Banner advertisements by bbqads.com

Re: BBQ'd Fish???


[ Follow Ups ] [ Post Followup ] [ FAQ ]

Posted by Howe2 on July 05, 2011 at 14:10:09:

In Reply to: Re: BBQ'd Fish??? posted by RobG in CT on July 05, 2011 at 13:24:12:

1/2 cup dark brown sugar, 1 tablespoon Old Bay seasoning, 1 tablespoon morton's tender quick (found w/ the salt in grocery aisle), 1 teaspoon fresh ground pepper. Combine ingredients. I usually double the portions and if you have a whole filet or 2...double. I put down about 2-3 feet of foil on the counter then 3 feet of plastic wrap, sometimes i have to put 2 sheets of plastic down side by side on the foil. Place a little rub on the plastic, place salmon on rub skin down, place rest of rub on top of salmon - cover liberally. wrap the plastic around tightly. then wrap the foil around tightly. set in fridge for 2 hours or overnight. when removing from fridge, be careful just in case there was a juice leak, shouldn't, but just in case. smoke for 45-60 minutes until 165-170. This salmon is great w/ a side of eggs for breakfast, hot for dinner or as a sandwich w/ fresh pumpernickle, seasoned mayo, lettuce, tomato...yum! let me know how it turns out or if you have any other questions


Follow Ups:



The BBQ Forum Home Page

Source:
cpe-69-76-232-52.kc.res.rr.com
69.76.232.52
Mozilla/5.0 (Windows NT 6.1; WOW64; rv:2.0.1) Gecko/20100101 Firefox/4.0.1



[ BBQ Search ]