The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 11-03-2013, 01:59 PM   #1
JMSetzler
Babbling Farker
 
Join Date: 04-25-11
Location: Valdese, NC
Default Bourbon Honey Citrus Smoked Salmon



I have been looking forward to smoking some fish for quite a while now. I picked up a nice looking salmon filet at Sam's Club yesterday.

I also wanted to incorporate some Jack Daniels Tennessee Honey into the recipe. The recipe I used in this video is based on one I found in the book "Slow Fire" by Ray "Dr. BBQ" Lampe.

Brine:

3/4 cup cold water
1/4 cup Jack Daniels Tennessee Honey
2 tbsp kosher salt
1 tbsp brown sugar
1/2 teaspoon Onion Powder
1/2 teaspoon fresh cracked black pepper
1/8 tsp ground cinnamon

Marinate a 1.5 to 2 pound filet in this brine for one hour while your grill is warming up to 250 degrees.

When the brine is complete, drain the brine and pat the fish dry. Dust both sides with paprika and put it on the smoker at 250 degrees with your choice of medium to light intensity smoking wood (I used apple.)

Mix up your glaze:

3 tbsp honey
1 tbsp fresh squeezed orange juice
zest of one orange
1 teaspoon Jack Daniels Tennessee Honey

When the fish is about ready (30 minutes or so), brush the glaze on the top of the salmon and remove it from the grill....

YouTube Video of this Cook
__________________
Measure Less. Cook More.
JMSetzler is offline   Reply With Quote


Old 11-03-2013, 03:17 PM   #2
rehless
Full Fledged Farker


 
rehless's Avatar
 
Join Date: 07-15-13
Location: Bellevue, Wa
Default

How did it taste? If that is a pic of your fish, it looks great.
I smoke salmon a lot, wild only as farm raised is too fat.
I dry brine mine, pickling or kosher salt, brown sugar and
after the rinse, I sprinkle some dill weed on it.
rehless is offline   Reply With Quote


Thanks from:--->
Old 11-03-2013, 03:45 PM   #3
JMSetzler
Babbling Farker
 
Join Date: 04-25-11
Location: Valdese, NC
Default

Quote:
Originally Posted by rehless View Post
How did it taste? If that is a pic of your fish, it looks great.
I smoke salmon a lot, wild only as farm raised is too fat.
I dry brine mine, pickling or kosher salt, brown sugar and
after the rinse, I sprinkle some dill weed on it.
It tasted fantastic. That is a photo of my fish on the Kamado Joe. I don't have a source for wild salmon. This is one that I picked up at Sam's Club and its farm raised from Norway.
__________________
Measure Less. Cook More.
JMSetzler is offline   Reply With Quote


Old 11-03-2013, 03:52 PM   #4
deguerre
somebody shut me the fark up.

 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Default

Well, however it was raised, it looks and sounds pretty farking outstanding, I will say.
__________________
Guerry
[FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT]
[FONT=Book Antiqua][B]Avatar by Northwest BBQ
[/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog
deguerre is offline   Reply With Quote


Thanks from:--->
Old 11-03-2013, 04:25 PM   #5
USMC
is one Smokin' Farker
 
USMC's Avatar
 
Join Date: 06-30-13
Location: Benndale, MS
Default

Love the color on that salmon! Looks great!
__________________
How does my butt taste? ... 22 WSM, 22 OTG, 18 Silver, WGA, GMG DB
USMC is offline   Reply With Quote


Thanks from:--->
Old 11-03-2013, 05:35 PM   #6
dport7
is Blowin Smoke!
 
Join Date: 10-08-13
Location: North East Georgia.
Default

Thanks for the recipe. That pic looks great, it had to taste great also.
__________________
If it turns out good, eat it, if it turns out bad, eat it anyway! Finish Strong!
dport7 is offline   Reply With Quote


Thanks from:--->
Old 11-03-2013, 05:45 PM   #7
Titch
somebody shut me the fark up.

 
Titch's Avatar
 
Join Date: 11-17-12
Location: South East Victoria Australia
Default

That looks very impressive.
Can I ask what you pay for it ?
__________________
I will never be over the hill,I'm too darn tired to climb it.(Daffy Duck)
Unofficial Vegemite Sponsor.
Don't send the Foster's, it's a Federal crime(IamMadMan)

A Brethren formerly known as....AussieTitch
Titch is online now   Reply With Quote


Thanks from:--->
Old 11-03-2013, 05:56 PM   #8
JMSetzler
Babbling Farker
 
Join Date: 04-25-11
Location: Valdese, NC
Default

Quote:
Originally Posted by AussieTitch View Post
That looks very impressive.
Can I ask what you pay for it ?
It was somewhere around $8-$9 per pound...
__________________
Measure Less. Cook More.
JMSetzler is offline   Reply With Quote


Thanks from:--->
Old 11-03-2013, 06:50 PM   #9
Smoothsmoke
Babbling Farker
 
Join Date: 01-20-10
Location: Monterey, CA
Default

Looks great!
__________________
Kamado Big Joe
[COLOR=Red]Kamado Classic Joe
Kamado Joe Jr. [/COLOR]
A bunch of Webers
Smoothsmoke is offline   Reply With Quote


Thanks from:--->
Old 11-03-2013, 08:43 PM   #10
dinosdeuce
Got Wood.
 
Join Date: 09-21-13
Location: Colorado Springs, Colorado
Default

I will have to gove that a try as soon as I get my new smoker figured out.

Dino
dinosdeuce is offline   Reply With Quote


Thanks from:--->
Old 11-03-2013, 08:44 PM   #11
Jason TQ
somebody shut me the fark up.

 
Jason TQ's Avatar
 
Join Date: 01-11-11
Location: Lawrenceville, GA
Default

That's purdy!
__________________
-Jason
I didn't choose D-Canoe life..........
SF 30x70
3 Hunsaker Drums
Weber 18.5 Kettle
Big Green Egg XL
"Tenacious Q" Competition Team, Head Idiot
KCBS CBJ
Jason TQ is online now   Reply With Quote


Old 11-03-2013, 09:00 PM   #12
tatonka3a2
On the road to being a farker

 
tatonka3a2's Avatar
 
Join Date: 08-11-12
Location: Glenburn, ND
Default

WOW, that looks incredible!!
__________________
Owens BBQ

Where to Shop -
www.OwensBBQ.com

Follow Tatonka Dust on Facebook -
https://www.facebook.com/TatonkaDust

Follow Owens BBQ on Facebook -
https://www.facebook.com/OwensBBQ
tatonka3a2 is offline   Reply With Quote


Old 11-03-2013, 09:51 PM   #13
Thespanishgrill
On the road to being a farker
 
Join Date: 09-28-13
Location: Los angeles
Default

Great color and sounds delicious. Reminds me it's time to stop by and do a salmon run. It's the only fish my kids eat.
I was going to add some to my paella but they didn't have the nicest looking pieces left. Have to try your recipe sometime.
Thespanishgrill is offline   Reply With Quote


Old 11-03-2013, 10:14 PM   #14
MisterChrister
Babbling Farker
 
MisterChrister's Avatar
 
Join Date: 04-28-12
Location: Wis-con-sin
Default

That's some mighty tasty looking salmon there! Gonna try that recipe sometime!
__________________
Kettleheads Anonymous Charter Member
MisterChrister is online now   Reply With Quote


Reply

Tags
fish, KAMADO JOE, recipe, Seafood, smoked salmon, Video

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 07:55 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts