BarbecueBible.com: Steven's Blog. BBQ University. “The course is very hands-on (everyone cooks) and no matter how much you think you know about grilling and smoking, you will learn something.
You will come home with many recipes you are dying to make, and you will likely be the most popular backyard cook in your neck of the woods – for years to come.” —Larry Olmsted, Forbes.com It’s official! Recipes from cookbook author Steven Raichlen. Posted: 06/18/2009 12:01:00 AM CDT 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.