Sound Q BBQ

• 1 tablespoons kosher salt
• 4 teaspoons paprika
• 2 teaspoon crushed red pepper
• 2 teaspoon chili powder
• 1 teaspoon oregano
• 1 teaspoon basil
• 1/2 teaspoon coriander

Sound Mixers don't just record smoking soundtracks, but some of us enjoy spending our "off" hours cooking up some great BBQ. This FaceBook Group is for those of us in the sound community who enjoy smoking, grilling, cooking, and good eats! It is actually open to any foodies in our industry. But we do ask that if you are going to show off your food, please include some useful information such as recipes or cooking techniques so that the rest of us might learn something!

Fred along with several other professional sound mixers have posted recipes, tips, techniques, and other worthy information about smoking, grilling, and cooking in general. So not only do you get to share your culinary interests, but it also keeps you connected with members of our industry.

You do need to ask permission from the Admin to join this group, but just tell Fred that you read about it here at FilmTVsound.com

https://www.facebook.com/groups/458411441660865/

This great rub is a staple to many pitmasters. I first discovered it in the Smoke and Spice BBQ book, and have used it as a foundation for many great rubs. Good on ribs, brisket, chicken, pork, and just about everything! We have made a few minor tweaks to the original recipe, and this is our current "go to" rub that we favor on our pork and some poultry. It is also good on large meats where you want a nice crust or bark: but not steaks or burgers. For those beefs, use the Steak Rub which does not include any sugars.

One of my most requested dishes is my cedar plank salmon. This is fairly easy to prepare, and can be cooked either on a grill or on a smoker, depending on how much you enjoy (or not) a smoked flavor profile.

 Start by soaking some cedar planks in water for a couple hours, so that they won't burn or char as easily.

After removing them from their bath, pour a healthy amount of Jack Daniels whiskey across them.

Lay out the sliced salmon filet. I usually use skinles filets from Costco; but if using skin ons, then lay them skin side down.

Appy an even but not too heavy Williams Sonoma potlatch rub. Coat lightly w olive oil, and then add fresh lemon slices.

Onto the grill or smoker, indirect heat, and cook at 350 until white fat begins to ooze and is fork flakey tender (around 30 minutes, but times will vary).

Cook times on the smoker for me is a bit longer, since I like to smoke at 275, and also run at higher smoke/lower temps for 30 min or so on my pellet smoker to infuse more smoke flavor.