I have just confirmed that I will be performing a second Barbecue Master Class on Sunday June 3rd at Barnett Hill Garden & Leisure Centre.
I will post more details in the next couple of days.
So.if you can't make it to show in Shropshire perhaps you can come to the Worcestershire show which I'm told also include a live band.

If you ever wondered what is the difference between hot smoking and the more traditional cold smoked foods quite simply it is how close the food is to the fire. In the case of traditional smoked salmon the fish is placed a long way from the fire so that by the time the smoke passes over the fish it is cold. Because the smoke is cold the fish does not cook just cure, where as hot smoking means the food cooks at the same time as smoking.

1.1 kg (2lb 4oz) Salmon (skin on)
6 Tbsp Olive oil
1 limejuice and zest
1 ripe pineapple
2 Tbsp chopped coriander
1-2 jalapeno
2 small vine ripe tomatoes
½ bag of charcoal briqettes
4 big handfuls of oak wood chips

1. Soak the oak chips for at least 1.5 hour before using.
2. Rub 2 Tbsp of olive oil into the salmon and lay the salmon on a wire rack.
3.Core and dice the pineapple into ½ inches squares and place in large stainless or glass mixing bowl.
4.Cut the chili in half lengthwise, remove the seeds*, finely dice and add to the pineapple.
5.Add the olive oil and toss the pineapple to mix in.
6.Cut the tomatoes into a ¼ dice and add along with the coriander, stir or toss the salsa again.
7.Add the limejuice and zest then season with salt and pepper and refrigerate.
8.Fill your half of your BBQ with charcoal, making a pyramid of the charcoal.
9.Light the charcoal and allow it to burn until all the coals are grey (this may take up to 1 hour).
10.Use a pair of tongs to spread out the coals (still only cover half of the bottom of the BBQ)
11.Sprinkle ¾ of the woods chips onto the hot coals and this should create plenty of smoke and steam, then place the salmon as far away from the coals as possible. Top up the chips after 15 minutes if needed.
12. Cover the BBQ with a lid and allow to smoke and cook, for around 30 minutes.
13 Check the salmon from time to time it is cooked when white albumin starts to form on the top.

To serve
Cut into portions and serve warm or cold with salad leaves and the salsa.

Big News
I will be performing one of my BBQ Master Classes at Percy’s Throwers Centre near Shrewsbury
this Sunday May 27th, 11am-4pm and it would be great to see you all there. Below is a map or you can telephone Percy Thrower's at 01743-352-311, for Sat-Nav users the postal code is SY2 6QW.

Good News....
BBC Radio Shropshire has invited me to be interviewed about my upcoming Barbecue Master Class on Sunday at Percy Throwers.

The interview will at the Radio Station on Friday around 3pm on the Clare Ashford show.
Of course I will want to talk about the Cooking Demonstration that’s coming up on Sunday but I also hope to get a chance to talk about this blog.

So…if you curious about hearing me and can pick up BBC’s Radio Shropshire 96FM then tune in or go to the BBC website via this link, scroll down the page and click on the “Listen Live”. Alternatively you can listen to the interview up 7 days afterwards.

http://www.bbc.co.uk/shropshire/local_radio/

If your listen outside the UK then remember that the time mentioned is BST (British Summer Time) which is one hour ahead of GMT (Greenwich Mean Time)