Neil Saavedra

To some people, like I said, par-steam lobster before finishing on a hot grill.

As far as boosting flavors, cedar planks I talked about for smoking.

You can soak those in some water and they'll get some nice smoke.

You can stuff whole fish.

I used to love going to fish

Back in the Bible study days, my buddies and I, we would go to Lake Sabrina and stuff like that.

And we would just go fish and talk about God.

That may not be everybody's cup of tea, but these guys were hardcore into philosophy and logic and all those things, too.

And it was just a great time.

I think about all the whole fish that we'd cook with just garlic butter and, you know, some salt and pepper.

But you can stuff everything.

any whole fish with herbs, with lemons, stuff like that.

When you are grilling things like shellfish, if you want to go ahead and, you know, do shrimp,

A couple of things with the shrimp that you should think about.

You want to dry them off and then oil and season all that.

You want to soak bamboo skewers for about 30 minutes or use metal skewers.

And that way, if you use two of them, they're easy to flip over like a shish kebab there.

You want it over medium high heat.

You're going to cook hot and fast over medium-high heat, about 400, 500 degrees there.

About two to three minutes per side.