• Rinse the eggs with warm water and place in a small saucepan.
• Cover with cold water, place the pan over medium-high heat, and bring to a boil.
• Turn off the heat, cover, and let sit for 10 to 12 minutes.
• Drain, rinse under cold water, and peel.
• Cool in the refrigerator, loosely covered, for 15 minutes.
• Halve the eggs lengthwise, and carefully scoop out the yolks.
• Place the yolks in a bowl and mash with a fork.
• Add the mustard, hot sauce, rub, salt, and pepper, and barbecue meat.
• Stir to combine.
• Finally, stir in the mayonnaise.
• Fill each egg white with about 1½ teaspoons of the egg yolk mixture and dust the top with a little more rub.
• Arrange in a spoke design on a platter or in a deviled egg plate.
• Garnish with a dab of pickle relish, if you like.

• Heat a large skillet over medium heat.
• Slice the sausage into 2-inch cubes and add to the skillet.
• Cook until well browned and cooked through, about 10 minutes.
• Set aside.
• Place the water, Old Bay, lemon juice, cayenne, and salt in a very large pot and bring to a boil over high heat.
• Add the garlic and potatoes, return to a boil, reduce the heat, and simmer until the potatoes are tender, 10 to 15 minutes.
• Toss in the corn.
• Bring the liquid back to a boil, lower the heat, and simmer for 10 minutes.
• Toss in the shrimp and boil for 2½ additional minutes, or until the shrimp are uniformly pink and cooked through.
• Turn off the heat and stir in the sausage.
• Drain immediately.
• To serve, cover a table with newspapers and dump the mixture out onto it or pile it in a large bowl and let guests help themselves.
• Serve with plenty of tartar sauce, cocktail sauce, and quartered fresh lemons, if you like.

• In a medium bowl using a whisk, whip the cream until stiff peaks form.
• Fold in the chopped dill, vodka, and horseradish.
• Season the sauce with salt and pepper to taste.
• Cover and refrigerate until ready to serve.
• Garnish with the dill sprigs, if you like.

Prepare the fish:

• Using a sharp boning knife, insert the tip of the knife into the fish’s vent and make a shallow slice up to the gills.
• Remove the knife and reinsert it through the skin under the lower jaw, horizontally, and make a shallow horizontal slice up to the mouth.
• Insert your finger into the fish’s throat through this chin cut.
• Grasping the gills from the inside, pull the chin down, firmly, toward the tail.
• If you do this right, the fish’s guts, gills, and pec fins will come free in one clean pull.
• Discard those innards.
• Scrape away the dark bloodline that remains with a sharp knife or your thumb.
• Give the fish a good rinse, and it’s ready to cook.

Brine the fish:

• Combine the water, brown sugar, and salt in a large stockpot.
• Bring just to the point of boiling, stirring to dissolve the salt and sugar.
• Let the brine cool completely.
• In a clean small cooler or large zip-top bags, submerge the fish for about 3 hours.
• When you’re ready to cook, heat the smoker to 225°F.
• Remove the fish from the brine, rinse under cold water, and pat them dry.
• Place the trout skin side down on a rack set in a baking pan.
• Cover with plastic wrap.
• Place the pan in the refrigerator and let rest, covered, in the refrigerator overnight.
• You are looking for the fish’s skin to become shiny in color and sticky to the touch.
• When you are ready to cook the trout, prepare your smoker and heat it to 225°F.
• Transfer your trout fillets to an aluminum baking pan, skin side down, separating them by at least ¼ inch.
• Don’t overcrowd your pan; use more pans if you need to.
• Place the pan(s) in the smoker and cook for 1½ to 2 hours, or until the fish turns opaque and starts to flake.

• Prepare your smoker and heat it to 350°F.
• Apply the rub to the cleaned and deveined prawns, making sure to coat them well.
• Thread the prawns on skewers inserted lengthwise so that the prawns stay straight and vertical.
• Place the skewers in a large aluminum plan, put it in the smoker, cover, and cook for 10 minutes.
• While the prawns are cooking: In a medium saucepan combine the lemon juice, barbecue sauce, honey, and butter.
• Over medium heat, bring the sauce almost to a boil, stirring constantly, and then take the pan off the heat.
• After 10 minutes, remove the prawns from the smoker, brush them all over with the sauce, and serve.

• Cut each shrimp in half lengthwise, starting at the underside and making a shallow cut (don’t cut all the way through) to the top shell.
• Unfold the shrimp (open them like a book) and de-vein them, then rinse them under cold running water.
• Pat the shrimp dry with paper towels or a clean kitchen towel.
• Transfer the shrimp to an aluminum baking pan, drizzle them with the olive oil and lemon juice, and season them with salt and pepper.
• Cover with plastic wrap and marinate in the refrigerator for 30 minutes, flipping them over at the 15-minute mark.
• Preheat your grill to high heat.
• When you’re ready to cook, remove the shrimp from the refrigerator and thread them onto skewers.
• Because these are jumbo, you may need to use 2 skewers per shrimp: To do that, lay each shrimp flat and pin open crosswise with 2 skewers, one each, top and bottom.
• Arrange the shrimp cut side down on the grill, turning with tongs, until browned on the outside and firm and pink inside, about 2 minutes per side.
• Remove the skewers from the grill, transfer the shrimp onto plates or a platter, and serve immediately

• Prepare the shrimp: Put the shrimp in a shallow pan.
• Sprinkle with the salt and rub it all over each shrimp.
• Cover with plastic wrap and transfer to the fridge to rest for 2 hours.
• Prepare the smoker and heat it to 225°F.
• When you are ready to cook the shrimp, remove them from the refrigerator and carefully rinse the salt from each shrimp under cold water; use paper towels or a clean kitchen towel to dry them well.
• Transfer the shrimp to an aluminum baking pan.
• Transfer the pan to the smoker, cover, and smoke the shrimp for 15 to 30 minutes, until their shells turn coral or, if unpeeled, the shrimp is totally white and opaque.
• Remove the pan from the smoker and let the shrimp rest uncovered in the fridge for at least 30 minutes before serving.