|
|
|||||||
| 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. |
 |
|
|
Thread Tools |
09-22-2018, 09:21 PM
|
#1 |
|
somebody shut me the fark up.
  
Join Date: 05-28-14
Location: Streamwood, IL
|
Smoked Salmon
Brined for three hours, dried for another three and seasoned with 407BBQ rub. That was some good stuff. Hadn't made smoked salmon in quite a while. FEC with Lumberjack MHC pellets. Me & #1 son pigged out and inhaled all 1.75lbs. in minutes. Rub is also great for seasoning rice.
__________________
Andy FEC100 - Big Joe - Weber Spirit II Gasser Are you ready for a THROWDOWN?!?!? Join us, It's a BLAST!!  Join us for the Inaugural 2024 South East Bash - May 2024 Tennessee - Sign Up Link
|
|
|
| Thanks from: ---> |
|
09-22-2018, 09:43 PM
|
#3 |
|
Quintessential Chatty Farker
Join Date: 06-22-13
Location: Montana
Name/Nickname : IMF
|
Good looking salmon
__________________
A bunch of stuff to build a Fire so I can hang out and Smoke, Grill, or cook with! More stuff for Cutting, Grinding, Stuffing, Canning and so on! Double down Zero Club Champion Only Brethren to win a TD with all the votes!  IMBAS Certified Moink Baller 
|
|
|
| Thanks from:---> |
|
09-23-2018, 06:35 AM
|
#5 |
|
somebody shut me the fark up.
 
Join Date: 02-13-12
Location: SE Florida
Name/Nickname : Marty
|
I'd would like some on a bagel with cream cheese Andy.
__________________
Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now. |
|
|
|
| Thanks from:---> |
|
09-23-2018, 08:37 AM
|
#7 |
|
somebody shut me the fark up.
  
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
|
That looks Great I love smoked 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 |
|
|
|
|
09-23-2018, 09:09 AM
|
#8 |
|
is One Chatty Farker
Join Date: 01-25-17
Location: Atlantic Highlands, NJ
|
Beautiful!
__________________
Large BGE. KBQ C-60, Uuni Pro, TEC Cherokee FR, Polyscience SV machine. And their helpers. |
|
|
|
|
09-23-2018, 01:27 PM
|
#9 |
|
Knows what a fatty is.
Join Date: 07-01-17
Location: Dothan, AL
Name/Nickname : Slim
|
That looks great. Salmon is on my list to try, but I am the only one who eats salmon here at the house.
__________________
Slim Assassin 48 Grill |
|
|
|
|
09-24-2018, 11:44 AM
|
#10 |
|
is One Chatty Farker
Join Date: 01-25-17
Location: Atlantic Highlands, NJ
|
You just have to get them to try it smoked!
__________________
Large BGE. KBQ C-60, Uuni Pro, TEC Cherokee FR, Polyscience SV machine. And their helpers. |
|
|
|
|
09-24-2018, 11:55 AM
|
#11 |
|
On the road to being a farker
Join Date: 08-23-14
Location: Orlando, FL
|
Looks great, do you mind sharing time and temp?
__________________
“Experience is something you don’t get until just after you need it.” – Steven Wright |
|
|
|
|
09-24-2018, 01:11 PM
|
#12 |
|
somebody shut me the fark up.
Join Date: 05-28-14
Location: Streamwood, IL
|
200, just over an hour.
__________________
Andy FEC100 - Big Joe - Weber Spirit II Gasser Are you ready for a THROWDOWN?!?!? Join us, It's a BLAST!! Join us for the Inaugural 2024 South East Bash - May 2024 Tennessee - Sign Up Link
|
|
|
|
| Thanks from:---> |
|
09-24-2018, 02:02 PM
|
#13 |
|
is Blowin Smoke!
Join Date: 09-07-10
Location: Sunny AZ
|
dry brined, smoked Salmon, one of my favorites
|
|
|
|
|
09-24-2018, 07:02 PM
|
#14 |
|
Knows what a fatty is.
Join Date: 08-22-18
Location: Spotsylvania, Virginia
Name/Nickname : Matt
|
What kind of salmon was it?
__________________
Weber S-330, Weber Performer, WSM 22, Weber 26", Weber Q-100, Weber Jumbo Joe |
|
|
|
|
09-24-2018, 08:37 PM
|
#15 |
|
Full Fledged Farker
Join Date: 07-26-18
Location: Palmer, Alaska
Name/Nickname : Dave
|
Here's my favorite smoked salmon recipe. I got this recipe from a long time Alaskan shortly after I moved to Alaska more than 20 years ago and this recipe became my GoTo recipe.
1 cup Brown sugar 1 cup canning salt 2/3 cup white sugar 2 qts well water (no chlorine) Really simple but solid. Doesn't mask the fish taste. My preference is alder or cherry or a mix of the 2. Simple brine of 2 quarts of water to 1 cup of salt, 1 cup of brown sugar and 2/3 cup white sugar. To double or triple it stay with same ratio. I put it all in a crock and stir and let set a while, then stir before putting pieces in. Then just experience kicks in. Cut pieces the size you want, but the larger the fish (and pieces) the longer it takes to brine. I often cut the bellies and sides off, esp. on larger kings, and when they are cut into pieces, they go into the brine an hr or so later than the big pieces. That way they don't get too salty. I leave them in brine two or three hours, then drain and rinse with a sprayer. Pat dry with clothes or paper towels, put on racks & let get tacky by waiting and/or using a hair dryer over them. Once fairly dry/tacky they go onto smoke racks and into smoker. Smoke them to desired moistness. Check by taking one out now and then and breaking it open to see if all the clear meat is gone. |
|
|
|
|
|
|
