Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .
Topic: Spicing up Salmon . . . . From: Tom,
Subject: Re: BBQ/Smoking fish?
Enjoy the newsletter tremendously. Any readers out there have tips, rubs, marinades, etc. for use with saltwater fish, salmon, etc.? Red Alder sawdust is avilable here and cheap from some saw mills. Large paper bag lasts for years.
I have had some success by mopping salmon with soy sauce, liquid smoke and a few other ingredients but am looking for something more exotic (if we ever catch another salmon in Oregon). Would enjoy hearing from anyone interested.
Can't imagine anyone not overflowing with salmon to put soy sauce or liquid smoke onto such a naturally delicous fish.
Lemon and butter are my favorite baste for salmon and most salt water fish. Garlic powder, onion powder, thyme, ground bay, rosemary, dill, parsley, coriander, juniper berries, allspice, mace, cloves are all legitimate additions for the jaded or adventurous palate. Mix and mingle until you find a taste that you like.