Oysters On the Half Shell

Put the Oysters on the grill for about 3 to 4 minutes until they start spitting juices.

Then remove them and half the shell, Spoon on Garlic butter sprinkle with Grated Parmegan and ramono cheeses and a pinch of fresh parsley.

Cook for about 8 minutes until nice and bubbly and the Oyster has ballooned.

Plattered with Garlic Spears that were drizzled with Annies olive oil and seasoned with Johnnys seasoning.

And Plated

Smoked Sockeye Salmon

Here is the recipe I used for the brine. ½ Gallon of water, 14 OZ soy sauce, 2 oz worsteschire sauce, ½ cup of salt, 1 pound of Brown Sugar, 1 Tbsp Garlic powder, 1-1/2 Tbsp Cayenne Pepper, ½ tsp Ginger. Soaked salmon in brine for twelve hours then fan dried for 4 hours until a pellicle formed on the outside. Then into the smoker for 2 hours of Alder smoke.

Then after gradually raising the temperature from 120°F to 175°F in a six hour time span it was done.

Razor Clams

On the pacific coast we can dig razor clams and they are very meaty and tasty

Fry them in some butter and voila

Plated with some fries and homemade tarter sauce..

Heres a good video to watch on Razor clam digging. http://www.youtube.com/watch?NR=1&feature=endscreen&v=EBxERHMUwrA

Beef Jerky

Started with mixing up a Brine Of Lems BBQ Beef jerky seasoning.

Then soaked some Top Round in the Brine for about sixteen hours

Then into the dehydrator for about six hours

All done, I like the flavor of the Lems seasoning !!

Pork Jerky

I decided to make some Pork Jerky with a Tenderloin. I used Lems Original Jerky seasoning.

Into the smoker with 1 hour 40 minutes of Hickory smoke.

All done, Taste kinda like pulled pork with a jerky seasoning.....

Rhubarb Crisp

Rhubarb is in season so the wife whipped me up a small Rhubarb Crisp, It was delicous !!