I'm back with a new podcast! For some reason unknown to me, in the last couple of weeks the number of Barbecue Secrets listeners has jumped from about 40 to over 600 a day. Not sure what's going on, but I figure if there's that much interest in the show I'd better start producing some new episodes. I hope you like this one, and I'm looking forward to making more.
For all you CKNW listeners, here are your recipes for this week. Enjoy!
Beach-Friendly Snacks
As soon as we get unpacked and set up at a picnic table, we like to put out an array of simple but delish appetizers. Obvious choices are a nice variety of stinky cheeses, cold cuts, pate and crackers, olives, fresh pita and hummus, sliced long English cucumber, cherry tomatoes, pickled herring and so on. 
Grilled Fresh Smelt
This works best with smelt that have just been caught, but you could thaw frozen smelt and do the same thing. If you’re squeamish you can gut and behead the fish before grilling but, in my opinion, why do all that fussing and make a mess when they taste great whole?
Makes a great beach picnic appetizer for 4
8 or more fresh raw whole smelt
Sea salt (Fleur de Sel or Malden Salt would work best, but Kosher Salt would also work fine) 
Pre-heat a portable grill for medium-direct cooking (I prefer The Cobb or a Weber Smoky Joe, but you can also use a hibachi or portable gas grill). Wipe the smelt with a paper towel to remove any excess moisture. Sprinkle them with the sea salt and immediately place them on the cooking grate (the fresh coating of salt should help prevent them from sticking to the grate, but if you’re worried about stickage lightly drizzle them with oil before you put them on the grill). If your cooker has a lid, leave it off.
Carefully tend the smelt, turning them regularly, until they are slightly charred and a have a light golden colour. Remove them from the grill and eat immediately while they still have a crisp crust. Eat them whole – I know it sounds gross, but the crunchy head is the best part when it’s fresh from the fire.
Grilled Salmon with Teriyaki Sauce and Fresh Mango and Jalapeno Salsa
Makes 4 servings
I like to make my own Teryaki sauce (see recipe below) but the bottled variety is also very good. To keep things very simple, and still delish, you can substitute teriyaki sauce with good quality Japanese soy sauce.
For the salmon:
4 8-10 oz | 250-300 g pieces of boneless wild salmon fillets, skin on
1 cup teriyaki sauce
For the salsa:
1 ripe fresh mango, diced
1 jalapeno, diced
Juice of 1 lime
Kosher or sea salt to taste
Prepare the salsa by combining all the ingredients.
Marinate the salmon pieces in the teriyaki sauce for no more than an hour. I like to bring a big Ziploc bag to the beach and marinate the salmon on the spot. If you soak them in the sauce too long they get too salty and it masks the delicious taste of the salmon.
Prepare your portable grill for medium direct cooking. Place the salmon pieces, skin-side down, on the cooking grate and cover the grill. When the salmon is done (internal temp of about 130F or springy to the touch), remove it from the grill and let it rest for a few minutes before serving with the mango salsa and the rice salad on the side. 
Rice, Asparagus, and Cucumber Salad
Makes 8 servings (so you’ll have enough for leftovers the next day)
This is a slight adaptation of a recipe from a 1994 Bon Appétit magazine. The salad tastes like summer itself and it’s one of our go-to beach picnic standards. You cannot make it once without making it again and again.
1 3/4 cups | 425 mL water
1 cup | 250 mL long-grain white rice
1 pound | 500 g asparagus, trimmed and cut into 1-inch | 2.5 cm pieces
11/2 cups | 375 mL long English cucumber, chopped into 1/4-inch | 5 mm dice
1/2 cup | 125 mL chopped chives
2 Tbsp | 25 mL Dijon mustard
1 Tbsp | 15 mL honey
1 Tbsp | 15 mL white wine vinegar
1/2 tsp | 2 mL dry mustard
21/2 Tbsp | 40 mL vegetable oil
1/4 cup | 50 mL chopped fresh dill
1 tsp | 5 mL