SMOKED SPICY HOT BARBEQUE CHICKEN
HICKORY-QUED SALMON STEAKS
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, seasoning salt
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.
PIT FIRE
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.
PIT BASTING
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.
Makes 6 servings
SMOKED SPICY HOT BARBEQUE CHICKEN
2 fryerbroiler chickens, 3 to 3 1/2 pounds each, cut in quarters or
eighths)
1 quart Hickory-Quick Baste-Marinade
3 cups Spicy Hot Chicken Sauce (recipe follows)
3 cups hickory wood chips, baste-soaked
TO PREPARE SPICY HOT CHICKEN SAUCE
3 cups V-8 juice
1/3 cup (3 ounces) pure hickory liquid smoke
1/3 cup Worcestershire sauce
1 tablespoon crushed red pepper
1/3 cup hot jalapeno peppers, finely chopped
1 cup Hickory-Quick Baste-Marinade
Combine all ingredients in a 4-quart pot. Stir thoroughly and boil
gently for 25 minutes on medium heat, covered, stirring periodically.
With a final stir remove from heat.
Yields approximately 1 quart
TO MARINATE CHICKEN
Place chicken pieces in sizable pot or bowl or use a plastic bag set
in a rimmed container. Pour 1/2 quart of baste-marinade to submerge
chicken. Cover pot or bowl or twist-tie plastic bag. Marinate for
2 hours at room temperature or refrigerate overnight. Turn
occassionally for thorough marinating.
PIT FIRE
Presoak hickory wood chips in 1 cup of Hickory-Quick Baste-Marinade
for 30 minutes and drain. Evenly spread soaked chips over a close
bed of 40-odd white-ash-hot charcoal briquets. Let chips burn into
pit fire until flames are out.
PIT BASTING
When pit fire is ready, remove chicken pieces from marinade and
drain. (Retain used marinade and strain through a fine sieve for
pit basting.) Place chicken pieces on lightly greased pit grill
4 to 6 inches above pit fire. Brush or spray-baste, browning and
turning frequently for 50 minutes or until chicken is done the
way you like it. Test to be sure the meat near bone is no longer
pink when forked. Brush on Spicy Hot Hickory Chicken Sauce or
tong-dip chicken pieces in sauce pot 2 or 3 times during last 10
minutes of cooking time. Serve with remaining sauce.
Makes 8 servings