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Title: Scented Sirloin from _smoke and Spice_
Keywords: BBQ, Beef, E/Pruett, Garlic, Grill, Smoker
Servings: 6 servings
From : Jeff Pruett, Sat 06 May 95 01:56, Area: COOKING
Source: Smoke & Spice - "Cooking with Smoke, the Real way to Barbecue, on
your charcoal Grill, Water Smoker or Wood Burning Pit"
by Cheryl Alters Jamison and Bill Jamison. The Harvard Common Press,
1994; ISBN 1-55832-060-1 (cloth) --- ISBN 1-55832-061-X (paper)
2 lb To 2-1/2 lb boneless top
-sirloin steak about 2
-inches thick *See Note
MMMMM----------------------BASIC BLACK RUB---------------------------
1 1/2 ts Ground black pepper
1 1/2 ts Kosher salt
MMMMM---------------------FILLING FOR STEAK--------------------------
1 md WHOLE BULB garlic; roasted
-or baked for about 1 hour
-at 350 degrees
1 tb Butter
1/8 ts Anchovy paste
1/2 c Green onions; sliced
2 tb Red wine
MMMMM-------------------SCENTED MOP (OPTIONAL)------------------------
1/2 c Red wine
1/2 c Red wine vinegar
1/2 c Water
2 tb Butter
2 cl Garlic; minced
* One 2-pound to 2-1/2 pound boneless top sirloin steak about 2 inches
thick, cut with a pocket for stuffing, or two 1-pound to 1-1/2 pound
steaks of similar shape, each about 1-inch thick.
About 1 to 2 hours before you plan to barbecue, combine the dry rub
ingredients together in a small bowl. Rub the steak well with the mixture
inside and out. Wrap the steak in plastic and refrigerate it.
Prepare the smoker for barbecuing, bringing the temperature to 200 degrees
F to 220 degrees F.
About 20 minutes before barbecuing, remove the meat from the refrigerator
and let it sit at room temperature.
To make the filling, break the garlic bulb apart and squeeze each soft
clove from its skin.
In a small skillet, heat the butter with the anchovy paste. Add the
garlic, mashing it with a fork to form a rough puree. Stir in the green
onions and wine, and cook a minute or two, until the onions are limp.
Remove the pan from the heat and let the filling cool briefly. Spoon the
filling into the pocket of the sirloin or, if you are using two individual
steaks, layer the filling on one steak and top it with the other. It is
not necessary (or desirable) to secure the pair with toothpicks as long as
you handle the sirloin 'sandwich' with care.
If you plan to baste the meat, stir together the mop ingredients in a
small saucepan and warm over low heat.
In a heavy skillet, sear the sirloin quickly on both sides over high heat.
Transfer the meat to the smoker and cook for about 1-3/4 hours, depending
upon your desired doneness. Mop every 30 minutes in a wood-burning pit, or
as appropriate for your style of smoker. We prefer the meat when the
internal temperature reaches 145 degrees F to 150 degrees F, or medium
rare. Let the meat sit for 5 minutes and serve.
Note from JP: try putting a couple of small onions in water pan.
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Title: Smoked Baked Beans
Keywords: Baked beans, BBQ, E/Pierce, Hickory, Smoker
From : Joann Pierce, May-12-90 7:09am
Preheat smoker. Prepare your favorite pork and bean casserole in a glass
container that will fit easily into your smoker. Smoke beans for three
hours, stir occasionally, refilling hickory flavor every 60 minutes.
Remove from smoker and bake covered in preheated 350 over for one hour.
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Title: Smoked Barbecued Shrimp
Keywords: BBQ, F/FCB, Grill, Seafood, Shrimp, Smoker, Soy sauce
Source: File/Fred's Cook Book
5 lb unpeeled headed shrimp
1/2 lb butter
1/2 lb margarine
4 tablespoon coarse black pepper
2 tablespoon worcestershire sauce
2 tablespoon soy sauce
1/4 teaspoon cayenne
1 medium chopped green pepper
2 cup chopped celery
1 cup chopped onion
2 teaspoon fresh minced garlic
3/7 cup fresh lemon juice
Put shrimp into large roasting pan, about 12 x 18 x 3. Sprinkle coarse or
cracked black ground pepper over shrimp, add chopped vegetables. Melt
butter and margarine, add lemon juice, cayenne, worcestershire sauce and
soy sauce to butter margarine mixture, then drizzle this combined mixture
over shrimp.
Bake in hot oven, 500 degrees, for 10 minutes, stirring 2-3 times. Remove
shrimp from oven and let cool; then refrigerate to marinate for 6-12
hours. 30 minutes before serving, place baking pan in medium hot, 350
degree, charcoal smoker grill for about 20 minutes, stirring every 4-5
minutes. Top should be closed on grill to enhance the flavor. The actual
time of smoking will vary slightly depending on the size of the shrimp,
they shouldn't become mushy.
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Title: Smoked Beans
Keywords: BBQ, Beans, Celery, E/Bodle, Maple, Onions, Peppers, Smoker, Syrups
Keywords: Tomatoes
From : Jim Bodle, Wed 07 Sep 94 02:54, Area: COOKING
Here is my version of Michelle's smoked beans. It's really not as much
work as it looks, but does take some time. It is well worth the effort,
though. I took them to the family Labor Day picnic and there wasn't any
left over. BTW, I used Bulls-Eye Original barbecue sauce because I was out
of my own. I picked Bull-Eye because the ingredient list, didn't list any
additives or preservatives. It's really a decent BBQ sauce.
3 1/2 Lbs. Dried navy beans
1/2 C Onion, chopped
1/2 C Celery, chopped
1/3 C Bell pepper, chopped
2 T Prepared mustard
3/4 C Maple syrup
1 C Barbecue sauce (bottled or homemade)
1/4 Lb. Salt pork, diced
4-5 Medium Fresh Italian plum tomatoes
4-5 Medium Fresh tomatoes
3-4 Drops Tabasco sauce, to taste
1 T Worcestershire sauce
6 Strips Bacon, uncooked and cut in half
Wash beans and and soak in cold water overnight. Next morning, drain beans
and rinse. Wash, peel and chop tomatoes. Add to beans and stir well. Add
remaining ingredients, except bacon and stir well. Add enough water to
cover beans to a depth of one inch. Bring to a full boil and boil for 5
minutes, stirring occasionally. Reduce heat, simmer, uncovered, stirring
occasionally, for 3-4 hours or until beans are tender. Tomatoes will cook
apart and this is normal. It may be necessary to add some more water while
simmering. Let cool a bit and pour into 3 foil lasagna pans. Cover with
aluminum foil and refrigerate overnight.
Next morning, uncover pans, lay 4 half strips of bacon on top of each pan.
Place uncovered pans on racks in smoker. Smoke for 1 1/2 to 2 hours, or
until bacon is curling.
Each pan serves 6-8.
Note: This recipe was orignally, Michelle Bass's "Best Ever Baked Beans".
Since we have plenty of tomatoes in the garden and we like tomatoes, I
thought this would be a good use for some. It was! I froze one pan for
later use, the rest was served at our family's Labor Day picnic. There
wasn't any left to bring home. Thanks Michelle for the recipe. Thanks to
Pat Stockett for preparing Michelle's recipe for the Cooking Echo picnic
this year.
SOURCE:* 9/94
POSTED BY: Jim Bodle 9/94
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Title: Smoked Beef Brisket
Keywords: BBQ, Beef, Brisket, E/Stockett, Marinades, Smoker
From : Pat Stockett, Thu 20 Oct 94 08:33, Area: COOKING
4 lb Beef Brisket
MARINADE
1 cup Red Wine Vinegar
1 cup Water
1 Sliced Onion
2 Cloves Garlic, Chopped
8 Whole Cloves
6 Sprigs Parsley
2 Bay Leaves
2 Stalks Celery Including Leaves, Chopped
1 tbs Gin
1/2 tsp Dried, Thyme, Rosemary, Basil
Prepare marinade and place in a covered dish large enough to hold the
brisket laying flat. Place the brisket in the refrigerator and marinate
with turning every 6 hours for 48 hours. Remove from refrigerator 2 hours
before smoking and allow to warm to room temperature. Smoke in smoker set
at 190-225oF for 6 to 7 hours. Place marinade in water pan in smoker.
From: Melinda Lee, KNX Food News Hour, KNX Radio 1070 Los Angeles.
Typed by Syd Bigger.
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Title: Smoked Beef Roast and Pork Roast
Keywords: BBQ, Beef, Cajun/Creole, E/Towner, Justin Wilson, Pork, Smoker
FROM: Fred Towner, Apr-17-91 11:41pm
Source: Justin Wilson's Outdoor Cooking with Inside Help
Number of Servings: 90
20 lb beef roast
15 lb pork roast
20 ea garlic cloves - whole
20 ea cayenne peppers - fresh or pickled
10 ea green onions - whole
WATER PAN SEASONINGS:
1 C wine - dry, red or white
1 ea onion - whole
2 ea garlic cloves - whole
1 Tbsp liquid smoke
1 tsp mint - dried
2 Tbsp parsley
6 drops Peychaud's bitters OR 3 drops Angostura bitters
2 Tbsp Worcestershire sauce
water
Stick a knife into each roast in several places, making a deep puncture.
With fingers, push 1 clove garlic in each hole, then a long pepper and a
green onion. Slice the pepper and onion off even with the surface of the
meat. Sprinkle the roasts with salt and red pepper. When you get your
fire going and are ready to put the meat on the smoker cooker, place some
pre-soaked smoking wood (such as pecan or hickory) on the briquets. Place
seasonings in water pan, then add water all the way to the top of the pan.
Place beef roast, then pork roast, in cooker and let them cook. I usually
put these on about 11 P.M. and let them cook while I sleep. One 10-lb bag
of charcoal will usually do.
AU JUSTIN GRAVY
1/2 Cup flour (for roux)
1/4 Cup oil (for roux)
cold water
juice from smoker cooker
After making a small roux, add enough cold water to blend roux. Then add
as much juice from smoker cooker pan as you wish. It has all the juice
and the tasty fat from the meat that was cooked. Simmer, stirring
frequently, until gravy thickens slightly. Serve over rice.
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Title: Smoked Burgundy Ham
Keywords: BBQ, Burgundy, E/Towner, Ginger, Ham, Meats, Pineapple, Port, Smoker
FROM : Fred Towner, Feb 28 91 7:32pm
1 ham - whole, half or picnic (pre-cooked)
1 cup brown sugar
1 1/2 tsp dry mustard
pineapple juice
1 tsp ginger
1 tsp cloves - ground
Soaking the ham in burgundy, port or red wine will greatly improve the
flavor and tenderness of a bone-in ham. The wine removes any trace of
salt from the ham and leaves it fork-tender and very sweet.
Score ham, place on smoker grid and smoke according to cooking charts. Mix
brown sugar, mustard, ginger and cloves, adding enough pineapple juice to
make a rather thick paste. Forty-five minutes before end of cooking time
coat ham with brown sugar mixture and continue smoking.
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Title: Smoked Chicken Hens
Keywords: BBQ, Chicken, E/Poling, Poultry, Smoker, Smoker
From : Jess Poling, Sun 18 Dec 94 14:39, Area: COOKING
Calories per serving: Number of Servings: 1
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
2 Baking Hens
---Stuffing---
1 cup Green onions, chopped
1/2 cup Parsley, chopped
Dried bread or old toast
2 Tbsp Louisiana hot sauce
8 Drops Peychaud's Bitters
1 cup Water
Smoked sausage, sliced
Smoked or fresh oysters, optional
Italian sausage, sliced
1/2 cup Bell peppers, chopped
1/2 cup Celery, chopped
4 Eggs, beaten
1 Tbsp Worcestershire sauce
2 cup White wine, dry
1/2 tsp Dried mint, crushed
0
---Water Container Seasonings---
1 cup White wine, dry
1 Garlic clove, whole
1 tsp Dried mint, crushed
2 Tbsp Worcestershire sauce
1 Onion, whole, peeled
1 Tbsp Liquid smoke
6 Drops Peychaud's Bitters
DIRECTIONS ------------------------------------------------------------
STUFFING: Mix dressing with vegetables, bread, eggs, seasonings, and wine.
Make 1/2 with smoked sausage and 1/2 with Italian sausage. Stuff the hens
full.
WATER PAN: Put smoker ingredients in the water pan.
SMOKING: Light charcoal and let it burn down. Put soaked wood chips on
briquets. Place water pan in smoker and fill with water. Put hens on rack
and smoke about 5 hours.
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Title: Smoked Chicken Louisianne
Keywords: BBQ, Beer, Breasts, Cajun/Creole, Chicken, E/Bass, Pecans, Poultry
Keywords: Root beer, Smoker, Smoker
Servings: 6
Source: Chef Folse's cookbook.
FROM : Michelle Bass
6 chicken breast, boned
*MARINADE:
1 cup olive oil
1/2 cup Louisiana cane syrup
3 Tbsp Worcestershire sauce
1 Tbsp Louisiana Gold Sauce
1 tsp garlic, chopped
1 tsp pepper, black, cracked
1 oz wine, dry red
Combine all marinade ingredients and using a wire whisk, stir to ensure
that all seasonings are well blended. Add chicken breasts and cover with
the marinade. Allow to sit at room temperature for thirty minutes.
FOR SMOKING: Prepare home style smoker according to manufacturer's
instructions. Have available chips of pecan wood and sugar cane if
possible. In the water pan, place one quart of water and two cans of
Barq's root beer. The root beer will give the chicken a taste that is
certainly unique. Once smoker is ready, place water pan in position and
add small amounts of pecan wood and sugar cane to hot coals. Place chicken
breasts on middle smoker rack and cook according to directions. Check for
doneness at one hour. The chicken breasts may be eaten warm on colored
lettuces as an entree salad or sliced cold and served with sweet mustard
as an appetizer.
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Title: Smoked Chicken Twins
Keywords: BBQ, Bitters, Cajun/Creole, Chicken, E/Towner, Justin Wilson
Keywords: Liquid Smoke, Mint, Oysters, Peppers, Poultry, Sausages, Smoker
Keywords: Smoker
Servings: 8
Source: Justin Wilson's Gourmet and Gourmand Cookbook
Cooking Time: 5:00
FROM : Fred Towner
2 ea baking hens
STUFFING:
1 cup green onions - chopped
1/2 cup bell peppers - chopped
1/2 cup parsley - chopped
1/2 cup celery - chopped
dried bread or old toast
4 ea eggs - beaten
2 tsp Louisiana hot sauce
1 Tbsp Lea & Perrins Worcestershire sauce
8 drops Peychaud's Bitters
2 cup white wine - dry
1 cup water
1/2 tsp dried mint - crushed
smoked sausage - sliced
Italian sausage - sliced
smoked or fresh oysters - optional
WATER CONTAINER SEASONINGS:
1 cup white wine - dry
1 ea onion - whole, peeled
1 ea garlic clove - whole
1 Tbsp liquid smoke
1 tsp dried mint - crushed
6 drops Peychaud's bitters
2 Tbsp Lea & Perrins Worcestershire sauce
STUFFING: Mix dressing with vegetables, bread, eggs, seasonings, and wine.
Make 1/2 with smoked sausage and 1/2 with Italian sausage. Stuff the twins
full.
WATER PAN: Put smoker ingredients in the water pan.
SMOKING: Light charcoal and let it burn down. Put soaked wood chips on
briquets. Place water pan in smoker and fill with water. Put twins on rack
and smoke about 5 hours.
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Title: Smoked Fish
Keywords: BBQ, Fish, Mackerel, SLCB, Smoker, Southern, Trout
Servings: 8 to 10
Source: Southern Living
5 pounds trout or mackerel, cut into 1-1/2-inch-thick steaks
(leave skin on)
1-1/2 cups water
1/3 cup firmly packed brown sugar
3 tablespoons salt
1/4 teaspoon red pepper
Soak hickory chips in water from 1 to 24 hours.
Place fish in a large shallow dish. Combine water, brown sugar, salt, and
pepper; pour over fish. Cover and marinate at least 8 hours in
refrigerator, turning fish occasionally.
Prepare charcoal fire in smoker, and let burn 10 to 15 minutes. Cover
coals with soaked hickory chips. Place water pan in smoker. Add hot
water to fill pan.
Place upper food rack on appropriate shelf in smoker. Arrange fish steaks
on food rack. Cover with smoker lid, and cook 3 to 4 hours or to desired
degree of doneness.
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Title: Smoked Meatloaf
Keywords: BBQ, Beer, F/MEATLOAF.TXT, Ground beef, Meats, Nachos, Salsa
Keywords: Sausages, Smoker
Source: File/MEATLOAF.TXT
Cooking times will vary but this will work on almost any type of
covered BBQ or smoker. I don't like to fire up all that often, and
usually have company planned when I do one of these. So they are fairly
large.
10 lb ground beef
2 lb pork sausage
1 lb hot pork sausage
1 chopped onion (how large, well...how well do you like them)
1 can Jalepeno Cheddar Cheese dip
3/4 cup crushed Doritos (Salsa or Nacho flavor are the best)
2 eggs
garlic to taste
2 tablspoons cyanne(sp) pepper
Any other items you like in your meatloaf.
1/2 bottle of beer
BBQ Sauce or Ketsup
1/3 cup terriyaki sauce
In a large bowl, or on the counter top (like I do it) combine everything
except the cheese dip and bbq sauce.
Fix yourself a large sheet of aluminum foil. (I usually make it double
wide). Move the meatloaf over onto the foil and form a large loaf. I
also like to turn the edges of the foil over a couple of times, because
of the weight.
After you have formed the loaf, open the cheese dip and spread over the
top of the loaf. The spread BBQ sauce over the top of the cheese
(Piquante sauce or salsa makes an excellent substitute for the BBQ
sauce..I don't recommend ketsup at all.)
When the coals are ready on your BBQ, put the meatloaf on, and then put
the cover on it. Usually takes around 45-60 minutes to cook. Use a meat
fork or an ice pick to put some holes in the foil after you get it on,
so that the fat can drain off, into the coals. I usually do a few around
the edges, as well as some through the meat in various places.
Whenever I check the meatloaf, I also check and make sure the grease is
draining ok.
Will serve at least two people. The doritos give the loaf a totally
different flavour, and also combine to make a fairly tight meatloaf.
Excellent sandwiches. Last time I did one at a small party, it fed 16
people.
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Title: Smoked Nuts
Keywords: BBQ, E/Pierce, Smoker
From : Joann Pierce, May-12-90 7:09am
Almonds, cashews, walnuts peanuts, etc., can all be flavored in the
smoker. Simply place on a light stainless or nylon screen and zap the
smoke to them. More smoke equals more flavor. This is a real taste
grabber!
Smoke at 75 to 85 degrees for 2 -3 hours. Use a fairly light smoke. They
get a sooty, burned taste if smoked with too dense smoke. If you want to
salt them before smoking, soak for a few minutes in brine and let them
drain before going into the smoker.
Fred: we tried these and couldn't keep them in the house. They are good!
We usually did two pans full at a time. We tried filberts also, as they
are a local product and they turned out great.
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Title: Smoked Pork Shoulder
Keywords: BBQ, Pork, Roast, Sandwiches, SLCB, Smoker, Southern
Servings: 10 to 12
Source: Southern Living
1 cup catsup
1 cup vinegar
1/2 cup butter or margarine
2-1/2 tablespoons Worcestershire sauce
1-1/2 teaspoons dried onion flakes
1-1/2 teaspoons hot sauce
3/4 teaspoon salt
1/8 teaspoon pepper
Dash of red pepper
1 small clove garlic, minced
1 (6- to 8-pound) Boston butt roast
Hamburger buns (optional)
Combine first 10 ingredients in a saucepan, and bring to a boil; reduce
heat, and simmer 10 minutes. Set aside.
Prepare charcoal fire in smoker, and let burn 10 to 15 minutes. Place
water pan in smoker; fill with 1/2 cup sauce and about 4 quarts water.
Trim skin from roast. Place roast on food rack, and baste generously on
all sides with sauce.
Cover with smoker lid; cook 9 to 11 hours or to desired degree of
doneness. When roast is done, bring remaining sauce to a boil, and boil 1
minute. Thinly slice roast, and serve with remaining sauce. Serve on
buns, if desired.
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Title: Smoked Pork Tenderloin
Keywords: BBQ, Beer, Calvert, Capers, Marinades, Meats, Pork, Sesame, Smoker
Keywords: Try, Vermouth, Vinegar
Servings: 6
Source: Calvert's Mustard Cookbook
Time: 02:00
3 lbs. boneless pork
tenderloin
MARINADE:
1 tsp. salt, freshly ground
pepper
1 bay leaf
4 cloves garlic, minced
3 leaves sage, (fresh if
possible), chopped
3 tbs. fresh lemon juice
2 tbs. red wine vinegar
1/2 cup dry vermouth
1/2 tsp. hot chili oil
1 tsp. oriental sesame oil
Marinate pork in above ingredients overnight. Reserve marinade for sauce.
Use a grill with a lid and build a small fire with hard wood. (Fruitwood
gives an especially nice flavor.) Sear roast until brown. Let fire die
down and then continue to grill with lid on. Turn roast occasionally and
grill approximately 1 hour (depending on fire) or until just beyond pink
in the center. Place pork on platter and cover with foil to keep warm.
Quickly make sauce by bringing marinade to boil in small non-aluminum pan.
Add 1/2 cup water and boil 3 minutes. Reduce heat and add:
2 Tbs. Calvert's Cedar Street Bumpy Beer Mustard
2 Tbs. capers
2 Tbs. fresh parsley, chopped
Lower heat to simmer and whisk in 6 Tbs. cold sweet butter. Slice and top
rounds with sauce.
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Title: Smoked Prime Rib (Rich Davis, K.C. Masterpiece Restaurant)
Keywords: BBQ, Beef, F/REC1244M, Meats, Prime rib, Roast, Rosemary, Smoker
Servings: 8
8 lb Prime rib roast
1 x Dry rub seasonings
Place dry rub seasonings over entire roast surface. Grill roast in smoker
(indirect heat) for 3 to 4 hours at 200 to 250 deg. or until a meat
thermometer indicates 140 deg (for M-Rare). Sprinkle crushed rosemary
leaves 3/4 of the way thought the cooking time.
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Title: Smoked Red Bell Pepper Soup
Keywords: BBQ, E/Bass, Peppers, Red, Smoker, Soups
From : Michelle Bass, Fri 14 Apr 95 07:15, Area: COOKING
Source: Bon Appetit (1990?)
Servings: 4
8 medium red bell peppers (about 3 lbs.)
6 cup chicken stock OR canned broth (6 cups or more)
1 1/2 lb whole chicken breasts with ribs
1/4 stick butter (2 tablespoons)
2 stalks celery - diced
1 medium onion - diced
4 sprigs fresh thyme
1 bay leaf
2 cup whipping cream
Salt and freshly ground black pepper
Prepare smoker with hickory chips. GREASE GRILL RACK and arrange peppers.
Smoke 1-1/2 hours at 150F. Peel, core and dice red peppers.
Bring 6 cups stock to boil in medium saucepan. Reduce heat so liquid is
barely shaking. Add chicken and simmer until firm to touch, about 12
minutes. Drain, reserving stock. Skin and bone chicken, then dice. Wrap
in foil and refrigerate.
Melt butter in heavy large saucepan over medium-low heat. Add celery and
onion and cook until tender, stirring occasionally, about 10 minutes. Add
peppers and stir 3 minutes. Add reserved stock, thyme and bay leaf and
simmer, stirring occasionally, until reduced to 4 cups, about 1 hour.
Add cream to soup and simmer until reduced to 4-1/2 cups, about 40
minutes. Remove thyme and bay leaf. Puree soup in blender. [I always
puree before adding whipping cream.] Strain through sieve into medium
saucepan. Season with salt and pepper. Rewarm over low heat, adding more
stock if thinner consistency is desired. Add diced chicken and heat
through. Serve immediately.
Supposed to serve 4, but the way I make it, it makes about 8 servings.
When reducing the stock/pepper mixture, I just cook it for one hour, even
if it's not reduced to 4 cups (it's usually not). At that point, I puree
it in the blender, and *then* add the cream and cook for 40 minutes. I
find no need to strain the soup, as I peel my peppers scrupulously and
puree the mixture well in the blender.
You can also make this eliminating the chicken entirely, using just a rich
chicken stock or vegetable stock. If you use salted stock, use unsalted
butter.
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Title: Smoked Red Bell Peppers
Keywords: BBQ, E/Bass, Smoker
From : Michelle Bass, Fri 14 Apr 95 07:12, Area: COOKING
Subject: Roasted Red Bell Peppers
I saw your tips on using roasted red bell peppers, Mary. We love 'em,
too. We also like *smoked* red bell peppers. You smoke them about 1-1/2
to 2 hours on a hot smoker with lots of hickory chips and then you can use
them like the roasted ones or in a delicious soup, which I'll post for you
in the next message. We also use the roasted red bell peppers that come
in a jar in the market; there's a favorite sauce that I'm posting for you,
too.
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Title: Smoked Salmon (Janice Norman)
Keywords: BBQ, E/Norman, Fish, Smoker
From : Janice Norman, Jul-2-90 7:14am
Recipe is: 1 CUP KOSHER SALT
1 CUP BROWN SUGAR
1 CUP MAPLE SYRUP
Marinate about fifteen pounds of salmon fillets, rinse and dry well then
cut lengthwise in strips about two inches wide for 6 to 8 hours. Hang (use
cooking twine and a needle to string fillets) for 6 to 8 hours. Hang
fillets from rack in smoker or place on lightly oiled foil on rack. Smoke
from 2 to 6 hours depending on smokiness and dryness desired.
This salmon will keep in the frig for two weeks, or frozen (God Forbid)
for 3 to 6 months.
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-Begin Recipe Export-
Title: Smoked Salmon (Larry Lohkamp)
Keywords: Apples, Basil, BBQ, E/Lohkamp, F/Ellen, Fish, Honey, Microwave
Keywords: Salmon, Smoker, Soy sauce
This pickle is the product of 2 years of testing. The only problem with
it is that you may not get to eat much of it. I put 15 lbs of Coho salmon
in the smoker last week and only have 2 lbs left. It's amazing how many
friends you have.
1/4 c pure salt
1/2 c honey
1 c soy sauce
2 garlic cloves, crushed
1/2 sm onion, crushed
1/2 c red wine (cheap)
1/2 tsp sweet basil
1/4 tsp red pepper
1 salmon
Put salt in a 1 qt jar. Warm honey so it will flow. Put honey and soy
sauce in a glass bowl and microwave on HIGH for 2 mins. Whisk until honey
is dissolved, then pour into the jar. Shake well to dissolve the salt.
Add garlic, onion, wine, basil, and red pepper. Add cold water to make 1
qt of pickle.
Fillet the salmon. Scrape skin side with a knife under running water to
remove slime. Work quickly so that water doesn't degrade the meat. Cut
into chunks.
Place the salmon skin side up in a glass container; do not use metal or
plastic. Cover with pickle and store in refrigerator. Pickle time is 8
hours per inch minimum. The pickle is balanced so that longer times will
not over-cure.
Remove salmon from pickle and rinse quickly in cold water. Allow salmon
to drain and set up in refrigerator (skin side down) until surface is
shiny and tacky to touch.
Follow directions for your smoker. For Little Chief model use 2 to 3 pans
of apple chips and hold in the smoker for about 12 hrs. If you freeze your
smoked salmon, it will pick up water and soften when thawed. It can be
put back in the smoker for several hours to restore texture.
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