Category: Seafood

Lobster Tails with Herb Butter

Lobster Tails with Herb Butter

INGREDIENTS
• Lobster Tails
• 1 lb. Butter
• ½ Cup Fresh Basil
• 1 tbsp. Grilla Grills All Purpose Rub
• Olive Oil
DIRECTIONS
You’ll start by splitting the lobster tails in half. Place the lobster upside down on your cutting board and using a sharp chef’s knife, cut through the middle of the lobster. Once you are through the first layer, gently crack it open the rest of the way.
Next, melt down one pound of butter and pour it into a mixing bowl. Combine ½  cup fresh chopped basil and add 1 tablespoon of Grilla Grill’s All Purpose Rub – if you would like extra punch add more to taste. Mix together and set aside.
Set the Kong to 275 degrees. Since the lobster will cook quickly, consider using a diffuser to cook over indirect heat. Use a brush to apply a layer of olive oil to each lobster tail right before placing on the grill. Also brush on a layer of oil to your grates where each tail will land.
Place the lobster tail flesh-side down and leave for a total of about 5 minutes.
You’ll want to stick close by to check on them about once every minute. The tails are done when you see a nice reddish-orange shell color and the meat turns milky white.

Finish by topping with the herb butter and enjoy!

Bacon Lobster Mac and Cheese

Bacon Lobster Mac and Cheese

  • 1 box elbow macaroni
  • 3/4 stick of butter
  • 1 lb. of brie skinned and shredded
  • Four inch slice of Velveeta
  • 1 cup Water
  • 2 small lobster tails
  • ½ lb. bacon
  • Salt and pepper
  • Chives for garnish (optional)

 

Preheat grill to 350 degrees. Boil macaroni until it’s tender but not soft. 6 minutes Rinse and set aside.

Split lobster tails and grill for about ten minutes.

Fry bacon and chop into bits.

In a medium sauce pan melt your butter, then add water. Add a handful of cheese and stir until combined. Add more cheese and stir again. Repeat this process until you only have a little cheese left (reserve that to sprinkle on top later).  Stir in diced lobster and bacon.

Pour your cheese sauce on top of your cooked macaroni and stir. Spray Pam in a ceramic cake  pan or casserole dish. Stir in some and salt and pepper. Sprinkle your remaining cheese on top and all of your Cheez Its.

Indirect grill for 15-20 mins or until top is lightly toasted on top. Serve with a chive garnish on top!

Danny Skiff's Smoked, Bacon Wrapped Shrimp

Danny Skiff’s Smoked, Bacon Wrapped Shrimp

 

Danny Skiff’s Bacon Wrapped Smoked Shrimp

 

 

 

 


 

 

 

1 ½ – 2 lbs Jumbo Shrimp, peeled

1 lb. Thin Sliced Bacon, slices cut in half and cooked ½ way on each side in pan, then drained on paper towels.

8 oz Cream Cheese, softened

8 oz Crab Meat

Three Little Pigs All Purpose Rub

 

Season both sides of Shrimp with All Purpose Rub.

Combine Cream Cheese and Crab and spread, heavily, on each slice of  ½ cooked Bacon.

Wrap Bacon around each Shrimp and secure with toothpicks.

Smoke with fruit wood for 30 minutes at 225 degrees.

 

Danny Skiff's – Style Chargrilled Oysters

Danny Skiff’s – Style Chargrilled Oysters

 


 

 

 

 

1 Dozen Freshly Shucked Oysters

1 Recipe Sauce, below

6-8 Ounces Romano Cheese, Grated

Minced Italian Parsley to garnish

Sauce

1 Stick Unsalted Butter, very soft

4 Cloves Minced Garlic

4 Tbsp Romano Cheese

1 tsp Minced Italian Parsley

1 tsp Three Little Pigs All-Purpose Rub

 

Whisk together Sauce ingredients.

Heat Natural Hardwood Lump Charcoal to high temperature and place grilling grate over it.

Place Oysters on Grate and allow to cook in their own juices for 2 minutes.

Top each Oyster with enough Sauce to fill shell. When Sauce starts to bubble, top each oyster with 1 Tbsp Romano Cheese.

Remove from grill when Cheese starts to brown around edges.

Garnish with minced Italian Parsley

Serve with fresh bread and lemon wedges.

 

Danny Skiff is a friend of BBQ Bob’s from Texas.  Danny is a lifelong grillin’ guy who regularly contributes to the show.  The Grillin’ Guys really appreciate the hard work Danny does for the show.

 

Peace, Love, and BBQ Danny!