New Orleans grilled Veggies

INGREDIENTS:

• 1/4 cup light olive oil
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1 tablespoon Worcestershire sauce
• 2 zucchinis, cut into 1/2-inch slices
• 2 large white onions, sliced into 1/2-inch wedges
• 2 yellow squash, cut into 1/2-inch slices

DIRECTIONS:

1. In a small bowl, mix together light olive oil, Cajun seasoning, salt, cayenne pepper, and Worcestershire sauce. Place zucchinis, white onions, and yellow squash in a bowl, and cover with the olive oil mixture. Cover bowl, and marinate vegetables in the refrigerator at least 30 minutes.
2. Preheat an outdoor grill for high heat and lightly oil grate.
3. Place marinated vegetable pieces on skewers or directly on the grill. Cook 5 minutes, or to desired doneness.

Spiced BBQ’d Shrimp

INGREDIENTS

   2 pounds LARGE shrimp, uncooked, pull the skin/tails off 

   1 cup olive oil

   1 lemon, juiced

   2 tablespoons hot pepper sauce

   3 cloves garlic, minced

   1 tablespoon tomato paste (I just use ketchup)

   2 teaspoons dried oregano

   1 teaspoon salt

   1 teaspoon ground black pepper

   1/4 cup chopped fresh cilantro (original called for parsley)

   "dash" of Dave's Insanity super-hot sauce (be careful!)

      Add more Dave's and/or Chili Powder if you like very spicy

   

DIRECTIONS

   In a large bowl, mix together all of the ingredients except the shrimp.

   Let sit overnight at room temperature in a tupperware container, shaking 

   occasionally as the ingredients settle. This should really "infuse" the

   oil with flavor. Dip each shrimp in the marinade to fully coat, and then

   put all of the shrimp and marinade in a container and put in the fridge

   for several hours, flipping occasionally to distribute marinade.

   Or just do all the above at once. 

   While preheating your bbq grill, skewer shrimp. Put on the grill for a

   few minutes, flipping once. You should not have to brush w/marinade.

   Serve over rice, pasta, or as-is.

 

 

BBQ Sweet Shrimp

INGREDIENTS

   2 pounds LARGE shrimp, uncooked, pull the skin/tails off 

   1 finely chopped onion

   1 cup olive oil

   1 tsp sugar  

   1 tsp cayenne peper

   1/2 tsp salt

   1/2 tsp oregano

   1 tsp garlic powder

   1/4 cup Maple Syrup

   Optionally a pound-o-bacon 

DIRECTIONS

   In a large bowl, mix everything togather (except bacon) and then add shrimp.

   Leave it in the fridge overnight (PREFERABLE) or at least for several hours.

   Flip occasionally to distribute shrimp marinade. Pull out from fridge an hour

   or so beforehand to let things warm/loosen up a bit.

   The next day, preheat your bbq grill while skewering the shrimp.

   Optionally place flat on a fine-screen mesh cookware - less work!

   Wrap in bacon and grill. Be careful about flames from the dripping marinade. 

   Serve over rice, pasta, or as-is ... but be sure to drip some marinade on 'em!

   ALEK NOTE: Even without bacon, this bbq shrimp rocks!

Got a followup-Email from Rob V who wrote:

   First off - Killer recipes - tried both the spicey and sweet.

   I have a bit of a sweet tooth so thats my favorite.

   I just did another batch tonight (The local grocery store is 

   having a sale on shrimp - 4.99/lb for jumbos - and when I say 

   jumbos - i mean like 20 per pound) 

   I made a few changes to the sweet that were a big hit tonight.

   added about 1 Tbs of teriyaki sauce.  Not the normal stuff - 

   but the sweet cooking kind -it gave it a great flavor.

   also - added a bit (maybe 1/4 cup) of Orange Juice - it kind of 

   helps complete the flavor (IMO) May sound weird - but tryit - 

   I use it in all of my big BBQ receipes - wings/ribs/etc..it gives 

   it a good added taste and helps things gel up a bit.

 

 

Brining

Prior to smoking, all salmon are brined with a cure of salt and sometimes sugar and spices. There are two common brining methods: dry brining, a mixture of salt and maybe sugar, spice and other flavorings which is applied directly onto the meat of the fish. Once the fish has been dry brined for awhile (depending on the species and size of the fish), the brine is rinsed off and the fish is ready to be smoked. When wet brined, the fish is placed into a solution of water, salt, and perhaps sugars and spices prior to smoking.