We believe it is God’s will that all mankind should BBQ with charcoal. It’s the only way. Cast away your pansy ass gas grill and BBQ like a real man.
Here’s how the ZugHaus does Salmon:
First, we soak a cedar plank in water, then layer it with green onions. This raises the salmon off the plank and allows the smoke to penetrate even the bottom.
We marinate our salmon in teriyaki sauce. If we’re really organized, we freeze it in teriyaki sauce. But if we accidentally leave the fresh salmon in our fridge before leaving town for four days, we frantically toss it into the freezer when we get home on the expiration date. *cough*
Then we smoke the salmon on the plank over coals and mesquite chips.
(We do not mess around).
We also grill veggies in a grilling basket – usually asparagus, or broccoli, or brussel sprouts.
Leave a comment if you’d like to partake in one of our famous House of BBQ’s this summer.