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 cool. Put 1/2 of the sauce in a bowl for basting and the rest in a jar to use later for dipping/garnishing.

Smoking:

I use a perforated pan for smoking, and a catch pan with 1/2 inch of water under that. The water ensures the meat won’t dry out. Lubricate the pan with olive oil or Pam spray. Place fish skin side down and brush with the sauce 2 or 3 times, letting it soak into the meat. 

Let the temperature in the smoking chamber reach 180/200 degrees. Use pecan/apple/cherry wood to flavor the smoke if you wish. Baste periodically to build a sticky ‘skin’. This also help it stay moist. Smoke until the internal temperature of the largest piece reaches140-160 degrees. Typical smoking time is about 6 hours, depending on the filet thickness. 

There are also cold smoking methods, which take a lot longer to complete the smoking.