Does anyone have any new "killer" dishes that they would like to share? New fish ideas would be great (as long as the method does not call for wrapping the fish in foil, I have never "got" this concept)!

One of the best gifts my wife ever gave me was my grill wok! This is a must especially for those who enjoy charcoal grilling!

Any thoughts and input is appreciated!

I saw Alton Brown do this the other night. Not grilling, per se, but you get the idea.

Needed:
Wood chunk charcoal
Fruitwood chips, soaked
1 or 2 lbs. Large shrimp

Heat the charcoal in chimney starter, then transfer to large steel bowl. Cover charcoal with wood chips, place shrimp on top of chips. Alton used some sort of horseshoe-shaped skewers for the shrimp; I've never seen them before. Then place another steel bowl, inverted, on top of that for a few minutes.
This allows for the shrimp to smoke/steam at the same time. They had a Miami/tropical thing going on, but I imagine you may garnish with whatever sauce you like.

mneeley- I've seen this before, but never tried it. I've done shrimp several different ways on the grill, but this brings to mind other seafood.

I have never done King Crab or Lobster tail on the grill. Is it worth trying? Or is this something that is just better prepared traditionally?

I do crab legs on the grill all the time. I don't think it adds anything to the taste of the crab, its just that I cook almost everything on the grill. Just be careful not to scorch the shell, as it will definitely give off a smoke that is not pleasant and may detract from the taste.

I've also done lobster tails on the grill, which I do think tastes better than traditional preparations. The various Weber cook books have many variations on lobster tails on the grill.

Place a small sliver of fresh sage inside shrimp. Wrap with proscuitto. Place on skewers. Grill.

Just read about a technique that I want to try, haven't yet. Using hardwood chunks (oak), not charcoal briquets; light them and let them burn to very hot charcoal. Use 1-1/4" to 1-1/2" T-bone, porterhouse or rib-eye steaks, seasoned with just salt/pepper. Put the steaks directly on the coals for about 5 minutes each side for med/rare. Take them off and brush off any ashes. Everyone that I have heard who does this raves about the steaks. Maybe this weekend.

very fresh fish on cedar planks - grilled with light seasoning is always good.... I mix salt, pepper and whatever fresh herbs I have at home with a little butter, rub on fish filet and grill on top of a wet cedar plank.

or see if you can find this receipe online somewhere - snapper with salt, pepper, cumin and few other spices - wrapped in corn husks and grilled. Very good.

steak and chicken kabobs are always nice - remember make the veggies separate or they lose their crunchiness...

I've been doing abalone steaks on the grill recently as opposed to the usual pan fried goodness.

I pound 'em out, brush them with a little olive oil, a tiny bit of some soy, good salt and pepper, and finish them off with lemon slices and capers. Delicious!

quote:

Originally posted by Gigond Ass:
Place a small sliver of fresh sage inside shrimp. Wrap with proscuitto. Place on skewers. Grill.

Do you butterfly the shrimp and place sage inside? The sage combined with the salt and sweetness from the proscuitto sounds interesting.

quote:

Originally posted by thirsty man:
very fresh fish on cedar planks -

tm- do you notice a poaching effect on your fish when grilling on planks.

I do and Im assuming this is a result of squirting the planks with water to keep them from burning and the steaming that results from that.

quote:

do you notice a poaching effect on your fish when grilling on planks

it is from the wet planks "steaming" from the heat. You can try to lessen by "smoking" the fish at 225 - but it will still have a little poaching effect.

quote:

Originally posted by MJAlbers:

quote:

Originally posted by Gigond Ass:
Place a small sliver of fresh sage inside shrimp. Wrap with proscuitto. Place on skewers. Grill.

Do you butterfly the shrimp and place sage inside? The sage combined with the salt and sweetness from the proscuitto sounds interesting.

Yes.

That sounds awfully good. I may have to try this one over the weekend.

1) Smoked pork tenderloin. On indirect heat with apple wood smoke pouch. Use your fav rub. 225-250*F for 45min.

2) Same thing with baby back ribs for 1:45-2:30hrs at 225-250. Keep mopping ribs with apple cider or beer every :30. Use fav rub: brown sugar, paprika, celery seed, salt and pepper, cumin and a bit of Chinee 5 spice.

quote:

Originally posted by Vino san:
2) Same thing with baby back ribs for 1:45-2:30hrs at 225-250. Keep mopping ribs with apple cider or beer every :30. Use fav rub: brown sugar, paprika, celery seed, salt and pepper, cumin and a bit of Chinee 5 spice.

Yes!- my good friend does this and the meat falls off the bone! By far the best ribs I have ever had.

I like to put salmon on cedar planks, then baste with a bourbon and brown sugar mix. Make sure you soak your plank for a day.

quote:

Originally posted by KSC02:

quote:

Originally posted by thirsty man:
very fresh fish on cedar planks -

tm- do you notice a poaching effect on your fish when grilling on planks.

I do and Im assuming this is a result of squirting the planks with water to keep them from burning and the steaming that results from that.

Chilean Sea Bass a la Grossie:

Apply a light coat of chili paste (Chinese or Thai) to the top side of a sea bass fillet, followed by a light sprinkling of mediterranean seafood seasoning. Place fillet on a pre-soaked cedar plank, skin side down, and wrap with cedar paper on top, tied with twine. Grill over low-medium heat for about 30-40 minutes until fish flakes starts to separate from each other. I don't even really check on it, except to make sure the planks not on fire.

This one never fails to impress company. I made it last night for 2 other couples and they raved. It even stood up to my grilled ribeye. The only pitfall here is that it's easy to over-season Chilean Sea Bass, which is delicious even without seasoning.

quote:

Originally posted by grossie:
Chilean Sea Bass a la Grossie:

Nice!

This one will be tried.

Just one question: What is cedar paper and were do you find it? Never heard of this!

Cedar paper is found near the fish counter or at a fish store. It's thin and will wrap around the fish. Like the planks it needs soaking beforehand. Whole foods carries it here, but I've seen it in many grocery stores.

Grilled Swordfish with a mango salsa.

Mango Salsa: mango, red pepper (2 to 1 ratio or so), & scallions all diced fine. Lemon juice, a dab of balsamic or other decent vinegar. Light salting. Mix and serve, slightly chilled, with the fish. Haven't tried w/ Sea Bass yet, but would probably work well with that too.

Yesterday over hickory chunks we did split lobster tails and scallops on the grill. The scallops used EVOO,salt, pepper and Herb De Provence and came out great. Split the lobster tails and drizzled in some melted butter with garlic and pepper...both were tasty!

My favorite summer grilling recipe is marinated flank steak. The recipe is in the flank vs. skirt thread.

quote:

Originally posted by Gigond Ass:

quote:

Originally posted by MJAlbers:

quote:

Originally posted by Gigond Ass:
Place a small sliver of fresh sage inside shrimp. Wrap with proscuitto. Place on skewers. Grill.

Do you butterfly the shrimp and place sage inside? The sage combined with the salt and sweetness from the proscuitto sounds interesting.

Yes.

Looking forward to a rib fest on Saturday with family; this shrimp may be a perfect starter!

Do you have to wear one glove when grilling the recipes in this thread? - PS -I'm trying the shrimp soon!

quote:

Originally posted by grossie:
Chilean Sea Bass a la Grossie:

Mmmmm...endangered fish...