Recipes that THRILL!

Today is gorgeous outside!  70 degrees, not a cloud in sight and a cool breeze. Let’s grill!

Here is a list of some quick grilling recipes to spice up your get-togethers…unless you’re like my mom and always grill burgers…well done…cooking temp, that is.

In honor of the 20ft Great White Monster recently sighted off of coast of Martha’s Vineyard

…let’s grill up some SHARK!!!

Grilled Shark With Grill Sauce

Mako steaks
Mako…not Great White, but still a big fish!


2 pounds shark steaks
– or other firm-fleshed fish
2 tablespoon butter
1/3 cup chopped onion
1 clove garlic — minced
1/2 cup water
1/4 cup vinegar
2 tablespoon brown sugar
1 teaspoon Worcestershire sauce
1/2 cup catsup


Rinse shark with cold water; pat dry with paper towels. Set aside. In medium saucepan, melt butter. Add onion and garlic; sauté‚ until tender but not browned. Stir in remaining ingredients. Bring to boil, stirring frequently. Reduce heat and simmer for 10-15 minutes until sauce is thickened. Remove from heat. Baste shark with sauce. Place on well-greased grate 4-5 inches from hot coals and cook 4-5 minutes. Baste and turn; cook an additional 4-5 minutes, or until shark flakes when tested with a fork. Makes 6 servings. NOTE: Shark may be grilled on a well-greased grill pan 5-6 inches from source of heat. Follow grilling times and directions.

In honor of the Navy SEALs Team 6 (DevGru) that recently visited the cowardly, mass murdering bum in the midst of Abbottabad, Pakistan…let’s grill up some Opossum!

Grilled (then baked) Opossum

Baked opossum with sweet potatoes

  • Pen the opossum up in a cage
  • Feed him corn for a week
  • Skin and dress him
  • Toss on grill for about 15 min
  • Place him in a deep pan
  • Place potatoes around him
  • Cut onion on top of him
  • Pour water around him half way up
  • Place lid on pan and bake for 1 hour at 350
  • Serve on a platter with potatoes.

Simple…and apparently only for male opossum.

And lastly, RATTLESNAKE  (one of my personal favorites)

Grilled rattlesnake is a common meal out on the range in Texas. Tastes like chicken


Season meat, coil and place on piece of foil large enough to wrap tightly (or use one of those new foil cooking bags). Slice a few pats of butter around meat & seal foil. Double wrap is recommended. Place on grill & cook turning occassionally, for about 20 minutes. When meat is done, it will pull off in strips like a curly q.

That’s all, folks! Now head outside, gather up your neighbors, grill up some varmints and enjoy the feast! You’re sure to impress with these great recipes…and your solar grill.

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