View Single Post
Unread 06-09-2013, 09:21 PM   #1
Babbling Farker

CharredApron's Avatar
Join Date: 02-24-13
Location: Ventenac en Minervois, France
Downloads: 0
Uploads: 0
Default Copper River Salmon

Aye went frog giggin today and ended up with a dern salmon that swam from Alaska's Copper River into the fish department of my nearby Costco. Talk about a wayward traveler.

After checkin with my faithful Brethren, Aye seasoned a tail piece of the Salmon with a wee bit of Plowboys Yardbird Seasoning. Then flung that baby on the magical Kamado. The temp was 200+/- and smoked it with Alder Wood.

Thin blue smoke at 200 degrees

45 minutes later the IT was 137 and aye pulled it and wrapped it in aluminium and got on about my business of finishing the sides. The filet was awesome and the fat and oil had bloomed like a flower.

Roasted some corn for a Yuca, Green Pepper, Garlic, and Red Pepper Flake Hash to accompany me lonely fish on the plate befer the slide down me esophagus to join the grog in my belly. Shine Veggy Shine!

Aye topped the Salmon with Mostarda Mantovana di Pere, Aka Pear Mustard. This stuff is the BOMB! Sweet and Spicy Mustard Sauce. And finished it off on the grill to caramelize.

Plated with the Shiny Vegetables.

The unfork shot

Thank you and Aye shall return!
Backyard Disasters are my specialty. I do not agree with what you have to say, but I'll defend to the death your right to say it.
― Voltaire

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG
Member KCBS, FBA
Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!
CharredApron is offline   Reply With Quote

Thanks from: --->