A fresh piece of salmon is hard to beat when grilled over charcoal or on a gas grill.
Here are couple of tips for a successful cook:
Check the fillet for “belly bones” (pinbones) and remove.
Make sure your cooking grate is thoroughly cleaned to avoid sticking.
Make sure the grill is preheated before putting the salmon on the cooking grate.
Place the salmon on a piece of foil, season and use the foil to easily slide the salmon onto the cooking grate.
Place the fillet perpendicular to the cooking grate.
For smoking, Alder is a preferred wood but at Grillbilllies we can only source kiln dried wood which we will not sell so we use sugar maple as a substitute.
When cutting to serve, cut the fillet width wise but do not cut through the skin. Use a spatula and place it between the meat and the skin to serve.
Serves 4 to 6
2+ lb. skin on salmon fillet
2 Sugar maple wood chunks 2″ to 3″ or 1/2 lb. of sugar maple pellets
3 oz. Vegetable oil
2 tbsp. Dizzy Pig Raging River, Tsunami or Pineapple Head
1 medium size lemon
1 tbsp.. Fresh chopped parsley
Mix the Oakridge Game Changer per the label instructions.
Place the fillet in the brine, cover, place in the fridge and let sit for about 3 hours.
15 mins. before removing the fillet from the brine start the grill. If cooking on charcoal start the grill 1/2 hour before.
With a paper towel, oil the cooking grate well.
Grilling with charcoal-
Once you have achieved a good coal bed place wood chunks right on the lit coals. Give the coals about 5 to 10 mins. to produce “good smoke”.
Grilling with a gas grill-
If you decide to use pellets, follow the instructions on the package for placing pellets on the grill. Unlike wood chunks, once the pellets are lit and the is grill up to temp place the fillet on the cooking grate.
Take a piece of foil that is large enough to fit the fillet, lightly coat the foil with oil large enough for the flllet.
Remove from the fillet from the brine, place on the heavy duty foil skin side down, blot dry, coat the topside with a light coat of oil and season.
When the grill temp is around 350 degrees, slide the fillet off the foil onto the grill and close the lid.
The cook time is dependent on the thickness of the fillet but normally 1 to 1 1/2 hours.
When the internal temp reaches 145 degrees remove from the grill with 2 regular sized spatulas or a wide fish spatula..
Add a few thinned cut lemon slices on top and sprinkle a light coat of parsley and serve.
This is an easy recipe to cook either on a gas grill or in a smoker. You need to purchase good quality center cut pork or rib cut chops 1″ or greater in thickness. Avoid blade cut or sirloin cut. You will utilize the reverse sear technique which is to cook the inside first and then sear the exterior.
Thick Cut Center Cut Pork or Rib Cut Chops
Approximate cooking time: 45 minutes
(Note-When brining cut back the amount of salted seasonings)
Apply the seasonings in the order listed above except hold off applying the Pineapple Head and the sauce. When applying the seasonings think in parts therefore apply a 1/2 part of the Double Garlic Pepper. The others one part each.
Wrap the chops up and place in the fridge for 2 hours (if you brined, go directly to the grill).
Bring you cooker up to 300 degrees.
Remove the chops from the wrapper on place on the grill using the methods of reverse searing.
Bring the internal temperature of the chops to about 130 degrees.
Apply a medium coat of Pineapple Head to each side of the chop.
Sear the chops until the internal temperature is 145 degrees (flip often to avoid burning).
Remove the chops from the hot side of the grill and apply Blues Hog sauce.
Put the chops on the warm side of the grill and let sit for 7-10 minutes to set the sauce.
Take off the grill and serve immediately.
This recipe can be cooked either on a smoker or a gas grill. This is a great whole chicken recipe. Simple yet very flavor full and inexpensive.
- 1-5 lb Roasting Chicken
- 2 Lemons
- 8 oz. Canola Oil
- 4 oz. Dizzy Pig Raging River
- Peach, apple or pecan wood chunks
- Remove the chicken wrapping and pat dry.
- Remove the lemon rind and chop into small squares.
- Mix rinds, and Raging River into a bowl with the canola oil creating a paste.
- Rub the interior and exterior of the chicken with the mixture.
- Preheat your cooker to 275 to 300 degrees.
- Place the chicken on the grill or smoker.
- When the internal temperature of the breast reaches 170 degrees remove the chicken and serve.