Seafood
6:37
Charcoal Grilled Red Snapper
A whole red snapper grilled simply over charcoal with a two-zone fire, stuffed with shallots and cilantro and finished with a Bahamian steamed sauce.
View recipe →Smoked Halibut with Garden Herb Rub
Fresh halibut seasoned with Garden Herb rub, smoked over maple, oak, and cherry pellets at 275°F, and finished with Frig That's Hot sauce.
Watch the full cook on YouTube
Method
- 1Season the halibut with Maritime Madness Garden Herb rub — light, herb-forward, and perfect for seafood.
- 2Set the Pit Boss to 275°F with a blend of maple, oak, and cherry pellets.
- 3Smoke the halibut until it reaches 135°F internal and is flaky and juicy.
- 4Finish with Maritime Madness Frig That's Hot hot sauce — bold, garlicky, and pepper-forward.
- 5Serve right away.
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Perfect BBQ Rainbow Trout
A whole rainbow trout grilled over charcoal with a two-zone fire — flaky, buttery, and stuffed with fresh dill and lemon.
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Seafood
3:24
Beer-Steamed PEI Mussels
A full pack of Canadian Cove PEI mussels steamed in Coldstream Clear Nova Scotia light beer with sautéed onion, garlic, and fresh parsley.
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