Meat the DCS Grill

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MEAT the DCS GRILL WITH RECIPES from AMERICA'S TEST KITCHEN

Grill-Smoked

Salmon

SERVES 6

For the fillets to cook at the same rate, they must be the same

size and shape, so we prefer to purchase a 2 ½- to 3-pound

whole center-cut fillet and cut it into six pieces. Serve the

salmon with Apple-Mustard Sauce (recipe follows), if desired,

or with lemon wedges.

DID YOU KNOW that the 36" and 48" DCS grills have a

dedicated smoker tray with a direct 3,500 BTU burner

offering a clean, convenient option for grilling enthusiasts?

You can skip making a handmade smoker in step 2 of this

recipe and add wood chips straight to your DCS smoker tray

for smoking your Grill-Smoked Salmon and more.

2 tablespoons sugar

1 tablespoon kosher salt

6 (6- to 8-ounce) center-cut skin-on salmon fillets

2 cups wood chips, half of chips soaked in water

for 15 minutes

1. Combine sugar and salt in bowl. Set wire rack in

rimmed baking sheet, set salmon on rack, and sprinkle esh

side evenly with sugar mixture. Refrigerate, uncovered,

for 1 hour. With paper towels, brush any excess salt and

sugar from salmon and blot dry. Return salmon on wire

rack to refrigerator, uncovered, while preparing grill.

2. Combine soaked and unsoaked chips. Using large

piece of heavy-duty aluminum foil, wrap chips in foil

packet and cut several vent holes in top. Remove cooking

grate and place wood chip packet directly on primary

burner. Set grate in place, turn primary burner to high

(leave other burners o ), cover, and heat grill until hot and

wood chips are smoking, 15 to 25 minutes. Turn primary

burner to medium. (Adjust primary burner as needed to

maintain grill temperature of 275 to 300 degrees.)

3. Fold piece of heavy-duty foil into 18 by 6-inch

rectangle. Place foil rectangle on cooler side of grill and

place salmon llets on foil, spaced at least ½ inch apart.

Cover and cook until center of thickest part of llet is still

translucent when checked with tip of paring knife and

registers 125 degrees, 30 to 40 minutes. Transfer to platter

and serve warm or at room temperature.

NOW WE’RE SMOKIN’

The two most common methods for smoking fish

are cold and hot smoking. Both approaches require

special equipment and a serious time investment and

result in something that is more of an ingredient than

a main dish. Our hybrid recipe produces an entrée

that captures the uniquely smooth and lush texture

of cold-smoked salmon and the forward smokiness of

hot-smoked salmon. The best part? It cooks in only 30

to 40 minutes on a gas grill.

COLD-SMOKED:

Slick and silky;

mild smoke.

HOT-SMOKED:

Dry and firm;

potent smoke.

HYBRID GRILL-SMOKED:

Ultramoist; rich,

balanced smoke.

Apple-Mustard Sauce

MAKES 1½ CUPS

2 Honeycrisp or Granny Smith apples, peeled,

cored, halved, and cut into ¼-inch dice

¼ cup whole-grain mustard

2 tablespoons Dijon mustard

2 tablespoons minced fresh chervil or parsley

1 tablespoon cider vinegar

1 tablespoon honey

¼ teaspoon salt

Combine all ingredients in bowl.