Our brand ambassador Daniel Vanson does it again with this stellar recipe. This recipe is a treat for all the senses, thanks to the bright colours and flavours of chilli and cilantro. It is sure to curry favour with all our seafood lovers. INGREDIENTS 2 lbs of mussels 2 Tbsp oil or butter 3 red …
This appetizer is a must for any seafood lovers! Butter and cheese top this decadent appetizer that’s delivered straight from your pellet smoker to your serving tray. Combine with soft cheeses, meats and crusty bread for an elegant platter. INGREDIENTS For the Truffle Butter Compound A handful of fresh herbs – rosemary, oregano, parsley, thyme …
Step up a weeknight dinner with this succulent new recipe! It might sound lavish but trust us when we say it’s a 25-minute start-to-finish meal! Preparing the Pico is a great way to practice the knife skills or make it SUPER EASY and use a food processor. Fire up the grill, and let’s get dinner …
Mahi Mahi’s firm texture makes it an ideal fish for grilling without fear of falling apart. With the ease of Broil King’s Perfect Steak Spice, plus a sweet and vibrant mango salsa, this recipe makes for a stress-free and satiating summer meal. Pair with your choice of vegetable or starch. INGREDIENTS 1 mango, small diced …
A fantastic seafood boil made easy with Broil King’s Rib Roaster. Seared savory sausages, juicy corn, and creamy potatoes are simmered in an aromatic broth to develop deep flavors. Fresh lobster, shrimp, and mussels are added near the end to ensure a perfect cook before dousing in heavenly spiced-garlic butter. A feast for both the …
CHIMICHURRI 1 small shallot ½ jalapeno (option to remove seeds) 2 garlic cloves 2 tablespoons lemon juice ½ teaspoons lemon zest 1 tablespoon red wine vinegar 1 tablespoon oregano 1 cup cilantro or parsley ½ teaspoon kosher salt ¼ cup olive oil INGREDIENTS 1 pound cleaned calamari, tubes and tentacles separated oil with a high …
INGREDIENTS 1 (3-4 lb.) butternut squash, peeled and seeded, grated to about 6 cups 1 medium onion, grated 3 large eggs 1 tbsp. dried thyme 1 tsp. dried oregano ½ tsp. smoked paprika 1 tsp. kosher salt ¾ cup (gluten-free) all-purpose flour cooking oil with a high smoke point, like rice bran, canola or grapeseed …
PICKLED CARROTS AND DAIKON 1 (226 g / ½ lb.) carrot, julienned ½ (226 g / ½ lb.) daikon radish, julienned ½ cup white vinegar ½ cup hot water ¼ cup white sugar INGREDIENTS 1 Broil King cedar grilling plank 1 (1 kg / 2.2 lbs.) salmon fillet with skin, scales removed a combination of …
INGREDIENTS 2 lbs. jumbo shrimp, peeled and deveined with tails on 2 cloves garlic, minced a squeeze of lemon a drizzle of oil with a high smoke point, like rice bran, canola, or grapeseed dash of salt & pepper 1 lemon, halved a handful of parsley, chopped HARISSA COCKTAIL SAUCE 1 cup ketchup 2 tbsps. …
Always ensure that your seafood is kept refrigerated until you are ready to put it on the grill. Prepping the tail is simple and only requires a pair of kitchen shears. Start by cutting that raw lobster tail down the center of the back from the exposed meat until you reach the tail. Next, you …
Always ensure that your seafood is kept refrigerated until you are ready to put it on the grill. Prepping the tail is simple and only requires a pair of kitchen shears.
Start by cutting that raw lobster tail down the center of the back from the exposed meat until you reach the tail. Next, you want to peel the shell back by pulling from the cut towards the side. Be gentle as we want the shell to remain intact for the final presentation. The shell will crack when you peel it, but should not break off.
Once the shell is peeled to the side, the tail meat should be exposed. Slide two fingers into the shell along the bottom separating the meat from the shell on all sides. A small portion of the meat will remain attached at the tip of the tail, this is okay. Prop the tail meat out of the shell through the cut line made earlier and rest the meat on top of the shell. Resting the meat on top of the shell allows the lobster to cook indirectly while on the grill and provides a great presentation. I like to season my tails with only salt and pepper and a bit of paprika for color.
