Salmonsmoker
02-27-2001, 06:06 AM
Hickory-smoked & Brandied Salmon on the grill
Start by putting some Shagbark Hickory Bark in water to soak at least 2 hours prior to the next step. (While you are at it, put some roasting ears in water to soak at the same time (leave the husk on).
In a small mixing bowl, combine the following:
1/2 Cup Brandy
1/3 Cup melted butter
2 Tbl Sp lemon juice
1/4 cup snipped green onions
1/8 tsp seasoning salt
1/8 tsp pepper.
Set aside 1/4 cup of the above mixture, then cover the rest and put in the frig to chill (just until the butter starts to congeal).
When the above mixture is cooled, arrange filets in a single layer in a baking dish just large enough to contain them and pour the chilled mixture over the steaks, turning to coat (the butter will have started to thicken so you will need to spread it around).
Cover the filets with plastic wrap, and chill in the frig for 1 hour.
Turn the filets over and chill for another hour.
Spray your cooking grate with Pam or some other no-stick spray, and get the fire going (you will need a medium fire for this one.)
Cover the coals or lava rocks with the soaked Hickory bark and then wait until it is smoking profusely.
Drain and discard the marinade from the filets.
Arrange the filets on the prepard grate and cook for 2.5 minutes with the lid closed. Fill in the rest of the grill with the roasting ears.
Baste the filets with the reserved marinade and cook another 2.5 minutes.
Turn Filets and baste again.
Cook for 2.5 minutes with lid down.
Baste and cook another 2.5 minutes or until the meat is firm and opaque and just begins to flake.
Serve with the smoked ears of corn and a green salad. Wonderful grilled dinner out.
Let me know how it turns out.
ss
Start by putting some Shagbark Hickory Bark in water to soak at least 2 hours prior to the next step. (While you are at it, put some roasting ears in water to soak at the same time (leave the husk on).
In a small mixing bowl, combine the following:
1/2 Cup Brandy
1/3 Cup melted butter
2 Tbl Sp lemon juice
1/4 cup snipped green onions
1/8 tsp seasoning salt
1/8 tsp pepper.
Set aside 1/4 cup of the above mixture, then cover the rest and put in the frig to chill (just until the butter starts to congeal).
When the above mixture is cooled, arrange filets in a single layer in a baking dish just large enough to contain them and pour the chilled mixture over the steaks, turning to coat (the butter will have started to thicken so you will need to spread it around).
Cover the filets with plastic wrap, and chill in the frig for 1 hour.
Turn the filets over and chill for another hour.
Spray your cooking grate with Pam or some other no-stick spray, and get the fire going (you will need a medium fire for this one.)
Cover the coals or lava rocks with the soaked Hickory bark and then wait until it is smoking profusely.
Drain and discard the marinade from the filets.
Arrange the filets on the prepard grate and cook for 2.5 minutes with the lid closed. Fill in the rest of the grill with the roasting ears.
Baste the filets with the reserved marinade and cook another 2.5 minutes.
Turn Filets and baste again.
Cook for 2.5 minutes with lid down.
Baste and cook another 2.5 minutes or until the meat is firm and opaque and just begins to flake.
Serve with the smoked ears of corn and a green salad. Wonderful grilled dinner out.
Let me know how it turns out.
ss