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Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.

This recipe and others can be found in the following article:

Flypaper & Foie Gras
A Tale of Two Barbecue Restaurants 

By Rick Browne, PH.B. 

 

 

 

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A Recipe From:

America's Best BBQ:

100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants

 

by Ardie A. Davis and Chef Paul Kirk


This recipe and other can be found in the Book Excerpt: America's Best BBQ

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This recipe and others can be found in the following article:

Borneo's Forest Food

Article and Location Photos by Victor Paul Borg

 

Read more about preparing fish for smoking in Mike Stines' article here.

Use only fresh fish that has been kept clean and cold. Salmon are split with the backbone removed or filleted; bottom fish filleted; herring and smelts are headed and gutted. (Herring are also traditionally split for kippers.) Rinse the fish with running cold water to remove all traces of blood.

Cooking brisket is not something done after coming home from work but is a great weekend cooking project. The brisket could be cooked ahead and reheated. Like most barbecue recipes it is difficult to predict how long a brisket needs to cook.  It's done when it's done. This recipe requires advanced preparation.

This is a dry cure that can be used on about five pounds of pork bellies or fish such as salmon. Read more about making bacon in Mike Stines' article here.

The most basic brine consists of water and kosher salt, but because the salt solution is absorbed into the fish, it can also be used to carry other flavors with it to enhance the smoked fish. This recipe works well for any fish fillet or whole fish that will be hot-smoked.

First we’ll start off with good old American apple pie. This recipe can be whipped up at the last minute, as can most of these BBQ desserts, and gives you a delicious pie that tastes like Grandma made it. If the crust is charred along the edges, who cares? It’s barbecue, man. Oh yes, my grandma lived in Canada…hence the addition of cheese to the pie. Try it, you’ll love it.

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Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.

recipe image
 

Featured Rapid Recipe



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