The Meatwave: Barbecue & Grilling Recipes, Reviews, Tips, and Tricks

Seafood

Tue Jun 24, 2014

Grilled Lobster with Lemon-Shallot Butter

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Grilled Lobster

For all the meat I've gone through over the years, I've yet to ever kill what I eat. The idea doesn't bother me, but I'm a city boy and hunting isn't some dream I feel like I need to fulfill. Not being much of seafood guy either, I've never even experienced probably the easiest of kills to deal with—lobster. That was until last summer when Serious Eats was in the midst of some intense lobster coverage and I decided I wanted in on the action to try my hand at grilling these tasty crustaceans. So I dropped a line to my editor, and before I knew it, a package of lobsters shipped direct from Maine the day before was waiting at my doorstep.

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Tue Mar 25, 2014

Shrimp Boil Skewers

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Shrimp Boil Skewers

From jambalaya to blackened catfish, getting myself acquainted with Cajun cuisine this past month (by way of the grill) has be fun and a bit exhilarating. That earthy, herbal, and hot Cajun spice mix has yet to do any wrong, making everything it touches all the better. To finish out this lot of recipes, I took some inspiration from a traditional shrimp boil, but instead of a giant pot of simmering shrimp, potatoes, sausage, and corn, I put all the ingredients on a stick and took them to the flames.

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Tue Mar 18, 2014

Blackened Catfish with Creole Sauce

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Blackened Catfish with Creole Sauce

A Cajun bender is a good type of bender to be on, right? A massive amount of Cajun seasoning I put together worked wonders on wings, ribs, and in jambalaya, so why stop there? If it made me love all of those things even more, could it make something I don't have much admiration for—fish—equally irresistible? I figured it could, so married the two to form the classic blackened catfish.

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Tue Oct 15, 2013

Garlic-Lime Shrimp

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Garlic-Lime Shrimp

After tackling a mega-grilling project like Sunday Gravy, I like to balance things out with a much more simple dish—which this garlic-lime shrimp certainly is. There was a time not that long ago that my seafood aversion would keep me steering clear of such a dish, but I've found by introducing flavors I cannot resist into foods I may not like, they instantly become desirable. I've come to like a lot of seafood using this approach, but in all honesty, one of the most-loved of all crustaceans—shrimp—can still be a struggle for me. So to help me over that hump, I made these with a Tex-Mex influence that I knew I would fall for, and hopefully you will too.

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Tue Sep 24, 2013

Grilled Fish in Parchment

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Meat-a-thon 3

I'm fresh off a barbecue competition this past weekend (more on how that went next week) and while gaining a notch in the waistline comes with the territory during one of these events, I returned home with a few extra this time around thanks to the abundance of fried foods that came along with the Jersey Shore location. Between my times of work and cleaning yesterday, I managed to sneak in yet another fried meal for lunch, which I instantly regretted and made me feel like I need to lighten things up for the rest of the week. That got me thinking about some grilled fish and parchment I made last year, and even though I'm not a big fish guy, I found myself really enjoying these refreshing packets of seafood.

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