Grilled Florida Shrimp With Spicy Carolina Reaper Seasoning

Grilled Shrimp With Carolina Reaper Peppers

Today I am grilling fresh Florida Mayport Shrimp with Carolina Reaper Pepper Seasoning. This recipe is very easy and quick to make.

Ingredients:
• 2 LBs Gulf Shrimp
• 2 Teaspoons Garlic
• 1 Teaspoon Paprika
• 1 Tablespoon Kosher Salt
• 2 Tablespoons Olive Oil
• 2 Teaspoons Lemon Juice
• 1 Teaspoon Heartbreaking Dawns Fervor Carolina Reaper Hot Sauce

fervor reaper hot sauce

Watch the video for the complete instructions.

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Blackened Smoked Swordfish

Yesterday, I picked up some swordfish which is a relatively firm fish and a excellent choice for cooking in the smoker or on the grill. Today, I’ll show you how to smoke swordfish steaks with a blackening seasoning. This recipe is really easy to prepare.

To make sure the swordfish stays moist during the smoking process, brine it for 24 hours. The brine is simple, about a gallon of water, ½ cup of kosher salt, ½ cup of brown sugar and 2 tablespoons of Hog’s Breath Blackening Seasoning. This seasoning has garlic, onion, salt and paprika. Of course you can make your own brine seasoning, but this Hog’s Breath Blackening seasoning makes life easy and really goes nicely with the swordfish.

Hogs Breath Blackening Seasoning

After brining in the refrigerator for 24 hours, remove the swordfish from the brine, rinse under cold water and pat dry with paper towels.

Next, brush a light coating of olive oil on both sides and re-season lightly with the Hog’s Breath Blackening Seasoning.

I’m smoking this swordfish in our Masterbuilt Electric Smoker.

Smoker Details
• Smoker temperature: 225 degrees
• Wood: Cherry wood.
• Smoke time: 1 hour approximately
• Internal temperature: 145 degrees

To learn on the details on how to smoke swordfish, watch our Smoked Swordfish with Blackening Video above.

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How to Smoke a Pheasant

Smoked Pheasant

Today we will show how to smoke a Pheasant using a Masterbuilt Electric Smoker. Of course, the same fundamentals apply if you are using an off-set or other smoker.

As with all poultry, make sure to brine the pheasant for 24 hours. Brining can be as simple as water, salt and brown sugar. This will help keep the Pheasant moist during the smoking process. If you need any information about how to create and use a brine, see the video in our post Deep Fried Turkey Using the Big Easy Oil-less Fryer.

I’m seasoning the Pheasant with Slap Ya’ Mama Cajun Seasoning. You can select your favorite seasoning.

Slap Ya Mama Seasoning

Set the smoker to 225 degrees and smoke for approximately 90 minutes until the internal temperature is 165 to 170 degrees. For the step-by-step instructions, see our How to Smoke a Pheasant Video.

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BBQ-Rubbed Seared Scallops on the Grill

BBQ Rubbed Seared Scallops

Today I’m making an extremely simple seared scallop recipe, where the scallop flavor is at the forefront with a nice, subtle BBQ-bacon flavor on the back-end. Personally, I don’t like a lot of strong flavors overwhelming the natural flavors of the seafood.

Ingredients
• 2 tsp of Bone Suckin’ Rub or your favorite BBQ seasoning
• ½ tsp Ground Cumin
• 1 tsp minced garlic
• Salt and pepper to taste
• 1 pound of scallops
• 4 tbsp. (divided) olive oil
• 1 teaspoon of fresh orange juice. You can also use lime juice.
• 2-3 strips of cooked bacon
• ½ cup of white wine. I’m using Muscadine Honey Wine (mead).

BBQ Rubbed Seared Scallop Ingredients

Procedure
Combine the Bone Suckin’ Rub or your favorite BBQ seasoning, cumin, minced garlic, salt and pepper in a zip-loc bag. Add the scallops to the bag and shake well to get them covered.

Bone Suckin Rub

Set the grill to medium-high, with 2 tablespoons of olive oil and heat. Place scallops in the pan and let sit or about a 1.5 to 2 minutes, then turn over and cook the other side for 1.5 minutes.

Remove the scallops from skillet.

In the same skillet, add the Muscadine honey wine (mead), 2 tablespoons of olive oil and cook until it starts to thicken. While this is thickening, grind-up the bacon. Once the scallops are nice and coated in the heated mixture, top with the crumbled bacon and serve!

Watch our BBQ-Rubbed Seared Scallops to see the step-by-step instructions.

 

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Thai Honey Chicken Wings

Today, we’re making Thai-Honey Chicken Wings. The key to these wings is the marinade. To start, I vacuum sealed the wings in my marinade and let sit in the refrigerator overnight.

Marinade Ingredients (courtesy of http://www.honey.com)
• 1/4 cup – honey
• 1/4 cup – soy sauce
• 2 Tablespoons – lime juice
• 1 Tablespoon – smooth peanut butter
• 1 clove – garlic, minced
• 1 ½ teaspoon – curry powder
• 1 teaspoon – hot pepper flakes. You can also use your favorite hot sauce
• About 2 lbs of chicken wings

Marinade Directions
Mix the marinade ingredients together in a microwave safe container. Microwave for 15 seconds and stir. In my microwave it takes 3 times to get the marinade blended well. Just make sure the marinade is not hot when pouring it over the wings.

Cooking Procedure
Today, I’m making these in the Big Easy Oil-Less Fryer. You can still use this recipe and bake in the oven at 375 degrees for approximately 30-40 minutes, then move to the broiler for a few minutes to brown. More importantly cook until the chicken is 165 degrees.

Big Easy Oil-Less Fryer

For the step-by-step details, please see our Thai-Honey Chicken Wings video.

 

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How to Smoke Frog Legs

Smoked Frog Legs
Today we are making Frog Legs in the smoker! That’s right frog legs. We don’t have frog legs around here that often, so today is a special treat for us. This is a very simple frog leg recipe that will produce delicious frog legs every time.

When preparing your frog legs, always remember that less is better. Don’t hide the delicate flavor of the frog legs with a bunch of seasonings.

Brining is not critical for frog legs because they will only be in the smoker for 30 minutes to an hour. With that said, I do use a brine for 1-2 hours. After brining, rinse the legs with water to get rid of any excess salt.

After removing from the brine, rinsing and patting dry (with paper towels), I use about ½ cup of olive oil per 2 lbs of frog legs and mix 4 teaspoons of Walker & Sons Slap Ya Mama Cajun Seasoning.

Slap Ya Mama SeasoningPour the olive oil and seasoning in a one gallon bag, add the frog legs and move around in the bag to get them coated well.

Set the smoker at 225 degrees. I’m using my Masterbuilt Electric Smoker. Also, I am using a combination of Alder and Cherry wood. The lighter wood will not overwhelm the oysters.

To see the complete recipe and watch all of the details on how to smoke these frog legs, please watch our How to Smoke Frog Legs video below.

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Grilled Grouper using Everglades Fish & Chicken Seasoning

Grilled Grouper

Today I will show you how to grill fresh Florida Grouper. With the correct seasoning, it doesn’t get much easier than this recipe.

I’m using Florida Everglades Fish & Chicken Seasoning. This has become my “go-to” seasoning for fish and it also is great on chicken. Ingredients include: Salt, Spices including Paprika, Dehydrated Onion and Garlic, Sugar, Papain. This seasoning has roots dating back to 1976.

Erverglades Fish and Chicken SeasoningThere is just 3 simple tips that will keep your grouper from sticking on the grill and turning out perfect every time.

  1. Use a hot grill
  2. Pre oil the grill
  3. Drizzle the grouper with Olive Oil, season and cook each side 5 minutes. Don’t turn

For the complete details and recipe, watch our How to Grill Fresh Florida Grouper using Everglades Fish & Chicken Seasoning video below.

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Making Bacon Bowls in the Smoker

Smoked Bacon Bowls

Today I am smoking some Bacon Bowls using the Masterbuilt electric smoker. You don’t need any fancy equipment to make Bacon Bowls. They can be made using a muffin tin.

In the video below, I will show you how to smoke bacon bowels with the smoker set at 225 degrees using cherry wood. Once they are ready (in about 2 hours) we will fill the bacon bowls with some of our favorite ingredients.

Once the bacon bowls are smoked, we will fill them with some really nice toppings and place back in the smoker for 15 minutes or so, until the cheese is nicely melted.

Remove from the smoker and serve. That’s all there is to it. See our Making Bacon Bowls in the Smoker video below for all of the details.

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