2 salmon fillets
2 tablespoons honey
3 tablespoons bourbon peppercorn
4 cloves garlic, minced
3 teaspoons crushed red pepper
1 teaspoon lemon zest
4 dashes brown sugar
1 tablespoon Worcestershire sauce
2 tablespoons dark rum
3 tablespoons distilled white vinegar
1 tablespoon balsamic vinegar
In a large saucepan, mix regularly from pan to pan 2 tablespoons honey, 2 tablespoons bourbon peppercorn, 4 cloves garlic, crushed red pepper, lemon juice and brown sugar until just covered. Place pan in oven to smoke. Remove pan from oven, place in refrigerator to pipe.
Preheat grill burner on broiler setting; seal grate. Beat a small spoonful of butter into salmon ends; cover fillets.