cooking.nytimes.com
Brown Sugar-Cured Salmon Recipe
This grilled and smoked salmon recipe by the food writer Betty Fussell calls for curing the fish for several hours with salt, brown sugar and spices before smoking it over indirect heat on your grill While the fatty fish absorbs the smoke beautifully, the fish can also be successfully cooked in a grill pan, or under the broiler The salt and sugar cure, laced with sweet spices, both flavors the fish and firms up its flesh, giving it a meaty, silky texture
salmon, brown sugar, salt, black pepper, allspice, mace, zest, hickory chips
cooking.nytimes.com
Salt-and-Pepper Beef Ribs Recipe
These beef ribs are an adaptation of the ones the chef Kenny Callaghan used to serve at the restaurant Blue Smoke, in Manhattan For best results, order the ribs ahead of time from a butcher (Pre-packaged ribs are generally too well-trimmed of meat for good barbecue purpose.) Ask for two back-rib racks trimmed from the prime rib, keeping as much meat on the ribs as possible, each rack approximately 6 ribs wide
beef ribs, salt, black pepper, brown sugar, paprika, hickory chips
www.allrecipes.com
Bob's Pulled Pork on a Smoker
Pork shoulder is brined in a flavorful blend of apple cider and a classic blend of barbeque spices, then smoked until fork tender for a crowd-pleasing dinner.
roast, apple cider, sugar, brown sugar, salt, paprika, onion powder, black pepper, garlic powder, onion, hickory chips
