[FONT=Verdana,Helvetica,Arial]Here is a recipe that we got featured in Sunset Magazine and on BBQ American TV program a few years ago. Works real well.[/FONT]
[FONT=Verdana,Helvetica,Arial]"Official Cardogs BBQ Salmon"[/FONT]
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Dry Rub[/FONT]
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1 cup light brown sugar, packed
1 cup non-iodized table salt
3 TBSP granulated garlic
3 TBSP granulated onion[/FONT] [FONT=Verdana,Helvetica,Arial]
1 TBSP dried dill weed
1 TBSP dried savory
2 tsp dried tarragon
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Mix all ingredients thoroughly. Turbinado sugar may be substituted for brown sugar. To substitute garlic salt and onion salt, reduce table salt to 1/2 cup and double garlic salt and onion salt to 6 TBSP.[/FONT]
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Finishing Rub[/FONT]
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1/4 cup light brown sugar, packed
1 TBSP granulated garlic
1 TBSP granulated onion[/FONT] [FONT=Verdana,Helvetica,Arial]
1 tsp dried savory
1 tsp dried tarragon
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Mix all ingredients thoroughly. Turbinado sugar may be substituted for brown sugar.[/FONT]
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[FONT=Verdana, Helvetica, Arial][FONT=Verdana,Helvetica,Arial]Buy a fresh[/FONT], 3-pound[/FONT][FONT=Verdana,Helvetica,Arial][FONT=Verdana, Helvetica, Arial] salmon fil[/FONT]l[/FONT][FONT=Verdana, Helvetica, Arial][FONT=Verdana,Helvetica,Arial]et, [/FONT]preferably S[/FONT][FONT=Verdana, Helvetica, Arial][FONT=Verdana,Helvetica,Arial]ockeye or [/FONT]K[/FONT][FONT=Verdana,Helvetica,Arial][FONT=Verdana, Helvetica, Arial]ing. [/FONT]Remove the pin bones [FONT=Verdana, Helvetica, Arial]using tweezers or needle nose pliers. Do not remove the skin. Place [/FONT]skin-side down [/FONT][FONT=Verdana,Helvetica,Arial][FONT=Verdana, Helvetica, Arial]in a glass or stainless steel pan[/FONT].[/FONT]
[FONT=Verdana, Helvetica, Arial]P[/FONT][FONT=Verdana, Helvetica, Arial][FONT=Verdana,Helvetica,Arial]ack [/FONT]the dry rub [/FONT][FONT=Verdana, Helvetica, Arial][FONT=Verdana,Helvetica,Arial]on the flesh side of the fi[/FONT]l[/FONT][FONT=Verdana,Helvetica,Arial][FONT=Verdana, Helvetica, Arial]let[/FONT][/FONT][FONT=Verdana,Helvetica,Arial], [/FONT][FONT=Verdana,Helvetica,Arial][FONT=Verdana, Helvetica, Arial]ap[/FONT]p[/FONT][FONT=Verdana, Helvetica, Arial][FONT=Verdana,Helvetica,Arial]rox[/FONT]imately[/FONT][FONT=Verdana, Helvetica, Arial][FONT=Verdana,Helvetica,Arial] 1/4" thick. Let the fil[/FONT]l[/FONT][FONT=Verdana, Helvetica, Arial][FONT=Verdana,Helvetica,Arial]et rest in the refrigerator for 2 to 3 hours (the longer you leave the rub on[/FONT],[/FONT][FONT=Verdana, Helvetica, Arial][FONT=Verdana,Helvetica,Arial] the stronger the salt flavor). Rinse the fil[/FONT]l[/FONT][FONT=Verdana, Helvetica, Arial][FONT=Verdana,Helvetica,Arial]et in cool[/FONT],[/FONT][FONT=Verdana, Helvetica, Arial][FONT=Verdana,Helvetica,Arial] clean water to remove the dry rub[/FONT], then[/FONT][FONT=Verdana, Helvetica, Arial][FONT=Verdana,Helvetica,Arial] pat dry. Allow to dry for about 30 minutes, until the flesh becomes tacky[/FONT].[/FONT]
[FONT=Verdana, Helvetica, Arial][FONT=Verdana,Helvetica,Arial]Heat a [/FONT]barbecue [FONT=Verdana,Helvetica,Arial]grill to medium to medium-high. Sprinkle finishing rub on the [/FONT][/FONT][FONT=Verdana,Helvetica,Arial]fillet[FONT=Verdana, Helvetica, Arial] (twice what you would use as if you were heavy salt and peppering). Cook with the lid closed to[/FONT][/FONT][FONT=Verdana,Helvetica,Arial] an internal temp of[FONT=Verdana, Helvetica, Arial] 140[/FONT][/FONT][FONT=Verdana,Helvetica,Arial]-[/FONT][FONT=Verdana,Helvetica,Arial][FONT=Verdana, Helvetica, Arial]155[/FONT]°[/FONT][FONT=Verdana, Helvetica, Arial][FONT=Verdana,Helvetica,Arial] (your preference) measured in the center of the thickest part [/FONT]of the [/FONT][FONT=Verdana,Helvetica,Arial][FONT=Verdana, Helvetica, Arial]fil[/FONT]l[/FONT][FONT=Verdana, Helvetica, Arial][FONT=Verdana,Helvetica,Arial]et[/FONT].[/FONT]
[FONT=Verdana,Helvetica,Arial][FONT=Verdana, Helvetica, Arial]We recommend using [/FONT][/FONT][FONT=Verdana, Helvetica, Arial][FONT=Verdana,Helvetica,Arial]wood to produce smoke while cooking. On a charcoal grill, just sprinkle a few wood chips on the coals. On a gas grill, place wood chips in a pouch made of aluminum foil. Poke holes in the top of the pouch and place it on the hottest spot under the grill. Alder is our wood of choice, but fruitwoods are a wonderful substitute[/FONT].[/FONT]
[FONT=Verdana, Helvetica, Arial][FONT=Verdana,Helvetica,Arial]You can also smoke it [/FONT]at [/FONT][FONT=Verdana, Helvetica, Arial][FONT=Verdana,Helvetica,Arial]lower temps[/FONT] of[/FONT][FONT=Verdana, Helvetica, Arial][FONT=Verdana,Helvetica,Arial] 225[/FONT]-[/FONT][FONT=Verdana, Helvetica, Arial][FONT=Verdana,Helvetica,Arial]250[/FONT]°; [/FONT][FONT=Verdana,Helvetica,Arial][FONT=Verdana, Helvetica, Arial]this allows for more smoke on t[/FONT]he fillets.[/FONT]
Jim