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Barbecued Salmon, South Carolina Style

This is actually a smoked salmon recipe. (You need to plan ahead -- this dish needs to marinate in the brine for 12 hours.) A fish recipe that kids love -- what more could you ask for?

2 pounds salmon fillets (or two 1-pound sides, middle section)
6 round bread rolls
Brine (recipe follows)
South Caroline Mustard Barbecue Sauce (recipe follows)

Smoking wood suggestion: Mix of either oak or maple with hickory.

Place the salmon with the brine in a sealable, plastic bag or noncorrosive container and refrigerate overnight (about 12 hours). Set up the smoker for a temperature of 180 to 200 degrees. Remove the salmon from the brine; bring the fish to room temperature (no longer than 1/2 hour). Smoke the fish for about 1 to 2 hours or until it has a strong smoky flavor and begins to flake, basting every 20 to 30 minutes with the South Caroline Mustard Barbecue Sauce. Remove the salmon from the smoker and flake the fish with a fork. To serve, divide into six portions and top with the South Caroline Mustard Barbecue Sauce. Makes 6 servings.


1 cup dark brown sugar, packed
1/4 cup kosher salt
8 black peppercorns
4 bay leaves
2 tablespoons coriander seeds, optional
1 cup mixed fresh herbs (rosemary, thyme, sage or oregano)
2 tablespoons grated orange zest (1 orange)
1 quart boiling water
3 quarts cold water

Combine all ingredients except the water in a large glass, ceramic or hard plastic container. Add the boiling water and stir to completely dissolve the sugar and salt. Stir in the cold water to cool the brine.

Adapted from Scott Fine's Great Grilling Recipes, June 2001

South Carolina Mustard Barbecue Sauce

1/2 cup cider vinegar
1/2 cup Creole or yellow mustard
2 tablespoons pure maple syrup or honey
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco sauce
1/4 cup chopped fresh herbs (for example, tarragon, rosemary, thyme)
2 tablespoons finely diced shallots
Salt and pepper, to taste?

Combine all ingredients into a saucepan and bring to a low simmer. Simmer the sauce to about 20 minutes, season to taste, remove from heat and cool.

Scott Fine's Great Grilling Recipes, June 2001

Thursday, May 24, 2001

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