MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead 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 10-07-2011, 01:31 PM   #1
Randbo
is one Smokin' Farker
 
Join Date: 06-06-11
Location: Brookings Oregon
Default Smoked Salmon, Old School Style!!! pron!

I have been hoping for one of my friends to catch a salmon this year. I live on the southern Oregon coast and the salmon are a bit rare down here and the season to catch them and all of the rules, would confuse a professor!!
So I scored yesterday and had 18 pounds of fillets delivered to my door. SWEET!!!!! So I got out the old family receipe form my neighbors dad, Spud. Here it is
2 cups light brown sugar
3/4 cup salt
1/4 teaspoon garlic powder
This will make 10 to 15 pounds of fish

You sprinkle it on the fish and layer it in a plastic container. Let it marinate over night.







Here it is the next morning


Then it gets a triple rinse if you like it salty 4 if you don't want salty and onto the smoker rack where it sat in the house for 45 minutes to glaze.
Then I put it in the smoker.



Here is the fire I started with. I plan to smoke it around 160 until it is done which should be between 6 to 8 hours. The smoker has already made one jump above 160 to 175 and I knew it would happen so I am just playing with the amount of charcoal and smoke wood. I am using alder for the smoke. Here is a shot of the firebox.


I will update you when it is done with finished photos.

Ok here is how it cruised along this afternoon



The last couple of hours I have added nothing but alder wood.



The thinner meat is done at this point. I am not going to be hungry for dinner tonight as this is very tasty sampling..





I think the thicker meat is not to far behind will post it when it is done. I wish you all could smell this let alone taste it!!

Here is the last picture. I am very happy with the results. Most of it will get vac packed and frozen for special occasions which only makes the smoke penetrate deeper into the meat kinda like chili the second day. Thanks for looking!!!

__________________
3 UDS, One charcoal eating fire breathing home bulit trailer pit,

Last edited by Randbo; 10-07-2011 at 06:47 PM.. Reason: update progress on smoke
Randbo is offline   Reply With Quote


Thanks from: --->


Old 10-07-2011, 01:34 PM   #2
Redhot
is One Chatty Farker
 
Join Date: 04-26-10
Location: Memphis, TN
Default

Ooooh, can't wait to see the pix of them done!
__________________
[FONT=Comic Sans MS][SIZE=3][COLOR=red]Michele [FONT=Arial]>^..^<[/FONT][/COLOR][/SIZE][/FONT]
[FONT=Comic Sans MS]22" OTS "Dirty Girl"[/FONT]
[FONT=Comic Sans MS]Weber Performer/Cajun Bandit "Cajun Queen"[/FONT]
[FONT=Comic Sans MS][FONT=Comic Sans MS]GOSM "Bubba Q", Stovetop Smoker "Lazy Girl", ET-73[/FONT][/FONT]
[B][FONT=Comic Sans MS][COLOR=navy]Avatar by NorthwestBBQ[/COLOR][/FONT][/B]
Redhot is offline   Reply With Quote


Thanks from:--->
Old 10-07-2011, 01:36 PM   #3
Divemaster
somebody shut me the fark up.
 
Divemaster's Avatar
 
Join Date: 09-23-07
Location: North Side of Chicago Illinois
Default

Looks good so far!
__________________
Jeff
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
Divemaster is offline   Reply With Quote


Thanks from:--->
Old 10-07-2011, 01:37 PM   #4
bbqbull
Watching over us.
 
bbqbull's Avatar
 
Join Date: 12-27-05
Location: Mid Michigan
Default

Nice, we love smoked salmon.
bbqbull is offline   Reply With Quote


Thanks from:--->
Old 10-07-2011, 01:42 PM   #5
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Default

I'm all eyes.
__________________
Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is offline   Reply With Quote


Old 10-07-2011, 01:44 PM   #6
tdwalker
Full Fledged Farker
 
Join Date: 08-23-11
Location: Bridgeton, NJ
Default

Get in my belly!
__________________
-Tim ... 22" WSM, 18.5" WSM, Gensis S-320 Gasser, Weber Performer, L-BGE
tdwalker is offline   Reply With Quote


Thanks from:--->
Old 10-07-2011, 02:00 PM   #7
Blackened
is one Smokin' Farker
 
Join Date: 07-07-09
Location: Paradise, CA
Name/Nickname : Chris
Default

Blackened is offline   Reply With Quote


Old 10-07-2011, 03:29 PM   #8
Hugo
Full Fledged Farker
 
Join Date: 02-15-11
Location: Ede, The Netherlands
Default

That is a smoker full of great lookin' salmon!
__________________
Hardeware: WGA / UDS (mini) / COS / Smokey Joe - Member of the Lowland Smokers
Hugo is offline   Reply With Quote


Thanks from:--->
Old 10-07-2011, 03:59 PM   #9
Randbo
is one Smokin' Farker
 
Join Date: 06-06-11
Location: Brookings Oregon
Default

I update the first post. Boy it is good!!!
__________________
3 UDS, One charcoal eating fire breathing home bulit trailer pit,
Randbo is offline   Reply With Quote


Old 10-07-2011, 04:10 PM   #10
Ryan Chester
is One Chatty Farker
 
Join Date: 02-06-09
Location: Orange County, CA
Default

Very nice. Love the color!!!
__________________
Ryan Chester - The Rub Company & Smoqued California BBQ
Ryan Chester is offline   Reply With Quote


Thanks from:--->
Old 10-07-2011, 04:19 PM   #11
Blackened
is one Smokin' Farker
 
Join Date: 07-07-09
Location: Paradise, CA
Name/Nickname : Chris
Default

Looks great, I've got a couple to smoke this weekend..



Blackened is offline   Reply With Quote


Thanks from:--->
Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Cooking Class Summer School, Swamp Boys Style Rub Competition BBQ 20 06-15-2010 01:00 PM
Smoked Salmon PRON JayBirde Q-talk 2 04-24-2010 09:10 PM
Smoked Salmon Spread, BBQ Pie & BBQ Potato (pron) dgassaway Q-talk 20 10-11-2009 07:10 PM
Smoked Salmon for Christmas Party "Pron" DavidEHickey Q-talk 6 12-15-2008 08:25 AM
Quesadilla, smoked meat style (pron) Desert Dweller Q-talk 3 11-30-2008 09:07 PM

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.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 12:33 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, 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