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2 wooden spoons or metal skewers

Serving platter

Move the package to the sink and remove the fish from the package (be careful, there will be a lot of juice). Rinse the fish thoroughly to remove any remaining cure and dry the fish with paper towels.

Light a chimney starter full of lump charcoal. Line up two small disposable aluminum pans down the center of the coal grate. Distribute the lit charcoal evenly on either side of the pans. Divide another half chimney full of unlit charcoal between the two piles. Put the cooking grate on and then the lid. Let the cavity heat to 500° F.

Meanwhile, prepare the fish for the grill.

The most difficult thing about grilling a side of salmon is getting it off the grill in one piece once it’s cooked. Good thing you went to the hardware store and bought about 16 inches of chicken wire that you cut down to the size of your grill top (see diagram A). Lay the chicken wire out on a few sheets of newspaper and coat it heavily with non-stick spray. Place the salmon, skin side down, on the chicken wire. Brush the fish liberally with extra-virgin olive oil. Insert the probe end of your thermometer into the thickest part of the fish, bring the corners of the wire together like a sling, and proudly carry your fish to the grill.

You could also serve the fish on the grate, or just cook it on the coals to begin with.

When the grill has reached a temperature of 500° F, carefully remove the lid and place the fish (chicken wire-side down) on the grate. Re-lid, being careful not to kink or crush the thermometer probe wire. Close the vents top and bottom, insert the probe wire connection into the thermometer base, then set the onboard alarm for 140° F. That’s it.

When the alarm goes off, remove the lid, and use a pair of wooden spoons or metal skewers to pick up the chicken-wire sling (see diagram B).

Back in the kitchen, roll the fish off onto the back of a sheet pan. Place your serving platter upside down on top of the fish and then—holding the pan firmly in place—flip everything over. Now the fish should be right side up on the platter. (Be warned: there’s going to be some juice and odds are good some of it’s going to get on you.) Serve to a grateful and amazed assemblage.

Yield: 8 to 10 servings

FISH CURE

Grilled Butterflied Chicken

This unusual method of grilling may produce the best-tasting chicken you’ve ever had. The spice rub may be altered to suit your individual taste.

Application: Grilling by direct heat

Prepare a medium-hot grill using about 3 quarts natural chunk charcoal.

Mix the salt and all the herb and spice ingredients together in a jar or other container with a perforated lid.

Wash the chicken, removing the giblets, and pat dry. Carefully remove the backbone from the chicken using poultry shears or a large boning knife. Remove the keel bone (or breast bone, if you prefer), and press the bird flat like a butterfly.

Liberally rub both sides of the chicken with canola oil, then sprinkle the spices to cover.

Place chicken, skin side down, directly over coals. Place a roasting pan flat on top of the chicken and weight it down with 2 bricks. Grill until brown and deeply marked, about 12 minutes. Turn the chicken over, re-weight, and allow to cook another 15 minutes or until chicken is just done. Let the chicken rest for at least 10 minutes, then bring to the table whole.

Yield: 2 to 4 servings

Note: This recipe makes enough rub for 2 whole chickens.

Software:

For the rub (see Note):

1 tablespoon kosher salt

2 teaspoons freshly ground black

pepper

1 teaspoon whole cumin, toasted

and ground

1 teaspoon whole coriander,

toasted and ground

2 teaspoons garlic powder

¼ teaspoon cayenne pepper

1 teaspoon paprika

One whole broiler/fryer chicken

Canola oil

Hardware:

3 quarts natural charcoal

Glass jar or other lidded container

Poultry shears or a large boning

knife

Roasting pan

2 bricks, wrapped with

aluminum foil

Tropical Mash

This is my favorite grill-friendly side