A seafood extravaganza in your mouth! But the real MVP might be the dill butter sourdough bread to sop up all that broth. Choose your own seafood, but the classics are clams, mussels, shrimp, crab, and salmon or halibut. Choice of Seafood: Clams, Mussels, Shrimp, Crab Claws, Salmon, Halibut, Scallops, Lobster or Langostine. 12 c
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There’s nothing better than dumping a big ol pot of seafood out onto a newspaper lined table top and going to town with a cold beer and lots of napkins. The seafood options are endless here, but the only secret is adding them at the right times during the boil, to ensure proper cooking. 16
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If there’s a better cut of beef to BBQ than tri tip, this might be it. If you’ve been to a Brazilian steakhouse, you’ve probably had this, but chances are you’ve never made it yourself. It can be hard to find, but if you can get your hands on this cut, and you’ve got a
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Smoked salmon can be tricky. But this is a no fail method that turns out the perfect smoked salmon every time. There’s several steps to follow, and a couple days of prep, but it’s well worth it. 2-3lbs Wild Caught King Salmon Fillet, skin on4 c Water1/3 c Kosher Salt1 c Brown Sugar1 c Maple
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Literally no way these can not be good. And they are. The duck fat adds a silky texture to these candies that you can’t get any other way. If you’ve got rendered duck fat from a turducken, or crispy grilled duck confit, this is a great way to use some of it. 1 c Heavy
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Perfect for leftover tri tip, or fresh cooked carne. The secret to these tacos is good quality meat, and the homemade red and green salsas. Leftover Tri Tip, or Flank SteakUncooked Corn Tortillas (found in the refrigerated section of most grocery stores)Olive OilSalt/Pepper/Garlic Powder1 White Onion (diced)1 bunch Cilantro (diced) Red Sauce:1 c Dried Red
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This is the best ever. If you have a barbecue that can accept a rotisserie attachment, such as the Weber Kettle grills, I highly recommend adding one even if this is the only thing you use it for. It’ll be worth it, I promise. 1 Whole ChickenSusie Q Seasoning1 Yellow Onion (cut into wedges)1 Apple
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Once you go spatchcock, you never go spatchback. This method of cooking a whole chicken has all the moistness you would normally get from a roasted or rotisserie chicken, but in a fraction of the cooking time. You’ll never grill individual legs and breasts again. 1 Whole ChickenSusie Q Seasoning STEP 1:Spatchcock the chicken. Lay
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The John Madden classic. But it’s more than just a gimmick. This has become a holiday tradition for us, mostly because even just the turkey comes out more moist and flavorful than cooking it on its own, not to mention the chicken and duck that also come out unbelievable. It does take some prep time
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If you’re new to smoking meat, pulled pork is a great place to start. It’s very forgiving and a good choice for beginners. This recipe makes a moist, flavorful pulled pork that is great on its own or in a sandwich. 1 Pork Shoulder1 Bottle Kinder’s Original Barbecue Sauce Chris Lilly’s 6-Time World Championship Rub:1/4
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