BBQ Seafood

BBQ Seafood

  1. Heated up the grill and oil your grates.
  2. Put fat on the grate and heat the oil, vegetable oil, flax seed oils.  
  3. Get a bowl of oil when the grates are hot, dip a paper towel in the oil and treat the grill with a heavy layer of vegetable oil or flax seed oil.
  4. Repeat this 10 times.
  5.  It will polymerize the fat and make a non stick coating on the grate.

Calamari Stuffed with Chorizo and Haloumi

Preparation Time: 15minutes

Cooking Time: 30minutes


  • 4 Medium calamari cleaned
  • 1 Cupcouscous
  • 300 gmchorizo sausage chopped
  • 150 gmHaloumi grated
  • 100 gBaby spinach finely chopped
  • 1lemon grated zested juiced
  • 1lemon cut into wedges
  • 1 Cupsour cream
  • 1 Cuproasted capsicum dip
  • 1 barbeque


  • Boil 1 cup of water and add couscous.
  • Leave to cool for 10 minutes and folk out the couscous.
  • Fry chorizo for 5minutes until browned.
  • Mix spinach, chorizo, lemon juice, halloumi, couscous, and zest.
  • In each calamari tube, fill with couscous mixture.
  • On a frying pan cook for 3 minutes each side until cooked.
  • Mix sour cream and capsicum dip.
  • Serve stuffed calamari with dipping sauce and lemon wedges.


Maple Balsamic Salmon

Preparation Time: 25 minutes

Cooking Time: 15 minutes


  • 2Salmon fillet
  • 4 teaspoonsOlive oil
  • 4 teaspoonsBalsamic vinegar
  • 1/2 cupMaple syrup
  • 2 teaspoonsCrushed garlic


  • Thoroughly mix all the ingredients with the exemption of salmon.
  • Marinate salmon fillets for 25 minutes using half the sauce and keep the other half for basting.
  • Place the salmon flesh side over the oiled barbecue grill and cook for 5 minutes.
  • Turn onto the skin side baste and cook for 5 minutes.
  • Turn onto the flesh side and baste again and cook for 5 minutes.
  • Remove from the barbecue and smear the basting source.
  • About the author


BBQ Seafood

BBQ Seafood smoke make everything taste good.

First of all, the word barbeque is misused. When you cook steaks, hot dogs, and hamburgers its a cookout. Cooking on the grill is grilling! Cooking meat over a fire has been done since the cave man. The cave man didn’t know how to BBQ. Because BBQ is instilling flavor and smoking. The Native Indians and Caribbean Natives started the art of BBQ.

What exactly is BBQing?

Barbeque is the stage of BBQ where you are cooking. 

Barbecue is the cuisine itself.

BBQ is an abbreviation for both.

Using gas is not considered Barbeque. It has to be over charcoal or wood.

Barbeque started out west on the cattle drives, no Barbeque started on the banks of North Carolina, South Carolina, Georgia in the spring they would kill a wild hog and put it up in the tree to hang with vinegar on it in the 1800’s. No Barbeque started in the Caribbean with the Pirates and Natives. We’ll all are true.  Learn how to cook on The BBQSuperStars Cooking Channel

Texas Barbeque started when the Czech and German grocery store owners wanted to make there meat in the meat market last longer for sale. They started cooking Brisket, Ribs, Pork and Sausage, Sausage was born in Texas.

The Cattle owner had to feed the cowboys and didn’t want to use the good meat.  The slave owner gave the slaves the worst cuts. The British put Butts in the bottom of the barrel and gave them  to the poor people and kept the best for themselves.

To BBQ is to truly cook American (although its original origin debatable and argued to not come from America at all.)


Below I have some traditional BBQ recipes.  But, the sauce is what seems to define a BBQ chef or restaurant.  In the South they seem to like thinner BBQ sauces, with a more vinegary tone.  Other parts of the US prefer the thick, sweet, tomato BBQ sauce.  But in Texas they season their beef with a dry-rub mixture of seasonings.

There are even quirky BBQ’s in some restaurants or areas of the United States.  In the early 1900’s, New Yorkers loved turtle BBQ. I think that got replaced by New York pizza or cheesecake?  I recall vacationing in Wyoming a few years back and coming across a restaurant that offered BBQ Buffalo meat.  (BTW I tried it and it was delicious!)

There is also some argument that clambakes are nothing but a spin-off of traditional BBQs because they are cooked in a pit.  Others claim that the BBQ idea evolved from the fisherman’s clambakes. So which came first, the BBQ or the clambake?  

It’s undeniable that BBQ is popular and well-loved in American society. But, BBQ tastes and cooking differ.  Real BBQ purists claim that a restaurant that

offers its customers a grilled piece of meat slapped with some sauce later isn’t eating real BBQ at all.  Others say it is, as long as the sauce is there, then it’s BBQ!

The term means a whole animal roasted or broiled in it’s entirety for a feast or the feast at which such a meat is served. Therefore, a barbeque is either a form of cooking, or a social event where the food served was cooked in this manner.

President George Bush this year is said to have hosted a real traditional “chuck wagon” barbeque for Russian President Putin when he visited this past summer because it is considered such an American tradition.

The real origin of barbeque remains obscure and many assume it’s origin is derived from the French word – barbe-a-que, which means “from snout to tail.”

The word was in use in the state of Virginia before the 1700’s and the institution of the barbecue is probably of southern origin?

The Southern and Western United States define a BBQ as an outdoor festival at which the “piece de resistance” is a beef or hog dressed whole and roasted on a spit over a pit fire. A large barbecue takes about 24 hours of preparation. First the meat is marinated for a number of hours and the fires prepared. Then the BBQ or basting sauce is usually mixed according to carefully guarded formula of minced peppers, garlic, herbs, tomatoes, lime juice and other sundry condiments. The animal is placed on a steel spit over the fire and the roasting begins. The spit is turned at regular intervals and the basting is done b dipping new brooms in tubs of sauce and swabbing the meat evenly. It usually takes from dawn until high noon to roast a beef. By this time, the outside crust is spicy and meat is cooked totally to the bone (and should be tender).

Preparing food outdoors has become increasingly popular in the United States and so BBQ has been simplified to fit the smallest backyard. The home barbecue uses a fireplace style or outdoor stove in place of the fire spit mentioned above. Today people can buy portable BBQ cooking equipment or construct one from brick in their back yards. But some barbecues and also be constructed from certain flat stones if available. Below is a diagram of moderately sized BBQ outdoor fireplace:

It’s a good idea when you first use your new (or any unfamiliar BBQ) to test it out first with some simple meats like steaks, chicken, chops, hamburgers, hot dogs, etc.

The secret to good BBQ cooking is in the heat or a good bed of coals. The secret to a successful BBQ cookout is in the sauce!

First the heat:

It’s best to place your cooking grill about 5″ above your coals. This is recommended for good thorough cooking. Shish kabobs will be done in 20 to 30 minutes, hamburgers in 8 to 10 minutes and larger pieces of meats should be done in about 20 to 20 minutes per pound.

Is there a serious BBQ chef who doesn’t claim to have “his famous recipe?” Whatever sauce is used, whether a secret one or one purchased from the grocery store, you should apply it lavishly while the meat is cooking. And if possible, more sauce should be available when it’s time to serve the meat also.

The Cultural Origin (Before the USA)

Barbecue was first “discovered” by none other than Christopher Columbus in 1492 when he landed on what is today the Dominican Republic. He saw that the native American (Taino Culture) people were slow cooking large cuts of various meats on covered platforms in the air over an open fire.

The Taino word for this operation was (and still is) called “barabicu.” The word translates to “sacred fire pit” in English and also shows how they slow cooked with spent coals in an “open pit” to amplify and direct the smoky heat up to the meat. The same process was also used by the nearby Timuca natives in southern Florida where the exact same word “barabicu” was being used to describe the same all day process with the same translation. The Taino culture was also extent in the majority of the Caribbean Gulf and many different local variations were found from Barbados to the more leeward Islands populated by the Arawak nation who translate “barabicu” to “barbacoa”. The process was probably founded on Barbados (called so for its plentiful local bearded fig trees which give the name to the island “Los Barbadoes” or Bearded One) where the green supple fig branches were easily fire resistant and would smoke heavily instead of being consumed in the long process of cooking meats and large fish.

The term “buccaneer” even comes from the Arawak word “buccan” which is the name for the wooden frame used to slow cook or barbacoa on. The french word “boucane” comes from travelers seeing hunters who cooked feral pigs and other cattle on these frames on Hispaniola and so these hunters became known as “Boucaniers” and was later Anglicized to “buccaneer”.

Across the Gulf of Mexico early 16th century, (the 1500’s) the Spanish conquistadors had imported this cooking process to eastern and northern Mexico where the word changed slowly over time to what they still regionally call “barbacoa” where ranchers and herders roast whole animals slowly in the same open pit process or even roasting tough portions like whole heads directly in the pit wrapped to cause the tough meat to steam cheeks or ears and snouts over many hours.

The Spanish conquerors established a settlement in what is now South Carolina and called the settlement Santa Elena and it was here that the first pigs were ever barbecued in what is now the continental United States after cooking them in this fashion in Mexico previously and in the Caribbean primarily. Recent Mexican immigrants in south Florida call barbecue “barbacoa” to this day and perform it in their own distinct way opening up barbacoa restaurants in Miami and other immigration hubs in the area.

The dry rub concept comes from the importing of the Taino cooking to the Aztek culture who overwhelmingly used stone grinders for their grain and spice and meal-flower preparations and used dry goods of this nature overwhelmingly in their culture and would easily translate the dry ground flavors to the imported slow smoking cooking process. From the Caribbean culture the “barabicu” traveled in many different directions and it is known that there were “barbecues” of this nature in New England well before they made the journey north from Mexico into the now Texas region.

George Washington was a great enthusiast of barbecues in the mid to late 1700’s and would go to these large week-long community events and stay for several days feasting. These events sometimes drew people from across colonial borders depending on how high profile the event. He personally used barbecues to celebrate military victories and more extensively as the Commander-in-Chief of the Continental Army. Washington celebrated the founding of our nation (the final victory over the British Army) with an epic barbecue while the British commanders had a fancier sit-down dinner.

The notion that barbecue was invented by Texas ranchers or the word is somehow French-derived is quaint, and maybe wishful, but completely and 100% wrong and should be recognized and celebrated for its ancient history, (it’s discovery by Europeans is now over 500 years old) and its even greater diversity in the Caribbean islands, Mexico, and even the north of South America.Barbecue has an interesting migration in North America too. It made its way around through Virginia to the Tennessee/Kentucky region and further south into the colonial sprawl of the Charlestown colony, and it eventually met up in a way with the Florida barbecuing natives in the 1600’s.
Colonial settlers eventually made their way into Texas in the 1800’s after it became open for settlement around 1820 and discovered the Mexican styles of cooking. They merged even more after the US Army conquered Emperor Maximillian of the Mexican Empire and set up the modern country of Mexico.

The brisket cuts and other tough meats were extensively used by the southern slaves who couldn’t get the finer cuts and made due with the tougher meats. So, salting, seasoning and smoking were necessary to improve the disposable portions of meat. After the civil war and emancipation, the Midwest opened up to black settlement. Now, the freed slaves and their families brought their family recipes with them to the still growing towns of St. Louis and Chicago and other Midwest hubs. Nearly every barbecue master in the Midwest for about 75 years from before the Centennial to the 1930’s was a black slave descendant using their personal secret recipe that their grandparents used. However, when the Grat Depression came, these un-choice cut eateries became early melting pots of integration where people of all races and social classes were hungry and on the move.

Every area had their meat priorities:

North Mexico Barabacoa: meat of choice is a whole goat
Central Mexico Barabacoa: meat of choice is whole lamb
Yucatan Barabacoa: meat of choice is pork
Caribbean Barabicu: Birds, game foul, and fish, and later European cattle and pigs.