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Smoke-Barbecued Salmon

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Recipe Ingredients

1 (3 1/2 to 4 pound) salmon
1 tablespoon chopped parsley
1/2 teaspoon dill weed
1/2 teaspoon sugar
1/4 teaspoon salt
1 clove garlic, minced
1/2 teaspoon grated lemon peel
2 cups hickory chips
Water
Vegetable oil

Cooking Procedures

Mix spices and rub over the fish. Let stand at room temperature. Burn coals down until they are covered with gray ash.

Meanwhile, put hickory chips in water for 30 minutes, then drain well. Put hickory chips on the coals. Put fish on a greased grill. Cover the barbecue and open dampers just a crack. The fish will be done in about 20 minutes. 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

d. If you have it the day after you dined on a chicken, you will find this dish a very economical one. Appropriate the bones and giblets to furnish you with the broth for the macaroni, and then stomach, heart, and liver, with some remnants of the meat, are ready at hand for your needs. I will add, lest you should not know, that while it takes an hour or more to cook the stomach and heart of a chicken, the liver will be done in five to ten minutes. More cooking would make it tough. I call

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