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My Guide to Cooking BBQ SEAFOOD

BBQ John Dory with lemon vinaigrette

UK Ex-dairy ribeye with roasted Bone Marrow and black garlic chimichurri

BBQ Monkfish Tail

Dirty Bavette Steak with Roasted Bone Marrow Butter

Scallops three ways and langoustines over birch wood fire

15 hour smoked brisket on the Traeger

Grilled Whole Red Mullet on the Big Green Egg

Hay Smoked Lamb Rumps on the Big Green Egg

BBQ Whole Picanha with a dry rub

Chermoula Squid on the Big Green Egg

Chargrilled Lobster with garlic, lime & chilli butter on the Big Green Egg

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Hay Smoked Lamb Rumps on the Big Green Egg

Hay Smoked Lamb Rumps on the Big Green Egg

Hay Smoked Lamb Rumps on the Big Green Egg

The taste the hay gives is an earthy smoky hit and rather different to direct charcoal and wood smoke which suits lamb. This was served with

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