-Begin Recipe Export- Title: Scented Sirloin from _smoke and Spice_ Keywords: BBQ, Beef, E/Pruett, Garlic, Grill, Smoker Servings: 6 servings From : Jeff Pruett, Sat 06 May 95 01:56, Area: COOKING Source: Smoke & Spice - "Cooking with Smoke, the Real way to Barbecue, on your charcoal Grill, Water Smoker or Wood Burning Pit" by Cheryl Alters Jamison and Bill Jamison. The Harvard Common Press, 1994; ISBN 1-55832-060-1 (cloth) --- ISBN 1-55832-061-X (paper) 2 lb To 2-1/2 lb boneless top -sirloin steak about 2 -inches thick *See Note MMMMM----------------------BASIC BLACK RUB--------------------------- 1 1/2 ts Ground black pepper 1 1/2 ts Kosher salt MMMMM---------------------FILLING FOR STEAK-------------------------- 1 md WHOLE BULB garlic; roasted -or baked for about 1 hour -at 350 degrees 1 tb Butter 1/8 ts Anchovy paste 1/2 c Green onions; sliced 2 tb Red wine MMMMM-------------------SCENTED MOP (OPTIONAL)------------------------ 1/2 c Red wine 1/2 c Red wine vinegar 1/2 c Water 2 tb Butter 2 cl Garlic; minced * One 2-pound to 2-1/2 pound boneless top sirloin steak about 2 inches thick, cut with a pocket for stuffing, or two 1-pound to 1-1/2 pound steaks of similar shape, each about 1-inch thick. About 1 to 2 hours before you plan to barbecue, combine the dry rub ingredients together in a small bowl. Rub the steak well with the mixture inside and out. Wrap the steak in plastic and refrigerate it. Prepare the smoker for barbecuing, bringing the temperature to 200 degrees F to 220 degrees F. About 20 minutes before barbecuing, remove the meat from the refrigerator and let it sit at room temperature. To make the filling, break the garlic bulb apart and squeeze each soft clove from its skin. In a small skillet, heat the butter with the anchovy paste. Add the garlic, mashing it with a fork to form a rough puree. Stir in the green onions and wine, and cook a minute or two, until the onions are limp. Remove the pan from the heat and let the filling cool briefly. Spoon the filling into the pocket of the sirloin or, if you are using two individual steaks, layer the filling on one steak and top it with the other. It is not necessary (or desirable) to secure the pair with toothpicks as long as you handle the sirloin 'sandwich' with care. If you plan to baste the meat, stir together the mop ingredients in a small saucepan and warm over low heat. In a heavy skillet, sear the sirloin quickly on both sides over high heat. Transfer the meat to the smoker and cook for about 1-3/4 hours, depending upon your desired doneness. Mop every 30 minutes in a wood-burning pit, or as appropriate for your style of smoker. We prefer the meat when the internal temperature reaches 145 degrees F to 150 degrees F, or medium rare. Let the meat sit for 5 minutes and serve. Note from JP: try putting a couple of small onions in water pan. -End Recipe Export- -Begin Recipe Export- Title: Smoked Baked Beans Keywords: Baked beans, BBQ, E/Pierce, Hickory, Smoker From : Joann Pierce, May-12-90 7:09am Preheat smoker. Prepare your favorite pork and bean casserole in a glass container that will fit easily into your smoker. Smoke beans for three hours, stir occasionally, refilling hickory flavor every 60 minutes. Remove from smoker and bake covered in preheated 350 over for one hour. -End Recipe Export- -Begin Recipe Export- Title: Smoked Barbecued Shrimp Keywords: BBQ, F/FCB, Grill, Seafood, Shrimp, Smoker, Soy sauce Source: File/Fred's Cook Book 5 lb unpeeled headed shrimp 1/2 lb butter 1/2 lb margarine 4 tablespoon coarse black pepper 2 tablespoon worcestershire sauce 2 tablespoon soy sauce 1/4 teaspoon cayenne 1 medium chopped green pepper 2 cup chopped celery 1 cup chopped onion 2 teaspoon fresh minced garlic 3/7 cup fresh lemon juice Put shrimp into large roasting pan, about 12 x 18 x 3. Sprinkle coarse or cracked black ground pepper over shrimp, add chopped vegetables. Melt butter and margarine, add lemon juice, cayenne, worcestershire sauce and soy sauce to butter margarine mixture, then drizzle this combined mixture over shrimp. Bake in hot oven, 500 degrees, for 10 minutes, stirring 2-3 times. Remove shrimp from oven and let cool; then refrigerate to marinate for 6-12 hours. 30 minutes before serving, place baking pan in medium hot, 350 degree, charcoal smoker grill for about 20 minutes, stirring every 4-5 minutes. Top should be closed on grill to enhance the flavor. The actual time of smoking will vary slightly depending on the size of the shrimp, they shouldn't become mushy. -End Recipe Export- -Begin Recipe Export- Title: Smoked Beans Keywords: BBQ, Beans, Celery, E/Bodle, Maple, Onions, Peppers, Smoker, Syrups Keywords: Tomatoes From : Jim Bodle, Wed 07 Sep 94 02:54, Area: COOKING Here is my version of Michelle's smoked beans. It's really not as much work as it looks, but does take some time. It is well worth the effort, though. I took them to the family Labor Day picnic and there wasn't any left over. BTW, I used Bulls-Eye Original barbecue sauce because I was out of my own. I picked Bull-Eye because the ingredient list, didn't list any additives or preservatives. It's really a decent BBQ sauce. 3 1/2 Lbs. Dried navy beans 1/2 C Onion, chopped 1/2 C Celery, chopped 1/3 C Bell pepper, chopped 2 T Prepared mustard 3/4 C Maple syrup 1 C Barbecue sauce (bottled or homemade) 1/4 Lb. Salt pork, diced 4-5 Medium Fresh Italian plum tomatoes 4-5 Medium Fresh tomatoes 3-4 Drops Tabasco sauce, to taste 1 T Worcestershire sauce 6 Strips Bacon, uncooked and cut in half Wash beans and and soak in cold water overnight. Next morning, drain beans and rinse. Wash, peel and chop tomatoes. Add to beans and stir well. Add remaining ingredients, except bacon and stir well. Add enough water to cover beans to a depth of one inch. Bring to a full boil and boil for 5 minutes, stirring occasionally. Reduce heat, simmer, uncovered, stirring occasionally, for 3-4 hours or until beans are tender. Tomatoes will cook apart and this is normal. It may be necessary to add some more water while simmering. Let cool a bit and pour into 3 foil lasagna pans. Cover with aluminum foil and refrigerate overnight. Next morning, uncover pans, lay 4 half strips of bacon on top of each pan. Place uncovered pans on racks in smoker. Smoke for 1 1/2 to 2 hours, or until bacon is curling. Each pan serves 6-8. Note: This recipe was orignally, Michelle Bass's "Best Ever Baked Beans". Since we have plenty of tomatoes in the garden and we like tomatoes, I thought this would be a good use for some. It was! I froze one pan for later use, the rest was served at our family's Labor Day picnic. There wasn't any left to bring home. Thanks Michelle for the recipe. Thanks to Pat Stockett for preparing Michelle's recipe for the Cooking Echo picnic this year. SOURCE:* 9/94 POSTED BY: Jim Bodle 9/94 -End Recipe Export- -Begin Recipe Export- Title: Smoked Beef Brisket Keywords: BBQ, Beef, Brisket, E/Stockett, Marinades, Smoker From : Pat Stockett, Thu 20 Oct 94 08:33, Area: COOKING 4 lb Beef Brisket MARINADE 1 cup Red Wine Vinegar 1 cup Water 1 Sliced Onion 2 Cloves Garlic, Chopped 8 Whole Cloves 6 Sprigs Parsley 2 Bay Leaves 2 Stalks Celery Including Leaves, Chopped 1 tbs Gin 1/2 tsp Dried, Thyme, Rosemary, Basil Prepare marinade and place in a covered dish large enough to hold the brisket laying flat. Place the brisket in the refrigerator and marinate with turning every 6 hours for 48 hours. Remove from refrigerator 2 hours before smoking and allow to warm to room temperature. Smoke in smoker set at 190-225oF for 6 to 7 hours. Place marinade in water pan in smoker. From: Melinda Lee, KNX Food News Hour, KNX Radio 1070 Los Angeles. Typed by Syd Bigger. -End Recipe Export- -Begin Recipe Export- Title: Smoked Beef Roast and Pork Roast Keywords: BBQ, Beef, Cajun/Creole, E/Towner, Justin Wilson, Pork, Smoker FROM: Fred Towner, Apr-17-91 11:41pm Source: Justin Wilson's Outdoor Cooking with Inside Help Number of Servings: 90 20 lb beef roast 15 lb pork roast 20 ea garlic cloves - whole 20 ea cayenne peppers - fresh or pickled 10 ea green onions - whole WATER PAN SEASONINGS: 1 C wine - dry, red or white 1 ea onion - whole 2 ea garlic cloves - whole 1 Tbsp liquid smoke 1 tsp mint - dried 2 Tbsp parsley 6 drops Peychaud's bitters OR 3 drops Angostura bitters 2 Tbsp Worcestershire sauce water Stick a knife into each roast in several places, making a deep puncture. With fingers, push 1 clove garlic in each hole, then a long pepper and a green onion. Slice the pepper and onion off even with the surface of the meat. Sprinkle the roasts with salt and red pepper. When you get your fire going and are ready to put the meat on the smoker cooker, place some pre-soaked smoking wood (such as pecan or hickory) on the briquets. Place seasonings in water pan, then add water all the way to the top of the pan. Place beef roast, then pork roast, in cooker and let them cook. I usually put these on about 11 P.M. and let them cook while I sleep. One 10-lb bag of charcoal will usually do. AU JUSTIN GRAVY 1/2 Cup flour (for roux) 1/4 Cup oil (for roux) cold water juice from smoker cooker After making a small roux, add enough cold water to blend roux. Then add as much juice from smoker cooker pan as you wish. It has all the juice and the tasty fat from the meat that was cooked. Simmer, stirring frequently, until gravy thickens slightly. Serve over rice. -End Recipe Export- -Begin Recipe Export- Title: Smoked Burgundy Ham Keywords: BBQ, Burgundy, E/Towner, Ginger, Ham, Meats, Pineapple, Port, Smoker FROM : Fred Towner, Feb 28 91 7:32pm 1 ham - whole, half or picnic (pre-cooked) 1 cup brown sugar 1 1/2 tsp dry mustard pineapple juice 1 tsp ginger 1 tsp cloves - ground Soaking the ham in burgundy, port or red wine will greatly improve the flavor and tenderness of a bone-in ham. The wine removes any trace of salt from the ham and leaves it fork-tender and very sweet. Score ham, place on smoker grid and smoke according to cooking charts. Mix brown sugar, mustard, ginger and cloves, adding enough pineapple juice to make a rather thick paste. Forty-five minutes before end of cooking time coat ham with brown sugar mixture and continue smoking. -End Recipe Export- -Begin Recipe Export- Title: Smoked Chicken Hens Keywords: BBQ, Chicken, E/Poling, Poultry, Smoker, Smoker From : Jess Poling, Sun 18 Dec 94 14:39, Area: COOKING Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 Baking Hens ---Stuffing--- 1 cup Green onions, chopped 1/2 cup Parsley, chopped Dried bread or old toast 2 Tbsp Louisiana hot sauce 8 Drops Peychaud's Bitters 1 cup Water Smoked sausage, sliced Smoked or fresh oysters, optional Italian sausage, sliced 1/2 cup Bell peppers, chopped 1/2 cup Celery, chopped 4 Eggs, beaten 1 Tbsp Worcestershire sauce 2 cup White wine, dry 1/2 tsp Dried mint, crushed 0 ---Water Container Seasonings--- 1 cup White wine, dry 1 Garlic clove, whole 1 tsp Dried mint, crushed 2 Tbsp Worcestershire sauce 1 Onion, whole, peeled 1 Tbsp Liquid smoke 6 Drops Peychaud's Bitters DIRECTIONS ------------------------------------------------------------ STUFFING: Mix dressing with vegetables, bread, eggs, seasonings, and wine. Make 1/2 with smoked sausage and 1/2 with Italian sausage. Stuff the hens full. WATER PAN: Put smoker ingredients in the water pan. SMOKING: Light charcoal and let it burn down. Put soaked wood chips on briquets. Place water pan in smoker and fill with water. Put hens on rack and smoke about 5 hours. -End Recipe Export- -Begin Recipe Export- Title: Smoked Chicken Louisianne Keywords: BBQ, Beer, Breasts, Cajun/Creole, Chicken, E/Bass, Pecans, Poultry Keywords: Root beer, Smoker, Smoker Servings: 6 Source: Chef Folse's cookbook. FROM : Michelle Bass 6 chicken breast, boned *MARINADE: 1 cup olive oil 1/2 cup Louisiana cane syrup 3 Tbsp Worcestershire sauce 1 Tbsp Louisiana Gold Sauce 1 tsp garlic, chopped 1 tsp pepper, black, cracked 1 oz wine, dry red Combine all marinade ingredients and using a wire whisk, stir to ensure that all seasonings are well blended. Add chicken breasts and cover with the marinade. Allow to sit at room temperature for thirty minutes. FOR SMOKING: Prepare home style smoker according to manufacturer's instructions. Have available chips of pecan wood and sugar cane if possible. In the water pan, place one quart of water and two cans of Barq's root beer. The root beer will give the chicken a taste that is certainly unique. Once smoker is ready, place water pan in position and add small amounts of pecan wood and sugar cane to hot coals. Place chicken breasts on middle smoker rack and cook according to directions. Check for doneness at one hour. The chicken breasts may be eaten warm on colored lettuces as an entree salad or sliced cold and served with sweet mustard as an appetizer. -End Recipe Export- -Begin Recipe Export- Title: Smoked Chicken Twins Keywords: BBQ, Bitters, Cajun/Creole, Chicken, E/Towner, Justin Wilson Keywords: Liquid Smoke, Mint, Oysters, Peppers, Poultry, Sausages, Smoker Keywords: Smoker Servings: 8 Source: Justin Wilson's Gourmet and Gourmand Cookbook Cooking Time: 5:00 FROM : Fred Towner 2 ea baking hens STUFFING: 1 cup green onions - chopped 1/2 cup bell peppers - chopped 1/2 cup parsley - chopped 1/2 cup celery - chopped dried bread or old toast 4 ea eggs - beaten 2 tsp Louisiana hot sauce 1 Tbsp Lea & Perrins Worcestershire sauce 8 drops Peychaud's Bitters 2 cup white wine - dry 1 cup water 1/2 tsp dried mint - crushed smoked sausage - sliced Italian sausage - sliced smoked or fresh oysters - optional WATER CONTAINER SEASONINGS: 1 cup white wine - dry 1 ea onion - whole, peeled 1 ea garlic clove - whole 1 Tbsp liquid smoke 1 tsp dried mint - crushed 6 drops Peychaud's bitters 2 Tbsp Lea & Perrins Worcestershire sauce STUFFING: Mix dressing with vegetables, bread, eggs, seasonings, and wine. Make 1/2 with smoked sausage and 1/2 with Italian sausage. Stuff the twins full. WATER PAN: Put smoker ingredients in the water pan. SMOKING: Light charcoal and let it burn down. Put soaked wood chips on briquets. Place water pan in smoker and fill with water. Put twins on rack and smoke about 5 hours. -End Recipe Export- -Begin Recipe Export- Title: Smoked Fish Keywords: BBQ, Fish, Mackerel, SLCB, Smoker, Southern, Trout Servings: 8 to 10 Source: Southern Living 5 pounds trout or mackerel, cut into 1-1/2-inch-thick steaks (leave skin on) 1-1/2 cups water 1/3 cup firmly packed brown sugar 3 tablespoons salt 1/4 teaspoon red pepper Soak hickory chips in water from 1 to 24 hours. Place fish in a large shallow dish. Combine water, brown sugar, salt, and pepper; pour over fish. Cover and marinate at least 8 hours in refrigerator, turning fish occasionally. Prepare charcoal fire in smoker, and let burn 10 to 15 minutes. Cover coals with soaked hickory chips. Place water pan in smoker. Add hot water to fill pan. Place upper food rack on appropriate shelf in smoker. Arrange fish steaks on food rack. Cover with smoker lid, and cook 3 to 4 hours or to desired degree of doneness. -End Recipe Export- -Begin Recipe Export- Title: Smoked Meatloaf Keywords: BBQ, Beer, F/MEATLOAF.TXT, Ground beef, Meats, Nachos, Salsa Keywords: Sausages, Smoker Source: File/MEATLOAF.TXT Cooking times will vary but this will work on almost any type of covered BBQ or smoker. I don't like to fire up all that often, and usually have company planned when I do one of these. So they are fairly large. 10 lb ground beef 2 lb pork sausage 1 lb hot pork sausage 1 chopped onion (how large, well...how well do you like them) 1 can Jalepeno Cheddar Cheese dip 3/4 cup crushed Doritos (Salsa or Nacho flavor are the best) 2 eggs garlic to taste 2 tablspoons cyanne(sp) pepper Any other items you like in your meatloaf. 1/2 bottle of beer BBQ Sauce or Ketsup 1/3 cup terriyaki sauce In a large bowl, or on the counter top (like I do it) combine everything except the cheese dip and bbq sauce. Fix yourself a large sheet of aluminum foil. (I usually make it double wide). Move the meatloaf over onto the foil and form a large loaf. I also like to turn the edges of the foil over a couple of times, because of the weight. After you have formed the loaf, open the cheese dip and spread over the top of the loaf. The spread BBQ sauce over the top of the cheese (Piquante sauce or salsa makes an excellent substitute for the BBQ sauce..I don't recommend ketsup at all.) When the coals are ready on your BBQ, put the meatloaf on, and then put the cover on it. Usually takes around 45-60 minutes to cook. Use a meat fork or an ice pick to put some holes in the foil after you get it on, so that the fat can drain off, into the coals. I usually do a few around the edges, as well as some through the meat in various places. Whenever I check the meatloaf, I also check and make sure the grease is draining ok. Will serve at least two people. The doritos give the loaf a totally different flavour, and also combine to make a fairly tight meatloaf. Excellent sandwiches. Last time I did one at a small party, it fed 16 people. -End Recipe Export- -Begin Recipe Export- Title: Smoked Nuts Keywords: BBQ, E/Pierce, Smoker From : Joann Pierce, May-12-90 7:09am Almonds, cashews, walnuts peanuts, etc., can all be flavored in the smoker. Simply place on a light stainless or nylon screen and zap the smoke to them. More smoke equals more flavor. This is a real taste grabber! Smoke at 75 to 85 degrees for 2 -3 hours. Use a fairly light smoke. They get a sooty, burned taste if smoked with too dense smoke. If you want to salt them before smoking, soak for a few minutes in brine and let them drain before going into the smoker. Fred: we tried these and couldn't keep them in the house. They are good! We usually did two pans full at a time. We tried filberts also, as they are a local product and they turned out great. -End Recipe Export- -Begin Recipe Export- Title: Smoked Pork Shoulder Keywords: BBQ, Pork, Roast, Sandwiches, SLCB, Smoker, Southern Servings: 10 to 12 Source: Southern Living 1 cup catsup 1 cup vinegar 1/2 cup butter or margarine 2-1/2 tablespoons Worcestershire sauce 1-1/2 teaspoons dried onion flakes 1-1/2 teaspoons hot sauce 3/4 teaspoon salt 1/8 teaspoon pepper Dash of red pepper 1 small clove garlic, minced 1 (6- to 8-pound) Boston butt roast Hamburger buns (optional) Combine first 10 ingredients in a saucepan, and bring to a boil; reduce heat, and simmer 10 minutes. Set aside. Prepare charcoal fire in smoker, and let burn 10 to 15 minutes. Place water pan in smoker; fill with 1/2 cup sauce and about 4 quarts water. Trim skin from roast. Place roast on food rack, and baste generously on all sides with sauce. Cover with smoker lid; cook 9 to 11 hours or to desired degree of doneness. When roast is done, bring remaining sauce to a boil, and boil 1 minute. Thinly slice roast, and serve with remaining sauce. Serve on buns, if desired. -End Recipe Export- -Begin Recipe Export- Title: Smoked Pork Tenderloin Keywords: BBQ, Beer, Calvert, Capers, Marinades, Meats, Pork, Sesame, Smoker Keywords: Try, Vermouth, Vinegar Servings: 6 Source: Calvert's Mustard Cookbook Time: 02:00 3 lbs. boneless pork tenderloin MARINADE: 1 tsp. salt, freshly ground pepper 1 bay leaf 4 cloves garlic, minced 3 leaves sage, (fresh if possible), chopped 3 tbs. fresh lemon juice 2 tbs. red wine vinegar 1/2 cup dry vermouth 1/2 tsp. hot chili oil 1 tsp. oriental sesame oil Marinate pork in above ingredients overnight. Reserve marinade for sauce. Use a grill with a lid and build a small fire with hard wood. (Fruitwood gives an especially nice flavor.) Sear roast until brown. Let fire die down and then continue to grill with lid on. Turn roast occasionally and grill approximately 1 hour (depending on fire) or until just beyond pink in the center. Place pork on platter and cover with foil to keep warm. Quickly make sauce by bringing marinade to boil in small non-aluminum pan. Add 1/2 cup water and boil 3 minutes. Reduce heat and add: 2 Tbs. Calvert's Cedar Street Bumpy Beer Mustard 2 Tbs. capers 2 Tbs. fresh parsley, chopped Lower heat to simmer and whisk in 6 Tbs. cold sweet butter. Slice and top rounds with sauce. -End Recipe Export- -Begin Recipe Export- Title: Smoked Prime Rib (Rich Davis, K.C. Masterpiece Restaurant) Keywords: BBQ, Beef, F/REC1244M, Meats, Prime rib, Roast, Rosemary, Smoker Servings: 8 8 lb Prime rib roast 1 x Dry rub seasonings Place dry rub seasonings over entire roast surface. Grill roast in smoker (indirect heat) for 3 to 4 hours at 200 to 250 deg. or until a meat thermometer indicates 140 deg (for M-Rare). Sprinkle crushed rosemary leaves 3/4 of the way thought the cooking time. -End Recipe Export- -Begin Recipe Export- Title: Smoked Red Bell Pepper Soup Keywords: BBQ, E/Bass, Peppers, Red, Smoker, Soups From : Michelle Bass, Fri 14 Apr 95 07:15, Area: COOKING Source: Bon Appetit (1990?) Servings: 4 8 medium red bell peppers (about 3 lbs.) 6 cup chicken stock OR canned broth (6 cups or more) 1 1/2 lb whole chicken breasts with ribs 1/4 stick butter (2 tablespoons) 2 stalks celery - diced 1 medium onion - diced 4 sprigs fresh thyme 1 bay leaf 2 cup whipping cream Salt and freshly ground black pepper Prepare smoker with hickory chips. GREASE GRILL RACK and arrange peppers. Smoke 1-1/2 hours at 150F. Peel, core and dice red peppers. Bring 6 cups stock to boil in medium saucepan. Reduce heat so liquid is barely shaking. Add chicken and simmer until firm to touch, about 12 minutes. Drain, reserving stock. Skin and bone chicken, then dice. Wrap in foil and refrigerate. Melt butter in heavy large saucepan over medium-low heat. Add celery and onion and cook until tender, stirring occasionally, about 10 minutes. Add peppers and stir 3 minutes. Add reserved stock, thyme and bay leaf and simmer, stirring occasionally, until reduced to 4 cups, about 1 hour. Add cream to soup and simmer until reduced to 4-1/2 cups, about 40 minutes. Remove thyme and bay leaf. Puree soup in blender. [I always puree before adding whipping cream.] Strain through sieve into medium saucepan. Season with salt and pepper. Rewarm over low heat, adding more stock if thinner consistency is desired. Add diced chicken and heat through. Serve immediately. Supposed to serve 4, but the way I make it, it makes about 8 servings. When reducing the stock/pepper mixture, I just cook it for one hour, even if it's not reduced to 4 cups (it's usually not). At that point, I puree it in the blender, and *then* add the cream and cook for 40 minutes. I find no need to strain the soup, as I peel my peppers scrupulously and puree the mixture well in the blender. You can also make this eliminating the chicken entirely, using just a rich chicken stock or vegetable stock. If you use salted stock, use unsalted butter. -End Recipe Export- -Begin Recipe Export- Title: Smoked Red Bell Peppers Keywords: BBQ, E/Bass, Smoker From : Michelle Bass, Fri 14 Apr 95 07:12, Area: COOKING Subject: Roasted Red Bell Peppers I saw your tips on using roasted red bell peppers, Mary. We love 'em, too. We also like *smoked* red bell peppers. You smoke them about 1-1/2 to 2 hours on a hot smoker with lots of hickory chips and then you can use them like the roasted ones or in a delicious soup, which I'll post for you in the next message. We also use the roasted red bell peppers that come in a jar in the market; there's a favorite sauce that I'm posting for you, too. -End Recipe Export- -Begin Recipe Export- Title: Smoked Salmon (Janice Norman) Keywords: BBQ, E/Norman, Fish, Smoker From : Janice Norman, Jul-2-90 7:14am Recipe is: 1 CUP KOSHER SALT 1 CUP BROWN SUGAR 1 CUP MAPLE SYRUP Marinate about fifteen pounds of salmon fillets, rinse and dry well then cut lengthwise in strips about two inches wide for 6 to 8 hours. Hang (use cooking twine and a needle to string fillets) for 6 to 8 hours. Hang fillets from rack in smoker or place on lightly oiled foil on rack. Smoke from 2 to 6 hours depending on smokiness and dryness desired. This salmon will keep in the frig for two weeks, or frozen (God Forbid) for 3 to 6 months. -End Recipe Export- -Begin Recipe Export- Title: Smoked Salmon (Larry Lohkamp) Keywords: Apples, Basil, BBQ, E/Lohkamp, F/Ellen, Fish, Honey, Microwave Keywords: Salmon, Smoker, Soy sauce This pickle is the product of 2 years of testing. The only problem with it is that you may not get to eat much of it. I put 15 lbs of Coho salmon in the smoker last week and only have 2 lbs left. It's amazing how many friends you have. 1/4 c pure salt 1/2 c honey 1 c soy sauce 2 garlic cloves, crushed 1/2 sm onion, crushed 1/2 c red wine (cheap) 1/2 tsp sweet basil 1/4 tsp red pepper 1 salmon Put salt in a 1 qt jar. Warm honey so it will flow. Put honey and soy sauce in a glass bowl and microwave on HIGH for 2 mins. Whisk until honey is dissolved, then pour into the jar. Shake well to dissolve the salt. Add garlic, onion, wine, basil, and red pepper. Add cold water to make 1 qt of pickle. Fillet the salmon. Scrape skin side with a knife under running water to remove slime. Work quickly so that water doesn't degrade the meat. Cut into chunks. Place the salmon skin side up in a glass container; do not use metal or plastic. Cover with pickle and store in refrigerator. Pickle time is 8 hours per inch minimum. The pickle is balanced so that longer times will not over-cure. Remove salmon from pickle and rinse quickly in cold water. Allow salmon to drain and set up in refrigerator (skin side down) until surface is shiny and tacky to touch. Follow directions for your smoker. For Little Chief model use 2 to 3 pans of apple chips and hold in the smoker for about 12 hrs. If you freeze your smoked salmon, it will pick up water and soften when thawed. It can be put back in the smoker for several hours to restore texture. -End Recipe Export-