Nam Jim Jeaw Sauce

Dave DeWitt Recipes Leave a Comment

This recipe and others can be found in the following article:

Bugged Out in Thailand!

By Paul Ross





  • 1 ½ tablespoons ground, roasted rice

  • 1 ½ tablespoons chile powder

  • 1 tablespoon lemon juice

  • 1 tablespoon tamarind sauce

  • ½ tablespoon sugar (palm sugar is best)

  • 1 shallot, peeled and sliced

  • 1 tablespoon soy sauce

  • 2 tablespoons fish sauce

  • 2 cloves garlic, chopped

  • 1 cilantro root, minced (optional)

  • 1/4 cup water or more if needed

  • Instructions

    In a bowl, combine all ingredients and mix thoroughly. Transfer to a blender and puree. Return the

    sauce to the bowl and place it in the regfrigerator for at least 3 hourse for the flavors to blend

    and the rice to soften. Garnish with minced parsley, mint, and spring onion.


    Shellfish Brine for Smoked Oysters

    Dave DeWitt Leave a Comment

    This basic shellfish brine comes from Mike Stines’ article “Smoking Succulent Shellfish”. Read more how-to and recipes for smoked mussels, clams, scallops, and oysters here.


    2 quarts cold water, divided
    1 cup (10 ounces or 280 g) coarse kosher salt
    1/2 cup dark brown sugar, packed
    2 tablespoons lemon juice
    1 teaspoon freshly ground black pepper
    1 teaspoon granulated garlic


    Heat one quart of water to a simmer over medium heat. Add the remaining ingredients and stir until the salt and sugar are dissolved. Remove from the heat and add the remaining water. Cool the brine to below 40 degrees F.

    Pour the cooled brine over the oysters and soak, refrigerated, for 30 minutes. After brining, rinse the oysters under cold water and drain in a colander.

    Prepare the smoker for a 225 degrees F. cook using your favorite smoking wood (avoid using heavy wood such as mesquite). I usually use alder, apple or oak, but I’ve also used dried seaweed.


    Place the oysters on a porcelain grill rack or Frogmat smoking mat. (Or return the oysters to the cupped (bottom) portion of the shell and arrange them on a tray with rock salt.) Smoke the oysters for 30 to 40 minutes or until the edges begin to curl. Remove from the grill and serve warm or cool. You can also serve them cold with a drizzle of olive oil, some crushed red pepper and crusty bread.

    BBQ Chipotle Halibut w/ Watermelon Onion Salsa

    Dave DeWitt Recipes Leave a Comment

    The salsa recipe is courtesy of the National Watermelon Promotion Board and the Walla Walla Sweet Onion Marketing Committee. It is a refreshing change from more traditional salsas, and since it is low in calories and contains virtually no fat, it’s a perfect example of the healthy trend in fresh salsas.


    For the Fish:

    • 4 6 oz-halibut steaks or fillets
    •  1 small onion, sliced
    • 2 cloves garlic, chopped
    • 2 teaspoons cooking oil
    • ½ cup commercial chipotle sauce (your choice)
    • 2 tablespoons honey
    • 2 cups water
    • Salt to taste

    For the Salsa:

    • 1/4 cup orange marmalade
    • 1/4 cup chopped fresh cilantro
    • 1/4 cup minced jalapeño chiles
    • 2 tablespoons white vinegar
    • 1 clove garlic, minced
    • ½ teaspoon salt
    • 2 cups chopped seeded watermelon
    • 1 cup chopped Walla Walla Sweet Onion
    • 1 cup chopped orange sections



    For the Fish:

    Sauté the onions and garlic in the oil until they are softened. Add the chipotle sauce, honey and water and simmer for 10 minutes. Season with the salt. Puree the mixture until smooth, adding more water if necessary to thin.

    Dip the halibut in the sauce and grill over hot wood coals or chips to the desired temperature, approximately 1 to 3 minutes each side.

    Serve with the watermelon salsa.

    For the Salsa:

    Combine the marmalade, cilantro, jalapeño, vinegar, garlic and salt. Add the watermelon, onion and orange, and gently toss together until coated. Chill at least 30 minutes before serving. 


    3-2-1 Overrated

    Jackson Ortega-Scheiner Smoking Leave a Comment

    Hello Dr. BBQ: You are my hero! I love your BIG TIME BBQ BOOK. I have a question. I notice your rub and sauce for baby backs but do you use a mop or baste for them or just the 3-2-1 method with honey and apple juice and brown sugar? I have an offset at our campground that I use …

    The Chilli Press' Fiery Food Festival

    Tasting the Heat in Oz

    Fiery Foods Manager Australia Leave a Comment

    By Dave DeWitt     We completely lost Friday on our trip to Sydney in 2000. Mary Jane and I took off from Los Angeles at ten o’clock Thursday night and, after crossing the International Date Line, arrived at the Sydney airport at 6 a.m. Saturday morning. Since we had been flying for nearly fifteen hours, I didn’t mourn the …