It’s always BBQ time.
As the days get longer, and the nights get warmer, BBQ is the great national pastime. We gather to feast and be merry with all sorts of foods including the notorious marshmallow infused fruit salad known to many as ambrosia. You might have found this classic dish on your grandmothers table on a holiday a long long time ago, but unlike your grandma’s ambrosia, today I would like to use ambrosia as a descriptive word of a deliciously fragrant food or my favorite use of the term: food of the gods(Greek Mythology). Thats exactly what BBQ is in a way, and that's what makes it different from kitchen cooking. Its a all encompassing experience of the senses. As you smell the smoke, and feel the heat, your mind just waits in anticipation while the saliva that builds in your lower mouth regions begin to beg for a sample of that juicy and tender brisket you’ve been smoking for hours or a skin crisped cut of entrana (you must get it with the skin on or you’re missing out). Maybe Veggies or seafood are more your thing, the good news is they are just as delicious if prepared properly. Follow the recipe below for a fresh twist on a classic smoked salmon.
Smoked Salmon with Szechuan peppercorn and Cinnamon Mustard
Recipe:
Evenly coat your salmon filet with any Out There Flavor Mustard
Smoke with your choice of wood at 250 F for 1 hour depending on thickness and desired doneness. Note: increase temp to 350 F during last 15-20 min to increased caramelization.
Let cool 5 min, then serve with lemon wedge and garnish of choice.
Photo/Recipe: Matthew Grollman