Pecan Smoked Wild New Zealand Salmon w/ Pr0n!

Moose · 11-29-2011, 11:51 AM

A while back, The Missus and I found a great fish vendor at our local farmer's market. In particular, the Wild New Zealand Salmon they carry is the best salmon we've ever had. It ain't cheap, but then again, you get what you pay for. It's been some time since we've had this wonderful fish, so on Sunday, we picked up a nice piece.

First, I removed the skin with a boning knife, and cut the salmon in two pieces. After that, I seasoned it up with Rub Company BBQ and Simply Marvelous Pecan:

I set up my Kingsford Oval for indirect, and added a chunk of pecan and put the fish on the cool side of the grill to get some quality time with the pecan smoke:

You can tell by looking at the fish that it's going to be very moist and rich with all that fat marbling.

After about 10 mins, I moved the fish closer to the hot side to finish up. Whenever I have a piece of meat that is of uneven thickness, I place the thick side towards the heat so the thinner side doesn't overcook:

A few minutes later, I could tell the fish was done, so I pulled it off the grill. After letting it rest for a few, we plated it up with a fresh garden salad:

The fish looked so good, I thought I'd start my meal early before I even put the plate on the table:

It was indescribably moist and delicious! The two rubs played off each other perfectly, with a flavorful combination of sweet, savory, and spice.

Thanks for checking out my salmon.

Al Czervik · 11-29-2011, 11:56 AM

Brilliant Moose! Looks farking fantastic...

backyard bbquer · 11-29-2011, 12:01 PM

great looking pieces of fish

Phubar · 11-29-2011, 12:06 PM

Dang Moose...your pics are getting better and badder!
Nice cooking!

colonel00 · 11-29-2011, 12:23 PM

Great looking salmon Moose

TIMMAY · 11-29-2011, 12:40 PM

That dinner looks great!

Phrasty · 11-29-2011, 01:21 PM

It's lunch time and I'm FARKIN HUUUUNGRY NOW!!! Thanks!

Hugo · 11-29-2011, 02:19 PM

That last picture looks SOO good!!

gtr · 11-29-2011, 02:45 PM

Glorious! Looks farking perfect.

Is that a new plate?

I just remembered I gotta re-interrogate my lovely wife about our schedule!

kihrer · 11-29-2011, 03:28 PM

I think I could eat salmon almost every day. Yours looks very tasty!

BigBobBQ · 11-29-2011, 04:20 PM

that does look like some great looking fish.

Bonewagon · 11-29-2011, 04:22 PM

Very Nice!

Dave S · 11-29-2011, 04:58 PM

Outstanding

11-29-2011, 11:51 AM	#1
Moose somebody shut me the fark up. Join Date: 10-12-08 Location: Gallatin, TN Name/Nickname : Richard	Pecan Smoked Wild New Zealand Salmon w/ Pr0n! A while back, The Missus and I found a great fish vendor at our local farmer's market. In particular, the Wild New Zealand Salmon they carry is the best salmon we've ever had. It ain't cheap, but then again, you get what you pay for. It's been some time since we've had this wonderful fish, so on Sunday, we picked up a nice piece. First, I removed the skin with a boning knife, and cut the salmon in two pieces. After that, I seasoned it up with Rub Company BBQ and Simply Marvelous Pecan: I set up my Kingsford Oval for indirect, and added a chunk of pecan and put the fish on the cool side of the grill to get some quality time with the pecan smoke: You can tell by looking at the fish that it's going to be very moist and rich with all that fat marbling. After about 10 mins, I moved the fish closer to the hot side to finish up. Whenever I have a piece of meat that is of uneven thickness, I place the thick side towards the heat so the thinner side doesn't overcook: A few minutes later, I could tell the fish was done, so I pulled it off the grill. After letting it rest for a few, we plated it up with a fresh garden salad: The fish looked so good, I thought I'd start my meal early before I even put the plate on the table: It was indescribably moist and delicious! The two rubs played off each other perfectly, with a flavorful combination of sweet, savory, and spice. Thanks for checking out my salmon. __________________ Moose *Showcase Your Cooking in the BBQ Brethren Throwdowns!* 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com

11-29-2011, 11:56 AM	#2
Al Czervik somebody shut me the fark up. Join Date: 05-17-11 Location: 17h 45m 40.036 and -29° 00` 28.17 Name/Nickname : Scott/Mongo	Brilliant Moose! Looks farking fantastic... __________________ Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop *Zero Club Member* *qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...* (\__/) (='.'=) Avatar by Chalupa (")_(")

11-29-2011, 12:06 PM	#4
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Dang Moose...your pics are getting better and badder! Nice cooking! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

11-29-2011, 12:23 PM	#5
colonel00 Quintessential Chatty Farker Join Date: 06-03-10 Location: Shawnee, KS	Great looking salmon Moose __________________ Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson

11-29-2011, 01:21 PM	#7
Phrasty Babbling Farker Join Date: 01-19-08 Location: Jamaica	It's lunch time and I'm FARKIN HUUUUNGRY NOW!!! Thanks! __________________ 1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599

11-29-2011, 12:01 PM	#3
backyard bbquer Found some matches. Join Date: 10-16-11 Location: Troy, NY	great looking pieces of fish

11-29-2011, 12:40 PM	#6
TIMMAY is One Chatty Farker Join Date: 01-10-11 Location: Sugar Hill, GA	That dinner looks great!

11-29-2011, 02:19 PM	#8
Hugo Full Fledged Farker Join Date: 02-15-11 Location: Ede, The Netherlands	That last picture looks SOO good!! __________________ Hardeware: WGA / UDS (mini) / COS / Smokey Joe - Member of the Lowland Smokers

11-29-2011, 02:45 PM	#9
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	Glorious! Looks farking perfect. Is that a new plate? I just remembered I gotta re-interrogate my lovely wife about our schedule! __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

11-29-2011, 03:28 PM	#10
kihrer Full Fledged Farker Join Date: 09-28-11 Location: Harleysville, PA	I think I could eat salmon almost every day. Yours looks very tasty! __________________ [COLOR=Blue] [COLOR=Black][B][I]Ken Ihrer[/I][/B] 12ft competition trailer Jambo 48 "Bo Diddley" heavily modified SnP "Chickenator" [COLOR=Red]Red[COLOR=Black] and [COLOR=Blue]Blue[COLOR=Black] Super fast [/COLOR][/COLOR]Thermapens[/COLOR][/COLOR] [/COLOR][/COLOR]

11-29-2011, 04:20 PM	#11
BigBobBQ Babbling Farker Join Date: 07-19-11 Location: Live Oak, Florida	that does look like some great looking fish. __________________ Char-Griller Akorn, Webber 22.5 grill, performer, UDS.

11-29-2011, 04:22 PM	#12
Bonewagon Babbling Farker Join Date: 06-12-09 Location: Ithaca, Michigan	Very Nice! __________________ 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

11-29-2011, 04:58 PM	#13
Dave S On the road to being a farker Join Date: 04-02-11 Location: Brookeville, Maryland	Outstanding __________________ OTS, UDS, ET-732, [B][COLOR=red]Terp[/COLOR][/B] [COLOR=red][B]RED Thermapen.[/B][/COLOR]

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