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ringnebula
03-28-2007, 01:02 AM
We can thank my myself, my roommate, Rick Browne, and Jack Bettridge for this recipe. I caught the fish, my roommate owned the book, Rick and Jack wrote the book (The Barbecue America Cook Book).

The original recipe is for salmon. Steelhead works just as well save the color.

The original recipe calls for one butterflied salmon minus head and tail. We used one hatchery steelhead about 10 pounds in steaks.

Original Recipe

1/4 cup fresh dill sprigs
1 tsp rock salt
1 tsp cracked black pepper
fish!
2 cups gin or vodka (gin is the thing to use)
1/2 cup dry vermouth
1/4 cup olive oil
2 tsp dried thyme
1 bay leaf
2 tsp onion powder
2 tsp rock salt
juice of one large lemon

-- What actually happened --

1/4 cup fresh dill sprigs
1 tsp rock salt
1 tsp cracked black pepper
fish!
2 cups gin
1/2 cup dry vermouth
1/4 cup olive oil
2 tsp fresh thyme - chopped
1 bay leaf
2 chopped shallots
2 tsp rock salt
juice of one large lemon

The original recipe called for a dry rub and then a wet soak. We didn't have the time I'm afraid so we let it all soak in a large stainless bowl for a few hours on the way to a BBQ. We then grilled the steaks with tasty results!

I should mention though, that there were un-grilled steaks left over and after a few more days they had been "cooked" ceviche-style. Didn't stop me from baking them for crispness (they still had skin), but a process that should be considered.

At least one more to come..