Barbecue Tricks

BBQ Tips and Tricks

seafood

Featured

Seafood Sauces Made Easy


bowens-island-seafoodSeafood may not be barbecue but a good fish fry outdoors with friends comes pretty close.

Seafood and barbecue both share some room on the plate for hush puppies (grab our free Sauces and Sides book for a solid hush puppy recipe). Not sure how hush puppies ever got into the barbecue category but I think it has to do with Jamaican festival).

Also barbecue and seafood are almost always served with a few sauces.  Lately I’ve been feeling cheated at a few seafood houses for being stingy with the Tartar sauce so below (and in the video) are a few quick recipes fish1so you can make cocktail sauce and Tartar Sauce in the comfort of your own home. The video also features a visit to one of my two favorite seafood shacks of all time: Bowen’s Island.  The other is Tybee Island’s Crab Shack.  Neither has ever short changed me on Tartar sauce.
Cocktail Sauce:

  • Combine your favorite Ketchup with horseradish to taste.
  • Dash of worchestichire (optional)
  • Dash of hotsauce (optionall)

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Tartar Sauce / Seafood Sauces Made Easy

Tartar Sauce / Seafood Sauces Made Easy

Ingredients

  • 1 cup mayonnaise
  • 1 tablespoon sweet pickle relish
  • 1 tablespoon minced onion
  • 1 teaspoon yellow mustard
  • 2 tablespoons lemon juice
  • salt and pepper to taste

Instructions

  1. Combine all ingredients in a small bowl and mix thoroughly.
  2. Allow mixture to set in refrigerator for at least an hour before serving.

Featured

Oyster Months – Oyster Roast Months

Planning an oyster roast? If you need to remember the peak months for oysters and oyster roasts just keep this in mind…

Talk like a pirate!!!

oyster It used to be said that you shouldn’t consume oysters in months without the letter R but due to commercial harvesting and modern refrigeration and other factors it’s just not as big an issue these days unless you’re actually harvesting yourself. Still it’s good to remember that the summer months – that is for most of us watching this episode – are the spawning months for oysters & the meat just isn’t as good – due to how they reproduce the flesh ends up with the a thinner milky texture.

Off season oysters will probably not be as readily available as they will be just due to traditional seasons and when you do find them the price won’t be as good as the R months but don’t be afraid if you see it on a menu in a nice restaurant.

Easy to remember–the Pirates favorite letter is “R” or AAAAhhhhhhrrrrrrrrRRRRR.     Peak months for oysters are September to April when they’re at their best —but for that reason traditional oyster roast are always in colder months they contain the letter “R”– September, October, November, December, January, February, March, April.

In South Carolina the tradition is to steam oysters not really literally “roast” them but steam them on a flat metal pan under wet burlap bags…

Oyster – roast -( the word roast starts with the letter R by the way) the Pirates favorite letter something to remember. for more tips tricks other fun stuff head on over to www.barbecuetricks.com

 

Cook

Grilled Fish on Your BBQ

Credit: John Harvey / Wikipedia

How to Cook Fish on the Grill By Brent Nelson

Grilling is an ideal way to cook fish, producing quick, easy and delicious results. In most cases, you can watch it happening before your eyes, and pop it onto a (warmed) plate the instant it is cooked to perfection. As pretty much any fish of a suitable size can be grilled, these guidelines should help you whatever your choice.

As there are far too many species to consider for this short article, your main choices can be broken down into flat fish, round fish, and oily fish. Then you can chose to have the fish filleted or cooked on the bone. Large fish can, of course, be cut into suitable sized portions, again on or off the bone.

If there is a secret to successful fish cookery, it is to cook the fish for as little time as possible. Fish needs to be heated through just until the point the flesh has “set”; cook any further and you lose moistness and flavor. We are usually talking just minutes here.

Some fish need scaling, and some need to have the skin removed before cooking. If you are not sure, ask your fishmonger, and they will prepare it for you. Even if the skin is inedible it is often better to leave it on while cooking, after which is will easily peel off, or you can just eat the fish from it and leave it on the plate.

If you are cooking whole round fish, such as herring, bass, trout etc, cut a few diagonal slashes in the flesh, right down to the bone, just before cooking. This helps the heat penetrate so that the fish can cook evenly.

The final consideration before you begin cooking is simply how thick is your fish? A thin fillet of sole will obviously cook much more quickly than a thick tuna or cod steak, for example. The basic rule is the thicker the fish, the lower the heat, or the further away from the grill.

    • If it needs it, oil the fish, not the pan or grill. Season liberally with good salt and freshly ground black pepper, and by all means rub in some chopped herbs if you like them.

 

    • Pre-heat the grill before you start to cook – wait until it is at the full required operating temperature.

 

    • If cooking filleted fish, place the skin-side toward the heat first (unless, of course, you have had the fish skinned).

 

    • Indicators that the fish is ready are when the skin starts to slightly char and become golden, or the flesh becomes opaque rather than translucent at the thickest part, or that the flesh can be easily pulled from the bone.

 

  • Turn, if necessary to finish the other side – it will generally not take as long as the first side.

Fish, when grilled simply, is so delicious that it rarely needs elaborate or fancy sauces – often just a little melted butter or a squeeze of lemon is the perfect finish.

Brent Nelson writes The Guerilla Griller, one of Europe’s top 500 food blogs. On a mission to demystify food and cooking, with clear step-by-step recipes, and here for the newbie and experienced cook alike. Find The Guerilla Griller at: http://guerillagriller.blogspot.com/

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