Joey Grease's "Swimming wit da Fishes"

The Italian Stallion, Joey Grease, shows us how to make his favorite summer seafood recipe.

"Swimming wit da Fishes"

3/4 cup fresh orange juice
2 tablespoons lemon juice
4 tablespoons lime juice
2 tablespoons extra-virgin olive oil
1 fresh coconut

Mix orange juice, lemon juice, lime juice, and extra virgin olive oil together. Crack open the fresh coconut. You can use the coconut juice inside if you would like, but it's not mandatory. Shave the inside of the coconut into the marinade. Recommended for chicken or fish. Add salt/pepper to taste.

Attorney's Delight

This recipe was originally passed down to me by my friend Kenneth, who happens to be a lawyer. Hence, "The Attorney's Delight"


INGREDIENTS
Jumbo, uncooked, peeled and deveined shrimp (As many as you wanna scarf down)
Thick sliced bacon (Half a slice of bacon per shrimp)
Olive oil or melted butter (Man B Que men prefer butter because....we do!)
Maple syrup

DIRECTIONS
1. Lightly brush olive oil or butter onto both sides of the shrimp
2. Wrap the shrimp in half a slice of bacon and place on a pre-soaked skewer. (Soak skewers in water for about half hour before using so they don't catch fire while on the grill)
3. Place shrimp on the outside of the the grill (charcoal grills work best, if using gas place them on the top rack, if you don't have a rack, just make sure they aren't directly over the flame.)
4. Lightly oil grill grate. Cook shrimp on preheated grill (high heat, low flame) for 2 to 3 minutes per side, or until opaque.
5. Brush on a light layer of maple syrup to both sides and place on the grill for an extra 30 seconds

Nightmare Grills Bambi

OK, here is Andy "Nightmare from the North" Bruss's famous Grilled Bambi recipe:

Generously season venison tederloins rubbed in olive oil with blend of salt, garlic powder and fresh ground pepper. The ratios of seasoning and what seasoning you choose don't matter much at all...grilling these backstraps is the most important part.

The end goal is a nice browned crush with a cool red center. Place the backstraps on a very hot grill. You should hear them sizzle. In 2-3 minutes (or as soon as a brown crush has formed) flip the back straps. Cook another 2-3 minutes or until the center reads 110F (cool red center).

Scholl's Spicy Cedar Grilled Alaska Salmon

Hey people, here is tonight's Man B Que Metromix Recipe!!!


INGREDIENTS:

8 (4 ounce) fillets salmon
1/2 cup peanut oil
4 tablespoons soy sauce
4 tablespoons balsamic vinegar
4 tablespoons green onions, chopped
3 teaspoons brown sugar
2 cloves garlic, minced
1 1/2 teaspoons ground ginger
2 teaspoons crushed red pepper flakes
1 teaspoon sesame oil
1/2 teaspoon salt
Adler or Cedar Grilling Planks


DIRECTIONS:

1. Place salmon fillets in a medium, nonporous glass dish. In a
separate medium bowl, combine the peanut oil, soy sauce, vinegar,
green onions, brown sugar, garlic, ginger, red pepper flakes, sesame
oil and salt. Whisk together well, and pour over the fish. Cover and
marinate the fish in the refrigerator for 4 to 6 hours.
2. Soak Grilling Planks in water 60-120 minutes
3. Prepare an outdoor grill with indirect coals about 5 inches from
the grate, and lightly oil the grate.
4. Grill the fillets on the planks 5 inches from coals and the lid
closed for 10 minutes per inch of thickness, measured at the thickest
part, or until fish just flakes with a fork. No need to flip, usually
done in 20 minutes.

THE ORIGINAL LINUS MAN B QUE BURGER

(The Blue Cheese Burger)
This is the original variation of the recipe that has been a Man-B-Que staple for years now.

It may be the best burger you ever make (However, if Rick Linus makes this, then it will be far superior.)

Makes eight 6 oz burgers

2.5 lbs of ground beef
Half a stick of butter-melted
¼ cup of cream
1 tablespoon Garlic
1 tablespoon Parsley
1 tablespoon Oregano
1 tablespoon Basil
1 tablespoon Black Pepper
1 tablespoon Salt
½ cup of bread crumbs
1 4oz container of Crumbled Blue Cheese
8 Hamburger buns

Blend melted butter, cream and egg together.
Add all seasons to the liquid and stir.
And the meat, bit by bit, blending in as you add.
Add bread crumbs and THE blue cheese
Form into patties and put in the fridge for a couple of hours before you grill them.


Wait for it.....Now GRILL!

Proceed to eat the (hell) out of them.

The Weekly Shipwreck Wrecipe

So last Friday on The Shipwreck, I shared another "Simple Recipe for Simple People." This one is a personal favorite because it involves a ½ meat. (See the Man B Que Rule that states: No less than 4 different meats are to be served at Man B Que. There is a maximum of 17 ½ meats* allowed. *Processed meats such as non-beef hot dogs and gyro meat count as a ½ meat.) ½ meats don't get nearly the attention or respect that "real" meats get but they are certainly not lacking in flavor; this may be due to the random animal parts that get thrown in to the mix during the creation of said meat or the over abundance of salts that manufacturers add to these tasty delights. Regardless, this Shipwreck Wrecipe is still a good one and a cheap one at that.

Weekly Shipwreck Wrecipe:

The Poor Hawaiian
INGREDIENTS
1 Can of Spam (Unless you want more. Make as much as you want, you deserve it)
1 Large pineapple

DIRECTIONS
Cut Spam and pineapple into large cubes
Place the cubes onto fully soaked skewers
Place skewers on the grill, directly over the center for about 4 minutes on one side before turning and repeating
Remove the skewers, let them cool off (don't be an idiot) and enjoy. (Being that Spam is not "real" meat and does not necessarily have to be cooked, we reccommend 4 minutes just to get it nice and toasty, you can keep it on there longer if you prefer.

The Weekly Shipwreck Wrecipe

For those of you that don't know, Man B Que has partnered up with the coolest new college radio show, The Shipwreck . Every Friday at 11pm cst, we will be giving out Man B Que updates as well as our new Weekly Shipwreck Wrecipe.

Mike and John steer The Shipwreck every Friday from 10pm-12am cst. every Friday night playing only kick-ass rock music, talking sports and promoting insatiable living. You can't get anymore Man B Que than that!

Last episode I gave props to fellow Man B Que bro, Billy Sherer and his organization Nation of Patriots. I also shared a "simple recipe for simple folk" passed along from my friend, "The Steak's Attorney," Kenneth.

Weekly Shipwreck Wrecipe:

The Attorney's Delight
INGREDIENTS
Jumbo, uncooked, peeled and deveined shrimp (As many as you wanna scarf down)
Thick sliced bacon (Half a slice of bacon per shrimp)
Olive oil or melted butter (Man B Que men prefer butter because....we do!)
Maple syrup

DIRECTIONS
1. Lightly brush olive oil or butter onto both sides of the shrimp
2. Wrap the shrimp in half a slice of bacon and place on a pre-soaked skewer. (Soak skewers in water for about half hour before using so they don't catch fire while on the grill)
3. Place shrimp on the outside of the the grill (charcoal grills work best, if using gas place them on the top rack, if you don't have a rack, just make sure they aren't directly over the flame.)
4. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
5. Brush on a light layer of maple syrup to both sides and place on the grill for an extra 30 seconds

Eat and enjoy, MAN B QUE!