Hickory Barbecued Salmon Steaks
Makes 6 servings
6 salmon steaks (3 to 3 1/2 pounds), cut 3/4 inch thick
4 cups Hickory Butter Lime Baste-Marinade (recipe follows)
1/2 pound hickory wood chips, baste-soaked
Lemon pepper seasoning, seasoning salt (from shakers)
To Prepare Hickory Butter lime-Baste Marinade:
1/3 cup (3 ounces) pure hickory liquid smoke
1/4 cup fresh lime juice, seeded
1/2 cup dry sherry
1/2 cup red wine vinegar
1 tablespoon each liquid onion, liquid garlic
1 teaspoon each dry rosemary, crushed chives, lemon pepper seasoning, paprika,
1/2 cube butter or margarine
3 cups water
Set aside butter or margarine. Combine all other ingredients with water in a
2-quart pot on high heat. Stir and bring to a quick boil. Remove from heat.
Strain and separate out 1 1/2 cups to baste-soak hickory wood chips. Add butter
or margarine to remaining hot baste-marinade, stirring to melt.
Presoak hickory wood chips in reserved baste for 20 minutes and drain. Spread
soaked chips over a close bed of 3-odd white-ash-hot charcoal briquets. Let
chips burn into pit fire until flames are out.
To Marinate Salmon Steaks:
Pour buttered marinade over steaks in a rimmed container, covering both sides.
Let sit at room temperature for 30 minutes, turning and rearranging steaks for
thorough marinating. Remove steaks from marinade and drain. (Retain used
marinade for pit basting.) Place steaks on double-strength aluminum foil, turn
up edges, and seal corners to make 2 or 3 shallow foil pans.
When pit fire is ready, place steaks in foil pans on grill 4 to 6 inches above
pit fire. Liberally brush-baste every 3 to 5 minutes for 25 minutes. (Adjust
dampers half open and close pit cover after each basting.) Steaks are done when
they readily flake when poked with a fork in thickest portion.