B
BobbiDollPDX
1
I suppose you could leave out the beer in this recipe but I find it to be a critical ingredient, it really adds to the flavor.
Now, I am BBQ grill ignorant. I have a little Weber grill and don't know anything about getting the coals to any temperature other than what I normally cook with. I put my coals in a chimney to speed up the heating process and typically consider them ready to dump when the flames have mostly died down and the coals are at least 1/2 white.
I also cook my fish a little more than most people so adjust to your particular tastes and preferences.
Ingredients - measurements are very loose
Melt the butter in a skillet with the smashed garlic. As soon as the butter starts to bubble, turn off the heat and let the garlic infuse the warm butter.
Remove the garlic chunks from the butter.
Pour the butter into a small dish and place in the freezer to set up.
Place fillets in a casserole dish or a bowl and pour in 1/2 bottle of beer. Add Salt, Pepper and Seasonings of choice.
Heat your grill or charcoals to desired temperature *see my note above regarding this matter.
Drink the other 1/2 bottle of beer.
Once the grill is ready, get the butter out of the freezer and place the fillets skin side down then using a spoon, place equal amounts of the garlic butter onto each fillet.
I then put the cover on the grill with the vents fully open and leave alone for 7-10 minutes at which time, I pull the fillets off the skin (remove the skin from the grill) and turn it over briefly so I can scrape that gray stuff off the bottom before placing back on the grill bottom side down for 3-5 minutes or when fully cooked.
As previously mentioned, I like my fish cooked a little more than most people so use your judgment on cooking times based on your personal preferences.
Now, I am BBQ grill ignorant. I have a little Weber grill and don't know anything about getting the coals to any temperature other than what I normally cook with. I put my coals in a chimney to speed up the heating process and typically consider them ready to dump when the flames have mostly died down and the coals are at least 1/2 white.
I also cook my fish a little more than most people so adjust to your particular tastes and preferences.
Ingredients - measurements are very loose
- 1 12 oz bottle of your favorite beer. I've been using Widmer Drifter Ale, which isn't actually my favorite, but it really has a great flavor that carries over to the cooked fish.
- 3/4 cup of butter
- 3-4 cloves garlic smashed
- 2 large fillets of Salmon or Steelhead
- Salt and Pepper
- Your favorite rub or seasoning blend. I alternate between Mrs. Dash Garlic Herb and Great King Salmon Rub
Melt the butter in a skillet with the smashed garlic. As soon as the butter starts to bubble, turn off the heat and let the garlic infuse the warm butter.
Remove the garlic chunks from the butter.
Pour the butter into a small dish and place in the freezer to set up.
Place fillets in a casserole dish or a bowl and pour in 1/2 bottle of beer. Add Salt, Pepper and Seasonings of choice.
Heat your grill or charcoals to desired temperature *see my note above regarding this matter.
Drink the other 1/2 bottle of beer.
Once the grill is ready, get the butter out of the freezer and place the fillets skin side down then using a spoon, place equal amounts of the garlic butter onto each fillet.
I then put the cover on the grill with the vents fully open and leave alone for 7-10 minutes at which time, I pull the fillets off the skin (remove the skin from the grill) and turn it over briefly so I can scrape that gray stuff off the bottom before placing back on the grill bottom side down for 3-5 minutes or when fully cooked.
As previously mentioned, I like my fish cooked a little more than most people so use your judgment on cooking times based on your personal preferences.
