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The BlueSmoke Gazette, Issue #011 -- May 18, 2007
May 18, 2007

How About Grilled Seafood?

Hello to everyone, and welcome to those of you receiving the BlueSmoke Gazette for the first time. I'd like to personally thank you for your interest in my newsletter.

The water levels have dropped around here. Along with the tornadoes we had recently came lots of rain. There was flooding to the west of town along Cow Creek, and the Arkansas River reached record high levels.

I've been doing a lot more grilling than smoking lately, but that's going to change this weekend. My plans tomorrow include smoking up a nice beef rib roast on the pit smoker, along with a few other goodies. You'll see the results in the next newsletter.

I've been pretty busy with the grill lately. For some reason I was craving seafood, and lots of it. Here's what I've been up to.

Grilled Seafood


Grilled Halibut Pasta --- With this recipe, halibut steaks are grilled, chopped, and tossed into pasta, dressed with a simple olive oil sauce.

Kng Crab

Grilled King Crab Legs --- Preheat your grill to medium. Combine two tablespoons of the olive oil with two tablespoons of melted butter and coat the legs well. Place the king crab legs on the grill and drop the lid. Heat them for 4 or 5 minutes, turning once after about 2 minutes.


Honey Glazed Grilled Salmon Steaks --- This quick cooking honey glazed grilled salmon steak recipe makes mouthwatering salmon that everyone will love. Lightly seasoned, then quick-grilled, the honey glaze is brushed on the salmon at the last minute.

Take the kitchen outside this weekend and enjoy some nice grilled seafood.

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