ALDER-SMOKED SALMON
Prep time: 15 minutes
Brining and
Cooking time: 30 to 45 minutes or 1 hour to 1½ hours
BRINE
1 quart water
½cup kosher salt
½cup granulated sugar
1 quart ice cubes
1side salmon (skin on),
2½ to 3 pounds, trimmed and deboned
SMOKED WHOLE FISH
1large whole fish, 8 to 10 lbs., cleaned Red Snapper, Salmon, Trout or Sea Bass
½ cup lemon juice
1tablespoon Worcestershire sauce
1tablespoon prepared mustard
½teaspoon basil
½teaspoon garlic salt
½teaspoon salt
1medium onion, thinly sliced
1lemon, thinly sliced melted butter, or oil
RECIPES15
1.In a large pot combine 1 quart of water with the salt and sugar. Cook over high heat until the salt and sugar dissolve. Add 1 quart of ice cubes. Set aside until the brine reaches room temperature.
2.Place the salmon, flesh side down, in a deep pan large enough to hold it and the brine. Pour the brine over the salmon and refrigerate for about 4 hours.
3.Rinse the salmon under cold water and pat dry. Place the salmon, skin side down, on a rack set inside a pan. Refrigerate and
4.Smoke the salmon with alder wood until the internal temperature reaches 145°F (63˚C), 30 to 45 minutes. The center of the fish will still be moist. For a
Makes 6 to 8 servings
1.Melted oil or butterCombine lemon juice, Worcestershire sauce, prepared mustard, basil and salts; mix and brush in cavity of fish.
2.Arrange ½ of the onion and lemon slices alternately in a row in cavity of fish.
3.Brush outside of fish with melted butter or oil.
4.Overlap remaining onion and lemon slices on top of fish.
5.Place fish on cooking grill. Drizzle remaining lemon juice mixture over the fish allowing excess to go into the water pan.
6.Cover and smoke
HOISIN-GLAZED DUCK
Prep time: 5 minutes
Cooking time: about 2 hours
1Peking duck, 3.5 to 4 pounds ½ cup hoisin sauce, divided
SMOKED CHICKEN
Prep time: 10 minutes
Cooking time: 2½ to 3½ hours
1whole chicken, about 5 pounds ¼ cup kosher salt
2 tablespoons unsalted butter, melted
1.Remove any excess fat from the tail end of the duck. Using a fork, prick holes all over the duck, especially in the fat of the breast and thigh areas (this will help some fat to render out).
2.Place the duck, breast side down, in a steamer, and steam for about 30 minutes to render some fat. Remove the duck from the steamer.
3.Set aside about half of the hoisin sauce and use it to lightly glaze the duck. Tuck the tips of the wings behind the duck’s back. Smoke the duck until the internal temperature of the thigh meat reaches about 180°F (82˚C), about 2 hours. Halfway though that time, tilt the duck up on its legs and let the juices in the cavity pour into the water pan. Carve the duck and serve with the remaining hoisin sauce.
Makes 2 to 4 servings
1.Remove any excess fat from the tail end of the chicken. Tuck the wing tips behind the chicken’s back. Sprinkle ¼ cup of salt over the entire surface and inside the cavity of the chicken, covering it all like a light blanket of snow. Cover the chicken with plastic wrap and refrigerate for 1½ to 2 hours.
2.Rinse the chicken inside and out with cold water. Gently pat the chicken dry with paper towels. Brush the surface with the butter. Do not truss the chicken.
3.Smoke the chicken until the internal temperature of the thigh meat reaches about 175°F (80˚C), 2½ to 3½ hours. Halfway though that time, tilt the chicken up on its legs and let the juices in the cavity pour into the water pan. When fully cooked, remove the chicken from the smoker and let rest for 10 to 15 minutes. Serve warm or at room temperature.
Makes 4 servings
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