Okay summer still hasn’t really arrived in London – sometimes it never really does – but I am certainly not going to let that prevent me from getting out into my garden and lighting the barbecue. Especially now that I have my brand new Char-Broil Big Easy barbecue which has the power to roast, smoke and barbecue. You can read all about the UK’s first three-in-one smoker, roaster and grill in one package here and also discover some lovely roast chicken recipes to try out.
Today I’m getting more adventurous (as promised) and trying something for the first time. I’m going to hot smoke some lovely fresh salmon. First step is to make a marinade and give the salmon 2-3 hours to soak up the flavours.
Honey Jack Daniels marinated smoked salmon
3 tbsps Honey Jack Daniels
2 tbsps brown sugar
2 tbsps soya sauce
1 tbsp dijon mustard
Mix all the ingredients and marinate one piece of filleted fresh salmon per person for 2-3 hours
While the salmon is marinating get your smoker ready. There is a pull out box on the side of the Char-Broil Big Easy where your wood chips go. You can buy a range of wood chips from many places. I got mine from smokingwoodchips.co.uk and today I’m using some of the plum chips.
Measure out the chips you need and soak in water for about half an hour. This is to ensure you get a lot of smoke for your cooking. Drain, spoon the chips into the smoker box and insert into the barbecue.
Light the barbecue and put it on to high. Leave for about 10 minutes or until you can see smoke start to appear.
Fold tin foil into sizes slightly bigger than the salmon, take the salmon fillets out of the marinade and place on the foil. Place on the rack inside the barbecue and cook for about 15 minutes – checking regularly.
The sugar and honey in the marinade will make the skin crispy and add some slight blackening, which I love. You’ll find that the salmon is beautifully flakey and moist inside.
Today I served the salmon with some Jersey Royal potatoes (they are in season after all) and lovely sweetcorn which I cooked on the grill section of the barbecue above the smoking rack. Plus I made a simple sour cream sauce. Here’s how.
Sour cream sauce
150ml sour cream
1 tbsp Dijon mustard
3 tbsps chopped fresh dill
Mix all the ingredients at least three hours before serving and keep cool in the fridge. This amazing and simple sauce is wonderful with all kinds of fish – and tastes amazing on potatoes, too.
Sweet chilli barbecued sweetcorn
2 ears of corn
2 tbsps sweet chilli sauce
A few knobs of butter
Place each ear of sweetcorn on a piece of foil large enough to wrap it in.
Spread the sweet chilli sauce over the sweetcorn with a knife. Add a few knobs of butter to each parcel.
Wrap the corns up fairly tightly and place on the grill of the barbecue which is at the top above the smoking .
Put them in at the same time as the salmon and they will be perfect by the time your salmon is cooked.
You can read all about the fabulous Char-Broil Big Easy – the UK’s first gas three-in-one barbecue at www.charbroil.eu
And watch this space for more great alfresco cooking ideas. Next week I’m going to be roasting some vegetables Moroccan-style (yes, in the barbecue) to match with our delicious local lamb chops. My mouth’s already watering just thinking about it.