Copper River Salmon

CharredApron · 06-09-2013, 09:21 PM

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!
Jed

BBQinMI · 06-09-2013, 09:47 PM

Looks fantastic. One of my favorite meals

CharredApron · 06-09-2013, 10:52 PM

Would it improve the ratings if I had mentioned it was cooked with an 800lb Gorilla?

MS2SB · 06-09-2013, 11:14 PM

Hell yes. A lot is made of Copper River salmon, and the hype is well earned. Last year I bought identical sized salmon fillets, one copper river, one regular troll caught. The Copper River was better, richer and less "fishy" than the regular troll caught.

CharredApron · 06-10-2013, 08:01 AM

Quote:

Originally Posted by MS2SB

Hell yes. A lot is made of Copper River salmon, and the hype is well earned. Last year I bought identical sized salmon fillets, one copper river, one regular troll caught. The Copper River was better, richer and less "fishy" than the regular troll caught.

They are good eats for sure.
Thanks Dave

BobM · 06-10-2013, 08:19 AM

Looks great!

Ron_L · 06-10-2013, 08:59 AM

Quote:

Originally Posted by Hometruckin

Would it improve the ratings if I had mentioned it was cooked with an 800lb Gorilla?

Only if you had a picture of the gorilla.

Nice feesh!

oifmarine2003 · 06-10-2013, 11:54 AM

Looks good!

cowgirl · 06-10-2013, 12:06 PM

Mighty fine feast Jed!!

Big George's BBQ · 06-10-2013, 12:58 PM

That looks awesome I love salmon

Bonewagon · 06-10-2013, 03:17 PM

Looks delicious!

Titch · 06-10-2013, 03:57 PM

Looks excellent, what do you mean by cooking the corn for a Yuca?

slow-smoker · 06-10-2013, 04:10 PM

Nice looking plate.

Happy Hapgood · 06-10-2013, 04:17 PM

Quote:

Originally Posted by MS2SB

Hell yes. A lot is made of Copper River salmon, and the hype is well earned. Last year I bought identical sized salmon fillets, one copper river, one regular troll caught. The Copper River was better, richer and less "fishy" than the regular troll caught.

It was explained to me that Copper River salmon eat shrimp which gives them their great color and taste.

Smoothsmoke · 06-10-2013, 04:21 PM

Another beautiful cook HT!

06-09-2013, 09:21 PM	#1
CharredApron Babbling Farker Join Date: 02-24-13 Location: Port Charlotte, Florida	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! Jed __________________ Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award

06-09-2013, 10:52 PM	#3
CharredApron Babbling Farker Join Date: 02-24-13 Location: Port Charlotte, Florida	Would it improve the ratings if I had mentioned it was cooked with an 800lb Gorilla? __________________ Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award

06-09-2013, 11:14 PM	#4
MS2SB is One Chatty Farker Join Date: 06-28-10 Location: Bothell, WA	Hell yes. A lot is made of Copper River salmon, and the hype is well earned. Last year I bought identical sized salmon fillets, one copper river, one regular troll caught. The Copper River was better, richer and less "fishy" than the regular troll caught. __________________ Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space

06-10-2013, 08:19 AM	#6
BobM Babbling Farker Join Date: 02-16-12 Location: Long Island, NY	Looks great! __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] \|[COLOR=DarkRed] [COLOR=Black]\|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]\| [COLOR=DarkOrange]Maverick ET-732[/COLOR] \| [COLOR=Gray]Gray Thermapen[/COLOR] \|

06-10-2013, 11:54 AM	#8
oifmarine2003 Babbling Farker Join Date: 11-26-12 Location: Cedarburg, WI	Looks good! __________________ Chris- Midwest BBQ Outreach

06-09-2013, 09:47 PM	#2
BBQinMI Full Fledged Farker Join Date: 04-26-13 Location: Michigan	Looks fantastic. One of my favorite meals

06-10-2013, 12:06 PM	#9
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Mighty fine feast Jed!! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

06-10-2013, 12:58 PM	#10
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	That looks awesome I love salmon __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

06-10-2013, 03:17 PM	#11
Bonewagon Babbling Farker Join Date: 06-12-09 Location: Ithaca, Michigan	Looks delicious! __________________ Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen

06-10-2013, 03:57 PM	#12
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	Looks excellent, what do you mean by cooking the corn for a Yuca? __________________ Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky:

06-10-2013, 04:10 PM	#13
slow-smoker is one Smokin' Farker Join Date: 04-05-12 Location: Charlottesville, VA	Nice looking plate. __________________ __ -[B]Mike[/B] [SIZE="3"][COLOR="SeaGreen"]48" Klose Backyard Chef[/COLOR], Primo Oval XL[/SIZE] Stealth-Grey Thermapen, Maverick ET-732

06-10-2013, 04:21 PM	#15
Smoothsmoke Babbling Farker Join Date: 01-20-10 Location: Monterey, CA	Another beautiful cook HT! __________________ Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers