Specifications

S
S
H
H
R
R
I
I
M
M
P
P
K
K
A
A
B
B
O
O
B
B
S
S
W
W
I
I
T
T
H
H
C
C
U
U
R
R
R
R
Y
Y
B
B
U
U
T
T
T
T
E
E
R
R
Makes 4 servings
2 Pounds Large shelled, deveined shrimp
Curry Butter (see recipe below)
Olive Oil
Lime or Lime Wedges
Fresh Dill or Parsley Sprigs
Suggested Backwoods Wood Pellet Flavor: Mesquite or Alder
Preheat barbecue on PREHEAT then reduce to MEDIUM
Soak wooden skewers in water for 1 hour.
Prepare shrimp by gently pulling the shells away, and removing the vein with a paring knife.
Make curry butter. Thread shrimp on six 12” skewers, leaving space between pieces. Lightly brush or
spray the shrimp with olive oil.
Grill until shrimp turn pink and are tender, 2 to 5 minutes, depending upon size (do not
overcook). Turn skewers of shrimp once and brush with curry butter halfway through cooking time.
Arrange grilled shrimp on serving plate. Garnish with lime wedges and dill.
C
C
U
U
R
R
R
R
Y
Y
B
B
U
U
T
T
T
T
E
E
R
R
½ Cup Butter
2 Tablespoons Finely chopped onion
1 Teaspoon Snipped fresh dill
1 – 11/2 Teaspoon Curry powder
Dash Garlic powder
Melt butter in small pan over Medium-High heat. Stir in onion, dill, curry powder and garlic powder;
cook 5 minutes. Makes about ½ cup. Use as a dip with any seafood.
T
T
I
I
P
P
T
To skewer a peeled and deveined shrimp so that it is straight, hold it in a
stretched-out position with one hand. Start at the tail end and insert a bamboo or
wooden skewer into the shrimp so that it runs the full length. Keep unbending the
shrimp with your fingers as you go.
B
B
A
A
C
C
O
O
N
N
B
B
A
A
S
S
I
I
L
L
S
S
H
H
R
R
I
I
M
M
P
P
O
O
N
N
A
A
S
S
T
T
I
I
C
C
K
K
Makes 4 – 6 servings
24 Jumbo / Extra Large Shrimp (peeled and deveined)
24 Fresh Basil Leaves
24 Thin Slices of Bacon
Suggested Backwoods Wood Pellet Flavor: Mesquite or Alder
Preheat barbecue on PREHEAT then reduce to MEDIUM
Soak wooden skewers in water for 1 hour.
Rinse the shrimp under cold running water and then drain and blot dry with paper towel. Skewer the
shrimp. Place a basil leaf on the back of each shrimp. Wrap each shrimp in a slice of bacon, starting at
the top and turning the skewer to wind it on.
When ready to cook, arrange the shrimp on the hot grate, placing a folded sheet of aluminium
foil under the exposed portion of the skewers to keep them from burning. Grill kabobs until the bacon is
nicely browned and the shrimp are cooked through, 4 to 8 minutes in all, turning the kebobs to ensure
even cooking. The shrimp will be firm and white when cooked through. DO NOT OVERCOOK!
A
A
L
L
S
S
O
O
G
G
O
O
O
O
D
D
F
F
O
O
R
R
:
:
Grill scallops, chicken tenders, or cubes of pork, veal, or beef on a stick.
G
G
R
R
I
I
L
L
L
L
E
E
D
D
S
S
A
A
L
L
M
M
O
O
N
N
W
W
I
I
T
T
H
H
G
G
I
I
N
N
G
G
E
E
R
R
S
S
A
A
U
U
C
C
E
E
Makes 2 servings
2 8 Ounce Salmon Fillets
3 Tablespoons Dry Sherry
2 Tablespoons Soy Sauce
1 Tablespoon Sesame Oil
1 Tablespoon Fresh Garlic (finely minced)
2 Teaspoons Butter
¾ Teaspoons Fresh Ground Pepper
Lemon Slices
Suggested Backwoods Wood Pellet Flavor: Mesquite or Alder
Preheat barbecue on PREHEAT then reduce to MEDIUM
In a shallow glass dish or “zip-lock” bag, combine the sherry, soy sauce, sesame oil, and ginger.
Place the fish in the marinade for 30 minutes.
Brush the grids with vegetable oil. Dot the salmon with butter, and grill on medium for 10 minutes, the
skin should easily separate from the fish when it is cooked. Place the salmon on a platter, garnish with
fresh lemon slices and serve.
T
T
I
I
P
P Fish can be placed in a wire grill basket for easier turning. Spray basket with
non-stick cooking spray. Turn fish over halfway through cooking time.
W
W
H
H
O
O
L
L
E
E
S
S
A
A
L
L
M
M
O
O
N
N
W
W
I
I
T
T
H
H
L
L
E
E
M
M
O
O
N
N
A
A
N
N
D
D
D
D
I
I
L
L
L
L
Makes 10 to 12 servings
1 Whole Salmon (7 to 9 pounds with head removed
1 Bunch Fresh Dill (2 tablespoons chopped the remaining in sprigs)
2 Lemons (thinly sliced and seeded)
1 Clove Garlic (finely minced)
6 Tablespoons Butter (melted)
Suggested Backwoods Wood Pellet Flavor: Mesquite or Alder
Preheat barbecue on PREHEAT then reduce to MEDIUM
Cut the fins and gills off the salmon along with ragged edges on the tail by making a v-shape.
Rinse the fish inside and out, under running cold water and then drain and blot dry, inside and out.
Make 4 or 5 diagonal slashes to the body on each side of the fish. Stuff the cavity and slashed with the
lemon slices and dill sprigs. Stir chopped dill and garlic into the melted butter. Brush the fish on both
sides with some of the mixture. Season the fish generously on both sides with salt and pepper. Place
the fish on aluminium foil-wrapped cardboard. Place salmon on its cardboard in the middle of the grill
and cover the grill. Grill salmon until cooked through, 45 minutes to 1 hour. Baste salmon with the
garlic-dill butter when you put it on the grill and then at 15 minute intervals. To test for doneness, press
fish with your finger, it will break apart into clean flakes when done. Transfer the fish to a large platter;
Re-season the salmon with salt and pepper.
To serve, run a knife along the backbone to separate the top fillet. Lift the bones in sections.
Remove the bones and cut the fish crosswise into serving portions.
T
T
I
I
P
P To help get the fish on and off the grill, cut a large piece of cardboard into a long
rectangle that’s almost as long as the fish and almost as wide as the fish (you don’t want
to be able to see the cardboard). Warp the cardboard in several layers of heavy-duty
aluminium foil, shiny side out to keep the fish from sticking.