Makes: 6 servings
Ingredients:
The grill:
2 cups applewood chips
The sauce:
1 ½ tablespoons olive oil
2 medium jalapeno peppers, seeded and minced
2 large cloves garlic, minced
2⁄3 cup rice wine vinegar
Juice of 1 lemon
Juice of 1 lime
1 ½ cups Dinosaur Bar-B-Que Sensuous Slathering Sauce
3 tablespoons honey
3 tablespoons chopped fresh mint
The fish:
3 large cloves garlic
1 tablespoon minced fresh garlic
2 tablespoons brown sugar
½ tablespoon kosher salt
Black pepper
2 tablespoons olive oil
1 large salmon fillet (about 2 ½ pounds)
Procedure:
Douse applewood chips with water to cover. Soak for half an hour. Remove grill rack and fire up the grill.
Throw together the sauce. Heat olive oil in a small saucepan over medium-high heat. Toss in the jalapenos and garlic. Cook for 2 minutes, then pour in vinegar, lemon juice, lime juice. Swirl in slathering sauce, honey and mint. Simmer briefly then set the sauce aside and keep warm.
Crush garlic and ginger to a paste along with the brown sugar, salt, pepper. Work in olive oil. Rub mixture all over the pink flesh of the fish. Oil a piece of aluminum foil and roll up edges to make a pan for the fish. Place the fish on it, skin side down.
Check the grill. Once the coals are good and hot, push them off to one side. Drain the chips and scatter them over the coals. They will splatter a bit and then start smoking nicely. Reposition the grill rack and place the fish in its foil pan on the side opposite the coals to cook with indirect heat. Cover the grill and smoke slowly at 250 to 275 degrees for 40 to 45 minutes, until cooked through. Drizzle the sauce over the fish. Slice into portions and serve fast.
Notes:
Let’s assume you’re grilling with charcoal, and we’ll all be happy. If you want to make your own slathering sauce, the recipe also is in the cookbook, but I’ll warn you now, it calls for 19 ingredients and yields almost 7 cups.
Recipe Type: AuthenticIngredients:
The grill:
2 cups applewood chips
The sauce:
1 ½ tablespoons olive oil
2 medium jalapeno peppers, seeded and minced
2 large cloves garlic, minced
2⁄3 cup rice wine vinegar
Juice of 1 lemon
Juice of 1 lime
1 ½ cups Dinosaur Bar-B-Que Sensuous Slathering Sauce
3 tablespoons honey
3 tablespoons chopped fresh mint
The fish:
3 large cloves garlic
1 tablespoon minced fresh garlic
2 tablespoons brown sugar
½ tablespoon kosher salt
Black pepper
2 tablespoons olive oil
1 large salmon fillet (about 2 ½ pounds)
Procedure:
Douse applewood chips with water to cover. Soak for half an hour. Remove grill rack and fire up the grill.
Throw together the sauce. Heat olive oil in a small saucepan over medium-high heat. Toss in the jalapenos and garlic. Cook for 2 minutes, then pour in vinegar, lemon juice, lime juice. Swirl in slathering sauce, honey and mint. Simmer briefly then set the sauce aside and keep warm.
Crush garlic and ginger to a paste along with the brown sugar, salt, pepper. Work in olive oil. Rub mixture all over the pink flesh of the fish. Oil a piece of aluminum foil and roll up edges to make a pan for the fish. Place the fish on it, skin side down.
Check the grill. Once the coals are good and hot, push them off to one side. Drain the chips and scatter them over the coals. They will splatter a bit and then start smoking nicely. Reposition the grill rack and place the fish in its foil pan on the side opposite the coals to cook with indirect heat. Cover the grill and smoke slowly at 250 to 275 degrees for 40 to 45 minutes, until cooked through. Drizzle the sauce over the fish. Slice into portions and serve fast.
Notes:
Let’s assume you’re grilling with charcoal, and we’ll all be happy. If you want to make your own slathering sauce, the recipe also is in the cookbook, but I’ll warn you now, it calls for 19 ingredients and yields almost 7 cups.
Book: Dinosaur Bar-B-Que: An American Roadhouse
Author: John Stage and Nancy Radke
Publisher: Ten Speed Press, 2001
Recipe Author: Chef Jeff “Cooter” Coon
Restaurant: Dinosaur Bar-B-Que
Source: http://www.democratandchronicle.com/article/20130524/LIVING/305240013/Recipe-Week-Dinosaur-Bar-B-Que-salmon-perfect-Memorial-Day