Weekly Recipes

Cooking in 2012!

There is no reason for getting out and doing some serious cooking.  The weater has been mild and we look forward to an extended outdoor cooking season this year!

If you haven't done so already, be sure to check out all of our great tips and techniques as well as hundreds of barbecue related recipes!
- - - - - - - - - - - - - -

Great Tools @ Great Prices -

Steak Brands

Best Prices ... Best Selection
15 Percent Coupon, summer promo, Beer Machine

Receive even more great information when you follow us on facebook.  We would love to have you come by and post additional information regularly.  Come Join Us!

Join Today - Soon we will be giving away free gifts

Featured BBQ'n

Available in Android Market Do you need our information "On The Go"?  Do you have an Android Smart Phone?  Then you can have Barbecue'n On The Internet where ever you go!  Simple click on the image and download our app.  We will see you on the phone! Available in Android Market

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 . . . . . . .

FAQ Subject: Wanting to barbecue a whole Salmon

Hello, i'm looking for a recepie on hoe to cook salmon on the BBQ. In the oven it something like, rub it with salt and pepper, lemon and other spices, and bake, but what about on the BBQ?

Thanks for your help.


Nicole, darlin',

That is a grill, not a barbecue. Click into "According to Smoky" and read the "Glossary" to find out the difference.

Your fellow Canadian, and friend of mine, David Velajacic served this in Houston, TX a couple of years ago and it was delicious. It is in his book, "The Fire Chef" published by Douglas & McIntyre, Vancover/Toronto.

Filet the salmon, removing the pin bones with tweezers. With a sharp knife, cut two lengthwise slits, down to but not through the skin, dividing the fish into thirds.

Crush 6 cloves of garlic and combine with 1 tsp salt, 4 Tbsp, minced parsley, 2 Tbsp. dried tomatoes in oil, minced fine and 1/4 C. olive oil. Spread 1/2 the mixture on the fillet and into the slits, place on a preheated grill, close the lid and cook for 15 minutes at 350° F. Open, spread on the remaining seasoning mixture, close the lid and cook for 10 more minutes. Remove by separating the fish from the skin and serve on a bed of fresh spinach.

Have fun,

The Barbecue Store

Holiday Suggestions For Your Barbecue'n Enthusiasts

20 piece Stainless Steel Master Grill Set

20 piece Stainless Steel Master Grill Set

Wireless Thermometers

Wireless Thermometers

Smokin Joe's BBQ Sprayer

Smokin Joe's
BBQ Sprayer

Burger EXPress Single with Patty Ejector
Burger EXPress Single with Patty Ejector
See our Top Ten Sellers!Smoke 'n Fire EnquirerSubscribe now to The Smoke 'N Fire Enquirer, the Internet's most popular backyard grilling and barbecuing on-line tutorial and we'll send you FREE recipes, techniques and tips for preparing the finest outdoor meals. FREE!
Sample Newsletter

Names are really important because we give FREE STUFF away in our newsletters!

Barbecue'n Guy!

See Our Privacy
Policy Here

Follow barbecuennow on Twitter


Subscribe To The Free Smoke 'n Fire Enquirer
Email *



* Required Field
We use and recommend Benchmark to send our newsletters

Since February, 1996