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 th...