Grilled Quail

I think the trick to great quail is marinating it for over 4 hours. I used half Italian dressing and half BBQ with a little Worcestershire sauce.

This is messy but right before grilling wrap each quail in a slice of bacon and secure with a toothpick...make sure to soak your toothpicks in water for a couple of minutes.

Grill on medium heat for 10 minutes on each side. I think my grill was at 340 F. I'm lucky the green egg has a temp gauge on the side so it helps me out.

Halfway through grilling I added some extra sauce so it would create a glaze. These little guys were GREAT :) and it was so easy!

I served my quail with a baked potato and fresh green-beans.

How to Grill Lobster

I grilled lobster for Jaclyn and Jason and I must say it's better grilled! It was delish, easy and quick, you should defiantly try it. Lobster prices have come down, I bought my tails for $4.50 a piece, which isn't bad considering last year we were paying over $9 a tail.

HOW TO GRILL LOBSTER

TIP: I stick skewers underneath the belly to keep the tails from curling

1. Rinse lobster and cut a slit in the top so when you brush the butter on it falls down onto the meat. I baste them in butter, garlic, and salt before sticking them on the grill.
2. Place each lobster, shell side down, on a grill that has been pre-heated to medium temperature.
3. Baste the exposed lobster meat with melted butter or oil and sprinkle with salt and pepper. For added flavor, use seasoned oils, or add garlic, herbs and spices or lemon or lime juice to the butter.
4. Grill lobsters for about 10 minutes. Be sure to check the meat at the thickest part of the tail in order to determine that lobsters are completely cooked. When the meat is white and opaque, your grilled lobsters are ready to eat.
5. Serve grilled lobster with melted drawn butter and a slice of lemon.
ITS THAT EASY :)

The Perfect Onion Side Dish!

When your grilling out steaks, please try this! I'm telling you it's DELISH! All you need is 1 onion per person. Like so...:)

Peel the onion and cut of the root end...

Take a knife and hollow out the core...

USE BUTTER if you can..I used olive oil for calorie purposes :) Pour or place butter in center...

after the butter place a beef bouillon cube in the center and wrap tightly with foil. (Here is used powered bouillon) So either will work

AND THROW THEM ON THE GRILL! IT TAKES ABOUT 15-20 MINUTES. They are SO GOOD and you can serve them in a nice platter and people will think you have a special seasoning for them but little did they know it was a tiny b Bouillon cube! :)

ENJOY!

DELISH BLACKENED MAHI MAHI!

My husband won his fishing tournament last week in the Emerald Coast Bill Fish Classic held in Destin, FL. He brought over 15 pounds of Mahi Mahi home and that’s like bringing candy to a baby. This time I wanted to try something different. I’m usually not a blackened fish fan, I never order it in restaurants, but my husband begged me to try it out on the grill and so I did. I need to thank him because it was the best damn fish we had ever eaten! It was simple and I swear if you serve this to any guest, everyone will be satisfied. Here’s the recipe below!

Skinned, filleted fish Rub fish down with olive oil

Sprinkle the next ingredients:

2 tbsp. salt2 tbsp. paprika1 tbsp. garlic powder1 tbsp. onion powder1 1/2 tsp. red pepper & cayenne2 tbsp. ground black pepper2 tsp. ground thyme2 tsp. oregano (I left this out)2 tsp. ground coriander2 tsp. seafood seasoning2 tsp. Creole seasoning

RUB the fish down good and grill over golden coals. Mine took about 4 minutes on each side, my fire was at 350 degrees. A good way to tell your fish is done is when it starts becoming flaky. You still want to see juices and remember the fish does continue to cook when you take it off your grill. DON’T OVER COOK YOUR FISH, it becomes dry! Enjoy this recipe and if you make It soon please let me know how it turns out!

Simple, Delish, & Easy!

I took all these pictures of me grilling my scallops and my hardrive crashed on me today! When I get them reloaded I will share them with you. Ok, so now I want to talk about scallops. Scallops are probably the fastest thing you can grill! Their done in minutes and I must say they are dang good as well! If your seafood fans like myself, make this! It's EASY and fast! I served mine with pasta and grilled squash. I grilled the squash in my new grill basket and if you girls don't have one, it's a MUST HAVE!

Scallop Recipe

Prepare a charcoal fire and allow coals to burn until ash gray. Set grill 4 to 6 inches above coals. Place 6 pieces of scallop on each skewer. Keep cold until ready to grill.

Drizzle with olive oil then sprinkle with garlic powder, salt, pepper, and old bay seasoning. Squeeze a fresh lemon or lime over the top and BAM! Their done! You don't want to over cook your scallops, just sear them on each side and they will be delish! HAPPY GRILLING!

Grilled Orange Glazed Porck Chops!

I love bone-in rib chops, cut about an inch thick, and dressed them simply in kosher salt, freshly ground black pepper, and a dusting of Goya's Adobo seasoning. Have a couple extra lemons and/or oranges on hand for spritzing while they cook. Ive been blessed to have an orange grove outside my yard.

Then make the glaze!

1/4 cup Orange Marmalade
1/4 cup fresh-squeezed orange juice
1 tsp cider vinegar
1 tsp soy sauce
dash of red pepper flake
1 heaping tsp of corn starch
Put the corn starch into the cool orange juice, mix well and set aside.
Combine the rest of the ingredients in a small sauce pan and slowly bring to a simmer, add the OJ mixture, stirring well. Bring to a boil and let the sauce thicken. Turn off the heat and let it set.

Start the chops over medium heat (you can hold your hand about 4 inches away from the grill for about 5 seconds) and leave them where you put them down for at least 2-3 mins until they have grill marks. Lift them, and rotate them 90 degrees, and let them set another 2-3 mins. Then turn them over and repeat the process.
After the chops are marked, move them to the cooler side of the grill, spritz them occasionally with the lemons and/or oranges, and rotate the chops a quarter turn every 4-5 mins.

After about 20 mins on the cooler side of the grill, test with a thermometer and remove the chops when they reach 155 degrees. Cover them with foil and let them set for at least 5 mins. The temperature will rise about another ten degrees before serving.