ps. Shell can be used as a hot plate after for all fish


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 Post subject: Re: abalone in the shell
PostPosted: 09 Dec 2010, 14:11 
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Joined: 28 Aug 2009, 16:11
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Location: Geelong, VIC
I can vouch for this one, tried it this way on k.i. best ab I've had so far. Tenderising is best done with two tree stumps :)

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 Post subject: Re: abalone in the shell
PostPosted: 09 Dec 2010, 14:55 
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Giving away the secrets oz? I thought you'd get your own bush cook/mechanic TV show

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 Post subject: Re: abalone in the shell
PostPosted: 09 Dec 2010, 15:23 
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Joined: 21 Jan 2010, 11:45
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Location: Clayton South
I do abs in the shell very different

- Clean abs well and place in pot of cool water, Bring water to the boil and leave to boil for 2mins.

- Mix in garlic, oil, and parsley in bowl

- Take out abs and with sharp knife slice thinly into strips and add to bowl and place in fridge to cool.

- Clean shells and add the strips

- Finish with lemon to taste

Had these on Monday, nice, easy and look a treat.

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 Post subject: Re: abalone in the shell
PostPosted: 09 Dec 2010, 17:21 
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I think you are putting to many processes into your cooking method bro! KISS (keep it simple squire!)

These green lip abs were by far some of the best i have had, simple camping styles...
Cut the ab steak after cooking! try it.

Ohh yeh Jaws uses a pine tree stump for the tenderizing, it may have even added a little piney flavor! lol :lol:


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