Maple Bourbon Cedar Plank Smoked Salmon
This maple bourbon cedar plank smoked salmon blends sweet maple syrup, rich bourbon, and cedar smoke into a flavor-packed cookout centerpiece. You brush skin-on salmon portions with a maple bourbon glaze, season with sweet BBQ rub, and smoke them on a cedar plank. The smoker runs at 225°F, and you cook the salmon to an […]
Jalapeño Popper Stuffed Shrimp
These crispy fried jalapeño popper stuffed shrimp sandwich a creamy cream cheese, cheddar, and jalapeño filling between two butterflied shrimp, then bread the whole thing in panko and fry it golden. Twenty-four large shrimp get butterflied open, stuffed in pairs, frozen briefly to set the filling, and fried at 350°F for three to four minutes […]
Easy Sausage Shrimp Skewers
These shrimp skewers wrap Cajun-seasoned large shrimp around half-inch pieces of Louisiana hot link sausage, then smoke them at 225°F until the shrimp hits 140°F internal. In the last 10 to 15 minutes, a homemade Cajun honey butter glaze gets basted on every few minutes to build a sticky caramelized finish that layers sweet, smoky, […]
Grilled Oyster Recipe
Watch See How It’s Done: These grilled oysters get topped with a fresh garlic herb butter loaded with parsley, chives, thyme, and lemon paste, then finished with grated parmesan and a squeeze of charred lemon. The oysters sit on the half shell over a 400°F grill for 6 minutes, then get a cheese topping and […]
Lemon Pepper Shrimp
Lemon pepper crispy shrimp take 2 lbs of jumbo shrimp tossed in oil and lemon pepper seasoning, coated in cornstarch, and pan-seared in a hot skillet with oil until the edges are golden and crispy, then finished with butter, fresh parsley, and a squeeze of lemon juice. The cornstarch creates a thin, crackling crust on […]
Garlic Soy Honey Smoked Salmon
Garlic soy honey smoked salmon starts with skin-on salmon fillets scored in a light crosshatch pattern, brushed heavy with a glaze made from soy sauce, honey, minced garlic, olive oil, lemon juice, and black pepper, then smoked at 225°F on butcher paper or cedar planks until 140°F internal. The scoring creates channels that pull the […]
Cajun Jumbo Scallops
Blackened Cajun jumbo scallops with lemon butter sauce take 3 lbs of jumbo sea scallops patted bone-dry, coated in Cajun seasoning, and seared in a smoking hot cast iron for 1.5 to 2 minutes per side until a deep golden blackened crust forms. The lemon butter sauce builds in the same pan with a full […]
Lemon Pepper Garlic Herb Smoked Salmon
Smoked salmon with lemon pepper garlic butter puts all the flavor into one compound butter that does the heavy lifting. You score a crosshatch pattern into two whole salmon fillets, mix melted butter with garlic, lemon juice, parsley, paprika, and lemon pepper seasoning, then brush it generously over the fish. The salmon smokes on butcher […]
Grilled Garlic Lime Shrimp
Grilled garlic lime shrimp are made by marinating 2 pounds of peeled and deveined jumbo shrimp in ½ cup avocado oil, 4 minced garlic cloves, 1 diced jalapeño, 1 tablespoon chopped fresh parsley, zest of 2 limes, 2 teaspoons coarse salt, 1 teaspoon paprika, and ½ teaspoon black pepper for 20 minutes to 1 hour, […]
Grilled Garlic Butter Lobster Rolls
Grilled garlic butter lobster rolls are made by splitting 2 large lobster tails (8 ounces each) down the middle, skewering them to prevent curling, then grilling meat-side down at 375 to 400°F for approximately 6 minutes total until the internal temperature reaches 140°F. After removing the lobster meat from shells and cutting into bite-sized pieces, […]