Traditional recipes

Citrus Charcoal

Citrus Charcoal


  • Charcoal
  • Peels and pits of oranges, limes, grapefruits, or lemons (any citrus will work)


Preheat the oven to 450 degrees. Place the fruit and charcoal on ovenproof trays and bake for 1 1/2 hours. Turn the oven down to 300 degrees and then continue to bake the charcoal for 6 hours. Remove when the charcoal is black and completely hard.

To use, light a small amount of hardwood charcoal. When ashed over and ready to use, add the citrus charcoal and allow it to ash. Grill as you normally would grill.

Citrus Charcoal - Recipes

This healthy barbecue monkfish grilling idea is easy and brings wonderful citrus flavours to your fish - a match made in heaven!

It’s a tad fiddly so be patient and take your time. Your patience will be rewarded!

Monk fish, or goose fish as it is sometimes known is a firm fleshed fish that is usually sold without the head (because it is very ugly) and usually skinned. The flesh flakes naturally into chunks of pieces and has a texture and flavor very similar to lobster.

Note:- So close in flavour and texture is to lobster that it used to be substituted for the real thing in breaded Scampi. Of course it can no longer be described as such and it's probably fair to say that the original cost incentive for making the substitution isn't as large as it used to be.

In this recipe we’re going to barbecue monkfish tails with an array of citrus fruit slices inside the tail. Lemon and lime are the traditional staples for serving fish and I’m going to add some orange as well for both depth of flavor and additional color.

You need to buy the monk fish tails ready skinned because skinning them is a pretty energetic task that your fishmonger will be much better at.

Acid is the key ingredient in any marinade to tenderize and using all these citrus fruits means lot's of citric acid. What could be more natural?

Start by soaking half a dozen cocktail sticks in a bowl of water.

Preparation Time:- 15 minutes
Marinade Time:- 1 hour
Cooking Time:- 15 minutes

Total Time:- 1 hour 30 minutes


  • 2 x 350g or 12 oz monk fish tails
  • 2 limes
  • 2 lemons
  • 2 oranges
  • 2 tbsp olive oil
  • Salt
  • Freshly ground black pepper


Cut the fruits in half to create four halves of each fruit. Squeeze 2 halves of each fruit into a bowl to create your marinade and throw in the monk fish tails for about one hour.

Slice up the third half of each fruit (leaving one final half of each fruit).

Slice down the length of the monkfish tail taking care to leave one side attached and therefore creating a cavity in which to stuff the fruit.

Put a variety of fruit slices into the cavity and fold the fish back together. Thread a couple of cocktail sticks along the length of the tail to seal in the fruit. Brush with olive oil and sprinkle on the freshly ground black pepper.

Because monkfish is such a firm meat you'll be able to use your tongs to turn the fish without fear of it breaking up.

Place the tails on the grill or bbq fish mat and cook for about 15 minutes turning once half way through and continuing to use the fruit juice marinade to baste.

Cut the final half of each fruit into wedges and serve as garnish along side the freshly grilled BBQ monkfish tail. A green salad to finish it off and tuck in.

Citrus Grilled Blackened Catfish with Charred Lemon Cream Sauce Recipe

Serve with: An IPA such as Abita Wrought Iron IPA from Louisiana




Blackening Rub

  • ▢ 1 tablespoon smoked paprika
  • ▢ 1 tablespoon sweet paprika
  • ▢ 1 teaspoon garlic powder
  • ▢ 1 teaspoon onion powder
  • ▢ 1 teaspoon ground black pepper
  • ▢ ½ teaspoon ground cayenne pepper (or more if you like it real spicy)
  • ▢ ½ teaspoon dried thyme
  • ▢ ½ teaspoon dried oregano

The Fish

Charred Lemon Cream Sauce

Garnish (optional)


If I go down for anything in history, I would like to be known as the person who convinced the American people that catfish is one of the finest eating fishes in the world.

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Published On: 8/1/2018 Last Modified: 4/6/2021

  • 2 tablespoons butter, melted
  • 2 tablespoons lemon juice
  • 2 tablespoons orange juice
  • 1 teaspoon Lawry's® Seasoned Salt
  • 1 teaspoon McCormick® Parsley Flakes
  • 1/2 teaspoon McCormick® Coarse Ground Black Pepper
  • 1 pound tilapia fillets

Key Products

Citrus Shower Bombs (Melts)

Hey you guys welcome to the first DIY Saturday of the Year! I really hope you guys enjoy this episode of DIY Saturday! I am really going to cater to taking showers and baths for this winter. While it may be sunny and 70 degrees here in AZ the rest of the U.S is probably suffering from snow, cold and wet temperatures. I don’t know about you but I tend to go into hibernation in the colder months.

My body wants to shut down and do nothing all day. I could literally sit on the couch all day and do nothing. Well that is not the case in the real world, so shower melts and bath bombs tend to give me a little pic me up from the cold and depressing weather.

I really love the fact that these citrus shower melts really help get you going. I know for me when I pop a few citrus shower melts in the shower I get a great pick me up. If you decide to make these shower melts. I think you will enjoy all the benefits and the relaxation that will come over your body. You really don’t need all the essential oils that I mention these are just the ones that I used because I am a huge fan of citrus around this time of year. It is just one of my favorite seasons. There are so many different types of citrus fruit that I am amazed. I hope you guys are following me on Instagram and make sure you are subscribe to my youtube Channel. I am having so many issues with my blog that I may just get rid of bluehost. If you do decide to make these shower melts I really hope you enjoy them and you take your shower to the next level.

Citrus Shower Bombs (Melts)

30-40 drops grapefruit essential oil

10-20 drops lemon essential oil

10 drops blood orange essential oil

10 drops sweet orange essential oil

5 drops chill pill essential oil

For Citrus Shower Bombs (Melts) Recipe Directions Please Watch Video Thank you!

Citrus Brined Grilled Chicken

  • Author: cooks with soul
  • Prep Time: 20 minutes
  • Cook Time: 1 hours 30 minutes
  • Total Time: 6 hours 50 minutes
  • Yield: 10 servings 1 x


Citrus Chicken Brine

  • 4 quart s water
  • 1/2 cup kosher salt
  • 1/4 cup raw sugar
  • 2 tablespoon s apple cider vinegar
  • 2 tablespoon s Worcestershire sauce
  • 2 teaspoon s soy sauce
  • 4 oranges, halved
  • 2 limes, halved
  • 1 lemon, halved
  • 1 large red onion, chopped
  • 4 garlic cloves, smashed

Chicken Spice Rub

  • 2 tablespoon s kosher salt
  • 3 tablespoon s raw sugar
  • 2 teaspoon s ground white pepper
  • 2 teaspoon s garlic powder
  • 2 teaspoon s onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon of Cajun seasoning


Heat water, salt, sugar, apple cider vinegar, Worcestershire sauce sauce, and soy sauce in a large pot over high heat. Bring to a rapid boil until the salt and sugar is fully dissolved. Remove pot from heat and set aside until water has reached room temperature.

Place chicken in a 6-quart sealable container. Juice the oranges, limes, and lemon over meat, and toss in the rinds. Add onion and garlic, and pour brine water over meat so that the chicken is fully submerged. Cover and place in a fridge for 5 hours.

After brining, remove the chicken from the water and transfer to a strainer. Discard the brine water, fruit, and vegetables. Pat chicken dry and transfer to a dry, clean workspace. Generously season chicken with Chicken Spice Rub, both under the skin and on top of the skin.

Preheat an outdoor grill or large grill pan to medium high.

Grill, covered, for 10-15 minutes, or until the chicken has a nice char. Flip and grill another 10-15 minutes. Flip once more and grill until cooked through and the chicken registers 160 degrees F on a thermometer. Let rest 10 minutes.


  • 1 tablespoon extra-virgin olive oil, plus more for brushing
  • 4 garlic cloves, crushed
  • 1 tablespoon fresh oregano leaves
  • 1 teaspoon ground cumin
  • Kosher salt
  • Freshly ground pepper
  • 1 cup fresh lime juice (about 6 limes)
  • 1/4 cup fresh orange juice
  • 1 onion, thinly sliced
  • One 6-pound skinless, bone-in pork shoulder
  • 30 to 40 pounds hardwood charcoal

In a mortar, combine the 1 tablespoon of olive oil with the garlic, oregano, cumin, 1 tablespoon of salt and 1 1/2 teaspoons of pepper pound to a paste. Scrape the paste into a small bowl and whisk in the lime and orange juices. Pour the marinade into a very large resealable plastic bag and add the onion and pork shoulder. Carefully seal the bag, pressing out any air, and turn to coat the pork. Put the bag in a large baking dish and refrigerate overnight, turning occasionally.

Remove the pork from the bag and strain the marinade into a medium bowl. Pat the pork dry and let stand at room temperature for 45 minutes.

Light a hardwood charcoal fire and set up the grill for indirect cooking you&rsquoll need to replenish the hot coals periodically to maintain the heat. Brush the pork with olive oil and season generously with salt and pepper. Grill the pork over indirect heat for 4 to 5 hours, turning and basting with the reserved marinade every 30 minutes until the roast is almost done move the roast further from or closer to the fire as needed to keep it cooking at a constant heat. The roast is done when an instant-read thermometer inserted in the thickest part near the bone registers 160°.

Transfer the pork to a carving board, tent with foil and let rest for 30 minutes. Carve into thin slices and serve.

Indirect vs. Direct Heat Grilling

You can create different cooking "zones" on a charcoal grill, which is great for searing, cooking, and keeping food warm. After the charcoal is lit, don&apost cover the entire grill with the briquettes. Create a "hot zone" or direct heating area on one end of the grill by evenly distributing the coals under half of the grill. This is the perfect spot for searing meat and getting beautiful hatch-marks. Then move to a "cool zone" or indirect heat with fewer or no briquettes to finish cooking. This will prevent flare-ups and cook food more evenly. If you leave it over direct heat for too long, you often end up with a burnt exterior and raw interior. Plus, if you are grilling a large cut of meat (like a leg of lamb), cooking over the indirect heat with the lid on will create the same effect as using an oven.

Try this recipe: Cherry Bomb Chicken

Watch the video to see Chef John demonstrate how to start this top-rated grilled chicken recipe over direct heat to get grill marks, and then move it to indirect heat to finish cooking.


Chicken Kebabs, a backyard favorite is marinated with our Citrus & Herb Seasoning and grilled direct on the Big Green Egg over our Natural Lump Charcoal!


  • ½ cup olive oil
  • 2 tbsp Big Green Egg Citrus & Dill Seasoning
  • 2 tsp salt
  • ¼ tsp ground black pepper, or to taste
  • 1 tsp lemon juice
  • 5 boneless, skinless chicken breasts, cut into 1-inch cubes


Recipe courtesy of Amanda Egidio, Big Green Egg Culinary Center

Creamy Citrus & Dill Sauce Ingredients

  • ½ cup sour cream
  • ½ cup yogurt
  • Big Green Egg Citrus & Dill Seasoning, to taste
  • Squeeze of lemon, optional

Creamy Citrus & Dill Sauce Instructions

Set the EGG for direct cooking without the convEGGtor at 400°F/204°C.

In a medium bowl, stir together the olive oil, seasoning, salt, pepper and lemon juice let stand for 5 minutes. Add the chicken to the bowl and stir to coat with the marinade. Cover and refrigerate for 30 minutes. Combine sauce ingredients together and chill in the refrigerator for 15 minutes.

Thread chicken onto skewers and discard marinade. Lightly oil the cooking grid. Grill skewers for 8 to 12 minutes or until the chicken is no longer pink in the center and the juices run clear. Serve with the Creamy Citrus & Dill Sauce on the side.

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More Citrus Recipes from the Archives

There are a lot of citrus-centric recipes in the 101 archives, and I'll put them in the related searches below, but these two recipes have been exceptionally popular over the years. A few years back, I also linked out to a bunch of great winter citrus recipes here.

Candied Citrus Lollipops: Two-ingredient magic. Plump, juicy, citrus segments coated in thin, crunchy, sugar shells. They're the perfect, delightful sweet treat.

A Spectrum of Citrus Salts: Citrus salts made from all sorts of winter citrus zest - clementines, wild lime, Meyer lemon, kalamansi oranges, and mandarinquats. Couldn't be simpler.

Let me know your favorite ultra citrus centric recipes and resources. And in the meantime, I hope you find a bit of inspiration here, especially with the citrus peel pastes. Enjoy! -h

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