Just built an outdoor kitchen and looking for other proteins to grill, fish is a favorite but nothing I have really cooked before. Any recipes that are you go to? Tools available, NG grill, Kamado grill/smoker and a propane table top griddle. The green egg style is new to me and never used, always had a pellet smoker. So any advice on using that can help, I only expect long slow smokes on it
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Control temperature not higher than 100 F (cold smoking) until the end. Then change temperature 140 F for 5-10 minutes to kill germs. Brown sugar, lemon juice, garlic powder and salt are only ingredients used for brine.
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...stuffed with horseradish.
I make a chicken broth, white wine, butter, lemon and caper sauce,
Not something to grill but the best damn shrimp ever. Royal Red shrimp works best
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All will be similar, make sure you have toast points, garlic bread or something to sop up the sauce, it is the best part: 2 pounds head-on shrimp, large
2 tablespoons Creole Seafood Seasoning
1 tablespoon olive oil
1 large head garlic, cloves peeled and minced
2 tablespoons chopped fresh rosemary
3 tablespoons Worcestershire sauce
3 tablespoons hot sauce
1 lemon, juice removed, quartered (reserve the juice)
1/3 cup beer
Salt and pepper to taste
1 stick butter, room temperature
Pre-heat large sauté pan over high heat.
Season shrimp with ½ of Creole Seafood Seasoning and lightly toss.
Preheat a large skillet over high heat, put the oil in the pan, and heat until the oil begins to smoke. Place garlic and rosemary in pan and stir to brown garlic. Be very careful not to burn.
Add shrimp and carefully stir.
Add Worcestershire, hot sauce, lemon juice and lemon quarters.
Deglaze with beer, stirring to release any bits clinging to the bottom, and boil the mixture to reduce while shaking the pan. Allow shrimp to cook 2 to 2 ½ minutes (timing will depend on size) and add remaining Seafood Seasoning and salt and pepper to taste. When shrimp are finished cooking, the liquid will have a sauce consistency. Reduce heat to medium high and add butter. Sauté until butter is emulsified and sauce is thick. Adjust seasoning. Remove lemon quarters. Serve with French bread, lots of napkins, and fingerbowls. Garnish each serving with a lemon piece.
I may try it this weekend. My wife loves shrimp.
Thx. BTW, I use only Crystal hot sauce. made in Metarie, LA. Only 3 ingredients.
Link: Crystal
Cedar Plank Salmon
"Planking the salmon imparts a wonderful smoky flavor, a method first used by Northwest Indians."
Servings: 4
Ingredients
1 cedar plank (7 x 12 x 1/3-inch thick)
1 salmon fillet (King, Coho, Copper River, etc.)
3 T. Dan's Sweet & Spicy Rub or your favorite spice rub
Instructions
Submerge cedar plank in water for one hour.
Set salmon, skin side down, on a soaked plank, season salmon with dry rub, or your favorite marinade.
Place plank on preheated outdoor grill with medium heat. Close grill. No need to turn salmon. Grill for 10 to 20 minutes with lid closed, until salmon flakes easily. Place on a serving dish and enjoy!
Cook’s Note: As always use caution, do not leave planks unattended on grill, and keep a spray bottle of water nearby in case of flare-ups. Handle hot planks carefully. Allow to cool and discard.
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Do you remember that cowboy ribeye recipe you mentioned…God, probably 10 years ago…had a bbq and bourbon marinade, made it once and it was great.
How about Grouper or Red Snapper? Cut into 6oz. individual filets. Now the challenge is finding cedar without stealing some siding from your neighbor.
INGREDIENTS
1⁄2
cup Bourbon
1⁄4
cup ketchup
2
tablespoons extra virgin olive oil
2
tablespoons soy sauce
1
tablespoon white wine vinegar
2
teaspoons garlic, minced
1⁄2
teaspoon Tabasco sauce
1⁄2
teaspoon black pepper
2
lbs rib eye steaks
1
teaspoon paprika
1⁄2
teaspoon kosher salt
1⁄4
teaspoon black pepper
DIRECTIONS
Whisk first 8 ingredients in a medium bowl.
Place steaks in a large resealable bag and pour in the marinade. Seal and refrigerate for 2 hours, turning occasionally.
Remove steaks from fridge for 30 minutes, then remove from marinade and pat dry.
Mix paprika, salt and pepper and rub into both sides of the steak.
Preheat grill to high and cook 5 minutes, flip, cook for 4 minutes for medium-rare, turning once.
Let rest for 5 minutes before serving.
Time does not include time to marinate (2 hours).
Snapper season is pretty short down here but probably my favorite