I picked up a small (3 lb.) boneless lamb shoulder roast recently. It was rolled in a
kind of net. I rubbed it with salt, pepper, garlic powder and oregano and put it in my
Cookshack smoker (an electric Lazy-Q smoker). I used oak and some hickory pellets for
smoke. I gave it 5 hours at 180-190F. The 5 hours smoking time related more to how much
time I had than anything scientific, but I thought that would be a good guess. The
internal temperature was 143F when I took it out. It was pink, tender and delicious, and
that's how we like 'em.
I made a thin sauce out of roughly equal parts rice vinegar, Dijon mustard and mirin
(sweet cooking sake). It occurred to me later that this would make a good last second
glaze in the style of Danny Gaulden's mustard glaze for ribs (see Danny's rib post). The
sauce was pretty tasty, but next time I'll try it with raspberry vinegar instead of rice
vinegar. And maybe honey might be better than mirin. Heck, I could change the mustard to
horseradish and no one would ever recognize me.
==============
Glenn the BBQCHEF--
In a recent barbecue competition, I used a rack of lamb and had the butcher take off
the fat lip and had him remove the backbone. I dry rubbed it with black pepper, garlic,
onion, tarragon, basil and sugar. I put it on the grill for about 5 min on each side to
give it an even brown then moved it off the direct heat, closed the lid and at about 350F
smoked it for 20 min. Took it off 10 min before judging and then sliced it between the
bones. The middle of the eye, about the size of a quarter, was rare, not dripping rare,
but cooked rare. I cooked two of these and gave one batch to the judges and sampled one
for myself. I knew there was no way I could lose. It was so tender and tasty. I saw most
of my competition dipping their lamb in tomato sauce. You can't do that to lamb; you have
to be a purist with lamb.
==============
William Ackerman--
Did a garlicky/minty leg of lamb in the smoker yesterday and it came out so good I
thought I'd share with the porch. Rather than insert slivers of garlic into the meat and
apply a rub to the surface, I applied an herb puree to the inside of a boned, butterflied
leg and rolled and tied it up.
Ackerman's Lamb Puree Marinade
Amount
Measure
Ingredient
Preparation Method
4
tablespoons
garlic
roasted
3
tablespoons
Italian parsley
finely chopped
2
tablespoons
fresh mint
finely chopped
1
tablespoons
fresh thyme
finely chopped
1 1/2
teaspoon
fresh rosemary
finely chopped
1
teaspoon
salt
1
teaspoon
black pepper
freshly ground
I rubbed the outside with oil, salt and pepper. Cooked at
about 250F with cherry wood until internal temperature was 130F (medium rare).
This was adapted from the Gotham Bar and Grill Cookbook (ISBN 0-385-48210-8).
10.9 Venison
--------------------
[How about a barbecued venison recipe?]
Jim Moore--
I've only been smoking venison roasts for about two seasons now so I'm no expert at it,
but here's a few things I've learned or observed.
Most important - Don't overcook the meat or it will be as dry and chewy as a poorly
cooked brisket.
When I didn't use a rub the meat tended to get a hard and crispy exterior that I didn't
care for all that much. It also would stop the smoke penetration into the meat. The rub
kept the outer part pliable and yielded, IMHO, a much better product. So don't overcook
the meat.
Smoked Venison Roast
Southern Dry Rub
Amount
Measure
Ingredient
Preparation Method
1/4
cup
black pepper
freshly ground
1/4
cup
paprika
get at beer supply store
1/4
cup
corn sugar
2
tablespoons
salt
2
teaspoons
dry mustard
1
teaspoon
cayenne pepper
ground
Defrost the roast if frozen. Sprinkle on rub. Rewrap and
put in refrigerator for several hours (preferably overnight). When ready to smoke, take
out of refrigerator, sprinkle on more rub, and let it sit for an hour.
Get smoker ready and up to 200F. Smoke (I use hickory or mesquite) for about 1 hour to
1.5 hours per pound. Take off, let rest for fifteen minutes, slice, and eat up. Best
venison roast I ever had.
=============
Pat Lehnherr--
Here's a rub recipe I posted some time ago for venison. When I created this recipe, I
wanted a rub that would complement the smoke but not hide the venison flavor, so it's
fairly mild as rubs go. I used cherry wood to smoke it and highly recommend it if you can
get it. If you don't have access to that, I would guess that oak or pecan would be good. I
wouldn't use mesquite as I think the smoke flavor from that would overpower the venison
flavor.
Venison roast is extremely lean for barbecuing, but it can be done. I'd go with a
higher than normal temperature, maybe 300F or so. Unless you got an old mossy horn, it's
already tender enough and you don't want to dry it out. I don't recall the time it took,
so watch it closely. If I had to guess, I'd say 3 to 4 hours, depending on the size, but
that's only a guess.
Pat's Venison Rub
Amount
Measure
Ingredient
Preparation Method
1
tablespoon
rosemary
2
teaspoons
sumac berries
ground
1
teaspoon
dried orange peel
2
teaspoons
tarragon
2
teaspoons
basil
This turned out great but wasn't quite right. The sumac berries were awesome! They have
a tart but mild flavor. I found out about these while perusing a Penzey's catalog (414)
574-0277 Click here to
go to Penzey's Web site. I bought the sumac berries out of curiosity and use
them regularly now. The rub does need another flavor, though I think I could get rid of
the basil. Next time I'll try a little coriander or thyme and some white pepper. I also
plan on creating a version of this rub for chicken.
10.10 Fish
Editor--
The methods and recipes below are for hot smoking fish as opposed to cold smoking. Cold
smoking fish is for preservation of the meat and is not the subject of this FAQ.
--------------------
[How about some tips on hot smoking fish on my smoker?]
Dave Frary--
Fish should be soaked in a salt water brine for a few hours before smoking. It prevents
the meat from getting mushy during the cooking. Cooking times are relatively short with
fish.
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. Early in the morning of the day
you're going to smoke, wash 4 to 6 fillets and place them in a brine made from:
Dave Frary's Brine For Fish Smoking
Amount
Measure
Ingredient
Preparation Method
1
quart
cold water
1/3
cup
Kosher salt
1/4
cup
sugar
1
teaspoon
black, red or other peppers
to taste
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 serve.
===============
Here's a great grilled fish recipe:
Grilled Fish Marinade
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 onion in the strainer and
chill the syrup. Place fish steaks or fillets in a baking dish and spoon some syrup over
them. Marinate in the refrigerator for 1 hour. Cook the fish on a hot grill, basting with
a teaspoon of barbecue syrup on each side.
--------------------
[Anyone got recipes for grilling and smoking salmon?]
Dave Frary--
Smoked Salmon Marinade from Backwoods Frank
Salmon Marinade No. 1 - (Enough brine for two large Salmon fillets)
Amount
Measure
Ingredient
Preparation Method
1/2
gallon
hot water
1/2
cup
Kosher salt
1-1/2
cup
brown sugar
3
tablespoons
garlic powder
3
tablespoons
black pepper
coarse grind
1/2
cup
soy sauce
1
tablespoon
bay leaves
crushed
Add ingredients to hot water and stir until dissolved. Allow brine to cool. Add salmon
fillets, soak covered for 3 hours in refrigerator. Remove fillets and air dry for at least
1 hour. Smoke in a single layer for about 2 hours at 250F or until firm and golden.
Salmon Marinade No. 2 - (Enough brine for two large Salmon fillets.)
Amount
Measure
Ingredient
Preparation Method
3
cups
water
1
cup
soy sauce
1/3
cup
brown sugar
1/3
cup
white sugar
1/3
cup
Kosher salt
1/2
teaspoon
onion powder
1/2
teaspoon
garlic powder
1/2
teaspoon
black pepper
freshly ground
Stir until ingredients are dissolved. Marinate fillets
overnight. Air dry fillets and smoke as usual.
Smoke-Grilled Salmon
Amount
Measure
Ingredient
Preparation Method
1
teaspoon
lime rind
grated
1/4
cup
lime juice
1
tablespoon
vegetable oil
1
teaspoon
Dijon mustard
1
pinch
pepper
4
salmon steaks
cut 1-inch thick
1/3
cup
toasted sesame seed
optional
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.
=============
Ryan Hamilton--
Grilled Cedar Plank Salmon
Amount
Measure
Ingredient
Preparation Method
2
salmon fillets
2
thin untreated cedar
planks
1/4
cup
ginger
chopped
2
tablespoons
lime or lemon zest
finely chopped
2
tablespoons
orange zest
finely chopped
1
dash
salt and pepper
2
tablespoons
Cajun or Creole spice mix
recipe follows
1
teaspoon
thyme
1
teaspoon
paprika
1
teaspoon
salt, (this is optional
1
teaspoon
garlic powder
1
teaspoon
cayenne pepper
1
teaspoon
black pepper
1
teaspoon
white pepper
I tried this recipe last weekend, and it was amazing. This is a variant of a signature
dish of Emeril Lagasse (of the TVFN fame). The original recipe used horseradish and trout
instead of ginger and salmon.
I had a hard time finding thin cedar planks (shingles) sold singly in the local
hardware store, they seemed to only sell them in bunches of 40. I did however find
untreated cedar shims that I was able to make do with.
So anyway, here's what you do. Preheat your grill and oil up one side of the cedar with
your olive oil. Sprinkle a bit of the Cajun seasoning on the plank, and lay the filet of
salmon on top. Season the filet with salt, pepper, and the spice mix. Cover the filet
completely with the ginger and zest -- this adds flavor and helps the fish retain all of
its moisture. Put the whole thing directly on the grill over the coals (cedar plank side
down), close the lid, and stand back! The thing will smoke like crazy for a while. Check
on the salmon after 15 minutes. If the plank catches on fire before the salmon is done,
simply spray it with some water (I had to do this a couple times).
When the salmon is done, you can either serve the whole thing with the cedar flaming
around the edges, or remove it from the cedar plank and serve. You may wish to remove most
of the crushed ginger topping as it is a bit overpowering.
A nice sauce to accompany this can be made with soy sauce, green onions, and sesame
oil. I don't know the measurements, I just winged it.
=================
Bear's Smoked Salmon
Amount
Measure
Ingredient
Preparation Method
1
cup
brown sugar
1
cup
salt
1/4
cup
lemon pepper
1
large
whole salmon
cut into steaks
Mix all the dry items for rub.
Lay out a piece of plastic wrap long enough to wrap both filets well. Lay a filet
scales down 5 inches up from the bottom of the wrap (lengthwise so the ends are left
open). Pack all the "rub" on top of the filet. Lay the other side face down into
the "rubbed" fish". You should now have the semblance of a sugar stuffed
fishy.
Flip the bottom of the wrap up over the top of the fish and wrap it tightly (leaving
the ends open).
Put on a cookie rack (or some such) in a baking dish and in the refrigerator. Let sit
for 24 hours. Brown water will roll out of the ends that you left open.
Remove from wrap and scrape off excess rub. Let stand and air dry for 3 hours.
Smoke at 160F for 2-4 hours (when it starts to flake apart with a fork, it's done). I
like to use cherry wood this.
===============
Bob's Grilled Salmon
Amount
Measure
Ingredient
Preparation Method
4
4-6 oz.
salmon steaks
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.
Grill on a well-oiled grill over hot coals. Make a tent of foil or use barbecue cover
and place over salmon. Grill 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.
-------------------
[I hot smoked a salmon steak in my NBBD the other day without brining and it came out
perfect. Why do experienced fish smokers say to brine fish before I smoke it?]
Editor--Summary of several posts--
List members report that brining fish before hot smoking fish is optional. Brining
before hot smoking a fish steak or filet firms up the flesh and improves the flavor but it
is not necessary to brine the fish prior to smoking to get a good product. Do a side by
side comparison, a piece of the same fish with brine and one without and see which you
like best.
--------------------
[I have heard a rumor that smoking fish leaves an odor in the smoker that remains long
after the fish has been devoured. I was wondering if there is any truth to this?]
Charles Hersey--
We heard this claim on the List --that fish might foul a smoker. As I recall, it wasn't
a valid claim for the most part. I have an electric smoker that is unaffected by smoking
fish.
Editor--
Many List members smoke fish in their home smokers. No one has reported that the smoker
has been fouled by doing this. Perhaps when smoking oily fish, such as bonito or mackerel,
there might be some odor than lingers. We suggest that after smoking fish, the smoker be
cleaned with Simple Green and all traces of grease from previous smoking sessions be
removed.
You can download all the
recipes in this FAQClick here
Click here to
go to Penzey's Web site