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 12-09-2018, 05:22 PM   #16
smoke ninja
somebody shut me the fark up.

 
smoke ninja's Avatar
 
Join Date: 01-03-14
Location: Detroit michigan
Default

Quote:
Originally Posted by Tatanka View Post
Just this afternoon I smoked two steelhead fillets for my visiting sister and brother-in-law from Washington State and they loved it, even preferring the texture of the steelhead (in the West, called rainbow or cut-throat trout) to their native salmon. I like the steelhead because it is native to Minnesota, too, and Costco leaves the skin on the fillet, whereas their salmon is completely skinned. This is the recipe/directions I used: http://virtualweberbullet.com/salmon1.html

The recipe has a curing rub and a finishing/smoking rub. I had the curing rub on for 2.5hrs in the frig last night, rinsed and patted off the fish and let rest until the pellicle set up, then back in the frig, covered, overnight. I used cherry for the smoke and ran the WSM for 2.5hrs. at 190-210F to reach an internal temp of 150F. Rested it uncovered then covered and put back in frig for 2 hrs. before supper. We mixed the salmon into a salad my wife prepared. It really was good! Only change to the recipe above is that I don't use garlic or onion on fish; find it overwhelms the true taste of the fish in any amount.


if I am not mistaken steelhead are introduced into the midwest fisheries. they are not native species?
__________________
Let's all just calm down and smoke a fatty
smoke ninja is offline   Reply With Quote


Thanks from:--->


Old 12-09-2018, 07:46 PM   #17
firefighter4634
is one Smokin' Farker
 
Join Date: 05-09-11
Location: Moville Iowa
Default

No recipe , but I do love cold smoked salmon
__________________
BWS Fatboy
firefighter4634 is offline   Reply With Quote


Reply

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 08:55 PM.


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