Learn how to grill lobster, how to cook salmon in the oven, or how to sear scallops—as well as key temperatures for different kinds of seafood!
New Year’s Eve is a time for opulence. Few holidays, if any, excuse such lavish excess as does the turning of the calendar. If you want to celebrate in luxury, we would like to recommend that you try cooking up some lobster Thermidor. (But then of course we would, right? Lobster Thermidor would be the…
You’ve prepped hard for your Labor Day cookout. Sides have been properly assigned to the people who will cook them right. Drinks are iced and plentiful. Meats—whether ribs, steaks, or burgers—are well in hand. Everything is good. But do you know what would make everything great? A mountain of grilled shrimp to go along with…
Salmon is America’s favorite fin-fish. The average American consumes about 2.4 pounds per year, which is saying something, considering that 56% of us only eat any seafood (including canned tuna) twice a month. So those that eat seafood are eating a lot of salmon! Well, who can blame them? It’s delicious, it’s readily available, and…
Every Southerner I have talked to about it, and I mean every one of them, has told me that the proper accompaniment to a catfish fry (or any other fish fry for that matter) is hush puppies. Now, granted, I haven’t spoken to every catfish-loving person in or from the South, but the fact that…
If you spend much time in the South—or in South-adjacent areas—of the country, you’re bound to encounter fried catfish. Whether it’s an all-you-can-eat Friday catfish fry, a roadside stand, a food truck at the county fair, or in the kitchen of a good friend, lightly breaded, fried catfish is an indisputable part of Southern cuisine….
This recipe is a quick one and will become a regular in your rotation once you try it out. To make it easy, buy peeled, deveined shrimp that you can just thaw and use. Remember to use a thermometer like Smoke® X2 (combined with Billows™) to keep track of the shrimp so they don’t go…
