Smoked Fish   
Cooking Time: 2 hours

Fresh fish such as Sailfish, Marlin or Kingfish
1 ½ cups of sugar
¼ cup of granulated garlic powder
1 gallon of water

Fillet fish and cut into pieces 6 inches long by 4 inches wide by 1 inch thick. Soak in 1 ½ cups of sugar to ¼ cup of granulated garlic powder to
1 gallon of water. Soak overnight and cook on P.D.Q. Add hickory chips and cook for approximately 1 hour. Add more chips and smoke one more hour. Remove and cool

Fish Dip

1 pound of smoked fish
¼ cup of chopped celery
¼ cup of chopped onion
1/3 cup of mayonnaise
Dash of Tabasco
1 teaspoon teriyaki sauce

Flake the fish with a fork and combine other ingredients. Chill. Use as a dip or spread on crackers.

Lobsters
Cooking Time: 35 minutes

Fill indirect fire boxes with briquettes. Place live lobsters in direct fire boxes and put grill rack in place to prevent their escape

Lobster Thermidor PDQ

1 lobster per person
2 cups white wine
Parsley
Thyme
Bay leaf
Tarragon

Mix 2 cups white wine with 4 cups of water. Season to taste with parsley, thyme, bayleaf and tarragon. Steam 1 ¼ -1 ½ lb. lobsters (1 per person) for 5 minutes. Remove from stock. Cool, cut in half lengthwise. Remove vein sack behind head, liver and coral roe.

Reduce lobster juice to 3 cups. Take off of heat.  Add roux (5 tbsp flour, 6 tbsp butter mixed).  Boil 1 minute more to thicken.  Add hot sauce (recipe below) by droplets.

Hot Sauce Recipe
1 tablespoon mustard
2 egg yolks
½ cup cream
Cayenne to taste

Slowly bring back to a boil, stirring with a wooden spoon for 2 minutes. Thin sauce out with 5-6 tablespoons more cream if necessary (sauce should be just heavy enough to coat a wooden spoon). Taste for
seasoning.

Place lobster halves shell side down over indirect heat in P.D.Q. Brush with butter. Grill 5 minutes – Turn – grill meat side down 5 minutes – turn shell side down again – Fill meat side with hot sauce – grill 5-10 minutes more until done. Serve extra sauce on the side.

Roasted Oysters
Cooking Time: 8-10 minutes per bushel

Fill indirect fire boxes with briquettes. Put ½” of water in the drip pans. Place well washed oysters on grill rack and cook with lid closed.

Scallop Skewers P.D.Q.
Cooking Time: approximately 10 minutes

1½-2 lbs. scallops (bay scallops work best)
Bacon 
¼ cup bourbon
¼ cup lime juice
¼ cup soy sauce
2 tablespoons Dijon mustard
2 or more tablespoons brown sugar (to taste)

Mix above ingredients in a ceramic bowl. Add scallops.  Marinate for 2 hours. Thread scallops onto skewers (metal or water soaked wood skewers are preferable) alternating with a slice of bacon. Grill over direct heat for approximately 10 minutes until bacon is crisp and scallops are done.