Ingredients

• 8 - 1 1/4 to 1 1/2 pound lobsters
• Melted unsalted butter and cocktail sauce for cooking.

Directions

1. Have the fishmonger cut the lobsters in half lengthwise and remove the vein and sack from the head
2. Build a hot fire in a grill
3. Oil a perforated grill rack.  Place the lobster cut side down on the grill rack and cook for 6 to 8 minutes.  Turn the lobsters over and cook until the flesh and white another 6 to 8 minutes.  Serve with melted butter and cocktail sauce.

Ingredients

• 1 lb. raw jumbo shrimp (16 to 20 per pound), peeled and deveined
• 1/2 c. vegetable oil
• 1/2 of a large habanero pepper, seeded and minced
• 3 large garlic cloves, chopped
• 1 T. minced fresh ginger
• 1 T. brown sugar
• 2 tsp. smoked paprika
• 1 tsp. chili powder
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. Mexican oregano
• 1 tsp. kosher salt
• 1/2 tsp. black pepper
• 1/4 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/4 tsp. allspice
• chopped cilantro, flaky sea salt, and fresh lime wedges for garnish
• Beer (buy local) for soaking plank, if grilling shrimp on a plank

Directions

1. Place shrimp in a wide shallow bowl. Set aside.
2. In a small bowl with high sides, combine all ingredients from the vegetable oil through the allspice. Use an immersion blender to completely process until there are no sizeable pieces. Or use a food processor or blender. Pour marinade over shrimp and gently stir to coat evenly. Cover and refrigerate for 2 to 3 hours.

1. Set a large grill plank in a pan with sides and completely cover plank with beer. If the plank wants to float, simply set a bowl or something similar on it to weigh it down. Let soak for 2 hours. Heat a charcoal (using hard wood lump or regular charcoal) or gas grill to medium-high heat (about 475°). If using a charcoal grill, let charcoal get completely hot and white, and then level it out into an even layer. Set soaked plank on grate to get plank hot. When plank starts to crackle, which should take about 3 minutes, set shrimp on plank. 
2. Grill 5 to 6 minutes per side, or until shrimp are no longer opaque. Set plank on a pan and serve shrimp straight from the plank. Sprinkle with chopped cilantro and a bit of flaky sea salt. Serve with lime wedges for squeezing over the top.

If grill shrimp on the grill grates

1. Heat a charcoal or gas grill to medium-high heat (about 475°). If using a charcoal grill, let charcoal get completely hot and white, and then level it out into an even layer. Oil grill grates well. 
2. Set shrimp on grates. Grill for 3 to 4 minutes per side, until shrimp are no longer opaque and have a bit of char. Sprinkle with chopped cilantro and a bit of flaky sea salt. Serve with lime wedges for squeezing over the top.

Ingredients

• 1 ½ cups of your favorite prepared Mac and Cheese (homemade or from a box)
• 2 lbs. ground beef
• 1/3 cup Beef Marinade
• 6 cheese slices of your choice (Cheddar recommended)
• 1/3 cup of your favourite Bar-B-Q Sauce
• 1 red onion, sliced
• Pickles

Directions

1. Prepare the Mac & Cheese according to recipe (or the directions on the box).
2. In a large bowl, mix the ground beef and marinade. With your hands, make 6 large hamburger patties.
3. Prepare the grill for direct cooking. Over medium heat, cook the burger until done, about 10-12 minutes, flipping once during cooking. Add the cheese during the last minute of cooking to melt.
4. Assemble the burgers from the bottom up: bottom bun, pickles, onion, cheese burger, ¼ cup of mac & cheese. Drizzle 1 tablespoon barbecue sauce over the mac & cheese and then top with the bun.

Ingredients

1. 2 Sausage Buns
2. 2 Chicken breasts, skinless, boneless
3. 2 tbsp Brown Sugar
4. 2 tbsp Extra Virgin Olive Oil
5. 1 tbsp Cumin
6. 1 tbsp Black Pepper
7. 2 tbsp Paprika
8. 1 Tomato
9. Pickles
10. 2 Slices of swiss cheese
11. Mayonnaise
12. Hot Sauce

Directions

1. Cut each Boneless Skinless chicken breast  into 2 pieces.
2. Create rub by mixing brown sugar, olive oil, paprika, cumin, and black pepper in a bowl. Rub onto chicken breast, cover and refrigerate 2 hours.
3. Preheat BBQ to 400° F and slice tomato, pickles and chop the parsley.
4. Place chicken on BBQ and grill 4 minutes per side.
5. Remove the chicken and wrap tightly in tin foil (with no air holes) and rest 5 minutes.
6. Dress the Sausage Buns with mayo, hot sauce, sliced pickle, tomato, and swiss cheese.
7. Place two pieces of chicken breast per bun and garnish with parsley.

Find the instructions here.

Ingredients

• 2 tbsp (30 mL) coriander seeds
• 2 tbsp (30 mL) black peppercorns
• 2 tsp (10 mL) coarse salt
• 2 tsp (10 mL) dehydrated minced garlic

Directions

1. In dry skillet, toast coriander seeds and peppercorns over medium heat, shaking pan frequently, until fragrant, about 4 minutes. Let cool.
2. In spice mill or coffee grinder, coarsely grind together coriander seeds, peppercorns and salt. Transfer to small bowl; stir in garlic. (Make-ahead: Store in airtight container for up to 3 months.)

Rubs

Use 2 tbsp rub for every 4 servings boneless (1 lb/ 450 g) or bone-in (1-1/2 lb/ 675 g) meat or poultry, or fish (1 lb/450 g). Let stand at room temperature for 15 minutes after rubbing. Or cover and refrigerate for up to 24 hours before grilling.

Ingredients

• 3 lb (1.5 kg) chicken wings
• 2 tbsp (25 mL) each soy sauce and hoisin sauce
• 2 tbsp (25 mL) rice vinegar
• 1 tbsp (15 mL) five-spice powder
• 1 tbsp (15 mL) vegetable oil
• 1/2 tsp (2 mL) each salt and pepper
• 2 cloves garlic, minced
• 3 tbsp (50 mL) liquid honey

Directions

1. Cut tips off chicken wings at joint and discard; cut wings at remaining joint.
2. In large glass bowl, mix together soy sauce, hoisin sauce, vinegar, five-spice powder, oil, salt, pepper and garlic; add wings and toss to coat. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)
3. Place wings on greased grill rack or in grill basket over medium heat; close lid and grill, turning occasionally, until crisp and juices run clear when chicken is pierced, about 25 minutes. (Make-ahead: Let cool; cover and refrigerate for up to 24 hours. Reheat on grill over medium heat.)
4. Brush all over with honey; grill, covered and turning once, for 3 minutes.

Tip: To bake instead of grill wings, bake on rack on foil-lined rimmed baking sheet in 400ºF (200ºC) oven, turning once, until juices run clear when chicken is pierced, about 35 minutes. Brush with honey; bake for 3 minutes longer.

Ingredients

• 3 lb (1.5 kg) chicken wings
• 1/4 cup (50 mL) Chili Spice Mix (see recipe below)
• Chili tomato sauce:
• 1 tbsp (15 mL) vegetable oil
• 1/4 cup (50 mL) minced onion
• 3/4 cup (175 mL) ketchup or chili sauce
• 2 tbsp (25 mL) fancy molasses
• 1 tbsp (15 mL) cider vinegar
• 1 tsp (5 mL) each dry mustard and hot pepper sauce
• Pinch each cayenne pepper and chili powder

Directions

1. Straighten each chicken wing; push skewer through length from base to tip of wing. Place in large shallow glass dish; rub with Chili Spice Mix to coat. Cover and refrigerate for 30 minutes. (Make-ahead: Refrigerate, turning occasionally, for up to 24 hours.)
2. Chili Tomato Sauce: Meanwhile, in saucepan, heat vegetable oil over medium heat; cook onion, stirring occasionally, for 3 minutes or until softened.
3. Add ketchup, molasses, cider vinegar, mustard, hot pepper sauce, cayenne pepper and chili powder; reduce heat and simmer, stirring occasionally, for about 5 minutes or until bubbly. Let sauce cool. (Make-ahead: Cover and refrigerate for up to 24 hours.)
4. Place wings on greased grill over medium heat; close lid and cook, turning once, for 10 minutes. Baste with sauce; cook, basting and turning occasionally, for about 20 minutes or until crisp and golden and juices run clear when chicken is pierced.

Chili Spice Mix

1. In small bowl, stir together 3 tbsp (50 mL) chili powder; 2 tbsp (25 mL) each paprika and packed brown sugar; 1 tbsp (15 mL) ground cumin; 1 tsp (5 mL) garlic powder; and 1/2 tsp (2 mL) each salt and pepper.

Ingredients

• 1/2 cup of mayonnaise
• 1/4 cup of grated parmesan cheese (1oz)
• 1 teaspoon of Italian seasoning
• 4 Chicken breast halves - boneless, skinless; about 1-1/4 pounds

Directions

1. Stir dressing, parmesan cheese and seasoning. 
2. Place chicken on grill or rack of broiler pan. Grill or broil 8 to 10 minutes, brush with half of sauce during last 3 minutes; turn and continue grilling or broiling 8 to 10 minutes or until tender. 
3. Brush with remaining sauce during last 3 minutes. 

Makes 4 servings.

Ingredients

• 1/2 c  (1 stick) butter,melted
• 1/4 c  Olive oil
• 1/4 c  Minced fresh herbs (parsley, thyme and cilantro)
• 3 tb Fresh lemon juice
• 3 lg Garlic cloves,crushed
• 1 tb Minced shallot
• Salt and pepper, freshly ground
• 1 1/2 lb medium large shrimp,unpeeled
• Spinach leaves Lemon slices

Directions

1. Combine first 8 ingredients in large bowl.  Mix in shrimp.  Marinate at room temperature 1 hour or in the refrigerator 5 hours,stirring occasionally. 
2. Prepare barbecue with medium hot coals.  Thread shrimp on narrow skewers.  Grill until just opaque,about 2 minutes per side.Line platter with spinach.  Arrange skewers on platter.  Garnish with lemon and serve. Makes 8 servings.

Ingredients:

• 1 1/2 pounds of large or jumbo shrimp
• 3 tablespoons jerk seasoning (commercial brand or make your own)
• 4 tablespoons Olive Oil

Directions:

1. Mix the shrimp, jerk seasoning, and olive oil together. Set aside to marinate in the refrigerator for 30 minutes to 1 hour.
2. While the shrimp is marinating, make the mango mint salsa and sour cream dip.

Grilling the shrimp

• Traditionally, jerk recipes are cooked over pimento wood. If this isn't available to you, a gas grill or charcoal barbecue will do just fine.
• After the shrimp has marinated, light the grill. While the grill is warming up, place the shrimp on skewers. Soak wooden skewers before using them.
• If you desire, you can place any fruit or vegetable you like on the skewers between the shrimps. I chose cherry tomatoes fresh from my garden. But, you can use chunks of pineapple, mango, onions, peppers, etc. 
• When the skewers are ready, grill the shrimp over a medium flame or use indirect heat on a charcoal grill if necessary. Shrimp cooks quickly. You will need only a few minutes per side so don't leave the grill unattended. Overcooked shrimp turns rubbery.
• The shrimp will be pink when done.

Serve on a plate or platter with the mango mint salsa and sour cream dip. Jamaican rice and peas go well with this recipe.

Ingredients

• 1 large (11-inch x 9-inch x 2 3/8-inch) aluminum foil baking pan
• 2 to 3 cans (12 ounces each) beer
• 2 tablespoons butter
• 1 medium yellow or white onion, sliced
• Bratwurst

Directions

1. Put the pan right on the grill, being careful not to singe your knuckle hair. Pour in the beer, and add the butter and onions.
2. Grill your bratwurst to a juicy, golden-brown perfection.
3. Serve immediately to your hungry guests and place any remaining brats into the steaming hot tub.
4. When folks are ready for seconds or thirds--or when stragglers show up late - grab a bratwurst out of the hot tub and enjoy!

Ingredients

• 3 Broiler-fryers chickens; (about 2 lb each), cut in half
• Salt and pepper to taste
• 1 c Butter or margarine
• 1/3 c Lemon or lime juice
• 1 tb Italian seasoning; crushed
• 2 1/2 ts Salt
• 2 Garlic cloves; crushed
• 3/4 ts Dry mustard
• 1/4 ts Coarse black pepper
• 1 1/2 c Orange marmalade
• 3 tb Lemon or lime juice
• 3 tb Butter or margarine

Directions

1. In a small saucepan, melt 1 cup butter over low heat, stir in 1/3 cup lemon or lime juice, Italian seasoning, 2-1/2 teaspoons salt, garlic, dry mustard, and 1/4 teaspoon pepper. Sprinkle each side of chicken halves lightly with salt and pepper. Place chicken on grill skin side up; brush with herb butter.
2. Grill about 4 to 5 inches from medium coals until chicken is tender, about 1 hour. Baste frequently, turn chicken occasionally.
3. Meanwhile, combine marmalade with 3 tablespoons lemon or lime juice and 3 tablespoons butter in saucepan.  Heat, stirring constantly, until melted. About 4 minutes before chicken is done, brush some of the marmalade mixture on each chicken half to glaze; grill about 1 minute. Turn chicken; brush with remaining marmalade mixture; grill about 1 more minute.

Makes 6 servings.

An excellent addition to any steak.

Ingredients

• 3 thick slices apple wood smoked bacon
• ¼ cup plus 2 tablespoons finely grated Parmigiano-Reggiano® cheese
• ¼ cup (½ stick) unsalted butter, softened
• ¼ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

Directions

1. In a large skillet over medium heat, cook the bacon until it is crisp, 8 to 10 minutes, turning occasionally. Transfer to paper towels to drain and let cool. Finely crumble or chop the bacon. In a small bowl using a fork, combine all of the butter ingredients until well blended.
2. Spread over your steaks while they are resting.

Ingredients

• ½ cup barbecue sauce
• ¼ cup A.1. Original Steak Sauce
• 2 pounds ground sirloin
• 1 each green and red bell pepper, cut into ¾-inch-wide strips
• 1 Vidalia onion, cut into ½-inch-thick slices
• 8 Kraft Singles
• 8 whole wheat hamburger buns, toasted

Instructions

1. Prepare the grill for direct cooking over medium heat (350° to 450°F).
2. Mix barbecue sauce and steak sauce. Mix ¼ cup with meat; shape into 8 (½-inch-thick) patties.
3. Grill patties and vegetables over direct medium heat, 10 to 12 minutes or until burgers are done (160ºF) and vegetables are crisp-tender, turning and brushing with remaining sauce after 6 minutes.
4. Top burgers with Singles; grill 1 minute or until melted. Fill buns with vegetables and cheeseburgers.

An amazing summer recipe perfect for when guests are coming over.

Ingredients

• 20 large fresh or frozen sea scallops (about 1-3/4 pounds total)
• 20 large fresh or frozen shrimp (about 12 ounces total)
• 1/4 cup tequila
• 1/4 cup lime juice
• 1/4 cup olive oil
• 2 tablespoons snipped fresh oregano
• 2 teaspoons sugar
• 2 teaspoons salt
• 4 cloves garlic, sliced
• 1/2 teaspoon paprika
• 1 1 1/4pound jicama, peeled and cut into bite-size strips (about 4 cups)
• 1 medium avocado, halved, seeded, peeled, and thinly sliced
• 1/2 cup fresh cilantro leaves
• Salt
• Ground black pepper
• Lime wedges

Directions

1. Thaw scallops and shrimp, if frozen. Peel and devein shrimp. Rinse scallops and shrimp with cold water; pat dry with paper towels. Place scallops and shrimp in a large resealable plastic bag set in a shallow dish; set aside.
2. In a small bowl stir together tequila, lime juice, olive oil, oregano, sugar, the 2 teaspoons salt, the garlic, and paprika. Set aside 1/2 cup of the tequila mixture to use in the jicama slaw. Pour the remaining tequila mixture over the scallops and shrimp. Seal bag; turn to coat scallops and shrimp. Marinate at room temperature for 15 minutes, turning bag occasionally.
3. Meanwhile, for the jicama slaw, in a medium bowl combine jicama, avocado, and cilantro. Pour the reserved 1/2 cup tequila mixture over jicama mixture. Toss to combine. Season to taste with salt and pepper. Cover and chill until serving time.
4. Drain scallops and shrimp; discard marinade. On six long skewers,* alternately thread scallops and shrimp, leaving 1/4 inch between pieces. For a charcoal or gas grill, place skewers on the rack of a covered grill directly over medium-high heat. Grill for 8 to 10 minutes or until scallops and shrimp are opaque, turning once halfway through grilling. Serve skewers with jicama slaw and lime wedges.

If using wooden skewers, soak in water for at least 30 minutes; drain before using.

Ingredients

• 3 cloves garlic, coarsely chopped
• 3 tablespoons coarsely chopped fresh rosemary, plus sprigs for garnish
• 1/4 cup plus 2 tablespoons Worcestershire sauce
• 2 tablespoons extra-virgin olive oil, plus more for brushing
• Freshly ground pepper
• 1 3/4 pounds skirt steak
• 1 1/2 pounds small red potatoes
• Coarse salt
• 3 ounces blue cheese, crumbled

1. Stir garlic, rosemary, Worcestershire sauce, and oil in a nonreactive dish; season with pepper. Place steak in dish, cutting to fit if necessary; coat both sides with marinade. Marinate, turning once, 15 minutes, or up to overnight in the refrigerator.
2. Cover potatoes with cold water in a medium saucepan; add a pinch of salt. Bring to a boil. Reduce heat, and simmer until just tender, about 15 minutes. Drain; let cool slightly. Slice potatoes in half, and brush lightly with oil; season with salt and pepper.
3. Preheat grill to high.
4. Grill steak, turning once, to desired doneness, 3 to 4 minutes per side for medium-rare. Set aside. Meanwhile, grill potatoes, turning once, until lightly browned, about 5 minutes. Immediately sprinkle with cheese. Thinly slice steak against grain. Divide steak and potatoes among 4 plates. Serve, garnished with rosemary sprigs.