(NAPSI)-Wild Alaskan salmon is one of America's favorite fish, and much of it comes from America's Rainforest and the largest national forest-the Tongass National Forest. The next time you've got a taste for Alaskan salmon, try this wonderful and easy recipe:
Barbecued Southeast Alaskan Salmon
Courtesy of Gustavus Inn,
Glacier Bay, Alaska
Serves four
1 wild salmon fillet (about 2 pounds), skin on
⅓ cup brown sugar
Juice of ½ lemon
2 tablespoons soy sauce
½ cup butter
Cut fillet into 4 pieces, place in fridge on paper towels. Heat butter, sugar, soy sauce and lemon juice in sauce pan until dissolved. Bring to a boil carefully, set aside.
Place fish, skin side down, on grill over hot coals. Baste with sauce and cover grill (add alder chips to coals for delicious smoky flavor). Baste one or two more times during cooking. Do not turn the fish. Remove each fillet when a thermometer inserted into its thickest part reads 120 degrees. For more control, grill fish to 100-110 degrees and transfer to 250-degree oven. Depending on thickness, a fillet should take about 5-10 minutes to finish cooking.
To learn more about keeping the "wild" in wild Alaskan salmon coming from the waters of the Tongass to your dinner plate, visit AlaskaWild.org.
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Showing posts with label barbeque. Show all posts
Showing posts with label barbeque. Show all posts
Friday, August 28, 2009
Monday, June 29, 2009
Best "Low And Slow" Barbecue Starts With A Smoker
(NAPSI)-A growing number of smokers are appearing in backyards across the country. In fact, according to the 20th Annual Weber GrillWatch Survey, smoker ownership among U.S. grill owners has climbed from 12 to 17 percent during the last four years. Fans of this "low and slow" barbecuing turn to smokers, as they allow food to develop deep flavors while cooking at lower temperatures.
"Flavor and tenderness are the top two components of great barbecue," says Chef Jamie Purviance, author of the new top-selling cookbook "Weber's Way to Grill." "The best way to achieve a distinct smoky flavor and moist, tender barbecue is by using a water smoker. It's the easiest to use for this kind of cooking and allows you to smoke foods at temperatures well below 300 degrees for many hours."
Weber's Smokey Mountain Cooker smoker has been a staple at worldwide barbecue competitions and backyards alike. For tips on using a water smoker or smoking foods on a gas or charcoal grill, visit www.weber.com/recipes/tips.
Try this delicious recipe from "Weber's Way to Grill":
Slow-Smoked Spareribs With Sweet-and-Sour Barbecue Sauce
Rub
3 tablespoons kosher salt
2 tablespoons pure chile powder
2 tablespoons light brown sugar
2 tablespoons granulated garlic
2 tablespoons paprika
4 teaspoons dried thyme
4 teaspoons ground cumin
4 teaspoons celery seed
2 teaspoons freshly ground black pepper
4 racks St. Louis-style spareribs
Mop
1 cup apple juice
½ cup apple cider vinegar
2 tablespoons Worcestershire sauce
5 fist-sized chunks hickory or apple wood (not soaked)
Sauce
2 cups ketchup
1 cup apple juice
⅔ cup apple cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons honey
2 tablespoons reserved rub
1. Prepare your smoker, following manufacturer's instructions, for indirect cooking over low heat.
2. In a medium bowl, mix the rub ingredients. Set aside 2 tablespoons for the sauce.
3. Remove the tough flap of meat called the skirt, hanging from the bone side of a full rack of spareribs. Cut off the long strip of meat, called the brisket, which runs along the bottom of the rack. Also trim off any meat dangling from either end of the spareribs. Use a dinner knife to get under the membrane and lift it so that you can grab an edge with paper towels, and peel off the membrane. Season the ribs all over with the rub, putting more of it on the meaty sides than the bone sides.
4. In a small bowl, mix the mop ingredients.
5. Smoke the spareribs, adding 2 wood chunks at the start of cooking and 1 chunk each hour after that, until the chunks are gone. Cook until the meat has shrunk back from the bones at least ½ inch in several places and the meat tears easily when you lift each rack, basting the ribs on both sides with the mop every 2 hours. The total cooking time could be anywhere between 5 and 6 hours. Not all racks will cook in the same amount of time. Maintain the temperature of the smoker between 225° and 250°F by opening and closing the vents.
6. In a medium saucepan over medium heat, mix the sauce ingredients and cook for about 5 minutes. Remove the saucepan from the heat.
7. When the meat has shrunk back at least ½ inch in several places, lightly brush the ribs on both sides with sauce.
8. Cook the ribs for 30 to 60 minutes more. Remove them from the smoker and, if desired, lightly brush the ribs on both sides with sauce again. Then cut the racks into individual ribs. Serve warm with the remaining sauce on the side. Makes 8 servings.
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"Flavor and tenderness are the top two components of great barbecue," says Chef Jamie Purviance, author of the new top-selling cookbook "Weber's Way to Grill." "The best way to achieve a distinct smoky flavor and moist, tender barbecue is by using a water smoker. It's the easiest to use for this kind of cooking and allows you to smoke foods at temperatures well below 300 degrees for many hours."
Weber's Smokey Mountain Cooker smoker has been a staple at worldwide barbecue competitions and backyards alike. For tips on using a water smoker or smoking foods on a gas or charcoal grill, visit www.weber.com/recipes/tips.
Try this delicious recipe from "Weber's Way to Grill":
Slow-Smoked Spareribs With Sweet-and-Sour Barbecue Sauce
Rub
3 tablespoons kosher salt
2 tablespoons pure chile powder
2 tablespoons light brown sugar
2 tablespoons granulated garlic
2 tablespoons paprika
4 teaspoons dried thyme
4 teaspoons ground cumin
4 teaspoons celery seed
2 teaspoons freshly ground black pepper
4 racks St. Louis-style spareribs
Mop
1 cup apple juice
½ cup apple cider vinegar
2 tablespoons Worcestershire sauce
5 fist-sized chunks hickory or apple wood (not soaked)
Sauce
2 cups ketchup
1 cup apple juice
⅔ cup apple cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons honey
2 tablespoons reserved rub
1. Prepare your smoker, following manufacturer's instructions, for indirect cooking over low heat.
2. In a medium bowl, mix the rub ingredients. Set aside 2 tablespoons for the sauce.
3. Remove the tough flap of meat called the skirt, hanging from the bone side of a full rack of spareribs. Cut off the long strip of meat, called the brisket, which runs along the bottom of the rack. Also trim off any meat dangling from either end of the spareribs. Use a dinner knife to get under the membrane and lift it so that you can grab an edge with paper towels, and peel off the membrane. Season the ribs all over with the rub, putting more of it on the meaty sides than the bone sides.
4. In a small bowl, mix the mop ingredients.
5. Smoke the spareribs, adding 2 wood chunks at the start of cooking and 1 chunk each hour after that, until the chunks are gone. Cook until the meat has shrunk back from the bones at least ½ inch in several places and the meat tears easily when you lift each rack, basting the ribs on both sides with the mop every 2 hours. The total cooking time could be anywhere between 5 and 6 hours. Not all racks will cook in the same amount of time. Maintain the temperature of the smoker between 225° and 250°F by opening and closing the vents.
6. In a medium saucepan over medium heat, mix the sauce ingredients and cook for about 5 minutes. Remove the saucepan from the heat.
7. When the meat has shrunk back at least ½ inch in several places, lightly brush the ribs on both sides with sauce.
8. Cook the ribs for 30 to 60 minutes more. Remove them from the smoker and, if desired, lightly brush the ribs on both sides with sauce again. Then cut the racks into individual ribs. Serve warm with the remaining sauce on the side. Makes 8 servings.
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Saturday, May 24, 2008
Add Bold Florida Flavor and Nutrition to Your Next Barbeque
ARA - A lively backyard barbeque is the quintessential kick-off to warm-weather months, but it’s not always the most nutritious way to celebrate. With the right mix of fresh and tasty ingredients, it’s possible to create savory grilled specialties that will enliven guests’ taste buds without derailing their efforts to maintain a healthy lifestyle.
Chef Scott Uehlein, corporate chef of the renowned Canyon Ranch, encourages home chefs to enhance the nutritional value of common barbeque favorites by replacing not-so-healthy ingredients with more nutrient-dense foods and beverages. “Culinary trends this year are focusing on refreshingly bold flavors and natural ways to sweeten dishes; using orange juice is one way to achieve this trend,” explains Uehlein. “Most kitchens contain everyday items, like 100 percent Florida orange juice, which can be used to add regional flair and nutrients to mouth-watering dishes.”
To bring a hint of Florida sunshine to your table during a Memorial Day celebration or graduation feast, fire up the grill and serve citrus-inspired fare. Chef Uehlein's easy-to-prepare Quick Orange BBQ sauce adds zesty flavor to grilled chicken or pork.
Quick Orange BBQ Sauce (Makes approximately 2 cups)
Ingredients:
1 tablespoon olive oil
1/2 cup diced onion (yellow or white)
2 teaspoons minced garlic
1 pinch ground cloves
1 pinch ground cinnamon
1 tablespoon chili powder
1 cup orange juice
1 cup ketchup
2 tablespoons molasses
1/4 tablespoon liquid smoke
1 tablespoon Worcestershire sauce
1/4 teaspoon cayenne pepper
Directions:
Heat olive oil in medium-sized saucepan. Add onion and garlic and sauté until onions are translucent.
Add cloves, cinnamon, chili powder and orange juice to saucepan and bring to a boil. Add remaining ingredients and simmer until sauce thickens, five to 10 minutes. Baste grilled meat with Quick Orange BBQ Sauce during last five to 10 minutes of cooking. Serve remaining sauce on the side.
For more nutrient-rich, sunshine-inspired recipes by Chef Uehlein, visit www.floridajuice.com/backtothegrove. To learn more about Canyon Ranch vacations, visit www.canyonranch.com.
Courtesy of ARAcontent
Chef Scott Uehlein, corporate chef of the renowned Canyon Ranch, encourages home chefs to enhance the nutritional value of common barbeque favorites by replacing not-so-healthy ingredients with more nutrient-dense foods and beverages. “Culinary trends this year are focusing on refreshingly bold flavors and natural ways to sweeten dishes; using orange juice is one way to achieve this trend,” explains Uehlein. “Most kitchens contain everyday items, like 100 percent Florida orange juice, which can be used to add regional flair and nutrients to mouth-watering dishes.”
To bring a hint of Florida sunshine to your table during a Memorial Day celebration or graduation feast, fire up the grill and serve citrus-inspired fare. Chef Uehlein's easy-to-prepare Quick Orange BBQ sauce adds zesty flavor to grilled chicken or pork.
Quick Orange BBQ Sauce (Makes approximately 2 cups)
Ingredients:
1 tablespoon olive oil
1/2 cup diced onion (yellow or white)
2 teaspoons minced garlic
1 pinch ground cloves
1 pinch ground cinnamon
1 tablespoon chili powder
1 cup orange juice
1 cup ketchup
2 tablespoons molasses
1/4 tablespoon liquid smoke
1 tablespoon Worcestershire sauce
1/4 teaspoon cayenne pepper
Directions:
Heat olive oil in medium-sized saucepan. Add onion and garlic and sauté until onions are translucent.
Add cloves, cinnamon, chili powder and orange juice to saucepan and bring to a boil. Add remaining ingredients and simmer until sauce thickens, five to 10 minutes. Baste grilled meat with Quick Orange BBQ Sauce during last five to 10 minutes of cooking. Serve remaining sauce on the side.
For more nutrient-rich, sunshine-inspired recipes by Chef Uehlein, visit www.floridajuice.com/backtothegrove. To learn more about Canyon Ranch vacations, visit www.canyonranch.com.
Courtesy of ARAcontent
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