Jackie
I lived in the South. If it wasnt smoked or battered then it was blackened. Even corn on the cob was basted in batter.
Word of caution about blackened foods, very dangerous if eaten frequently, not because of hot sauces or seasonings but the charcoal that you are ingesting is the worst part of BBQing, the most dangerous.
Shell fish should be BBQd in a separate basket and cooked, not over the open flame, just the heated area until it turns pink, usually less than 2-3 minutes. The baskets are sold in grocery stores for less than $10. They are great for doing vegetables as well as it keeps them all together and doesnt let anything fall into the BBQ itself. Also easy to season while cooking or adding some oil.
Same think with Lobster tail. Dont cook it over the flame, just the heat, a couple of minutes on each side, check as it starts turning colour. The nice thing about leaving the shells on is they help to keep the moiture inside the meat so that it comes out tender and juicy.
Glenda, you are right, that if you cook the salmon too long in the chip smoke, it can completely turn the taste. Its one of those last minute things (cook the salmon w/o the chips until the last minute so the flavour is on the outside of the meat and not all the way through it.
I discovered something ridiculously cheap in March. Preparing to go to Florida, I opted to buy a steak spice in a jar, non liquid, mostly salts and peppers. I bought it at one of the $1 stores. Well it did such an amazing job on the steaks, adding a realy incredible flavour that I have bought 3 more jars since I got back.
For $1 it has become one of my best BBQ friends.
When corn season starts, try BBQng corn inside of their husks.
Here is a cheater's way to BBQing that makes the food taste great and cuts down on your time at the BBQ. You can partially cook most foods, wrapped in aluminum foil in the oven and then refrigerate them until you are going to BBQ them.
Then take them out of your fridge, remove from the foil and cook on the BBQ. This is particularly good for poultry where it is very important to cook them throughout yet you want to capture the essence of the BBQ on the outside skin or meat.
I used to do this when I lived in Nevada and went camping in the Lake Tahoe area. I would cook all my chicken at home in foil (about 60% cooked) and then finish it over an open campfire. They were always cooked right through and unbelievably juicy and I didnt waste an hour over an open fire.
Malcolm