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Recipes from the past

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Posted by Ray Basso on March 11, 2014 at 02:50:45:

Here are three post to The BBQ Forum. The first two you can used in grilling some fish and the third one would make a fine desert.


Time to share my grilled tuna rub (3/22/2002 9:22:52 PM by Cape Cod)

I have received so much from this forum that I feel I have to share my recipe for a grilled tuna rub. I had it again tonight and it was amazing!

1.5 tsp. freshly ground black pepper. Tellicherry or Ponape Black
1/2 tsp. each: garlic powder, onion powder, ground cumin.
1 tsp. each: dark chilli powder, Kosher salt, paprika, marjoram, Turbanado sugar.

This was enough to cover heavily, two twelve ounce steaks. As an experiment, I might add a single alspice berry into the grinder next time, but it is hard to change this recipe. I love it this way. I can't wait until the bluefin return to Cape Cod Waters. MMMMMMMMM

Cape Cod


A marinade to die for. (9/18/1997 6:57:23 PM by JJ)

Try mixing bourbon and dark brown sugar and pour
over salmon filets. Place in a glass container
cover and let marinade overnight in the fridge.
Grill over a hot fire for 5 minutes per inch per
side. Then taste and dream you are in heaven.


BBQ peaches (8/27/1997 1:28:02 PM by Big Mac)

the Book Smoke and Spice has a similer Recipe Page 355

Bourbon Peaches

2 pounds peeled whold peaches, small to medium in size, ripe but firm
2 cups Sugar
2 cups water
1/2 Cup bourbon
1 Cinnamon Stick
8-10 Pepercorns
2 Tablespoons Bourbon (Opitional)

Combine all the ingredients, except the optional bourbon, in a heavy sauspan. bring the mixture to a rolling boil
over high heat, Boil until the peaches can be pierced easily with a fork, but befor they soften, about 5 Minutes.

Revove the pan from the heat and let it cool to room Temp.
Refrigerate the peaches in the syrup for at leat 24 Hrs.
Weight the peaches with saucer, if necessary, to keep them
submerged. Taist the peach syrup and if desired, add the optional bourbon.
The peaches keep well, refrigerated, for up to a week, and they
soften in texture. ( I dont know one booz from another sorry)

The Book also has a Q Recipe for peaches ( no booz!) page 257

Peaches Keen

6 ripe but firm peaches, halved but with peel left on.
Oil, perferably walnut
2 tablesoons respberry or other fruit vinegar

Prepare the smoker for barbecuing, bringing the temp to 200-220
Rub the peaches liberally with the oil.
Spoon a teaspoon of vinegar into the cavity of each peach half
and transfer them to the smoker, Cook for 35 to 45 Minutes,
until the peaches are heated through and softened.
Remove them from the smoker and serve warm.


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