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1/4  C of veg oil or you can try olive

1/4  C of  sherry cooking wine

1/8 tsp of pepper

2 tbs of soy sauce

1  teaspoon  of worchester sauce

1 teaspoon   of garlic  powder

 

Mix all this stuff up and Oh this is very, very important. I kid you not. Put it into something that you can shake up big time. I shake the crap out of it for a good 2 min or so. It seperates so right before you begin using it , shake it up again. Now put it into one of those sports squirt bottles when shaking it up, then just transfer it to a bowl when beginning to BBQ. You have to really mix the crap out of this one to blend all the items together.

 

It better be air tight too cause if you don't the top will explode off as your shaking it up. This happened to me to many times till I got the hang of it.

 

I usually double it and if I have a lot of salmon, tripple it, and use it to baste my salmon fillets.  I tried to let it marinate once for an hr. or so and it was really strong. So give it a try. You just never know.

 

Use one of those fish cages and just turn and baste , turn and baste till it's done. 15-20 min I guess.. never really timed it but you can just tell when it's done by the look of it. 

 

I use one of those very soft paint brushes so it doesn't pull the fish off when you are basting and also leave the skin on so you can burn that side with no worries, and it cooks it through even with high heat.

 

This has to be grilled with a pretty hot fire. 

 

This is a pretty simple receipe actually and I take no credit for it.

I got this out of a Sunset bbq magazine many yrs ago.. at least 30+

 

I'll post some pics of mine.

 

Chuck.