I’ve decided to move away from rubs that contain sugar, largely because they’re not that all-round (sugar starts burning at higher temperatures) and also because the sugar makes them stick to my grate, which means more cleanup.
Also, I’m sure I get enough sugar in me during an average week, so if I can do without it in rubs – great!
So why not try this good all-round rub with some kick to it, which goes well with chicken, pork, beef, and even fish. Just mix all this together.
Use a mortar and pestle or your electric coffee grinder to get everything pretty finely ground:
1 cup paprika powder
0,5 cups hot, smoky paprika powder (Spanish or Hungarian variety)
4 tbsp ground chili flakes
4 tbsp ground black pepper
1/2 cup celery salt
4 tbsp smoked sea salt
2 tbsp ground cumin
2 tbsp marjoram
2 tbsp onion flakes
2 tbsp garlic powder
2 tbsp dry mustard
Mix it all together and you’re ready to go! This recipe should make somewhere between 3-4 cups of rub, which should last you a couple of weeks or months, depending on how much you BBQ… Enjoy!
There’s nothing that spells summer to me like grilling a whole salmon or trout. Grilling it whole also makes it juicier and more forgiving in terms of temperature. One small note on this, I see a lot of people “grilling” whole fish completely wrapped in aluminium foil. Now I don’t mean to be a BBQ snob, but I am, so here goes. When you do that, you’re basically steaming the fish, not grilling it. There’s also no way for smoke and other flavours of the grill to get into the fish. So, you might as well go inside and steam it in your kitchen, much easier. There.
Now that’s out of the way, let’s look at a good way of getting that delicious smokegrilled flavour on a big piece of whole fish. Trout or salmon can be used here, that’s up to you.
Prepping the trout. Lemon and dill.
Whole smokegrilled trout on the grill. Note homemade cardboard plank to ease moving.
Whole smokegrilled trout, butter-steamed spring cabbage, scallions, new potatoes and mustard-dill sauce
Total time: 2-3 hours Skill level: Easy/intermediate Grilling method: Indirect, two-zoned (some coals on each side, none in the middle) Grill temperature: About 175 degrees centigrade (350F)
You’re going to need:
A medium-large whole trout (or salmon)
A clove of garlic
Salt and pepper
Oak wood chips (alternatively alder or fruit wood)
(Optional) A long fish basket for large fish
If no fish basket, some cardboard and heavy-duty aluminium foil
Clean the fish if it hasn’t been done for you. Remove the head, tail, use kitchen shears to cut off any fins. Rinse it off in ice-cold water and dry with paper towels
Cut some diagonal slashes on both side of the fish, quite deep. We do this to allow the smoke and flavours to penetrate the meat properly when grilling.
Put thinly sliced lemon and some dill sprigs in each slash
Season the inside of the fish with salt and pepper, put some more lemon slices and dill sprigs in there too
Make a herb butter by melting a cup of butter, then chucking in a minced garlic clove and a handful or two of chopped dill. I also put some pepper in there, but that’s optional
If you have a fish basket, good. If not,cut out two pieces of cardboard slightly larger than your fish. Wrap them in two layers of heavy-duty aluminium foil
Brush one of your new cardboard “planks” with butter
Brush the fish on both sides with herb butter and put it in your fish basket or on your cardboard plank
Put some water-soaked smoke wood chips on the coals. I like to get a good smoke level started before I put on meat or fish, because raw meat seems to take up smoke flavour more readily. This goes for all meats. Always get the smoke going good first, then put the food in.
Once the smoke gets going, put the fish in the middle of the grill, on its plank/basket
Baste the fish with herb butter every ten minutes
When the fish has been on the grill for 30-40 minutes, depending on size and temperature, it’s time to flip it. If you have a fish basket, that’s easy. If you have cardboard planks, butter up the second plank, and use your grilling gloves to flip the fish over on plank #2. It can be a bit tricky, so be careful
Grill the fish another 30-40 minutes until ready. If you have a Thermapen or other instant-read thermometer, look for the fish to be 55 degrees centigrade (about 130F). If you don’t have an instant read thermometer, make a small incision on the widest section of the fish near the backbone. The meat should be pale pink and opaque, not translucent and pink/orange.
Here in Scandinavia, trout and salmon is very often served with dill and mustard. So why not make a sauce of it? This goes well with any salmon or trout dish.
Time: 10 minutes Skill level: Easy
You’re going to need:
1.5 cups of mayo (homemade is best of course!)
0.75 cup sour cream
0.5 cup of dijon mustard, honey mustard or sweet Swedish mustard, depending on what your preference is
Handful of chopped fresh dill
Some lemon juice
Salt and pepper
How you do it:
Put everything except lemon juice and salt and pepper in a bowl and whisk it all together
Mackerel is one of my favorite fish to eat. It brings back memories of summers spent fishing in my little dingy outside Bergen on the west coast of Norway. A feisty fish that was fun to fish for as a kid growing up. It’s nice and juicy thanks to very high-fat content, and that also makes it very healthy, full of omega-3 and other good stuff. I think mackerel tastes fantastic, and I like to keep it really simple. Salt and pepper for seasoning, new potatoes on the side, with a sour cream sauce and some good butter. One thing that makes mackerel perfect for the grill, is the fact that it can smell quite strong. Fun when you’re making it and eating it, not so fun three days later in your kitchen. So, let’s take the mackerel outside!
In this recipe I combine smoking with high temperature grilling. Mackerel being a fatty fish, it takes up smoke flavour quite readily, so you don’t need a lot of time to get the right amount of smoke flavour into the meat.
Time: 45 minutes total Skill level: Easy Grilling method: Direct Grill temperature: About 200-250 degrees centigrade (390-480F) Equipment: Fish basket, cherry wood chips for smoke
You’ll need to get hold of:
Fresh, raw mackerel (1 large per person)
How you do it:
Have a hot grill waiting, with the 50/50 setup (coals on one side)
If you’re baking the new potatoes, prick them with a fork all around so smoke can get in, throw some wood chips on the coals and leave these on the indirect side of the grill. They will need 45-60 minutes depending on size
Prep and clean the mackerel unless you had the fish shop do it for you, remove all guts and blood, rinse and dry off with paper towels. I like to leave the tails and heads on, but you can remove these if you’re wimpy about it or if your kids have watched Finding Nemo too many times…
Liberally season the fish inside and outside with Maldon salt and freshly ground black pepper (I use Tellicherry)
Put the mackerel in your fish basket (oil it if it’s not a non-stick one). A fish basket is really necessary here, because mackerel will stick to your grill grate like crazy and it will be extremely difficult to flip the fish without it falling apart
Make a very simple sour cream sauce. I mix sour cream with some lemon juice, salt and pepper, and some freshly chopped dill
Grill the mackerel over direct heat, until the skin is nicely crispy and the meat falls of the bone easily (use a fork to test). If you’re using a thermometer, mackerel is a cold water fish and as such it should be ready when the meat is about 55 degrees centigrade (131F), but it’s so fatty it will stay nice and juicy way above that temperature too.
Serve with the baked new potatoes, sour cream sauce and some butter for those who want it. Easy living!