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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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I filleted and smoked some trout using the soy sauce brine at
http://www.3men.com/smoked.htm. It came out pretty well but didn't look that pretty, and I'm serving gravlax as well, so I did some reading in _How to Cook Everything_ by Mark Bittman. I made some aioli (mayo with garlic), added some wasabi instead of the dry mustard in the recipe (because I could find one and not the other in the kitchen cabinet) and the tossed the trout into the food processor as well. The result is a nice smoked trout wasabi aioli spread - great on Triscuits. -- -------------------------------------------------------------------------------- Louis Cohen Living la vida loca at N37° 43' 7.9" W122° 8' 42.8" |
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