Super Easy BBQ Garlic Shrimp

This is a pretty easy recipe for when you’re just feeling like making something quick. Just throw it in the fridge to marinate around lunch time and it’ll be good to throw on the grill by dinner time. If you’ve got guests, they’ll never know it took about 10 minutes of total effort.

16 Jumbo Shrimp (shell on, vein removed)

1/2 Cup Olive Oil

1/2 Cup Red Wine (use the same wine you’re gonna be drinking)

1/2 Cup Parsley, Chopped

5 Cloves Garlic, Minced (add more if your’e feeling adventurous)

4 Hot Chili Peppers for kick (if you’re so inclined)

Give the chili peppers a few slices, and mix with the other ingredients to make the marinade to pour over the shrimp. It works best for me in a ziplock bag, which I keep in the fridge for about 6 hours.

Shrimp cook very quickly, so just before you’re ready to eat, throw them on the Weber grill with the shells on, turning once until they’re pink. Delicious.

Grill on! This serves 4, or two really hungry guys.

Spicy Asian Lamb Burgers

Spicy Asian Lambburger

I love lamb burgers, but I figured the standard, run-of-the-mill lamburgers with tzatziki sauce in pitas was just not interesting enough.

This variation is a little spicy and has some asian flavors. Hope you like it!

• 6 minced garlic cloves
• 2 tbs + 1 tsp oyster sauce
• 1/2 minced jalapeño, remove the seeds if you want to cut some spice!
• 3 tbs chopped mint
• 2 tbs minced cilantro
• 1 small sweet onion, finely chopped
• juice of 1/2 lime
• 1.5 pounds ground lamb meat

Combine all the ingredients, mix with your hands (they’re the best tool, especially for burgers!). Form them into burger shape, and you should get about 8 from this recipe. These, like all burgers, are best on a charcoal grill but you can use a propane grill if you so desire. It might be a good idea to put some olive oil on the grates before you put these down though, cause they tend to stick. Forget regular storebought buns for these things. Get some rustic bread and slice it thick. Experiment with toppings; i’m not sure what tastes best yet. Enjoy!

Don’t Be a Jerk, Cook With Jerk!

Grilled Jerk Chicken

This post is all about how to make a Jamaican Jerk seasoning. It’s a spicy rub sauce traditionally used on pork and goat, which is then smoke grilled.

Here’s the recipe:

• 1 big bunch of green onions or a couple smaller bunches
• 2 tbsp soy sauce
• 2 tbsp vegetable oil
• 1 tbsp salt
• Juice of 1 lime
• 1/2 tsp dried thyme, or 1 Tbls fresh thyme
• 1 tbsp allspice
• 1-10 scotch bonnets. Start with a small amount and add more lately if you think it needs it.
• 1 thumb sized knuckle of ginger (don’t worry about peeling it; just blend it up skin and all!)
• 3 cloves of garlic
• 1/2 a small onion
• 2-3 tbsp of brown sugar

This sauce if you make it right will taste pretty salty. Don’t worry though, it won’t make the meat salty. It will taste awesome when you’re done with it!

It’s gonna brine the meat while it marinates. After it’s done marinating, throw some woodchips in your webber grill,  grill up the meat and you’re good. I like this recipe best with a good chicken breast.

If you’re not sure how to smoke or smoke-grill on your charcoal grill, I will be covering that in an upcoming post.