Grilled Corn on the Cob (Josh)

1/2 stick butter                                                     

6 ears corn – chucked                                             

Seasoning salt

Barbeque spice

Rinse corn.  Cut 6 sheets tinfoil.  Spread butter evenly on all sides of corn.  Place on one sheet of foil.  Sprinkle with seasoning salt and barbeque spice.  Roll the corn into the foil, starting with the sides to keep butter and juices in.  Grill on medium heat 2 – 3 minutes, turning 3 to 4 times. 

Barbeque Halibut Steaks (Debbie)

1 (1 pound) halibut steak                                        

2 TBS. butter                                                                   

2 TBS. brown sugar                                                 

2 cloves garlic, minced

1 TBS. lemon juice

2 tsp. soy sauce

1/2 tsp. ground black pepper

Preheat grill for medium-high heat.  Place butter, brown sugar, garlic, lemon juice, soy sauce, and pepper in a small saucepan. Warm over medium heat, stirring occasionally, until sugar is completely dissolved.

Lightly oil grill grate. Brush fish with brown sugar sauce, and place on grill. Cook for 5 minutes per side, or until fish can be easily flaked with a fork, basting with sauce. Discard remaining basting sauce.

Asian Grilled Salmon (Stefanie)

1 side fresh salmon, boned but skin on (about 3 pounds)

Marinade:

2 TBS. Dijon mustard

3 TBS. good soy sauce

6 TBS. good olive oil

1/2 tsp. minced garlic

Light a grill and brush the grilling rack with oil to keep the salmon from sticking.

While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces.  Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl.  Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.

Place the salmon skin side down on the hot grill (You can place on foil to keep it from sticking even more); discard the marinade the fish was sitting in. Grill for 4 - 5 minutes, depending on the thickness of the fish.  Turn carefully with a wide spatula and grill for another 4 - 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.  Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.

Grilled Herb Shrimp (Stefanie)

3 cloves garlic, minced

1 medium yellow onion, finely chopped

1/4 cup minced fresh flat-leaf parsley

1/4 cup minced fresh basil

1 tsp. dry mustard

2 tsp.  Dijon mustard

2 tsp. coarse salt

1/4 tsp. freshly ground pepper

1/4 cup olive oil

Juice of 1 lemon

2 pounds jumbo shrimp (approx. 32-40 shrimp), peeled and deveined, tails intact  

(frozen bag at Costco or Wal-Mart works great

Vegetable oil, for grilling

In a medium bowl, combine garlic, onion, parsley, basil, mustards, salt, pepper, olive oil, and lemon juice. Add the shrimp, and marinate for 1 hour at room temperature, or cover and refrigerate for up to 2 days.

Heat a grill or a grill pan over medium-high heat. Brush the rack or pan with vegetable oil to prevent the shrimp from sticking.  Skewer  5 - 6 shrimp on a 12-inch skewer for a dinner serving. Grill the shrimp on each side, until opaque and lightly charred, about 1 1/2 minutes.