Two days ago started marinading some chicken two different ways. One batch was Worchershire(SP?), soy and jerk seasoning. The other was minus the jerk and added my hot sauce(more like a paste). Cooked these on the grill about 12in. off the coals and added in some Jefferson reserve oak, I have a few planks that I got from a brewery that uses them to age their stout. Then the show stopper, enter coho salmon coated with a decent amount of salt, pepper then brown sugar, I usually make up a bourbon brown sugar mixture and keep coating, but this was great almost like a crust on the outside. Then I put on the bottom grate and threw a nice t-bone on and more oak. Love oak on steak but it went great with everything!

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Originally posted by vinosnob:
Then the show stopper, enter coho salmon coated with a decent amount of salt, pepper then brown sugar, I usually make up a bourbon brown sugar mixture and keep coating, but this was great almost like a crust on the outside.

Do you have any probalems with the sugar burning or do you put this on at the end? Every time I do ribs on the grill I have to put the sauce on at the end or I just get a burned up coating which is not at all pleasant. If you put it on earlier, how do you keep it from burning up?

No, just put the brown sugar on top and the grill up high, mine was about 12in. up, or just spread your coals out to the edge so there are no coals underneath the meat.

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Originally posted by Alta Skier:

quote:

Originally posted by vinosnob:
Then the show stopper, enter coho salmon coated with a decent amount of salt, pepper then brown sugar, I usually make up a bourbon brown sugar mixture and keep coating, but this was great almost like a crust on the outside.

Do you have any probalems with the sugar burning or do you put this on at the end? Every time I do ribs on the grill I have to put the sauce on at the end or I just get a burned up coating which is not at all pleasant. If you put it on earlier, how do you keep it from burning up?