½ cup inexpensive balsamic vinegar
1 Tablespoon extra-virgin olive oil
3 plump garlic cloves, minced
1 ½ pounds sea scallops
1 Tablespoon extra-virgin olive oil
2 Tablespoons minced fresh basil
Coarse salt to taste
Combine the marinade ingredients in a bowl. Place the scallops in a nonreactive dish or plastic bag and pour the marinade over them. Marinate the scallops at room temperature for 30 minutes.
Prepare your Hasty-Bake to cook with indirect heat (with the heat deflector in place over the coals), bringing the temperature to 225 to 250°F.
Drain the marinade into a small saucepan. Arrange the scallops on a small grill rack, grill basket or piece of heavy-duty foil and transfer them to your Hasty-Bake. Smoke them until opaque and just barely cooked through, about 10 to 15 minutes.
While the scallops cook, boil the marinade over high heat for several minutes, reducing it until syrupy.
Toss the scallops in a bowl with the oil. Add the basil and salt and toss again. Drizzle some of the reduced marinade into the scallops, 1 or 2 teaspoons at a time, until it just complements but doesn't mask the scallops' sweetness. Spoon the scallops on individual plates and serve.
4 tuna steaks, each approximately 1 inch thick
¼ teaspoon coarse salt
¼ cup peanut oil
Juice and zest of 1 lemon
2 Tablespoons minced fresh cilantro
2 Tablespoons minced fresh mint
1 Tablespoon creamy peanut butter
1 Tablespoon soy sauce
1 Tablespoon minced fresh ginger
2 garlic cloves, minced
Lemon wedges for garnish (optional)
In a food processor, process the paste ingredients to a thick puree. Rub the paste over the tuna steaks. Wrap the tuna in plastic and let it sit at room temperature for 30 minutes.
Prepare your Hasty-Bake to cook with indirect heat (with the heat deflector in place over the coals), bringing the temperature to 225 to 250°F. In the kitchen, warm a skillet over high heat and sprinkle in the salt. Add the steaks and sear them quickly on both sides. Transfer the steaks to the Hasty-Bake. Cook them until medium rare (still a pink tint to its warmed through interior, an internal temperature of 130 to 135°F), about 15 minutes. Avoid overcooking the tuna. Serve hot, garnished with lemons if you wish.
Go fishing and get lucky enough to pull out a few 10 ounce to 1 pound trout, salmon or other fish, or just go buy some at a good fish store. Gut each fish and season with salt, pepper and lemon.
Prepare a hot bed of coals in your Hasty-Bake.
Get rid of an old t-shirt, but save the cleaned and bleached relic for its final sacrifice. Soak the shirt in salt water to remove any impurities. Rinse and machine dry.
Buy some dill or fennel grass, about ½ to 1 ½ pounds. Spread it out onto the t-shirt and top with the fish. Put a branch of celery, carrot and/or onion in the cavity for seasoning. Roll the fish up in the herbs and t-shirt and tie with a string. Brush the whole t-shirt with oil. Set it to smoke directly on the live coals. The t-shirt will catch fire. Close the lid of your Hasty-Bake and allow the package to smolder.
Flip the fish once after 4 to 5 minutes. Remove after 10 minutes with the assistance of 2 spatulas. Allow the fish to cool overnight.
The fish technically steams in the herb and cotton jacket, but gains the smoke from the fire. It handles best when cold.
Peel off the t-shirt and herb wrap and discard. Separate the skin from the flesh. Pick out the bones and fins.
Serve the fish with a light green salad with boiled potatoes, lemon dressing and olive oil.
1 pound large shrimp, peeled and deveined
1/3 cup pickled jalapeno slices
¼ cup pickling liquid from jar or can of pickled jalapenos
Juice of 2 limes
4 Tablespoons corn oil, preferably unrefined
3 Tablespoons minced fresh cilantro
4 green onions, sliced
3 garlic cloves, minced
Remaining Jalapeno-Lime Marinade
½ cup seafood or chicken stock
Juice of 1 lime
Slices of fresh red jalapeno or other red chile, for garnish (optional)
Puree the marinade ingredients in a food processor or blender.
Place the shrimp in a shallow, nonreactive dish or plastic bag. Pour the marinade over the shrimp and let the shrimp marinate at room temperature for 30 to 40 minutes.
Prepare your Hasty-Bake to cook with indirect heat (with the heat deflector in place over the coals), bringing the temperature to 180 to 200°F.
Drain the shrimp from the marinade, pouring the marinade into a saucepan. Add the stock and additional lime juice to the remaining marinade for the mop. Bring the liquid to a vigorous boil over high heat and boil for several minutes. Keep the mop warm over low heat.
Place the shrimp on a small grill rack and baste liberally with the mop. Transfer the shrimp to your Hasty-Bake. The shrimp should cook in approximately 25 minutes, but watch them carefully. They are ready when opaque, slightly firm, and lightly pink on the exterior. Remove the shrimp from the grill and mop them heavily again. Place the shrimp on a platter, scatter the red chiles over them, if you wish, and serve.
2 Tablespoons Butter, 1 Teaspoon Basil, Pinch of Salt and Pepper, 4 Fish Fillets
Melt butter, and baste the fish fillets. Sprinkle basil and salt and pepper on fillets. Grill at medium heat until flaky, usually 5 minutes both sides. Serve with cocktail shrimp and sauce.
Found this recipe online about 2 years ago, and it was a hit with the family. Make sure not to use too much butter though, drowns out the basil taste.
1 - 1# to 1.5# boneless salmon filet with skin on one side, 1 - teaspoon Busha Brownes Jerk Seasoning (or like product), 1 - tablespoon virgin olive oil
Prepare Hasty-Bake Grill to 170-190 degrees. Raise coals to about an inch from highest position. Rinse salmon filet with cold water and pat dry. Mix olive oil and jerk seasoning together. Let sit for five minutes and then spread evenly over top of fish. Let sit for 15-30 minutes. Pam (oil) grill and place fish over coals for about 22 minutes skin side down. Depending on the thickness of the filet or your preferences, you may choose to flip the filet for a final two additional minutes. Remove from grill, let sit for two minutes and then remove each portion using a spatula and leaving the (burnt) skin. Feeds 2-3 people. Enjoy!
One side Salmon- skin on filet, fresh rosemary sprigs ~ 15 fresh garlic shaved into 1/8" coins, butter and salt and sugar, fresh lemon - sliced thinly, a Ceder plank, soaked ~ an hour
Prep salmon: mix 2T non-iodized salt with 2T sugar and cover filet both sides for ten minutes per 1/2 inch thickness. Rinse and pat dry then set on oven rack to form a tight cuticle or dry jerky like skin - about 1-1/2 Hrs. With a thin sharp pareing knife make small angled incisions through out the meat-one inch apart, stuffing the opening with a bundle consisting of a slice of garlic and a sprig of rosemary. Blanket the filet with melted butter, cover with lemon slices then salt and pepper. Place the skin side down on the wet cedar plank and cook with firebox rather close to the plank for 10 to 12 minutes per 1/2 inch of fish thickness. OMG!
RyBrine: 1 1/2 Cups Brown Sugar, 1 1/2 Cups Apple Juice, 1 Cup Dry White Wine, 1 Cup Coarse Kosher Salt, 2 Cups Water, 1 TBS. Liquid Smoke-Apple, 1 TBS. Soy Sauce, 1 TBS. Chopped Bay Leaves, 1 TSP. Onion Powder, 1 TSP. Cayenne Pepper, 1 TSP. Emeril's Fish Rub, 1 TSP. Old Bay Seasoning
Mix contents of the brine into a large mixing bowl and allow salt and sugar to dissolve. REMOVE SKIN from salmon fillets and cut into small steak size pieces 2-3" in width. Place salmon into a deep cake pan and pour brine over the salmon steaks. Make sure the pan is appropriately sized for the amount of salmon you are smoking, the brine should fully cover the steaks. Cover pan and place in refrigerator for at least 12 hours. Empty approximately 1/3 bag of Hasty Bake Hardwood Charcoal into your Hasty Bake grill, and set fire box level to smoke. When charcoal is ready, spread evenly and place Apple wood on top of charcoal. Place heat shields over the charcoal to avoid direct heat. For ease of clean up, cover the heat shields with aluminum foil so the brine doesn't drip directly onto them. Maintain an average temperature of approximately 180 degrees for two hours or until fish flakes with a fork.
**NOTE: Adults and children who don't like fish come back for more of this recipe every time. I would be willing to give my Hasty Bake Grill away if you don't love it too, enjoy!
8-10 tilapia fillets, 1 stick butter-melted, 1/2 cup olive oil, 1 tablespoon hot sauce (Frank's or Louisiana), 1 1/2 teaspoons Worcestershire, 1 teaspoon parsley flakes, 1/2-3/4 teaspoon ground oregano, 1 teaspoon granulated garlic, 1 tablespoon Cajun seasoning (Old Bay)
Clean and prepare fish for grilling. Combine remaining ingredients and brush on fish 5-10 minutes prior to grilling. Put fish on grill and brush mixture on several times as you are cooking. Cook fish until done. *** Use a metal grate so fish doesn't fall through.
1/4c Olive oil, 1 1/2 lb Salmon filet or steaks, Salt & pepper
An alder plank big enough for the salmon, which can be bought from a specialty grocer or cut at a lumber yard that carries a variety of unseasoned woods. Believe me, it is worth the trouble to find.
Soak the plank 2 hours or overnight in water. -Dry the plank a bit and coat the top with oil -Rinse and pat the salmon dry. -Place salmon on the plank. If using a filet, place skin side down and score the top so the smoke flavor can pentrate. - Pat with the rest of the olive oil. - Salt & pepper to taste. - Place the plank with salmon on top of the grill over a medium fire and close the grill. - Wood will char on the bottom, producing the lovely alder smoke flavor and bronze color. - Cook until the salmon is done, about 20 minutes.