Grill/Smoker Recipes
Bourbon & Molasses Smoked Salmon Brine solution: In a large Pyrex baking pan, combine 1/2 gal of water, 1/2cup of kosher or sea salt, 2Tbl spoons lemon juice & 1/2 cup dark brown sugar. Stir until ingredients are completely dissolved. Clean, scale and debone large salmon filet or several small filets. Cut into 1/2 to 2 inch strips. Place skin side down making sure brine solution covers the fish. Cover and place in refrigerator for 4 hours. Thoroughly rinse brined filets under cold running water. Place on cutting board and let drain and dry 2 hours. You can pat with a clean cloth to help dry, but do it gently. Sauce: On medium high, heat 1 cup water. When hot, add 1/2 cup honey, 1cup molasses, and 1/2 cup dark brown sugar. Add 1 Tbl spoon garlic powder (not garlic salt), 1Tbl spoon ground peppercorn, and 2 Tbl spoons lemon juice. At this point add 2oz of good bourbon whiskey. (Or wine if you don’t like the taste of bourbon). Simmer until semi thick. Remove from heat an let c