Barbecue Salmon With A Dry Chilli Rub
Welcome to the latest issue of the Chargrill Chat.
This issue is going out to people 741 people
The first issue of the Chargrill Chat went
out to just 5 people!
1. What's New At The Barbecuehut
2. Recipe - Salmon With A Chilli Rub.
3. Barbecue tip - Use a Fish Rack.
4. Guest article - A Variety of Different Rub Recipes
5. Food trivia - The Largest Pancake
What's New At The Barbecuehut?
I've been doing a lot of research since the last newsletter so that I can understand
what my visitors to the Barbecuehut are looking
for. I've noticed over the last few months that loads of people, well over 600
in December, come to the website looking for BBQ salmon recipes. Very closely
followed by people looking for information about barbecue smokers and grills.
That got me thinking that I should really add some more information about grills
and smokers. So I'm in the process of doing just that and in the next few weeks
you should see a lot more information added to the websirte. Please visit and
let me know what you think.
Or let me know by email what you'd like to see in the Barbecuehut.
And just for everyone that's been looking for salmon receipes, here's a recipe
for salmon with a chilli rub.
Recipe - Salmon With A Chilli Rub
I'm a bit of a hot head when it comes to chillies, I love them. This dry rub recipe
is for salmon but you could use it with other firm fish or shrimps.
Preperation: 10 minutes.
Cooking: 10 minutes
- 1 tablespoon of chilli (more if you prefer, but don't overdo it and kill
the delicate flavor of the fish)
- 2 teaspoons of brown sugar
- 1 teaspoon of cumin
- Freshly ground pepper and salt to taste
- 2 tablespoons of olive oil
- 6 salmon fillets. About 150g (6 ounces) each about 20mm (3/4 inch) thick,
skinned and boned
- In a small bowl mix the chilli powder, brown sugar, cumin, salt and pepper
- Rub the olive oil over the fillets the sprinke half the chilli mix over
the fillets and rub in well. Turnover the fillets, sprinlke over the rest
of the chilli mix and rub in well.
- Lightly oil the grill of a hot barbecue and place the fillets on it. Cook
for 3 to 6 minutes, turn over and cook on the other side for 3 to 6 minutes.
Check for doneness; the salmon should flake easily using a fork.
- Remove from the barbecue and serve immediately.
Easy as that!
For more salmon recipes visit www.barbecuehut.com/how_to_barbecue_salmon.html
Use an oiled fish rack, it makes handking the fish easier.
Make extra and store in a sealed container.
Guest article - A Variety of Different Dry
Author: Minakshi Kamta
Did you know that at one time, brisket was considered a very
poor quality meat? History has it, two brothers from
Germany, back in the 1950's decided to smoke up some leftover
brisket they had. They left the brisket inside their smokehouse
for an entire weekend. For more details go to:
thanks-giving-recipes. When they returned to work they
sliced up the meat and served it to their customers. The meat
was so flavorful and tender that it quickly became a hit.
I remember the first time I had the pleasure of eating beef
brisket. It was at this fabulous little Barbecue Restaurant in
Croton-On-Hudson, NY called Memphis Maes.
New York isn't known for its BBQ, so my wife and I were a bit
skeptical. But after we took our first bite of the "Texas BBQ
Beef Brisket", we became believers! My wife then looked at me
and said, "You have to make this!" Not wanting to let the lovely
wife down, I took it upon me to try and recreate the BBQ brisket
at home. I don't own a smoker, so I needed to improvise and cook
the brisket in the oven.
Believe it or not, the oven makes a pretty darn good BBQ
brisket. Many BBQ enthusiasts will tell you that a smoker is the
only way to cook brisket, but I can tell you from experience
this is simply not the case.
The secret to a good beef brisket is to cook it nice and slow at
around 225 degrees for several hours. So if you are looking for
a quick and easy meal tonight, cooking brisket in the oven is
not the way to go.
You will have to prepare this particular recipe one day in
advance and you will need to plan some extra time to cook the
brisket as it takes several hours to finish cooking.
Let's Talk About Dry Rubs
There are a variety of different dry rub recipes you can use for
your beef brisket. One such recipe is listed below. Don't be shy
with your dry rub. You want to really coat the brisket well. For
help visit: www.300-chicken-recipe.com it's not called a rub for
nothing, so really rub those spices into the meat with your
hands. After the rub has been applied put the brisket in the
fridge and let it marinade over night.
- 1/4 Cup Paprika - 1/4 Cup Light Brown Sugar - 2 Tbs Chili
Powder - 2 Tbs Kosher Salt - 2 Tbs Freshly Cracked Black Pepper
- 1 1/3 Tbs Granulated Garlic - 1 1/3 Tbs Granulated Onion - 2
Tsp Ground Cumin
We need some type of liquid to slowly braise the brisket in the
oven. Braising is an excellent way to cook brisket in the oven
because it keeps the brisket moist and very tender.
What I do is mix some good quality store bought barbecue sauce
with a little beef broth to thin it a bit. I like to use a smoke
flavored barbecue sauce. To give it a little more smoky flavor,
I also add a few drops of liquid smoke. This makes a very tasty
LET'S START COOKING ALREADY!
Before we start cooking, let's do a little preparation. Remove
the brisket from the fridge and leave it on the counter for 30
minutes or so to allow it to come to room temperature.
About the author:
I am a good author
End of guest article.
Food trivia - The Largest Pancake
The largest pancake in the world was cooked up by the Co-operative
Union Ltd in Rochdale in the UK in August 1994.
The cooks whipped up a 15.01m pancake, 2.5cm deep, weighing
Source: The Cook's Companion (A Think Book)
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That's it for this issue of the Chargrill Chat.
I hope that you enjoyed it.
Any requests or if you have a recipe or tip you think other readers might like,
or even if you disagree with anything in this newsletter, please send it to
me at email@example.com