Thank You Gore RE: salmon

Big George's BBQ · 11-19-2012, 11:22 AM

If you like smoked salmon trying Gore's metod is a must. I got A++ reviews from my son D-I-L and my own personal tatebuds
4/3 cup light brown sugar
1/3 cup kosher salt
I put the salomon in two large 3 gal zip lock bags and put the cure on both sides. I then put them in a pyrex pan to control the mess. I had 4 pieces- 2 in each bag. I put another pyrex pan on top for weight a nd a 1/2 gal of blue hog sauce in the top pan I let them sit in fridge for about 19 hrs turning once
I then rinsed them well.
On 2 I put maple sugar and fresh ground black pepper. The other 2 were coated with sessame seed oil and sessame seed.
I let them sit for 45min to an hour and put into the egg @ 150 with lump charcoal and a few chunks of appple- next time will be cherry
After 2 hrs I raised the temp to 165 and then gradually to 180
Total smoke thme a little over 4 hrs- to 140 degrees. Wrapped and put in fridge over night and have trully enjoyed it since then I can see why you say that this is your go to meal Gore

Gore · 11-19-2012, 11:28 AM

Glad you liked it George. It always works out for me. Incidentally, the frogmat I use in the Oval XL is about 19" x 15". It is actually a bit smaller. I also have a smaller one I use for smaller batches that is extremely handy.

11-19-2012, 11:22 AM	#1
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	Thank You Gore RE: salmon If you like smoked salmon trying Gore's metod is a must. I got A++ reviews from my son D-I-L and my own personal tatebuds 4/3 cup light brown sugar 1/3 cup kosher salt I put the salomon in two large 3 gal zip lock bags and put the cure on both sides. I then put them in a pyrex pan to control the mess. I had 4 pieces- 2 in each bag. I put another pyrex pan on top for weight a nd a 1/2 gal of blue hog sauce in the top pan I let them sit in fridge for about 19 hrs turning once I then rinsed them well. On 2 I put maple sugar and fresh ground black pepper. The other 2 were coated with sessame seed oil and sessame seed. I let them sit for 45min to an hour and put into the egg @ 150 with lump charcoal and a few chunks of appple- next time will be cherry After 2 hrs I raised the temp to 165 and then gradually to 180 Total smoke thme a little over 4 hrs- to 140 degrees. Wrapped and put in fridge over night and have trully enjoyed it since then I can see why you say that this is your go to meal Gore __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team When all else fails ask yourself WWGALD

11-19-2012, 11:28 AM	#2
Gore somebody shut me the fark up. Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods ... and Nazis Downloads: 0 Uploads: 0	Glad you liked it George. It always works out for me. Incidentally, the frogmat I use in the Oval XL is about 19" x 15". It is actually a bit smaller. I also have a smaller one I use for smaller batches that is extremely handy. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1"