Board index Barbecue Board General Discussion June's Online Block Party - Seafood!

June's Online Block Party - Seafood!

This is the place to ask your BBQ questions, share information, and more.
Post Sun Jun 01, 2014 6:14 pm
CharredGriller User avatar
BBQ Deputy
BBQ Deputy

Posts: 5899
Location: Central Alberta, Canada
May`s vote was pretty clear on this one. It`s seafood the members want, so seafood it is! (And I`m going to go shopping for some this week for certain.)

Let the Block Party begin! :bbq:
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.

Post Mon Jun 02, 2014 5:50 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7566
Location: Stoughton, WI
Excellent! Time to start watching the grocery flyers...

Post Wed Jun 04, 2014 8:00 am
phillyjazz well done
well done

Posts: 2980
Location: Philly

Seafood for thought ... As much as I love swordfish, I will be looking for more sustainable sea critters. Lobsters seem to be in abundance the past couple of years (and priced accordingly) http://www.washingtonpost.com/postevery ... d-of-fish/
- Phillyjazz -

Grill Dome ceramic / Ducane Affinity 4200 gasser/ Concrete pit
Image

Post Wed Jun 04, 2014 10:10 am
BubbaQue well done
well done

Posts: 660
Location: Panama City Beach, Fl.

Perfect for me in Northwest Florida on the gulf. Snapper season is underway. There is an abundance of Grouper, Amberjack, Shrimp, and Flounder.

:pirate:
Weber 22 1/2 Platium
Weber Smokey Joe Platinum
WSM

Post Wed Jun 04, 2014 2:35 pm
CharredGriller User avatar
BBQ Deputy
BBQ Deputy

Posts: 5899
Location: Central Alberta, Canada
And just in time for this event, Steven just posted a new article too!
http://barbecuebible.com/2014/06/03/buying-shrimp/#.U49l2ernZaQ

I found it very helpful - I hope you will too. :cheers:
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.

Post Thu Jun 05, 2014 8:47 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7566
Location: Stoughton, WI
BubbaQue wrote:
Perfect for me in Northwest Florida on the gulf. Snapper season is underway. There is an abundance of Grouper, Amberjack, Shrimp, and Flounder.

:pirate:
Good. Now we'll expect an abundance of posts from you! :lol:

Post Fri Jun 06, 2014 8:14 pm
Trollby well done
well done

Posts: 1303
Location: MadCity, WI

Bought some Cod for Friday dinner.
Image
Shaked a little Fish rub


Image
On the Gasser


Image
Ready to pull

Post Mon Jun 09, 2014 6:22 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7566
Location: Stoughton, WI
OK, we've broken the ice! Do you make the fish rub yourself or is it a commercial product?

I'm going to have to give cod a try.

Post Tue Jun 10, 2014 8:22 am
Trollby well done
well done

Posts: 1303
Location: MadCity, WI

ScreamingChicken wrote:
OK, we've broken the ice! Do you make the fish rub yourself or is it a commercial product?

I'm going to have to give cod a try.



I do both, this time I have some "Emeril Lagasse fish rub", my family really likes the flavor for fish so I buy it since easy otherwise I make my own if I am out and need something.

I made a garlic lemon butter sauce that was for the fish when eating I forgot to show and plate shot

Post Tue Jun 10, 2014 9:42 pm
LGHail rare
rare

Posts: 14
Location: Pearl Mississippi
I made fish tacos with grilled fish tacos.
Image
I use dried corn husks (same type used for tamales) to prevent the fish from sticking, as well as limited protection from flair ups. I suppose this could have been a late entry into the Cinco De Mayo block party.
Daniel

Grilling is great, it gives me an excuse to play with fire.

Post Wed Jun 11, 2014 8:38 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7566
Location: Stoughton, WI
Neat idea, Daniel! What inspired you to come up with it? Do the husks add any flavor?

Post Fri Jun 13, 2014 8:01 pm
scorched_porch User avatar
well done
well done

Posts: 424
Location: Redwood City, California

I second that neat idea. Did you soak the husks? Do tell. Inquiring minds and all...
36" Argentine Grill
WSM 22.5, Pit Barrel Cooker
Weber Performer
http://thequinchoproject.wordpress.com/

Post Fri Jun 13, 2014 9:16 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7566
Location: Stoughton, WI
Last Sunday I tried to be creative and darn near killed the family.

I started with a pound of 31-40 shrimp that I peeled, cut into small pieces, and mixed with mayo and Zatarain's Creole seasoning.
Image Image

Then I spooned the mixture into some portobello caps, topped them with mozzarella and provolone, and cooked them indirect until they were hot all the way through.
Image

We each took a bite, swallowed, and reached immediately for whatever we were drinking. It turned out that the first ingredient in the seasoning is salt and not only did I not read the label, but I also failed to taste the mixture and went strictly by color so it was way, way saltier than it should've been. :oops: We struggled to eat a few of them but the rest eventually went into the garbage. I don't know why I didn't check the ingredients; I guess I figured that "Creole" meant onion, garlic, and bell pepper and didn't consider that there might be other components as well.
Image

Yep, I got sloppy and it wound up costing me. Fortunately I didn't screw up the brats so we didn't go hungry, and you can bet that next time I'll pay better attention to what I'm doing!

Post Sun Jun 15, 2014 3:01 pm
BubbaQue well done
well done

Posts: 660
Location: Panama City Beach, Fl.

Ok my first June Block Party post. Grilled Grouper filets with Creole Mustard/caper buerre blanc, Chipotle/Honey sweet potatoes, and grilled asparagus.

Image
Gouper filets seasoned with my homemade seafood seasoning.

Image
On the grill with the garlic and olive oil marinated Asparagus

Image
Plated with the Chipotle/Honet sweet potatoes

Image
Dinning al fresco. This was my view with a glass of Chablis.
Weber 22 1/2 Platium
Weber Smokey Joe Platinum
WSM

Post Mon Jun 16, 2014 10:28 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7566
Location: Stoughton, WI
What a great way to spend the afternoon and evening, BQ! The food and scenery are both outstanding!

Next

Return to General Discussion

cron