Buster has placed a total of 20 MasterCook recipes in this file: "Hot" Grilled Trout "Little Chief" Smoked Salmon Deluxe Barbecued Fish Bob's Barbequed Salmon Bourbon Steaks Bourbon Tuna Steaks Broiled Smoked Mullet With Poached Eggs Cajun Blackened Spice Mix And Blackened Fish Cold Smoking Fish Deep Sea Submarine Dry Cure For Fish Grilled Swordfish With Barbecue Sauce Planked Salmon With Grilled Pineapple, Rhubarb Smoked Fish Smoked Salmon Smoke-Grilled Salmon Smokin' Up A King Salmon Sugar And Spice Salmon Swordfish Steak With Tart Tomatillo Vinaigrette Trout Tips ----------------------------------------------------------- * Exported from MasterCook Buster * "Hot" Grilled Trout Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup lemon juice 2 tablespoons melted margarine 2 tablespoons vegetable oil 2 tablespoons chopped parsley 2 tablespoons sesame seeds 1 tablespoon Tabasco hot sauce 1/2 teaspoon ground ginger 1/2 teaspoon salt 4 brook trout -- about 1 pound each In shallow dish, combine lemon juice, margarine, oil, parsley, sesame seeds, TABASCO sauce, ginger and salt; mix well. Pierce skin of fish in several places with tines of fork. Roll fish in juice mixture to coat inside and out. Cover. Refrigerate 30 minutes to 1 hour, turning occasionally. Remove fish from marinade; reserve marinade. Place fish on grill; brush fish with reserved marinade. Cook about 4 inch from hot coals 5 minutes. Turn; brush with marinade, cook 5 minutes longer. Fish is done when it flakes easily with fork. If desired, serve with additional TABASCO sauce. Makes 4 servings. Posted to the BBQ List on July 12, 1998 Jeff Lipsitt Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * "Little Chief" Smoked Salmon Deluxe Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup sugar 1/4 cup non-iodized salt 2 cups soy sauce 1 cup water 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon pepper 1/2 teaspoon Tabasco sauce 1 cup dry white wine Mix thoroughly. Brine salmon chunks 8 or more hours, keeping refrigerated. Rinse thoroughly after brining. Pat dry with a paper towel and allow to air dry for at least one hour prior to smoking. (also used for Steelhead and other large trout) Source: Luhr-Jensen Posted to the BBQ List by Carey by Carey Starzinger on May 31, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Barbecued Fish Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small onion -- chopped 1 tablespoon brown sugar 1/4 cup cider vinegar 2 tablespoons catsup 2 tablespoons dry mustard 1 teaspoon Worcestershire sauce 1/4 teaspoon ground cloves 1 teaspoon chili powder 1/4 teaspoon cayenne pepper 1 1/2 pounds firm -- whitefish fillets -- such as red snapper -- or halibut Combine all sauce ingredients in a pot, place over medium heat and boil until reduced to a thin syrup. Pour the syrup through a strainer, discard the cooked ingredients in the strainer and chill the syrup. Place fish steaks or fillets in a baking dish and spoon some syrup over. Marinate in the refrigerator for 1 hour. Cook the fish on a hot grill, basting with a teaspoon of barbecue syrup on each side. ~-- Posted to the BBQ List by Carey Starzinger on Apr 05, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bob's Barbequed Salmon Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***46 oz. salmon steaks sauce*** 3 tablespoons melted butter 1 tablespoon lemon juice 1 tablespoon white wine vinegar 1/4 teaspoon grated lemon peel 1/4 teaspoon garlic salt 1/4 teaspoon salt 1 dash hot pepper sauce -- (optional) Combine the sauce ingredients stirring thoroughly. Generously brush both sides of the salmon steaks with mixture. Barbeque on a well oiled grill over hot coals. Make a tent of foil or use barbeque cover and place over salmon. Barbeque 6-8 minutes per side depending on the thickness of your steaks. Baste frequently. Turn once, brushing with sauce. Steaks should flake easily when tested with a fork. Serves 4. (Adapted from a National Fisheries Institute recipe) Posted to the BBQ List by Carey Starzinger on May 21, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bourbon Steaks Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tuna steaks -- 1" thick 1 cup bourbon Vegetable oil Salt & freshly ground pepper 1) Place steaks in a shallow glass or ceramic dish. Pour the bourbon over the fish and let stand covered for 1 hour. 2) Preheat the grill. 3) Toss a hand full or three of wood chips on the lava rock or coals. Brush the grid with oil. 4) Remove the fish from the marinade (resist the temptation to drink it), and pat dry. Lightly brush with oil and grill over high heat for 5 minutes per side. Baste before turning. Sprinkle with salt and pepper before serving. *** From "Cooking with Fire and Smoke" by Phillip Stephen Schulz MC Formatted by Kurt Lucas Submitted to the AZstarnet BBQ Mailing List by JLipsitt@aol.com on Aug 29, 1998, converted by MC_Buster. NOTES : "Straight bourbon, believe it or not, has a remarkably tonic effect on a fish steak, most notably cuts of swordfish and tuna." Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bourbon Tuna Steaks Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tuna steaks -- 1" thick 1 cup bourbon Vegetable oil Salt and freshly ground pepper -- to taste 1) Place steaks in a shallow glass or ceramic dish. Pour the bourbon over the fish and let stand covered for 1 hour. 2) Preheat the grill. 3) Toss a hand full or three of wood chips on the lava rock or coals. Brush the grid with oil. 4) Remove the fish from the marinade (resist the temptation to drink it), and pat dry. Lightly brush with oil and grill over high heat for 5 minutes per side. Baste before turning. Sprinkle with salt and pepper before serving. Posted to the BBQ List by Jeff Lipsitt on Aug 29, 1998. NOTES : "Straight bourbon, believe it or not, has a remarkably tonic effect on a fish steak, most notably cuts of swordfish and tuna." Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Broiled Smoked Mullet With Poached Eggs Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 text only Cut smoked mullet into finger-sized portions. Place on baking sheet and dot with butter. When thoroughly heated, serve with eggs. Recipe By: Ted Dahlen "Smoke Seafood" Posted to the BBQ-List by Bill Mathews on 4 Dec 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Cajun Blackened Spice Mix And Blackened Fish Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Ta paprika 2 1/2 teaspoons salt 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon cayenne pepper 3/4 teaspoon white pepper 3/4 teaspoon black pepper 1/2 teaspoon thyme 1/2 teaspoon oregano 1/4 teaspoon sage white fish fillets vegetable o Mix all spices together and store in a tight jar. Heat 1 tablespoon vegetable oil in cast iron skillet on medium high heat until very hot, but not quite smoking. Rinse fish fillets and pat dry with paper towel. Rub a little oil on both sides of the fish and sprinkle spice mix on both sides (generously, if you like it hot). Sear the fish in the hot oil for about 1 minute. Flip it and cook the other side. If the fillets are thick, you may need to lower the heat and cover to fully cook the fish. Serve with lemon wedges. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Cold Smoking Fish Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***FISH CURE*** 1 cup pickling salt 1 cup packed brown sugar 3/4 teaspoon pepper 1/2 teaspoon ground allspice 1/2 teaspoon ginger 1/2 teaspoon crumbled bay leaf 2 garlic cloves -- pressed Dry Cure for Fish The brown sugar of this flavorful cure is especially good with salmon, steelhead, and sturgeon, though it is also excellent with other fish. This recipe makes enough cure for approximately 10 pounds of fish. Use it for fillets, steaks, or whole small fish. First I use a Brinkmann SNPP. I've had to modify it to cold smoke fish. What I have done is used a Weber Kettle as a fire box that sits about 6 feet away from the original firebox on the SNPP. I tapped a 4 inch pipe into the top of the Weber's lid and bent it to about 70 degrees. The 4 inch pipe is in sections that add up to about 6 feet. I then connect the other end of this pipe (smokestack) to the original firebox on the SNPP so that the smoke travels from the Weber to the SNPP a distance of about 6 feet. This really cools down the smoke. Temperature in the smoking chamber of the SNPP is about 70-80F. That's the basic crude set up. It's ugly, but it works! ALL COLD-SMOKED FISH NEED TO BE CURED. COLD SMOKING DOESN'T COOK FISH, JUST FLAVORS IT. Now for the process: Prepare the fish as you would for hot-smoking, using a cure or brine. In this case, however, you must add curing salts, unless the cure already has a high salt content. Combine the ingredients, and rub well into fish. Place in a NON-METAL container for several hours or overnight, depending on the size and amount of fish. Rinse fish well in cold water, rubbing slightly to release excess salt. Pat dry, then allow to air-dry for several hours until fish acquires a glaze. Smoke as follows. Preheat the smokehouse while fish is drying. You can use any mild wood for this, cherry, alder, or apple. Temperature in the smoke chamber should be 70F with a light smoke. After the fish has been smoked for approx. 12 hours a heavier smoke can be applied. Smoking time can take from 24 hours to 2 WEEKS, depending on the type and size of fish, and how dry you want it. The longer the smoking time, the longer the fish will keep. Fish can be placed in a smoke chamber and lightly smoked for about 8 hours at 80 - 90F, then densely smoked another 4 hours as you gradually increase the temperature to 130-150F. Hold the smoke chamber temperature for another 2 or 3 hours, or until the fish turns a shiny brown. Cold smoking the fish before hot smoking it will give the hot smoked fish a stronger smoke flavor. To store cold-smoked fish, wrap each piece in plastic wrap and foil, then refrigerate or freeze it. Posted to the BBQ list on July 10, 1998 by Mark Qualman The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Deep Sea Submarine Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 ounces smoked fish -- broken into large -- pieces 1/3 cup salad dressing 3 submarine rolls -- (12 inches each) 6 slices cheese 2 tomatoes -- thinly sliced 1 onion -- thinly sliced 1/3 cup salad dressing Mix 1/3 cup salad dressing with fish. Cut rolls in half the long way. Spread about 1/2 cup of fish mixture on the bottom half of each roll. Put the cheese, tomato and onion slices on top of the fish mixture. Spread the other half of the salad dressing on the top half of the rolls. Cover sandwiches with top half and cut in half. Recipe By: Ted Dahlen "Smoke Seafood" Posted to the BBQ-List by Bill Mathews on 4 Dec 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dry Cure For Fish Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup pickling salt 1 cup packed brown sugar 3/4 teaspoon pepper 1/2 teaspoon ground allspice 1/2 teaspoon ginger 1/2 teaspoon crumbled bay leaves 2 garlic cloves -- pressed The brown sugar of this flavorful cure is especially good with salmon and steelhead, though it is also excellent with other fish. This recipe makes enough cure for approximately 10 pounds of fish. Use it for fillets, steaks, or whole small fish. Combine the ingredients, and rub well into fish. Place in a non-metal container for several hours or overnight, depending on the size and amount of fish. Rins fish well in cold water, rubbing slightly to release excess salt. Pat dry, then allow to air-dry for several hours until fish acquires a glaze. Smoke according to your smoker's directions. MC Formatted by Kurt Lucas Contributed to the BBQ mailing list by "Garry Howard" on Sep 17, 1998, converted by MC_Buster. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Grilled Swordfish With Barbecue Sauce Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds swordfish fillets 1 cup catsup 1/3 cup lemon juice 1/4 cup oil 2 teaspoons worcestershire sauce 1 centiliter garlic -- minced 1/2 cup chopped onion 1/4 cup water 1 teaspoon sugar 1/4 teaspoon hot pepper sauce 1 small bay leaf Place fish in single layer in shallow baking dish. Combine 1/2 cup catsup, lemon juice, oil, Worcestershire and garlic. Pour sauce over fish. Cover and refrigerate about 1 hour, turning fish once. Remove fish, reserving sauce. Use half of reserved sauce for brushing fish while grilling. Combine remaining half of sauce with remaining catsup, onion, water, sugar, hot pepper sauce and bay leaf. Simmer about 20 minutes to blend flavors and thicken. Meanwhile, place fish on well-greased, hinged wire grills. (If barbecuing fish on standard grill, brush fish with oil before cooking.) Cook about 5 inches from moderately hot coals 8 minutes. Baste with reserved sauce. Turn and cook 7 to 8 minutes longer, or until fish flakes easily when tested with fork. Brush fish with more sauce as needed during cooking. To serve, spoon hot barbecue sauce over fish. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Planked Salmon With Grilled Pineapple, Rhubarb Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Wild Canadian salmon 5 lbs. each 1 cup pineapple juice 1 cup rhubarb - grilled -- minced 1 cup fresh pineapple -- crushed 1/4 habanero pepper -- minced ***DRY RUB*** 4 tablespoons brown sugar 4 tablespoons kosher salt 4 tablespoons black pepper 4 tablespoons fresh dill Combine all ingredients and reserve. Combine in a bowl the pineapple juice, rhubarb, pineapple and habanero pepper. Reserve this for mopping the fish while cooking. In long strokes, from the tail to the head, rub the dry rub on the salmon sides making sure to do long, slow strokes. Rub the salmon for 5 minutes. Allow the salmon to sit in the refrigerator for 3 hours. Rinse the salmon with cold water. Lay the fish fillets, skin side down on a soaked, oiled cedar board. Place in a 225F smoker using alderberry wood. Smoke the salmon for 2 1/2 hours coating the salmon every 10 minutes with the basting liquid. Recipe By : Grillin' AND Chillin' Posted to the BBQ List by Carey Starzinger on Mar 27, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Smoked Fish Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***BRINE*** 1 quart cold water 1/3 cup kosher salt 1/4 cup sugar 1 teaspoon black or red pepper to taste other spices to taste -- (optional) Along the East coast where I live there's always an abundant supply of fresh fish. In the Spring there's fresh mackerel, and the Bluefish in the Fall, are my favorites for smoking. This recipe will work with Mackerel, Bluefish, Salmon, and even Cod. If you catch the fish yourself, cut through their throat to bleed them while they're still alive. Put them head down in a bucket so they'll pump out as much blood as possible. Wash and chill the whole fish until you can fillet them. Mix brine until fully dissolved. Early in the morning of the day you're going to smoke, wash 4 to 6 fillets and place them in the brine. Mix this together in a glass or enamel bowl add the fish and submerge the fillets with a weight to hold them under the brine. Brine the fillets in the refrigerator from 2 to 4 hours (longer makes the fish saltier). Remove the fillets and wipe dry with paper towels. Place them, skin side down, on several thicknesses of dry paper towels and let them air dry for several hours. The surface is dry enough when your finger sticks to the flesh. Hot smoke over a 250F wood fire for about 2 hours or until the fillets are firm to the touch (like medium rare steak). Peel off the skin and enjoy. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Smoked Salmon Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 1 cup brown sugar 1/4 cup salt 1 teaspoon garlic powder 1 quart hot water 1 quart cold water 3 pounds fresh salmon Mix the first five ingredients and then add cold water. Put salmon in brine mixture and leave for 8 hrs in refrigerator. Remove salmon, run water over to rinse off then towel dry. Put the salmon on a cooking rack at room temperature and allow a glaze to form on the outside of the fish--about 1hr. Put in smoker for 6 to 10 hrs. (cooking time may very due to the outside temperature. The hotter the weather the less cooking time needed.) Use 3 to 4 loads of wood chips (apple, alder, cherry) or (1 to 2 if hickory.) NOTES : Here is a really good smoked salmon recipe that my uncle gave us. We use a Little Chief smoker and it works fine. Enjoy. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Smoke-Grilled Salmon Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon grated lime rind 1/4 cup lime juice 1 tablespoon vegetable oil 1 teaspoon Dijon mustard 1 pinch pepper 4 salmon steaks -- 1-inch thick 1-1/2 -- l 1/3 cup toasted sesame seed [opt.] 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" Posted to the BBQ List by Carey Starzinger on Jun 03, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Smokin' Up A King Salmon Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***MARINADE*** 1/2 cup dry white wine 1/2 cup Bernstein's or Newman's Italian sal -- dressing 20 pounds king salmon First, cut the fish lengthwise into 2 halves for curing purposes. Leave the skin on. Find a dish that's long enough to lay the halves in flat. Once that is done, you can pour the marinade over the fish. Cure the fish in this marinade for about 2 hours in the refrigerator. Put it into your smoker with a mild wood (I used cherry wood and alder) for about 5 hours. The temperature in the cooking chamber doesn't need to be as hot as for a brisket or butt, maybe 180-200F. Take it out, let it cool, refrigerate and eat it the next day with crackers, cheese, and wine. Posted to the BBQ List on July 5, 1998 by Mark Qualman Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Sugar And Spice Salmon Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup gin 1/3 cup brown sugar 3 tablespoons kosher salt 1 1/2 tablespoons pickling spice 1 teaspoon anise seed -- bruised 1 teaspoon dill seed -- bruised 1 1/2 pounds salmon fillet At least 2, and up to 6, hours before you plan to smoke the fish, combine ingredients in a bowl. Place salmon in plastic bag or shallow dish and refrigerate at least 1 hour. (This conflicts with the 2-6 hours mentioned above. I marinate for 3 to 4 hours.) Remove salmon from refrigerator and let sit 30 minutes at room temperature. Drain fish but leave any spices clinging to filet. Transfer fish to smoker, skin side down, and drizzle marinade generously over fish. Smoke 45 to 55 minutes at 225-250F. Posted to the BBQ List by Rock McNelly on Aug 31, 1998. NOTES : This is a cure that I've been using a lot lately. It's not hot, but provides a lot of flavor. There's not much salt in it, and I don't think it is intended as a preservative. When I finish smoking the salmon, I flake it onto a salad of mixed greens with sliced cucumbers and fresh dill that has been tossed with some olive oil and balsamic vinegar. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Swordfish Steak With Tart Tomatillo Vinaigrette Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***RUB*** 2 tablespoons coriander 2 tablespoons paprika 2 teaspoons coarse salt 1 teaspoon cumin 4 swordfish steaks -- 1-inch thick approximately 3/4-pound each ***VINAIGRETTE*** 1/4 pound tomatillos -- husked and rinsed, OR canned tomatillos 1/4 cup vegetable oil 1 tablespoon minced onion 1 tablespoon fresh lime juice 1/2 fresh jalapeno -- minced 1 garlic clove -- minced 1/8 teaspoon salt vegetable oil spray diced red-ripe tomato -- garnish At least 1 hour and up to 4 hours before you plan to grill swordfish steaks, prepare dry rub, combining ingredients in a small bowl. Rub steaks with mixture, wrap them in plastic and refrigerate. For the vinaigrette: Combining ingredients in a food processor. Remove steaks from refrigerator and let sit covered at room temperature for about 30 minutes. Fire up grill, bringing the temperature to medium-high (3 seconds with the hand test). Transfer steaks to a well-oiled grate and grill uncovered over medium-high heat for 4 to 5 minutes per side, until opaque throughout. Rotate fish 180F once on each side. If there is any resistance when you turn or rotate fish, re-oil the grate. If grilling 1 covered, cook for the same amount of time, turning and rotating in a similar manner. Serve steaks hot, drizzled with vinaigrette, Source: "Born to Grill : An American Celebration" by Cheryl Alters Jamison and Bill Jamison, May 1998, ISBN: 155832111X) Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Trout Tips Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- See Directions 1) Place fish on porcelain veggie grate sprayed with Pam. Don't remove the heads! 2) Use a marinade and fridge the fish for 1 hour, max. Fresh squeezed lemon or lime (very different taste) mixed with vegetable. oil works well. 3) Get good smoke goin' before putting the fish in. Trout can take quite a bit, and oak, alder, mesquite are decent choices. 4) Brush the inside cavity with a mixture of Dijon mustard and Miracle Whip, with a few squeezes of lemon. 5) Brush the skin with oil and crank some pepper inside and out. 6) Spray baste fish after the first half hour. No need to turn them. 7) Fish should be done in and hour or less (at 225F grill temperature). 8) You ought to be able to pull out the entire skeleton as one piece, w/o even one bone left. 9) Serve with a few tablespoons of sauce (Dijon, Miracle Whip, lemon juice) next to it. You can use all of the above, or improvise with various spices/herbs. Fresh thyme or rosemary, cilantro and lime juice, and even chipotles in adobo sauce if you want to kick it up a notch! I sometimes use chipotle powder in melted margarine with some lemon juice. Posted to the BBQ List on July 23, 1998 by Jeff Lipsitt Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - -