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Grilled Crab-Stuffed Cherry or Jalapeno Peppers

In Appetizers, BBQ - Grilling - Smoking, Chile Peppers, Recipes, Seafood by Mark MaskerLeave a Comment

We don’t usually think about grilling pickled peppers, but for some reason they turn out great. Just remember not to over-grill the peppers or they may blacken on the outside. Note that although some commercial cherry peppers are called “hot” by the manufacturers, they are usually rather mild. This recipe is reminiscent of the wonderful canned stuffed jalapeños from Mexico–in fact, this recipe works with pickled jalapeños as well.

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Cured and Pecan-Smoked King Salmon with Hot Sauce

In BBQ - Grilling - Smoking, Recipes, Seafood by Mark MaskerLeave a Comment

The key to preparing salmon this way is to make certain that your smoke is rather cool, about 100 degrees. If it is warmer, decrease the smoking time. This recipe takes a fair amount of time, but most of that is spent waiting rather than working. The selection of sauces served is up to the cook, so feel free to experiment. A horseradish sauce will work also. The salmon can also be served on bagels, as pictured here. Note: This recipe requires advance preparation.