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 BBQ
NEWS RECIPES
How to make a foil fish boat
By Kent “The Deck Chef” & Ally Whitaker
thedeckchef@hotmail.com
I love foil and this is a recipe and technique that I use to cook seafood and shrimp on the grill. Don’t get me wrong, I use a ton of foil on the smoker when finishing off some butts and ribs. However, I’ve started using foil over the years for just about anything I cook outdoors. Ally asks me every time we go to the store if I need some foil.
The method is simple. In some cases I brown the chosen meat but do not fully cook it. I then sprinkle with a few additional seasonings or a dab of butter and wrap the meat up. I then toss the wrapped package onto a cooler part of the grill. Just let it steam in its own juices as it finishes. It’s an amazing way to do chicken, pork chops, and tenderloins.
A few months ago my wife Ally had to take a long business call just as I was plating some steaks. I hit them with a few pats of butter, wrapped them up and moved them to the coolest part of the grill. I admit that the pink was gone for a medium well steak but the method kept them hot, amazingly tender, and more than juicy.
It’s slightly different with fish and shrimp. You can either make a fully wrapped pack or create a little boat of foil, a grill top skillet of sorts. Hit the foil piece with some non-stick spray and then place your fillet or shrimp in the center. Fold the sides up to form an opened topped boat around the seafood. Pinch the opened ends firmly shut but leave the top open.
Top the fillet with your favorite seasonings, lemon juice, or whatever you wish and cook on the grill. The foil boat keeps the fish or shrimp from sticking to the grill and you don’t have to worry about smaller piece breaking apart of falling out of a grilling basket. The beauty is that you can move the pieces around with ease in case one item is cooking faster than the other. You can cook with the pack opened or pinched closed.
I've included two pictures so you can see the end results. Both examples were cooked with very little prep time, basic seasonings around standard home kitchens, and fresh lemon juice and slices.
Hope you enjoy the tip. I would love to hear of some reader easy outdoor cooking tips.
Kent Whitaker is a cookbook author and culinary writer with 10 published books. He is also member and AUXCHEF for the United States Coast Guard Aux. Kent and his wife Ally live in East Tennessee with their son Macee and two spoiled dogs. Kent's books are available or can be ordered at any book store or online at www.thedeckchef.com . Look for Kent on twitter at www.twitter.com/thekentwhitaker.
 
Photo's by Kent “The Deck Chef” Whitaker
Grilled Shrimp with Rosemary Lemon Butter Sauce
FIRE UP THE GRILL
By Steve Collins
The Home Chef
steve@thehomechef.net
www.thehomechef.net
Here’s an elegant dish with some full flavors that complement each other. Lemon and rosemary are a great flavor combination and the butter smoothes the sharpness of the lemon. The result: a wonderful, tangy flavor. The only tricky part is not to over heat the sauce while whisking in the butter or it will separate Serve this with your favorite rice and a fresh green salad. Here’s to a great grilling season!
1-1/2 lbs. largest shrimp you can find (no more than 16 to 20 per pound)
Marinade
1 teaspoon miso paste
Juice of 2 lemons
1 clove garlic, finely chopped
1 to 3 serrano peppers (depending on your heat preference), seeded and finely chopped
Sauce
Remaining marinade
Juice of 2 lemons
4 to 6 Tbsp. unsalted butter, chilled and diced in 1/2” cubes
3 Tbsp. fresh rosemary, finely chopped
Prepare a hot fire on your grill. Peel the shrimp, leaving the tails on, and rinse well. Mix the marinade ingredients and put them in a one-gallon recloseable plastic bag. Add the shrimp. Force the air out and seal the bag. Refrigerate for a half hour. Remove the shrimp from the marinade and divide evenly onto four skewers. Save the marinade for the sauce. Refrigerate the skewers until ready to grill.
Put the remaining marinade into a saucepan along with the juice of two lemons. Bring to a boil and then reduce to a simmer. Continue to simmer until the sauce is about one third its original volume. Turn the heat off and begin whisking in the butter in small batches until all of the butter is incorporated then stir in the rosemary. Remove the sauce from the heat and cover the pan. Put the skewered shrimp on the grill directly over the heat. Cook for three minutes. Turn and cook for three more minutes. Remove the skewers from the grill and serve with the lemon rosemary sauce. Serves 4.
Marinades courtesy of the Kansas Beef Council
BARBECUE IS NOW!
By Paul Kirk CWC, Ph.B., B.S.A.S.
Kansas City Baron of BBQ
Barbecue Guru
Order of the Magic Mop
Ambassador of BBQ
Certified Master BBQ Judge
bbqbaron@gmail.com
The Kansas Beef Council sent me a brochure of marinade recipes, and I thought that it might be of interest to the barbecue community to start the season.
Red Wine Marinade
1/3 c. red wine vinegar
2 Tbsp. vegetable oil
1 Tbsp. Dijon mustard
2 cloves garlic, minced
3/4 tsp. Italian seasoning
1/4 tsp. coarse ground black pepper
Combine all of the ingredients, stirring until well blended.
Lemony Oriental Marinade
1/4 c. fresh lemon juice
3 Tbsp. chopped green onions
1-1/2 Tbsp. soy sauce
1-1/2 Tbsp. vegetable oil
3/4 tsp. fresh ginger
1/4 tsp. crushed red peppers
Combine all of the ingredients, stirring until well blended.
Savory Marinade
1/4 c. steak sauce
2 Tbsp. light brown sugar (packed)
2 Tbsp. fresh lime juice
1/4 tsp. cayenne
Combine all of the ingredients, stirring until well blended.
Citrus Marinade
1/2 c. fresh orange juice
1/4 c. soy sauce
1 clove garlic, crushed
2 dashes ground clove
Combine all of the ingredients, stirring until well blended.
Barbecue Marinade
1/2 c. chopped onion
2 Tbsp. light brown sugar (packed)
1 Tbsp. vegetable oil
1 Tbsp. prepared horseradish
1 Tbsp. water
1/4 tsp. coarse ground black pepper
Cook onion and brown sugar in oil in a small saucepan over medium heat until onion is tender, about 3 minutes. Add remaining ingredients and continue cooking over medium heat 3 to 4 minutes, stirring occasionally. Remove from heat; cool thoroughly before adding to beef.
Good luck this barbecue season and enjoy!
Easter Pizza/Eater Pie By Bob Trudnak
BBQ Guru Sales & Marketing Director
This recipe is very near and dear to my heart. It was passed down from my Grandmother to my mother and then down to my wife. I have been eating this on Easter Sunday since I was able to chew. The tradition came from the fact that we did not eat any meat on Fridays during lent and we did not eat meat from Good Friday until Easter morning after Sunday mass.
We are now cooking these in our smoker, and they are delicious!
1 pizza dough
White flour
6 hard boiled Easter Eggs sliced
1 c. sliced or chopped pepperoni
1 c. sliced or chopped Soppressata
1 c. sliced or chopped hard salami
1 c. sliced sharp provolone cheese
Olive oil
Set Smoker to 375°F.
Roll out the pizza dough and place it in an aluminum full pan with has been dusted with flour.
Layer the cheese, eggs and meats in the center of the dough and when you are finished, pull up the sides of the dough and pinch together tight so the dough does not separate. Brush with olive oil and place the pizza (in the pan) in the smoker. (We do not use smoke wood, just charcoal.)
Cook until the top browns and the cheese has melted, approximately 25 minutes. Let cool slightly. Cut and serve.
Photo by Bob Trudnak
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