I just came across this family recipe for smoked salmon. My sister Katie and I made it for our families about four years ago and I CANNOT BELIEVE WE HAVE’T MADE IT AGAIN! Summer isn’t over yet, though…
As much salmon as you want
Two more bottles of wine than you think you will need
1) Use convenient, time-saving charcoal chimney to light fire. Light and repeat over a 1.5 hour period until the coals catch. Drink first bottle of wine.
2) When coals are ready, place salmon on grill and close top to keep in the smoke.
3) After 30 minutes, when the fire has inexplicably died down and the temp inside the grill is about 100, add new coals. DO NOT REMOVE THE SALMON, IT IS STILL SMOKING.
4) Open second bottle of wine.
5) After another 30 minutes, give up and add a squirt of lighter fluid.
6) Refill the glasses while the salmon continues to smoke.
7) After an additional 30 minutes, check the fish, it will be smoky, but it will not be done.
8) Preheat broiler on oven. Open third bottle of wine.
9) Remove salmon from grill and put under broiler for 7 minutes.