My latest creation from the pit -spicy maple planked salmon. Nothing like grilling under the stars, aside the soft light of the kerosene lamp. Plumes of maple smoke a'waft over the patio, and the quaint camaraderie of the coals. That's how it goes in Minnesota in November. Seems I'm always lighting up in the dark, and the cold. But a pit keeper must do what he has to, to extend the season, and the magic patron to the pit.
The recipe is from that Steve Raichlen fellow, and calls for a little salt and pepper, then smother the fillets in a spicy mustard of your choosing, followed by a good sprinkling of brown sugar. Kind of reminded me of prepping a rack of ribs. Anyhow, put em on the plank and let them do their thing. Man was it good! Smokey, caramelized and spicy!
Time well-spent at the grill front. But then, when isn't it. Amen.