Posts Tagged ‘bbq’
On the 6th day of Christmas, my true love gave to me…
“Six steaks a sizzling…”
What’s much better than grilling steaks during the Holidays? Wood-Fired steaks on a Green Mountain Grill that’s what! Some of the finest restaurants grill their steaks with wood-fired grills. Green Mountain Wood-Fired pellet Grills make that so EASY at home. Whether it’s Steaks, Roasted Turkey, Prime Rib, Baby Back Ribs, or Wild Salmon it all tastes better on a Green Mountain Grill! Check out this and more recipes to make your holiday season sizzle!
Sweet Smoked Salmon
Smoked salmon not only tastes great but offers health benefits as well. It contains Omega-3 which lowers blood triglycerides and helps prevent clotting. It is high in Vitamin E, an important antioxidant. It is low in carbohydrates. Eat up!
Mix 2 cups of brown sugar, ½ cup of Kosher salt, ¼ cup garlic powder, ¼ cup onion powder, and 3 teaspoons white pepper. This will make enough for about 4 medium salmon filets.
Lay a sheet of Saran Wrap on the counter and sprinkle a layer of the dry mix on it. Then, place the first filet on it, skin side down. Sprinkle a layer of the rub mix on this piece of salmon and lay the next filet on it, skin side up. Then, add a layer of dry mix on the skin of this filet, and then place the next filet on that, skin side down. Continue until you’ve used up all the filets. Wrap the whole thing up in Saran Wrap and seal tightly.
Refrigerate for 12-36 hours, flipping every six hours. Remove form the refrigerator and wash the salmon. Dry on a wire rack at room temperature for about two hours, or until a slight yellowish film appears on the salmon.
Smoke at 150-180°F (66-82°C) for 5-8 hours to a minimum internal temperature of 150°. held for 30 minutes. It will be safe but juicy at this point; extending the time will result in drier salmon if that’s your preference. After removing from the grill, be sure to wrap in aluminum foil for about 30 minutes to settle the juices.
On the 2nd Day of Christmas, my true love sent to me…
“Two Butt Rubs…”
It’s not what you think! It’s for a Rump Roast! Not your own, well you know…this is for seasoning a Rump Roast!
Once you try Bad Byrons Butt Rub you’ll be getting 2 Butt Rubs every time you come in! Plus it’s the perfect stocking stuffer! Everyone loves Butt Rub!
A little bit more about Butt Rub Barbeque Seasoning…
Butt Rub® originated as a seasoning or “dry rub” to barbeque meats. We soon discovered though, that it was good on many other things, hence the slogan “A little Butt Rub® makes everything better”.
Butt Rub® has more applications than can be listed here. With less than half the salt content of most commercially available seasoning salts, about half the heat of the commercial “CAJUN” seasonings and a wonderful balance of salt, pepper, onion, garlic, paprika (for color) and chipotle (smoked sweet red ripened jalapeños), Butt Rub® enhances everything in the kitchen!
A few recipes follow but one rule of thumb: When cooking in or out, have Butt Rub® handy. Try it on eggs, potatoes, potato salad, macaroni & cheese, dressings, corn, cantaloupe, popcorn, any meat or game, soups, stew and more. Enjoy.
On the 6th day of Christmas, my true love gave to me…
“Six steaks a sizzling…”
What’s much better than grilling steaks during the Holidays? Wood-Fired steaks on a Green Mountain Grill that’s what! Some of the finest restaurants grill their steaks with wood-fired grills. Green Mountain Wood-Fired pellet Grills make that so EASY at home. Whether it’s Steaks, Roasted Turkey, Prime Rib, Baby Back Ribs, or Wild Salmon it all tastes better on a Green Mountain Grill! Check out this and more recipes to make your holiday season sizzle!
Sweet Smoked Salmon
Smoked salmon not only tastes great but offers health benefits as well. It contains Omega-3 which lowers blood triglycerides and helps prevent clotting. It is high in Vitamin E, an important antioxidant. It is low in carbohydrates. Eat up!
Mix 2 cups of brown sugar, ½ cup of Kosher salt, ¼ cup garlic powder, ¼ cup onion powder, and 3 teaspoons white pepper. This will make enough for about 4 medium salmon filets.
Lay a sheet of Saran Wrap on the counter and sprinkle a layer of the dry mix on it. Then, place the first filet on it, skin side down. Sprinkle a layer of the rub mix on this piece of salmon and lay the next filet on it, skin side up. Then, add a layer of dry mix on the skin of this filet, and then place the next filet on that, skin side down. Continue until you’ve used up all the filets. Wrap the whole thing up in Saran Wrap and seal tightly.
Refrigerate for 12-36 hours, flipping every six hours. Remove form the refrigerator and wash the salmon. Dry on a wire rack at room temperature for about two hours, or until a slight yellowish film appears on the salmon.
Smoke at 150-180°F (66-82°C) for 5-8 hours to a minimum internal temperature of 150°. held for 30 minutes. It will be safe but juicy at this point; extending the time will result in drier salmon if that’s your preference. After removing from the grill, be sure to wrap in aluminum foil for about 30 minutes to settle the juices.
On the 2nd Day of Christmas, my true love sent to me…
“Two Butt Rubs…”
It’s not what you think! It’s for a Rump Roast! Not your own, well you know…this is for seasoning a Rump Roast!
Once you try Bad Byrons Butt Rub you’ll be getting 2 Butt Rubs every time you come in! Plus it’s the perfect stocking stuffer! Everyone loves Butt Rub!
A little bit more about Butt Rub Barbeque Seasoning…
Butt Rub® originated as a seasoning or “dry rub” to barbeque meats. We soon discovered though, that it was good on many other things, hence the slogan “A little Butt Rub® makes everything better”.
Butt Rub® has more applications than can be listed here. With less than half the salt content of most commercially available seasoning salts, about half the heat of the commercial “CAJUN” seasonings and a wonderful balance of salt, pepper, onion, garlic, paprika (for color) and chipotle (smoked sweet red ripened jalapeños), Butt Rub® enhances everything in the kitchen!
A few recipes follow but one rule of thumb: When cooking in or out, have Butt Rub® handy. Try it on eggs, potatoes, potato salad, macaroni & cheese, dressings, corn, cantaloupe, popcorn, any meat or game, soups, stew and more. Enjoy.