Jack Arras <jarras@earthlink.net>
bbq list

                                                              
Trying this recipe today & hoping for sweet success.  There is still time 
to tweak this if anyone has any suggestions.

Honey-Cured Smoked Salmon

1 quart water
1/2 cup kosher salt
3/4 cup honey
1/4 cup golden rum
1/4 cup lemon juice
10  cloves
10  allspice berries
1  bay leaf
1 large fillet of salmon

Combine all the ingredients besides the salmon to make the brine. Place the
salmon skin side up, in a non-reactive dish and cover with the brining
liquid. Allow the fish to brine for 2 hours. Rinse the salmon in fresh
water and pat dry with paper towels. Place salmon on a drying rack (or
grill rack that you will use to smoke the salmon on) and allow to air dry
for about 1 hour. Smoke salmon skin side down for about 1 1/2 hours,
keeping temperature at 160F.

Jack

~xxx~~~~~~~~~

Kurt,

Thanks for catching the typo. I added the a little less salt and based on 
the results I think 1/2 cup would be better.  All in all the flavor was 
very good. Next time I will add the full amount of salt and probably 
marinate overnight rather than just for 2 hours.

Today I am going to smoke a "boneless Boston roast ?" which looks much like 
a boneless rib roast.  I am going to treat it as if it was a rib roast with 
a quick browning and then slow cooking to rare. Here is a rub I have had 
good results with in the past.

Standing Rib Roast Rub

2 tablespoons non-iodized salt; heaping
1 tablespoon garlic powder; heaping
1 tablespoon onion powder; heaping
1 tablespoon ground thyme; heaping
1 teaspoon ground bay leaf; heaping
1/2 teaspoon dry mustard
1/2 teaspoon black pepper

Jack

~~~xxxx~~~~

Mango-Lime Salsa

2  mangos; peeled and diced
1  red onion; diced
1/2  red bell pepper; diced
1/3 cup fresh lime juice
1  jalapeno; minced
1 tablespoon cumin seeds; roasted and ground
3 tablespoons fresh cilantro; chopped
  to taste salt
  to taste pepper

In a bowl, combine all ingredients and mix well. Salsa will keep in
refrigerator for 2 days.

Contributor:  Chris Schlesinger - Licence to Grill

Yield: 6 servings

=============xxxxxxxxxxxxxxxxx===========

Porch

I should have pointed out that the chipotles in the adobo recipe are dried 
chipotles.  The chipotles in the slaw dressing are canned chipotles en 
adobo and the chipotle juice is the adobo sauce from the can.

Thanks

Jack

Adobo-Glazed Pork Skewers

       ----ADOBO----
8  ancho chiles; seeded, stemmed
4  dried chipotle chiles; seeded, stemmed
1 1/2 teaspoons ground cinnamon
2 whole cloves
2  bay leaves
2 tablespoons black peppercorns
1 teaspoon cumin seeds
1/2 cup roasted minced garlic
1 teaspoon dried tarragon
1 1/2 tablespoons fresh cilantro; chopped
1 teaspoon dried thyme
1 teaspoon salt
1/4 cup sherry vinegar
1 cup vegetable oil
       ----SKEWERS----
2 pounds pork tenderloin; cut into 1-inch cubes
1 large red pepper; cut in 1-inch squares
1  red onion; cut in 1-inch wedges

Soak six 9-inch bamboo skewers in cold water 30 minutes. Place large
skillet over high heat. Tear chilies into flat pieces. Add chilies to hot
pan; press against chilies with spatula, about 1-2 minutes, turning
occasionally. Transfer chilies to bowl; pour hot water over. Soak until
tender, about 20 minutes. Heat cinnamon, cloves, bay leaves, peppercorns
and cumin seeds in dry skillet, shaking skillet often, until fragrant and
lightly toasted, about 2 minutes; place in blender. Add drained chilies;
puree. Add garlic, tarragon, cilantro, thyme, salt and vinegar; puree until
smooth. Put 1/4 cup of the adobo into small bowl; whisk in oil. Place pork
in shallow baking dish; brush liberally with adobo. Cover; refrigerate at
least 2 hours or overnight. Heat grill to high. Remove pork from adobo;
thread 4 pieces onto each skewer, alternating with 3 peppers and 2 onions.
Repeat. Grill until meat is cooked to medium, about 8 minutes. Brush kebabs
with remaining adobo during cooking. Do not brush within last 3 minutes of
grilling.

Yield: 6 servings

###################
Chipotle Slaw

       ----CHIPOTLE SLAW DRESSING----
1/2 cup onion; chopped
4 cups mayonnaise
1/4 cup dry mustard
1 1/2 cups sugar
1/4 cup white vinegar
1 1/2 tablespoons salt
1 tablespoon white pepper
2 tablespoons chipotle juice
2  chipotle peppers
       ----SLAW----
1/3 cup red onion; chopped
1  jalapeno pepper; julienned
1 1/2 cups carrots; julienned
9 tablespoons fresh cilantro; chopped
12 cups slaw mix
1/2 cup green pepper; chopped
1 teaspoon salt

Slaw Directions: Combine dressing ingredients in large bowl until well
blended. Combine slaw ingredients and then toss with dressing.

Contributor:  Chris Raines/Wildhorse Saloon

=====xxxxx===========xx

Jack Arras <jarras@earthlink.net>
bbq list
                                                            
Trying this recipe today & hoping for sweet success.  There is still time 
to tweak this if anyone has any suggestions.

Honey-Cured Smoked Salmon

1 quart water
1/2 cup water
3/4 cup honey
1/4 cup golden rum
1/4 cup lemon juice
10  cloves
10  allspice berries
1  bay leaf
1 large fillet of salmon

Combine all the ingredients besides the salmon to make the brine. Place the
salmon skin side up, in a non-reactive dish and cover with the brining
liquid. Allow the fish to brine for 2 hours. Rinse the salmon in fresh
water and pat dry with paper towels. Place salmon on a drying rack (or
grill rack that you will use to smoke the salmon on) and allow to air dry
for about 1 hour. Smoke salmon skin side down for about 1 1/2 hours,
keeping temperature at 160F.

Jack







