BBQ Tips & Recipes
BBQ TIP OF THE DAY:
To moisten meats and add additional flavor during smoking, try spraying meats with fruit juices before smoking. This puts moisture back into the meat as it dries during cooking.
Or if you are utilizing a water smoker, you can also change up the liquid in the water pan. Fruit juices are great with poultry. Cider and red wine vinegar go great with pork and beer works well with beef.
RECIPE OF THE DAY: HONEY SMOKED TROUT
Fishing season is upon us, so let’s look at a trout recipe for 4.
Ingredients
Four 8-10 oz fresh rainbow trout
1/4 tsp salt
1/4 tsp ground white pepper
3 tbl honey
2 tbl orange juice
4 hickory or apple wood chunks
1/3 cup whipping cream
2 tbl lemon juice
1 tbl horseradish
Salt & white pepper
Fresh dill springs
Preparation
Rinse fish & pat dry. In a large shallow dish, spread the fish open skin side down and sprinkle with salt & white pepper. In a small bowl, stir together the honey and OJ and spoon evenly over the fish. Cover and marinate for 2 hours in the fridge. In a medium bowl beat the whipping cream until it starts to thicken. Stir in the lemon juice and horseradish. Season to taste with additional salt and white pepper. Cover and chill until ready to serve. Prepare your smoker as per the owner’s manual. Fold the fish closed and place on a grill rack in your smoker and cook for 1 and a half to 2 hours or until the fish flakes easily when tested with a fork. Serve the fish with the sauce and garnish with the dill sprigs and….
ENJOY!!!
