View Single Post
Unread 01-10-2012, 12:25 PM   #5
Phrasty
Babbling Farker

 
Phrasty's Avatar
 
Join Date: 01-19-08
Location: Jamaica
Downloads: 1
Uploads: 0
Default

Funny this thread came up... I'm doing salmon tonight and I made up a glaze for it last night... Its a two part thing. I mix it thin and apply it while the salmon is in the fridge drying and then as the salmon goes on the smoker I reduce it so that I can glaze a bit heavier when it's cooking.

I used (and these are approximations)
1/2 cup good rum (Appleton)
1/2 cup apple juice
1/4 cup brown sugar
2-3 TB honey
1/2 a lemon (juice)
1 TB molasses
1 tsp Pepper flakes

Mix this well and apply this glazes as the fish is drying...
Then reduce on the stove and apply to the salmon towards the end of the cook.

I'll be posting more on this a bit later.

Cheers.
__________________
1 - 100 lb. self-made cylinder grill/smoker
1 - 100 lb. self-made cylinder smoker
1 - 20 gal. self-made grill/smoker
1 - 25 gal. self-made vertical smoker
1 - 120 gal. self-made trailer stick-burner

http://www.bbq-brethren.com/forum/sh...ad.php?t=88599
Phrasty is offline   Reply With Quote