SOUTH-TEXAS STYLE TURKEY BY PAULA DISBROWE
The swoon-worthy results and surprising ease of cooking a whole turkey over a wood-infused fire just might make you rethink your traditional Thanksgiving menu. Two things bring this method together: Butterflying the turkey creates a broad, flat surface that cooks more quickly and evenly. READ MORERecipes
Posted by Captain Chris Nichols on 24th Apr 2014
- Requires 2 *large redfish fillets (*25\"-27\" fish)
- Olive Oil
- Old Bay Cajun Seasoning
- Parmesan Cheese
Fillet redfish leaving skin/scales. Wash, pat dry.
Put fillets- skin/scales down on large baking sheet covered with double foil. ****Roll foil edges to retain drippings****
Coat with olive oil. Dust with Old Bay, Cajun Seasonings.
Let stand/marinate in a cool area for 1 hour. (on my vintage PK Grill- indirect heat/smoke)
Carefully lift fillets (on foil) onto grill- non direct heat end.
Lift hinged grate, add hickory wood to hot coals on opposite end.
Bottom vent(s) full open; top vents 3/4 closed. Add hickory as needed.
Cooking time varies... be attentive- do not overcook fish!
Baste fish with additional olive oil as necessary to seal flavor and keep moist...
When redfish is becoming firm and flaky and it\'s almost time to remove- dust fillets lightly with grated parmesan cheeze, and drop cover to brown/melt cheeze.
The properly cooked, firm fillets will scrape easily off of the skin backing leaving grilled redfish "steaks".
Take 2 live lobsters and drop into a large pot, that has a couple of inches of hard boiling salted water. Remove after 3 minutes. This will "set" the insides. With a large sharp knife, slice lengthwise. Drizzle inside with butter, olive oil or aioli. Grill on medium heat, shell down, till tail meat is [...]
It's fast and easy if you're careful not to overcook the shrimp. And, the secret really is in the sauce! Make it a day ahead, and let it "mellow" in the fridge overnight.If you haven't made up a bottle of GirlsonaGrill Pepper Sauce, substitute Zatarain's liquid crab boil, and only use about 3 Tbs of [...]
Ingredients:1 stick butter1 tbsp. Paul Prudhomme Meat Magic1 tbs.. Seafood Magic and Blackened Steak MagicLarge ShrimpBlend butter and spices. Dredge peeled raw shrimp in mixture. Place on skewer, and grill directly above coals for 2-3 minutes per side. Remove from skewer and enjoy.
Build a 4-Mississippi lump hardwood charcoal fire in one end of the PKcooker. Place one cup of water soaked pecan shells on top of fully burning charcoal.Dredge fish in extra virgin olive oil or rapeseed oil for less flavor [Canola tm]. Rub wild caught salmon steaks any size with capers and freshly ground black peppercorns.When [...]
Ingredients 2 tablespoons extra-virgin olive oil1 tablespoon ancho or New Mexico chile powder1 tablespoon fresh lime juice1/4 teaspoon kosher salt1/8 teaspoon freshly ground pepper1 lb salmon, skin on8 6-inch corn or flour tortillas, warmedCabbage Slaw, (recipe follows)Citrus Salsa, (recipe follows)Cilantro Crema, (recipe follows)Preparation1. Prepare the Portable Kitchen for indirect heat. 2. [...]