Page 33 - Barbecue News Magazine September 2021

scheduling the next event. Ef- forts are also underway to help partner out of state cooks with locals who may have extra gear. Get ready to go back North to Alaska, the steak rush is on!
Big D's Q Crew Christy Jones, Rodney Jones, Tracey Hayes, Heather Hayes, and Jackson Hayes show off their hardware.
5. Add halibut and cook 3-4 minutes. Watch for meat at bottom to become opaque and bottom of meat to have golden color.
6. Flip and repeat.
Add butter to top side of meat.
7. Pair with a salad of romaine lettuce, dried cranberries, fried goat cheese, thinly-sliced
honey crisp ap-
ples, and candied
pecans.
8. Make your own
Poppyseed Dress-
ing: Whisk 1⁄2 cup
olive oil, 1⁄4 cup
red wine vinegar,
1⁄4 cup granulated
sugar, 1 tsp dried
mustard, 1 tsp poppy seeds, and dash of salt.
Alaskan Pan-Seared Halibut Salad
Directions:
1. Pat halibut dry. Dust with flour.
2. Season with 1⁄2 tsp Big D’s Q STEAK OUT & 1⁄4 tsp Big D’s Q GAME ON.
3. Let the halibut set for 15 minutes. (Cold halibut is more likely to stick)
4. Use a heavy pan (cast iron or carbon steel) and melt but- ter in pan (medium-high heat). Add 1 TBSP oil.
ALASKAN PAN-SEARED HALIBUT
SEPTEMBER 2021
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