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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 08-06-2013, 01:25 PM   #31
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Quote:
Originally Posted by Kathy's Smokin' View Post
So many lovely things in your cook thread -- the smoked salmon (I don't eat fish but jeez it looks good), unique home built smoker (wow!) and that cute kid crutch. Love that you included the smoker build and repair, I'm part-way through the original build and it looks great!
Thanks Kathy!
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Unread 08-06-2013, 01:35 PM   #32
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Most excellent cook thread - salmon looks great and is totally Viking-ish!
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Unread 08-06-2013, 01:39 PM   #33
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Most excellent cook thread - salmon looks great and is totally Viking-ish!
Thanks Moose! They tasted every bit as good as they looked too! I will definitely be making them again but this time in a much bigger batch.
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Unread 08-06-2013, 06:53 PM   #34
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Originally Posted by Bonewagon View Post
Very nice! Looks fantastic.
Thanks Bonewagon!
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Unread 08-06-2013, 06:58 PM   #35
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Fantastic thread sir!

Salmon looks fantastic, love the smokehouse and that is a world class kid crutch for the ages.
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Unread 08-06-2013, 07:53 PM   #36
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Quote:
Originally Posted by gtr View Post
Fantastic thread sir!

Salmon looks fantastic, love the smokehouse and that is a world class kid crutch for the ages.
Thanks. Luckily, they get their looks from their mama! I had to have them in this thread since the oldest one has such a Nordic name (Gunnar).
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Unread 08-06-2013, 10:37 PM   #37
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The salmon looks awesome! And I am loving your smoker... Very impressive!
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Unread 08-06-2013, 10:53 PM   #38
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Thermal mass wanted the recipe for the finish glaze so here it is:
- use a container that will hold approximately 2 cups
- 1/4 cup pancake syrup
- 1/2 # light brown sugar
- fill the rest of the 2 cup container with ketchup
- mix together well
- this mixture will last for about 2 months in the fridge if you cover it properly
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Unread 08-06-2013, 10:57 PM   #39
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The brine recipe is:
- 1 gallon water
- 1 cup salt
- 1# brown sugar
- 3 tbsp black pepper
- 2 tbsp sweet basil leaf
- a little bit of minced green onion
- 2 tsp leaf oregano

Make sure to put the fish in scales up in the brine. Also, use a second bucket with an inch or so of water in it and set it on top of the fish in the other bucket to keep them submerged. 12-15 hour brine time.
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Unread 08-09-2013, 01:19 PM   #40
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That looks really great!!
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Unread 08-11-2013, 08:16 PM   #41
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Fantastic cook and post Sir!
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Unread 08-11-2013, 09:18 PM   #42
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Looks great Chris!! I'm a smoked salmon fan too. Yours looks excellent!
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Unread 08-12-2013, 07:49 AM   #43
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Great way to start off the week, great Salmon pRon, step by step reporting with pics from cook and kids to "boot". Good job all the way around!
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Unread 08-12-2013, 08:16 AM   #44
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I love salmon and that looks like a killer Love the Pics of the Kids
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Unread 08-12-2013, 08:27 AM   #45
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Quote:
Originally Posted by cowgirl View Post
Looks great Chris!! I'm a smoked salmon fan too. Yours looks excellent!
Thanks Jeanie! It tasted really good. I just wish I had made more than I did because it was gone in about 15 minutes!
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