A History of Particles: Ash, Wood, Shrimp

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A History of Particles: Ash, Wood, Shrimp

Unsettled and predisposed
to flight, they
rise. Or, awaiting the process, receive
the glow as prelude to transformation, a

nocturnal exegesis inscribed in flame
and black swirls. Death in the air,
settling upon us. The bitterest
taste. But how to explain

the tongue’s sweet tremor? And the narrow
margins between the transition

from wood to smoke?
At 250 degrees
their pale shells redden,

become vessels of radiant
heat and its attenuated function,
moisture retained so as

to delay and heighten the
delectable flesh, once freed, become
virtue, become fate

sliding down the throat,
the course of deterioration hastened
and endured in perpetuity.

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38 thoughts on “A History of Particles: Ash, Wood, Shrimp”

    • I’ve grilled over flame and smoked over indirect heat. Both are wonderful. When grilling, I’ve marinated, skewered and sometimes wrapped them in bacon. The smoked shrimp has generally been served with just a chipotle mayo or a garlic-lime cream sauce.

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  14. Wonderful! I’ll be going to our local fish palace tomorrow (Joe Patti’s in Pensacola, FL) for shrimp, crab and fish for the week. Mostly use an indoor smoker these days (small, stovetop), and will experiment with shrimp. Scallops smoke well, but easy to overcook.

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  15. good job as usual, wow. glad that i ate before i read this, or else i’d be hungry by now. i never thought of writing about a meal you had or something like that. . . truly, you’re someone to admire.

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