BBQ Oysters

BBQ Oysters

Here is a recipe for BBQ oysters I made with Jason Hill. BBQ Oysters 2014-03-30 09:04:06 Write a review Save Recipe Print Ingredients BBQ Oysters, Hog Island Style 2 dozen large oysters (such as Fanny Bay) Horseradish BBQ Sauce 2 inches fresh horseradish, peeled and grated 1/2 white onion, minced finely 2 chipotle peppers in adobo sauce, minced 2 tablespoons olive oil 1 teaspoon garlic-shallot puree, or 2 cloves minced garlic 1 cup tomato sauce 5 tablespoons apple cider vinegar 1 tablespoon Worcestershire sauce 2 tablespoons soy sauce 1/4 cup honey Fresh cracked Himalayan pink salt Fresh cracked pepper Instructions Prepare the barbecue sauce. Shuck oysters. Top each oyster with a dollop of barbecue sauce and grill a few minutes. Serve immediately. Outdoor Cooking in the Elements...
Peppered Smoked Salmon

Peppered Smoked Salmon

In this video tutorial, me and my friend Jason Hill of “Chef Tips” show you how to make peppered smoked salmon on the Big Green Egg. Here in California, you can buy wild salmon at grocery stores like Whole Foods or Santa Monica Seafood. Peppered Smoked Alaskan Salmon 2014-03-30 11:00:02 Write a review Save Recipe Print Ingredients 1 large filet wild Alaskan Coho salmon, skin on Fresh cracked pepper Marinade 2 cups soy sauce 1 cup water 1/4 cup brown sugar 2 teaspoon salt Instructions Mix together marinade ingredients. Marinate salmon filets overnight in Ziplock bag or casserole dish. Drain marinade and coat each filet liberally with fresh cracked pepper. Set smoker to 220F. Soak applewood chips in water for 45 minutes, then add to the hot coals. When smoker is to temperature, place fish on grill. Cook until fish reaches an internal temperature of about 150 F. Let cool and serve on crackers with cream cheese. Outdoor Cooking in the Elements...
Google+