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How To make Mesquite Smoked Salmon Fajitas
1 ts Coarse (kosher) salt
1/2 ts Coarse pepper
1/2 ts Sugar
1/4 ts Ground cumin
4 Salmon fillets; skinned
-4 to 5 ounces each
SALSA:
1 Lime
1 Mango
1 c Diced cantaloupe
2 Scallions; finely chopped
1 tb Chopped cilantro
1/8 ts Pepper
pn Salt 1 ts Rice-wine vinegar
OTHER INGREDIENTS:
2 tb Vegetable oil
1 Spanish onion; halved
-sliced (about 3 cups) 1 lg Poblano chile; seeded,
-julienned 8 Flour tortillas; warmed
NUtrITIONAL INFORMATION/SERV:
555 x Calories
30 x G protein
70 x G carbohydrate
20 x G fat
62 x Mg cholesterol
917 x Mg sodium
1. In glass bowl, mix seasonings. Add salmon; coat. Cover; refrigerate
one to three hours. 2. Meanwhile, make salsa: Into bowl, grate lime zest. Cut away white
pith; over bowl, section lime. Halve sections. Pit, peel and chop mango; add to lime with remaining ingredients; toss. Cover. 3. In skillet, heat oil over medium-high heat. Add onion and chile; over
medium heat, suate' 20 minutes, until soft. 3. Grease wire cake rack. Turn on stove vent. Line both bottom and domed
lid of cast-iron skillet with heavy-duty foil; leave 2 inch overhangs. Cut 3 inch hole in center of foil in skillet bottom. Heat skillet, covered, 5
minutes over high heat. Place mesquite chunks on bare spot in skillet. Place rack on skillet. Heat 3 minutes, covered, until skillet fills with smoke. 5. Place salmon or rack; cover with lid. With pot holders, crimp
overhanging foil to form a tight seal. Over medium-high heat, smoke salmon 12 minutes or just until cooked. Carefully unswrp. Place on platter;
break into chunks. Serve in tortillas with onion mixture and salsa. From: McCall's July 1993 Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) =========================================================================== BBS: Computer Specialties BBS Date: 07-27-93 (09:50) Number: 58535 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (149) COOKING
How To make Mesquite Smoked Salmon Fajitas's Videos
pit boss xl explosion #explosion #bbq #pitbossgrills #brisket
Grilling Fajitas over Mesquite Charcoal
Sizzling Fajitas with meat pre-seasoned at Bolner's Meat Market in San Antonio.
How to Smoke Mesquite Skirt Steak
Jamie Purviance shows how to smoke quick-cooking mesquite skirt steak to perfection over a charcoal grill.
Smoke Intensity: moderate
Prep Time: 30 Minutes
Cooking Time: 12 to 16 minutes
Serves: 4
Ingredients:
PASTE
2 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
2 tablespoons pure chile powder
2 tablespoons ground cumin
1 teaspoon minced garlic
1 teaspoon kosher salt
1 3/4 pounds skirt steak, 1/2 to 2/4 inch thick, trimmed of excess surface fat, cut into foot-long pieces.
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Texas Twinkies
Texas Twinkies
If you love Jalapeño Poppers then you are going to love my absolute favorite Tailgate Snack - Texas Twinkies. Texas Twinkies were invented by my friend's Hutchins BBQ in McKinney, TX and they are amazing! I mean how can stuffing cream cheese and brisket into a jalapeño and wrapping it in bacon and smoking it be bad?
Recipe:
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Grilled Salmon Recipe - How to Grill Salmon for the Best Flavor
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Recipe Below
Grilled Salmon Recipe
Coarse sea salt – or smoked sea salt
Coarse black pepper
1 side of salmon or 4 – 6 (4 oz.) filets, fresh wild-caught is best
3 tablespoons butter. melted
1 clove garlic, minced
3 tablespoons light brown sugar
1 tablespoon avocado oil (you can substitute olive, grapeseed, etc)
1 teaspoon soy sauce
1 teaspoon smoked paprika
Juice from 1 lemon
Season both sides of the salmon with the sea salt and press in lightly. Season the tops (meat side) with the pepper. Let rest 10 minutes before grilling.
Meanwhile, in a small saucepan whisk together the butter, garlic, brown sugar and avocado oil. Cook over medium heat, until it begins to warm, stirring occasionally.
-Stir in the soy sauce, smoked paprika and lemon juice. Continue cooking until it reaches a low bowl, stirring occasionally. Remove from heat.
-Be sure you have a hot, clean and well-oiled grill. Place the salmon, meat side down, on the grill. Shut the lid and grill for about 2 to 2 ½ minutes (for under an inch-thick filet) or until the skin just begins to turn white around the edges. Flip over.
-Grill an additional 1 ½ to 2 minutes, with the lid open.
-Baste with the sauce and shut the lid for about 30 seconds. Remove from the grill and let rest a few minutes. Baste again before serving, if desired. Serve warm.
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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking