Mak Grills EP-380-1G Owner's Manual - Fish & Seafood
FISH & SEAFOOD
Simple Salmon Steaks
(Approx. cooking time: 20 min.)
1- 6oz. Salmon steak per person
2 tsp. MAK Fish Rub
2 tsp. olive oil
Hickory Pellets
Rinse steaks under cold running water. Towel pat dry. Apply olive oil to
each side individually. Lightly sprinkle MAK Fish Rub over each side of
steak. Start grill and adjust setpoint temperature to 450 degrees. Allow
grill to pre-heat, approximately 10 minutes. Grill for approximately 10
minutes per side, per inch of thickness. Remove from grill immediately
when fish flesh turns from bright to pale in color. Do not over cook fish.
Cold Smoked Salmon
(Approx. cooking time: 5 hrs.)
1 salmon whole or half - skin on
Brine mixture:
2 cups of brown sugar
1 cup of sea salt
1/4 cup garlic salt
Any variety of pellets
Place fish in a re-sealable bag, or a plastic container that seals. The brown
sugar and salt break down into a liquid creating a soupy brine. Brine for 12
hours. Take the fish out, rinse off and allow to air dry. Once dry, sprinkle
brown sugar over the top of the fish. Start grill and adjust setpoint temper-
ature on Smoke. Pre-heat, grill, approximately 10 minutes. Open lid of
Warmer/Smoker box and place fish inside. Close lid and smoke for approxi-
mately 5 hours (depending on thickness of fish). Remove and enjoy.
Grilled Shrimp
(Approx. cooking time: 30 min.)
2 lbs. raw shrimp, thawed if necessary
MAK Chipotle Rub
Bamboo skewers
Any variety of MAK Barbecue sauce
Cherry or Hickory pellets
Peel and de-vein shrimp; sprinkle with MAK Chipotle Rub and allow to
marinate in refrigerator for 1 hour. Soak wood skewers, in boiling hot
water for at least 30 minutes. Remove shrimp from refrigerator and thread
onto skewers. Start grill and adjust setpoint temperature at 300 degrees.
Pre-heat grill, approximately 10 minutes. Place skewers on grate, close lid
and cook approximately 8 minutes per side. Remove skewers from grill
and brush with barbecue sauce on both sides. Return to grill and cook
and additional 5 minutes.