Welcome to B Xtreme BBQ - where every bite is a delight!

Ingredients:

For Devil Dust Oil:

¼ cup olive oil

1 Tablespoon B Xtreme Devil Dust

For the Chimichurri:

¼ cup fresh cilantro (13g)

¼ cup fresh parsley (13g)

¼ tsp dried oregano 

2 teaspoons garlic paste

1 teaspoon ground cumin

2 tablespoons lemon juice

¼ cup olive oil

1 teaspoon B Xtreme Cajun Dust

Freshly ground salt and black pepper, to taste

For The Octopus:

1 Whole octopus tentacles

2 Tablespoons of whole peppercorns

3 to 5 tablespoons olive oil, for cooking

Instructions: 

Want to impress your guests with a perfectly cooked octopus dish? Follow these easy steps, and you'll have a masterpiece in no time!

For the Chimichurri:

To prepare chimichurri sauce, finely chop the parsley and garlic cloves using a knife. It is recommended not to use a food processor for this step. Once chopped, transfer the mixture to a bowl. Next, add the remaining ingredients and stir until everything is well combined. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight before serving. This will allow the flavors to develop and blend.

For Devil Dust Oil:

To make a flavorful oil for cooking, you'll need to start by turning your Devil Dust seasoning into a fine powder. Simply place it in a food processor and pulse until it reaches the desired consistency. Mix the Devil Dust powder with oil in a separate bowl, making sure to combine the two ingredients thoroughly. Allow the mixture to sit overnight to allow the flavors to meld together. The next day, you may need to strain the oil through a coffee filter to remove any remaining grit and ensure a smooth texture.

For The Octopus:

1. Start by filling a large pot halfway with water and adding two tablespoons of kosher salt and peppercorns. Bring it to a boil over high heat and dip the octopus tentacles three times, holding them for 2 to 3 seconds each time until they curl up. After letting them cool down, place them in a FoodSaver bag, seal it, and put it in a 175°F water bath for 5 hours. 

2. Once the octopus is cooked, transfer it to an ice bath, then dry it thoroughly with paper towels and season it with Cajun Dust, drizzling or rubbing it with olive oil. 

3. Next, heat a grill or cast-iron skillet to high heat and cook the octopus until it's charred, flipping and cooking for about 3 more minutes. 

4. Finally, remove the octopus from the heat, place it on a serving platter, drizzle it with Devil Dust oil, and spoon chimichurri on top.

5. With these simple steps, you can create a delicious and visually appealing dish that will impress your guests!

Ingredients:

1-Pound sea scallops (about 1 inch thick)

Baking Shells, 4-Inches

2 teaspoons BXtreme Cajun Dust

1/2 tablespoon butter

1/2 tablespoon oil

1 clove garlic, chopped

1/2 cup heavy/whipping cream

1 tablespoon Dijon mustard

2 teaspoons cajun mustard (or grainy mustard)

1/4 cup grated parmesan cheese

1 tablespoon lemon juice

Chopped parsley or Rosemary (Garnish)

Instructions:

1. Begin by carefully preparing the scallops, ensuring they are dry and perfectly seasoned with Cajun Dust. Then, sear them to a gorgeous golden brown in a mixture of butter and oil over medium-high heat.

2. Once the scallops are done, set aside. Infuse the pan with the enticing aroma of garlic before adding the decadent heavy cream, zesty mustard, rich parmesan cheese, and a hit of refreshing lemon juice. 

3. Allow the mixture to boil, then simmer until it thickens to the right consistency. Season the sauce with Cajun Dust to your liking.

4. To finish, spoon the tantalizing sauce into scallop shells, nestling in the perfectly seared scallops. Slide them under the broiler in a preheated oven, watching them transform into a delectable, lightly browned, and irresistibly warmed masterpiece.

5. Sprinkle with freshly chopped parsley or delicate rosemary springs for a finishing touch that elevates the dish to an impressive culinary delight!

Ingredients:

1/4 Cup Mayonnaise

2- scallions, thinly sliced

1- large egg, lightly beaten

¼ teaspoon of Worcestershire sauce

1 tablespoon fresh chopped parsley

1 Tablespoon of Dijon mustard

Juice from ½ lemon

2- teaspoons B Xtreme Cajun Dust

½  jalapeño finely diced

½ - lb. lump crab meat

½ - lb. crab claw meat

½ Cup Panko

2 tablespoons butter

Lemon and Lime wedges for serving

Instructions: 

1. Start by mixing the first nine ingredients and gently folding in the crab meat. Gradually add ½ cups of Panko, including the chives, until the mixture is no longer wet and sticks together smoothly. If it is still wet, add another ¼ cup of Panko.

2. Form the mixture into 6oz cakes and dust them lightly with Cajun Dust. Refrigerate the cakes for at least an hour. 

3. Set a large skillet over medium heat. Add the butter. Once melted, cook the crab cakes for 4-5 minutes per side, until golden brown.

4. These crab cakes have an excellent texture and appearance while combining it with claw meat creates a sweeter and more balanced taste than just using strictly lump-only.

5. To finish off, add a fresh flavor to the crab cakes with lemon and lime wedges. 

Ingredients:

2 Rainbow trout, gutted and cleaned (approximately 1.5 lbs each)

½  lb of Chorizo de San Manuel Beef Chorizo Sausage

6oz of lump crab, divided

1 Blood Orange, sliced

1 Lime, sliced

1 Lemon, sliced

1 Shallots (diced)

1 Bunch of fresh flat-leaf parsley

BXtreme Stampede Dust

BXtreme Texas Dust

Instructions: 

Impress your guests with a mouth-watering dish of crab-stuffed rainbow trout! Follow these easy steps to create a delicious meal that will impress everyone. 

1. Begin by cutting diagonal slits on both sides of the trout. 

2. Fry up some beef chorizo; after it cools, brush ½ of the grease on the inside of the trout for added flavor. 

3. Season the inside of the fish with BXtreme Stampede Dust for that enhanced flavor. 

4. For a burst of flavor add the following in the cavity of the trout, a layer of cooked chorizo, topped with some crab meat and some diced shallots, then slide one or two slices of each citrus fruit, and then add in some fresh flat-leaf parsley. 

5. Use butcher's twine to truss the fish and keep all the stuffing inside. 

6. Brush the remaining chorizo grease on the outside of the rainbow trout and season it with BXtreme Texas Dust.

7. Prepare your grill for an internal temperature of 250°F, and place the fish on the grill to cook. Close the lid and wait for the fish's internal temperature to reach 140°F, which should take 45-60 minutes, depending on the size of the trout. 

This dish's presentation and delicious flavors will amaze your guests. So what are you waiting for? Try this recipe now and become the star of your next dinner party! party!

Ingredients:

4 - 6oz or larger bass fillets (skin and scales attached)

B Xtreme – Cajun Dust

2-Lemon

Chives for garnish

Butter Mixture:

1 stick of melted Unsalted Butter

2 T Worcestershire sauce

2 teaspoons B Xtreme – Cajun Dust

½ Tablespoon Louisiana Style Hot Sauce

Instructions: 

Are you ready to grill the most delicious fish ever? Follow these simple steps, and you'll be ready to impress your guests!

1. First, melt the butter mixture in a saucepan, not overheating it. Once it starts to bubble, reduce the heat and watch it.

2. Preheat the grill to 325°F and place the fillets skin-side down on a wire rack tray. Take your time basting each fillet with the butter sauce and sprinkle with Cajun Dust seasoning for extra flavor.

3. Now, it's time to grill! Place the fillets skin-side up for 2 to 3 minutes to develop grill marks. Add two halves of lemons cut side down for even more flavor.

4. Turn the fillets over and grill them skin-side down for 10 minutes. To keep them moist and flavorful, keep basting each fillet with the butter sauce mixture every 3 to 5 minutes.

5. After 10 minutes, rotate the fish 180° skin-side down and cook for another 10 minutes until the fish is white and flaky. Once done, add a pat of butter, squeeze the grilled lemon over the fish, and garnish with chives for presentation.

Your delicious grilled fish is now ready to serve! Your guests will be amazed at the incredible flavors you've achieved. Enjoy!

Ingredients:

1- Package (15 counts each) Athens Phyllo Shells or Mini Brioche rolls

8oz Cooked lobster meat

1 ½ TSP Celery Minced

1 ½ TSP Mayonnaise

Lemon zest

½ teaspoon lemon juice

1 TSP Chives

2 Dash of Franks Hot Sauce

½ teaspoon B Xtreme Cajun Dust

Chives spring for garnish

Instructions: 

Indulge in a scrumptious treat with these mouth-watering lobster bites! 

1. Start by baking the shells for 3-5 minutes in a preheated oven at 350°F to achieve a perfect crispiness. Once done, let them cool before proceeding.

2. Thoroughly rinse the lobster meat and discard any loose shells. Ensure the lobster is dry well so the mayo sauce doesn't become watery. Then, chop the lobster meat into large chunks and set it aside.

3. Combine diced celery, mayo, pinch of lemon zest, lemon juice, chives, a little hot sauce, and the Cajun Dust in a bowl. Stir everything together to form a perfect blend, then chill in the fridge for two hours.

4. After the mixture has chilled, spoon it into the phyllo shells and garnish them with fresh chives. 

Voila! Your delicious lobster bites are ready to be served. Satisfy your taste buds with this delightful treat!

NOTES: 

If using a mini brioche roll use a paring knife, cut a 1 1/2-inch-round plug out of the top of each roll, leaving a 1/2-inch border all around. Using a small spoon, carefully hollow out the rolls. Spoon the lobster filling into the rolls, garnish with the chives and serve.

Ingredients:

 1.5 dozen Fresh Gulf Oysters 

2 ½ Sticks unsalted butter softened

1 bunch green onion, chopped fine

2 Tablespoon minced garlic

½ teaspoon crushed red pepper

1 Tablespoon fresh oregano, chopped fine

1 ½ tablespoons fresh lemon juice

2 teaspoons Worcestershire sauce

1 ½ Tablespoons B Xtreme Cajun Dust

1 oz Chardonnay white wine

4oz Grated Pecorino Romano

Ice Cream Rock Salt

Lemon wedges for garnish

Instructions:

Are you ready to grill the most delicious fish ever? Follow these simple steps, and you'll be ready to impress your guests!

oysters with a delicious butter garlic sauce!

1. To start, preheat your oven or grill to 450°F and whip up a mouthwatering butter garlic sauce. Melt 1 ½ sticks of butter in a large sauté pan, then add green onions, garlic, red pepper, oregano, lemon juice, Worcestershire sauce, and Cajun Dust. Finish with Chardonnay white wine and blend until the sauce is creamy and irresistible.

2. Next, clean your oysters and remove the flat-top shell. Transfer them to an oyster grill pan or baking sheet with Ice Cream Rock Salt and cook for 5-7 minutes until the oyster liqueur starts to bubble. Ladle ½ tablespoons of the butter garlic sauce on top of each oyster, cook for another 3-4 minutes until the butter is bubbling, and then top with a teaspoon of Pecorino Romano cheese.

Trust me, your guests will be blown away by these mouthwatering grilled oysters. So why not treat yourself and your loved ones to a culinary masterpiece that is sure to impress?

Ingredients:

2 (10-ounce) swordfish steaks cut 1 inch thick

1 Tablespoon EVOO

B Xtreme Cajun Dust

3 Tablespoons Danish Creamery unsalted butter, softened 

1 Tablespoons fresh chopped basil 

½ teaspoon lemon juice

Instructions:

Are you ready to prepare the perfect Swordfish steak? Follow these simple steps to impress your guests with a confidently cooked and perfectly seasoned steak. 

1. First, brush both sides of the steak with oil and coat it evenly with Cajun Dust. Refrigerate it for 30-45 minutes. Trust me; this step will make a massive difference in the taste of your steak. 

2. Next, create the game-changing basil butter by blending butter with basil and lemon juice in a small bowl. Season it with Cajun Dust, mix well and refrigerate. This butter will take your steak to the next level, guaranteed. 

3. When it's time to grill the steaks, grill each steak for 5 minutes on one side, flip them over, and grill for about 5 minutes or until the internal temperature reaches 127°F; trust your instincts; you've got this. 

4. Before serving, top each steak with a generous spoonful of the flavorful basil butter. Once the steaks reach a 127°F internal temperature, remove them from the grill and rest for 5-7 minutes. Remember, the steak's internal temperature will carry over 3 to 4 degrees after cooking. 

Impress your guests with your culinary skills and enjoy your confidently cooked and perfectly seasoned Swordfish steak!masterpiece that is sure to impress?