weber SMOKEY MOUNTAIN COOKER 63230 - Manual (Page 22)

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Halibut Steak
4 Halibut steaks, 3 ⁄
4
" thick
1 ⁄
4
cup butter or margarine, melted
Juice of 1 lemon
Salt and pepper
Worcestershire sauce
If halibut is frozen, thaw. Grease an aluminum foil tray. Place steaks in tray and pour melted
butter over them. Squeeze lemon juice on steaks. Sprinkle with salt, pepper and Worcestershire.
Place foil tray on cooking grill. Cover and smoke-cook until the fish flake easily when tested
with a fork, approximately 1 hour.
Whole Pan Fish
6 small whole pan fish, cleaned
1 teaspoon salt
1 ⁄
2
teaspoon pepper
Juice of 1 lemon
3 bacon slices, halved
If fish are frozen, thaw. Clean and dry fish. Sprinkle cavities with lemon juice, salt and pepper.
Brush outside of fish with oil. Place a half strip of bacon lengthwise on top of each fish.
Arrange fish on the cooking grill and smoke-cook 1 to 1
1 ⁄
2
hours or until they flake when tested
with a fork. Serve with lemon butter.
Lemon Butter:
1 cup softened butter or margarine
1 ⁄
4
cup lemon juice
1 tablespoon minced parsley
3 ⁄
4
teaspoon grated lemon peel
1 ⁄
4
teaspoon salt
Combine all ingredients.
Smoked Lobster Tail
Lobster tails, thawed (1 per person)
Melted butter
Lemon wedges
Cut away underside membrane on lobster. To prevent curling while cooking, hold lobster tail in
both hands and bend backward to crack the shell. Brush with melted butter and position on the
cooking grill. Cover and smoke-cook about 1 hour or until flesh is white and firm. Serve with
melted butter and lemon wedges.