Grilled Lobster Tail with Herb Butter.

It's my birthday - I feel like celebrating with steak and lobster!

Found a great resource for grilling lobster tails, they have a recipe for herb butter, sounds divine. May have to try it today!

It's from Amazing Food Recipies, check it out!

Handy Guide to Grilling Lobster Tails

Ingredients

• 4 lobster tails, 7 oz each
• 1 minced garlic clove
• 2 tablespoons chopped chives
• 1 stick salted butter, at room temperature
• 1 tablespoon chopped tarragon leaves
• Few drops hot sauce
• Olive oil and salt, as needed
• Black pepper, to taste
• 4 lemon wedges, for garnish

Instructions

Preheat the grill to a direct medium-high heat.

1. Blend the butter with the garlic, herbs, black pepper, and hot sauce, and then cover with plastic wrap.
2. Butterfly the lobster tails down the middle of the shell's softer underside, using kitchen shears.
3. Cut the meat down the middle but do not cut all the way through.
4. Insert a metal skewer down the tail so it stays straight.
5. Brush the tails with olive oil and add a little salt to each.
6. Grill them cut side down for 5 minutes or until the shells are bright in color.
7. Flip them over and spoon some of the herb butter on to the meat.
8. Grill for 4 more minutes, or until the lobster is opaque.
9. Serve with lemon wedges and more herb butter on the side.

Grilled Homewrecker BBQ Rub Spiced Salmon with Pineapple Jalepeno Salsa

Grilled Homewrecker BBQ Rub Spiced Salmon with Pineapple Jalapeno Salsa

Ingredients

Salmon:
1.5 pounds fresh salmon
4 oz Homewrecker BBQ Rub

Salsa:

1 1/2 cups pineapple chunks, cut into tiny cubes
1/2 jalapeño, seeded and chopped
1/4 red onion, finely chopped
3 tablespoons freshly chopped cilantro
1/4 teaspoon salt
1/4 teaspoon pepper
the juice of one lime
Combine all ingredients together and toss. Let sit for 30-60 minutes before serving if possible.

Instructions:

Rub spices over salmon (Just do one side if your salmon has skin on, or feel free to spread it out if your salmon is skinless.) If the fillets still have skin, remove it after grilling.
To grill salmon on a charcoal grill, place the fish on the grill rack directly over medium coals. Grill, uncovered, for 4 to 6 minutes per 1/2-inch thickness or until fish begins to flake when tested with a fork. Turn the fish once halfway through grilling.


Serve immediately and top with pineapple salsa.

Homewrecker BBQ GRILLED OYSTERS

Homewrecker BBQ Grilled Oysters

Ingredients

48 medium-sized oysters
1/2 cup (4 oz./125 g.) unsalted butter
6 cloves garlic, finely chopped
1/2 cup (4 fl. oz.) Homewrecker BBQ Sauce

Instructions

Scrub the oysters with a stiff brush under cold running water. To shuck each oyster, hold it, flat side up, in your non-dominant hand. (You might want to protect your hand from the sharp shell with a folded kitchen towel or a sturdy glove.) Find the hinge near the pointed end of the oyster, and insert the tip of an oyster knife about 1/2 inch (12 mm.) deep into the hinge. Twist the knife to break the hinge and loosen the top shell. Run the knife along the inside surface of the bottom shell to loosen the oyster, and leave the oyster in the shell. Place the oyster on a rimmed baking sheet or tray and repeat with the remaining oysters. Once all the oysters are shucked, return them to the refrigerator until the grill is ready.

Prepare a charcoal or gas grill for direct grilling over high heat. Brush and oil the grill grate.

In a small saucepan over medium heat, melt the butter. Add the garlic and BBQ sauce. Whisk to combine. Simmer for 5 minutes to blend the flavors, then remove from the heat.

Carefully place the oysters on the grill and quickly spoon a little of the sauce into each shell. Cover the grill and cook for about 5 minutes, or until the oysters are to your liking.

Using tongs, transfer the oysters to a platter and serve at once. Serves 4 as a main dish or 8 as an appetizer.

Peach & Homewrecker BBQ Grilled Tilapia

Peach & Homewrecker BBQ Grilled Tilapia

Ingredients

• 1 jar (12 ounces) peach preserves
• 1 jar Homewrecker BBQ sauce
• 4 Tilapia filets (you can do more if you need)
• Homewrecker BBQ Rub (Mild, Original or Hot depending on your taste)

Instructions

1. Combine the peach preserves and barbecue sauce in a saucepan over medium heat. Whisk together until boiling and then reduce heat and simmer for 5 minutes. 
2. Season the tilapia on both sides. Set some barbecue sauce aside to reserve for dipping and then brush the fish on both sides with the barbecue sauce. Grill the fish on medium heat for about 3-4 minutes on each side, basting the fish with the barbecue sauce as it cooks.

Gin Buck Cocktail

Gin Buck Cocktail


Ingredients

1.5 oz Gin

Juice of half a lemon or lime

Ginger ale

Instructions

Fill a Collins glass with ice and add the gin and lemon or lime juice
Fill with ginger ale and stir briefly
Garnish with a lemon or lime wedge

Next Month: FISH ON THE GRILL!

Let's talk fish on the grill...the whole month of August! Get ready!

Bangin' Shrimp Skewers

Bangin' Shrimp Skewers
Source: SkinnyTaste

Ingredients

• 2 1/2 tbsp light mayonnaise
• 2 tbsp scallions, chopped fine
• 1 1/2 tbsp Thai Sweet Chili Sauce
• 1/2 tsp Sriracha (or to taste)

For the Shrimp:

• 40 large (12.8 oz) raw shrimp, shelled and deveined (weight after peeled)
• fresh cracked pepper
• oil spray

Instructions

Combine the mayo, scallions, sweet chili sauce and sriracha sauce in a small bowl. Set aside.

Soak wooden skewers in water at least 20 minutes (or use metal ones to avoid this step). Season shrimp lightly pepper. Place 5 shrimp on 8 skewers.

Heat a clean, lightly oiled grill to medium heat, when the grill is hot add the shrimp, careful not to burn the skewers. Grill on both sides for about 6 - 8 minutes total cooking time or until the shrimp is opaque and cooked through..

Set shrimp aside on a platter and quickly brush sauce onto the shrimp; serve immediately.