Fruit From Washington Smoking Meats and Fish, and Barbecue Recipes (interested in a project that just might rock Dad's world this Father's Day! Why not Build a Stone Barbecue?)

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Fire Up the Grill Boys and Girls for these great Barbecue Recipes from FruitFromWashington.com!

Apple Grilled Herbed Chicken

Marinade:
1/2 cup fruity white wine
2 T olive oil
2 T lemon juice
1 T minced shallots
1 tsp crushed marjoram
1 tsp chopped parsley
1/2 tsp crushed thyme
3 cloves garlic, minced
Salt and pepper

4 chicken breast halves, skinless
Apple Pepper Glaze
Apple wood chips

Combine all ingredients in marinade and mix well. Marinate chicken for 8 hours in refrigerator. Place apple wood chips on hot coals. Grill chicken 8-10 minutes then turn and cook until chicken is done (white not pink). Serve with cooked rice and Apple Pepper Glaze. Serves 4.

Apple Pepper Glaze

1/2 cup apple jelly
1/2 cup fruity white wine
1 small jalapeño pepper
1 T cornstarch

Combine apple jelly, wine, pepper and cornstarch in saucepan. Cook and stir over medium heat until sauce thickens and boils. Strain out pepper and serve at once.

Barbecue Turkey Baste

Douglas Hannon, a fieldman from Larson Fruit sent FruitFromWashington this turkey barbecue recipe using a jar of Quinn's pepper jelly in the turkey baste. Thanks, Douglas!

3-4 qts. water
1 jar Quinn's Marionberry Pepper Jelly
5 bay leaves
4 T soy sauce
2 T worcestershire sauce
3 green onions, chopped coarsely
2 cloves garlic, chopped
1 T ground pepper
1 tsp cayenne pepper flakes (optional)

In large sauce pan add above ingredients and simmer on med. low an hour or two, stirring infrequently. Prepare a turkey as you normally would, stuffing it if desired, and using a meat thermometer as normal. Get an aluminum roasting pan large enough for the turkey BUT small enough to fit in your propane bbq with the rack off, laid on the heat bricks or rocks directly. Place turkey in roasting pan, position in bbq, add 1 qt. baste to pan. Cover turkey with tin foil. Fire up bbq, maintain heat at 325 degrees (I put a portable oven thermometer on top of the bird) Baste using a baster every 20 minutes or so. Add broth to maintain an inch of broth in the pain. Stop when meat thermometer reaches 180-185 degrees. (A 14 lb. turkey takes about 3 to 3 and a half hours) Let cool 30 minutes and carve, making gravy with the basting sauce in the pan.

Cookout Zucchini and Green Apples - Skewered

These vegetable and fruit kabobs were really good. The Granny Smith apples added a pleasant tartness! -ke

You'll Need:
2 medium Zucchinis
1/2 lb. Mushrooms
1 Green Pepper, cut in wedges
2 Granny Smith Apples, cut in wedges
1 small basket Cherry Tomatoes
Butter or Margarine, melted
Hot Barbecue Sauce
Salt and Pepper to taste

If you are using wooden skewers, soak them in water for 5 or 10 minutes before you add the vegies and fruit so the skewers won't burn when placed on the grill.

Slice zucchini in 1/2" rounds; thread on skewers alternating with mushrooms, green pepper, apples and tomatoes being careful to skewer zucchini slices horizontally to keep them firmly in place. Brush with melted margarine or butter and place on barbecue grill over medium hot coals. Turn occasionally, basting with sauce. Cook for about 15-20 minutes. Serves 4 to 6.

Brine for Smoked Salmon or other Fish

First Catch Your Fish! Clean and filet, then cut into strips with the skin still on.

7 c. brown sugar
1 1/2 c. salt
4 c. hot water to dissolve the sugar and salt
4 c. cold water

Soak the fish strips for 8 hours in the brine solution. Rinse WELL and air dry for a couple of hours until tacky. Smoke using mesquite chips (apple wood chips mixed with hickory or alder work well, too). Let us know how it turns out.

More smokin' news... Travis, Jett's friend from up the street, just stopped by and we had a lively conversation about smoking. That is smoking fish, meat and chicken. He said to skip the chicken, it was really awful.

Travis's Best Jerky

Take strips of raw meat, soak them in soy sauce (the super salty style) or worcester sauce or anything else that you have in your refrigerator that looks interesting. Soak well over night, then take the meat out of the solution (do not rinse) and cover it with white pepper and peppercorns. Then smoke it until you have jerky. Travis says to definitely use apple chips!

I recommend the Big Chief smoker, but any of them will work fine. You could make one too, out of a hotplate, a frying pan and a wood box with some racks. Just get your racks and build your smoker to the dimension of the racks. The Big Chiefs run $80-$90 and they have Little Chiefs that are around $60. You can usually find them at any of the stores with outdoor stuff.

See Our Dutch Oven Cooking Recipes

Other Barbecue and Smoking Links

National Center for Home Food Preservation - Smoked Turkey
Turkey Smoking Tips

Ed's Kasilof Seafoods - Smoked Salmon Recipes

Wild Pacific Salmon - good salmon recipes!

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