Page 8 - NOV2019 Digital Barbecue News Magazine

BARBECUE IS NOW!!!
bbq is now
Paul Kirk
BBQ Hall Of Famer Certified Master Judge BBQbaron@gmail.com
I would like to thank everyone who sent Prayers, Flowers, Cards, Note’s, Letters and contributions to *The Angel Fund at St Agnes, in memory of my Son Todd. Thank you to all the BBQ Family you are the best. Now upward and onward!
How about something simple and delicious.
Smoked Salmon
Ingredients:
1 cup sea or kosher salt
1/2 cup sugar
1/2 cup dark brown sugar
1 tablespoon Old Bay Seasoning
1 tablespoon crushed black peppercorns 2 teaspoons granulated garlic
Lemon yogurt, mayonnaise, or mustard of your choice 2 large salmon fillets or sides, pin bones removed
Directions:
In a bowl, combine salt, sugar, brown sugar, pepper- corns Old Bay, and garlic, mix well. Spread extra-
wide aluminum foil a little longer than the length of the fish and top with a thin layer of yogurt or mustard over the meat side of the salmon.
Preheat your smoker to 250o degrees F.
Place the foiled salmon in your smoker and cook until the white protein comes to the top. About 30 to 40 minutes.
Serves 20 to 30
*If you have any salmon left over, combine with cream cheese, sour cream or mayonnaise for a salmon spread or thinner for a dip.
Something you don’t see at BBQ restaurants, compe- tition or back yard is beef ribs.
Barbecue Boneless Beef Short Ribs
Rub
Ingredients:
3 tablespoons coarsely ground black pepper 1 tablespoon cane white sugar
1 tablespoon paprika
1 tablespoon onion salt
2 teaspoons dry mustard
2 teaspoons granulated garlic
2 teaspoons chili or ancho powder
1 teaspoon chipotle or cayenne powder
BarbecueNews.com - 8
NOVEMBER 2019