UT:
Take your London Broil and identify the grain of
OUSE:
Sprinkle top of char with salt and pepper; cover
Prepare the smoker with wood chips.
Place steaks on rack, and season with salt & pepper.
Smoke until the thickest part of the salmon is warm and slightly opaque (for a medium fillet), 14 to 18 minutes after closing the smoker lid, a few minutes longer for a fully cooked fillet/steak.
Use the smoked salmon in related recipes: Smoked Salmon Gone to Heaven or Fettuccine with Smoked Salmon, Peas and Leeks.
luminum foil.
Season arctic char with salt, place in prepared
Place steaks on greased broiler pan.
Mix onion, lemon juice, salt, pepper and tarragon with melted butter.
Baste steaks with half the sauce, then broil 2 to 4 inches from heat.
When browned, turn over, and baste with remaining sauce.
Broil 10 minutes per inch.
Sprinkle with paprika, garnish with parsley.
urry powder. Dip the arctic char into the flour, shake to
re too long for the smoker, otherwise, leave them as is
In large plastic food bag or 13 x 9 inch glass baking dish, blend recipe mix, oil and vinegar.
Add steak, turning to coat. Close bag, or cover, and marinate in refrigerator 30 minutes to 3 hours.
Remove meat from marinade, discarding marinade.
Grill or broil, turning occasionally, until desired doneness.
Slice meat thinly across the grain.
inutes from the time the smoker lid is closed. Check for
epper.
For the arctic char:
The secret to crispy
Combine marinade ingredients in a Ziploc bag.
Add pork chops and marinade in refrigerator for at least one hour.
To bottom of smoker add 3 tablespoons mesquite wood chips.
Line tray of smoker with aluminum foil (makes cleanup a breeze).
Arrange potatoes, onions, carrots and pork chops in tray.
Brush everything with marinade or spray with Pam.
Close lid and place on grill or stove-top.
Smoke over medium heat for 30 minutes.
Check for doneness before serving.
he chicken.
Close the smoker lid and smoke the chicken
Coat pork with 2 tbsp char siu sauce. Chill for 10 mins to marinate.
Oil a grill pan and place over high heat. Cook pork to your liking. Let rest then slice.
Meanwhile, cover noodles with boiling water. Separate strands with a fork then drain.
Heat peanut oil in a wok over medium-high heat. Stir-fry broccolini and chilies until tender. Add noodles, remaining char siu sauce and 1 tbsp water. Stir-fry until hot.
Serve pork with stir-fried noodles.
0 minutes after closing the smoker lid. Check for doneness with
00F (about 220C).
Microwave Char Siu and water (or heat
inutes prior to grilling. Apply Char Crust Roasted Garlic and Peppercorn
edium-high heat. Season arctic char with kosher salt and black
auce thickens.
Add diced char siew to the sauce, stir
Heat the peanut oil in a wok on high heat. Stir-fry the red onion until soft. Add the gai lan, choy sum and char siu sauce; stir-fry until the greens wilt.
Sprinkle with toasted sesame seeds.
In a shallow dish, combine sauces, vinegar and ginger. Add chicken wings, turning to coat well. Chill, covered, for 30 mins.
Preheat oven to 350\u00b0F. Line a baking sheet with parchment paper.
Arrange wings in single layer on baking sheet, brushing with extra marinade. Bake for 20 mins.
Increase oven to 400\u00b0F. Baste wings with 1 tbsp char siu sauce. Bake for 8-10 mins, until golden and sticky. Serve with steamed rice, pak choy, sliced radishes and scallions.