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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. |
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11-03-2013, 12:59 PM | #1 |
Babbling Farker
Join Date: 04-25-11
Location: Valdese, NC
Name/Nickname : John
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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
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11-03-2013, 02:17 PM | #2 |
Full Fledged Farker
Join Date: 07-15-13
Location: Bellevue, Wa
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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. |
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11-03-2013, 02:45 PM | #3 |
Babbling Farker
Join Date: 04-25-11
Location: Valdese, NC
Name/Nickname : John
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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.
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11-03-2013, 02:52 PM | #4 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Well, however it was raised, it looks and sounds pretty farking outstanding, I will say.
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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 |
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11-03-2013, 04:45 PM | #7 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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That looks very impressive.
Can I ask what you pay for it ?
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11-03-2013, 04:56 PM | #8 |
Babbling Farker
Join Date: 04-25-11
Location: Valdese, NC
Name/Nickname : John
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It was somewhere around $8-$9 per pound...
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11-03-2013, 07:44 PM | #11 |
somebody shut me the fark up.
Join Date: 01-10-11
Location: Lawrenceville, GA
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That's purdy!
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11-03-2013, 08:00 PM | #12 |
On the road to being a farker
Join Date: 08-11-12
Location: Glenburn, ND
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WOW, that looks incredible!!
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11-03-2013, 08:51 PM | #13 |
On the road to being a farker
Join Date: 09-28-13
Location: Los angeles
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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. |
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11-03-2013, 09:14 PM | #14 |
Quintessential Chatty Farker
Join Date: 04-28-12
Location: Wis-con-sin
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That's some mighty tasty looking salmon there! Gonna try that recipe sometime!
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Tags |
fish, KAMADO JOE, recipe, Seafood, smoked salmon, Video |
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