Subj : BBQ for Daniel 3
To : All
From : Carol Shenkenberger
Date : Sat Jun 29 2024 13:44:26
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Bbq Smoke-Grilled Salmon
Categories: Barbecue, Salmon
Yield: 4 Servings
1 ts Grated lime rind
1/4 c Lime juice
1 tb Vegetable oil
1 ts Dijon mustard
1 pn Pepper
4 Salmon steaks, 1-inch thick
-[1-1/2 lb]
1/3 c Toasted sesame seed [optl]
In shallow dish, combine lime rind and juice, oil, mustard and
pepper; add fish, turning to coat. Cover and marinate at room
temperature for 30 minutes, turning occasionally.
Reserving marinade, remove fish; sprinkle with sesame seed. Place on
greased grill directly over medium heat. Add soaked wood chips. Cover
and cook, turning and basting with marinade halfway through, for
16-20 minutes or until fish flakes easily when tested with fork.
Per serving: about 225 calories, 30 g protein, 10 g fat, trace
carbohydrate.
Source: Canadian Living magazine [Jul 95] Presented in an article by
Margaret Fraser "More From Your Barbecue: Smoky Grilling"
[-=PAM=-]
[email protected] Posted to MM-Recipes Digest V3 #342
From: "Paul A Meadows" <
[email protected]>
Date: Sat, 14 Dec 96 22:03:08 UT
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Bbq'd Whole Hog Recipe
Categories: None
Yield: 1 Servings
1 Dressed pig; 75 to 100 lb
1/2 lb Salt
30 lb Charcoal divided
MMMMM-------------------------BBQ SAUCE------------------------------
1 ga Vinegar
3/4 c Salt
2 tb Red pepper
3 tb Red pepper flakes
1 c Firmly packed brown sugar or
-1/2 cup molasses
<< From "The Southern Heritage All Pork Cookbook"
Split backbone to allow pig to lay flat, being careful not to pierce
skin. Trim and discard any excess fat. sprinkle salt inside cavity.
set pig aside. Place 20 lbs charcoal in pork cooker. pour 1 qt.
charcoal lighter fluid over top, and ignite. Let burn until charcoal
has turned ash-grey. Place heavy gauge wire, about the size of pig,
over pork cooker. 13 inches from coals. Place pig flat, skin side up,
on wire surface. Close lid of cooker; cook at 225 deg. for 6 hours,
adding additional lighted coals as needed to maintain temperature in
cooker. Place a second piece of wire over pig, sandwiching pig
between the 2 layers of wire. Turn pig over; remove wire from top.
Insert meat thermometer in thigh; do not touch bone. Baste meat with
BBQ sauce; pour sauce in rib cavity to measure 1 inch. close pork
cooker lid; cook at 225 for 2 hours or until meat thermometer
registers 170 deg. and no pink meat is visible when hams and
shoulders are cut. Slice and chop meat or allow guests to pull (pick)
meat from bones. Serve with BBQ sauce. Yield: 70 servings. NOTE: Meat
may be cooked and frozen for up to 3 months.
BBQ SAUCE: Combine all ingredients; mix well. allow to stand 4 hours
before using. Yield: about 1 gallon. Posted to bbq-digest V5 #533 by
[email protected] on Sep 16, 1997
MMMMM
xxcarol
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* Origin: Shenks Express (1:275/100)
