BBQ Salmon with Bourbon Glaze Recipe
This recipe comes from Bill Porterfield, a competitor in the World Food Championships Thrilla at the Grilla contest.
Bill’s passion for cooking began when he took the role as scoutmaster for his son’s Boy Scout troop. While cooking for Air Force troops during deployment, he perfected his outdoor cooking. He has competed in KCBS and his cooking slogan is “I may not be the best, but I have cooked for some of America’s finest”.
- 1 Cup Jim Beam Bourbon
- 1 Cup Ketchup
- 1/2 Cup Brown Sugar
- 1/4 Cup Apple Cider Vinegar
- 3 tsp Worcestershire Sauce
- 1 Tbsp Lemon Juice
- 1 Tbsp Yellow Mustard
- 1/2 tsp minced garlic
- 1 tsp salt
- 1/2 tsp Black Pepper
- 1 Tbsp Olive Oil
- 2 Tbsp Blues Hog Dry Rub Seasoning
Preheat grill to 350 degrees F. I use a pellet grill.
Carefully dry your skinless salmon fillet with a paper towel to remove any moisture from it. Brush each side with olive oil and dust with Blues Hog Dry Rub Seasoning and set aside. In a bowl combine the remaining ingredients and blend thoroughly.
Place salmon on the grill for approx 5 minutes, just long enough to start getting an outer crust. Cover the top of the salmon with the glaze mixture generously and let cook for approx 10 minutes.
Reglaze the top side and carefully turn over and glaze the other side and cook for another 5 to 10 minutes. Be careful not to over cook the salmon so depending on the thickness of your fillet as to how long you want to cook it.
Recoat the top and carefully flip back over and recoat. At this time check for internal temperature, you are looking for 145 degrees F. Continue grill until you reach this temp. Once the temperature is reached serve and enjoy.