Grilled Brussel Sprouts

12 small to medium Brussel Sprouts

1-2 tablespoons virgin olive oil

½ teaspoon salt

½-1 teaspoon cracked black pepper

½-1 teaspoon onion powder

½-1 teaspoon garlic powder

½-1 celery salt

1 handful crumbled bacon (optional)

1 teaspoon lemon zest (optional)

1 tablespoon parmesan cheese grated or shredded (optional)

Clean the sprouts and trim the cut ends back making sure the leaves stay intact. Peel any withered leaves off of the bulb. Score the bottoms. Just one cut will be enough.

Place the sprouts in boiling, salted water for no more than 5 minutes.

Drain, drizzle with oil and toss in a bowl with the salt, pepper, onion powder, garlic powder and celery salt.

When the sprouts are nice and coated, place on a hot grill (being sure to keep the bowl with the oil and seasoning close by), turning every four minutes for a total of twelve minutes.

Remove from the grill back to the seasoning bowl and toss to coat with any remaining seasoning.

If desired, add any or all of the remaining three ingredients (bacon, lemon zest, parmesan cheese)

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Grilled Barbecue King Salmon

2 large Kings Salmon Fillet’s (1 ½ apiece)

1 sliced lemon

1 medium sliced Onion

2 slices of bacon

½ cup light corn syrup

1 cup Ketchup

½ teaspoon salt

½ teaspoon pepper

½ teaspoon garlic powder

½ teaspoon SmokeeJo’s Bourbon Molasses Rub 

Place the fillets skin side down. Sprinkle well with salt, pepper, garlic powder and Bourbon Molasses Rub and layer with lemon, onion, and bacon. Mix the corn syrup and ketchup and pour over the fillets.

Seal with the foil and Grill on medium heat @ 10-15 minutes (depending on the thickness) until the salmon flakes easily with a fork in the thickest part of the fillet.

Joe and Larry Csonka have been family friends for a long, long time. After 5 years of appearing on “Csonka Outdoors” as host of his Cooking with SmokeeJo segment and Larry’s favorite “camp cook”, Joe has moved his popular segment to Larry’s “Napa’s North to Alaska” series.

Joe is a lifelong native of Northeast Florida. He grew up in Palm Valley, a rural area roughly 20 miles north of St. Augustine. From the time he was big enough to cast a rod or fire a gun he hunted and fished the local woods and waterways with his father. It was in those early days, helping his Dad prepare and cook the game for the family meal, that Joe became interested in cooking.

Joe’s parents also managed the “Palm Valley Fish Camp” where Joe would listen to the customers tell their fish stories and give their insight into cooking and seasoning. Many years have passed since then and Joe has honed his skills in his own kitchen, taking recipes that have been passed down from generation to generation and experimenting with his own spices and sauces.

Today Joe is heralded throughout the area as the host of hosts and his parties are not to be missed. You can always count on a good time and plenty of good eatin’ at SmokeeJo’s!