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I have attended cooking classes and retreats throughout the US and Europe but have never experienced anything like BBQ University… Larry Olmsted, contributor to Forbes and 2012 BBQ U graduate Greek mythology tells us Prometheus stole fire from the gods and gave it to humankind. We’ve been trying to up our game at the grill ever since. Enter Steven Raichlen—an international authority on live-fire cooking and author of eight award winning, bestselling barbecue books (including The Barbecue Bible and How to Grill ) and host of the popular PBS series Primal Grill and Barbecue University .
This recipe is from Steven Raichlen's "How to Grill." Because there are so few ingredients in this recipe, Raichlen says, you need to use good ones: real mayonnaise, like Hellmann's, and a sharp, grainy French-style mustard. To push up the flavor, he adds whole mustard seeds and fresh dill. Don't like salmon? Any fish with edible skin can be cooked this way, including striped bass and snapper. Avoid fish with tough skin or tiny scales, like monkfish, sole or flounder.