Rhubarb Crumble

4 cups Rhubarb chopped

1 cup Sugar

1 6-8 oz. package sweetened frozen strawberries or fresh, if available

½ cup Flour

Charcoal

Mix all this in the bottom of a Dutch oven

In separate container mix the following:

1 cup oats

1/12 cups flour

1 cup Butter

1 tsp. Baking soda (optional)

Mix all of this together and pour it on top of Rhubarb mixture.

It is best to gob it on with a spoon as mixture will be very thick.

Take 1 cup brown sugar and sprinkle on top.

You will need 18 coals on top and 8 coals on the bottom.

After 10 minutes rotate the whole oven quarter of a turn clockwise, the lid you rotate a quarter of a turn counter clockwise. You will continue to do this for the remainder of cooking time which is 35-45 minutes

Dutch Oven Salmon

1-2 Salmon Filets’ (this should be judged from number of people eating)

Black Pepper

Garlic Powder

1 Lemon (fresh)

4-6 Fresh Mushrooms

4-6 Green Onions

4-8 oz Creamed cheese

Leave skin on the salmon filet.
 

Slice filets into wide strips. Place salmon strips, skin side down, into the bottom of a 12” Dutch Oven.
 

Sprinkle on black pepper to your taste. Sprinkle on garlic powder to your taste. Cut fresh lemon into quarters and squeeze over salmon strips. Slice fresh mushrooms into thin slices and spread over salmon strips and onto bottom of oven. Slice fresh green onions into thin slices and spread over salmon and onto bottom of oven.

Drop small chunks of creamed cheese onto salmon strips.

Grilled Rockfish Parmesan

4 Rockfish Fillets (4 to 6 oz each)

 ½ cup grated Parmesan cheese

 1 stick of melted butter

 2 medium red bell pepper, cut in strips

 4 sheets (12 X 18) each) Heavy Duty Aluminum Foil

 Preheat grill to medium-high. Spray foil with nonstick cooking spray. Put melted butter in a bowl. Dip the fillets in the butter. Roll the fillets in the grated Parmesan cheese. Center one fillet on each sheet of aluminum foil. Sprinkle with cayenne pepper. Top with vegetables. Bring up sides of the foil and double fold. Double fold ends to form a packet, leaving room for the heat to circulate inside the packet.

Repeat to make four packets. Grill 10 to 12 minutes in covered grill.

Grilled Horseradish BBQ Salmon

6 Salmon Fillets

2 tablespoons prepared Horseradish

1 medium Onion (chopped)

3 tablespoons Balsamic Vinegar

2 tablespoons Olive Oil

1 teaspoon Rosemary (chopped)

1 clove Garlic (chopped)

¼ teaspoon salt

1/8 teaspoon freshly ground black pepper

Olive Oil spray

In a blender or food processor, puree Horseradish, Onion, Balsamic vinegar, Oil, Rosemary, and Garlic. Add Salt and Pepper; blend.

Place each Salmon fillet in center of a piece of heavy-duty aluminum foil sprayed with Olive Oil, spoon 2 tablespoons Horseradish mixture over each Fillet. Bring up edges of each piece of foil and seal, leaving an opening for steam to escape.

Place foil packets in center of cooking grate. Grill 6-10 minutes until fish flakes easily with a fork.

Grilled Halibut Tacos

2/3 cup Lime juice

½ cup chopped green onions

2 tablespoons vegetable oil

2 tablespoons minced fresh cilantro

2 tablespoons chopped seeded jalapeño peppers

1 pkg taco seasoning

4 halibut steaks

8 bacon strips

Shredded lettuce

Shredded cheddar cheese

1 cup diced tomatoes

Taco shells (or you can also use tortillas)

SmokeeJo’s Datil pepper sauce

In a large Ziploc bag, combine the first 6 ingredients. Add halibut; seal the bag and turn to coat. Refrigerate for 10-15 minutes, turning once. In a large skillet, cook bacon over medium heat until cooked but not crisp. Drain on paper towels. 

Drain and discard the marinade from halibut.
 

Wrap two slices of bacon over the top and sides of each steak; secure with soaked wooden toothpicks.
 

Spray your grill with nonstick cooking spray before grilling. Place halibut with the bacon side down on grill rack. Grill the halibut, covered, over medium heat for 4-6 minutes on each side or until fish flakes easily with a fork. Discard the toothpicks.

Cut the steaks into medium to thin strips.                                                                      
Place 2-3 halibut strips into each taco shell, then add cheese and shredded lettuce & top with pepper sauce.

Firecracker Grilled Alaska Salmon

       4 (4 to 6 oz. each) Alaska Salmon steaks or fillets, thawed if necessary

       ¼ cup peanut oil

2 tbsp. soy sauce

2 tbsp. balsamic vinegar

2 tbsp. chopped green onions

1 1/2 tsp. brown sugar

1 clove garlic, minced

¾ tsp. grated ginger

½ tsp. red chili flakes (or more to taste)

½ tsp. sesame oil

1/8 salt

Big Ron’s Grilled Mint Salmon

Salmon Fillets

Lemon Juice

Minced Onion

Butter

Fresh Mint

Aluminum Pan

Cajun Coho Grill

2 Salmon Fillets (preferably silver salmon)

1 lemon

1 package of Lemon Thyme (fresh)

Blackening Seasoning (to taste)

Cajun’s Choice Creole Seasoning (To Taste)

½ stick butter

1 large onion

1 bunch of green onions

4 cloves of garlic

1 large yellow bell pepper

1 carrot

2 stalks of celery

Preparation:

Rinse Salmon in cold water. Pat dry with paper towels and refrigerate.

Chop ¾ onion, celery, bell pepper, carrots, green onion tops and lemon thyme and mix together in a glass bowl. Melt butter, add minced garlic and ¼ onion and sauté until the butter contains the full garlic and onion flavor.

Using aluminum foil, make a boat, large enough to hold both the salmon and vegetables. Baste aluminum foil with the melted butter, lay the fillet on foil and arrange the vegetable around the fillet. Baste and season the fillet, then lay several thin slices of lemon on top. Dribble most of the remaining butter over the vegetables, but leave just a small to allow for additional basting of the fillet.

Lay the whole concoction on a very hot grill and grill to desired texture. Usually around 15 minutes.

Grilled Blackened "Black Bass" Rockfish

1 teaspoon SmokeeJo’s Blackening seasoning
1/2 teaspoon garlic salt
1/4 teaspoon onion powder
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/2 cup olive or canola oil
4 6-ounce rockfish steaks

Blend all seasonings with oil and pour into gallon size zip-lock plastic bag. Add Rockfish, turning over to coat on all sides. Refrigerate fish while heating grill.

Grilled Mexican Style Salmon

4 Salmon Steaks, 6-8 oz. each

Fresh lime Slices for garnish

Marinade:

 4 Garlic Cloves, finely chopped

2 Tablespoons Extra Virgin Olive Oil

Juice of 2 Limes

1/4-1/2 tsp. Bottled Hot Sauce (or more to taste, if you like spicy hot)

¼ tsp. Ground Cumin

Pinch of Allspice

Pinch of Cinnamon

Pinch of White Sugar

Salt & Pepper to taste

Combine all marinade ingredients in a medium bowl and mix well.

Place Salmon in a shallow, non metallic dish and pour marinade over top. Turn fish to coat, cover with plastic wrap and refrigerate at least 1 hour, or overnight.

Mississippi Mud Cake

1 Yellow cake mix; prepared as directed

Mud:

½ cup cocoa powder

2 cups brown sugar

1 cup water

2 tsp vanilla

1 tsp. cinnamon

 Topping:

10 oz bag semi-sweet chocolate chips

¾ cup chopped pecans powdered sugar

Line the bottom and sides of a 12 inch Dutch oven with heavy foil. Pour prepared cake mix into the oven and foil.

To prepare the Mud: In a separate bowl, combine all “Mud” ingredients and stir until well mixed. Pour mud mixture over the cake batter.

Bake: Cover Dutch oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 60 minutes. Sprinkle chocolate chips and pecans over top of cake about 5 minutes before cake is done.

Dust the top of the cake with powdered sugar just before serving.

Serve warm with whipped cream. Serves 10-12

Parmesan Fried Pike

1 lb fish fillets

¼ cup flour

Dash of garlic salt

1 beaten egg

¼ cup milk

½ Cup saltine crackers, finely crushed

2 tablespoons Parmesan cheese

2 tablespoons parsley, finely snipped

½ cup oil

Lemon slices and parsley sprigs for garnish

Rinse fillets and pat dry with paper towel.

Combine flour and garlic salt, set aside. Blend egg and milk. Set aside.

Combine cracker crumbs, Parmesan and parsley. Coat fish with flour mixture. Dip in egg mixture, then coat with crumb mixture.

Alaskan Smoked Salmon

6-8 pounds Salmon Filets

Ingredients for Brine: ½ cup salt

                                   1 cup brown sugar

                                   1 cup white sugar

(Mix more if needed, depends on amount & size of filets)

Wash Filets thoroughly, then pat dry. In a large stainless steel pan or ice chest place one layer of filets on the bottom. Coat filets thoroughly with brine mixture. With your next filets, coat the meat side with the brine and place on top of filets in the pan, meat to meat.

Keep repeating this process always making sure that your layers are meat to meat.

Cover pan and refrigerate for 8-12 hours or overnight. If you have them in a cooler just sprinkle ice over the top to keep them cool.

Next step:

Remove fish and rinse thoroughly, over and over until water is clear.

Lay filets on newspaper or old towels and pat dry.

Let air dry for 4-6 hours until meat is “tacky” or dry.

*note: if humidity is high, place a fan to blow directly on the fish to help the drying process. I have to do this in Florida.

Last step:

Place the filets on racks in smoker and smoke for 8-10 hours (depending on the thickness of the filets) @ 180 degrees or low heat.

*Tip: I like to rub a little brown sugar on filets just before smoking

Wild Duck Perlow