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View Full Version : Al's smoked salmon ala Gore...


Al Czervik
02-28-2012, 03:56 PM
For those of you who haven't seen Gore's salmon posts, you are truly missing out. I finally decided to give his technique a shot:

http://www.bbq-brethren.com/forum/showthread.php?t=119317

I won't go into all the details of the prep since Gore covers it in his post, but I will post a couple pics:

Going on the smoker this morning.
http://img28.imageshack.us/edit_preview.php?l=img28/1626/p1050271e.jpg&action=rotate
It was about 20 degrees here and I could only get the grate temp up to about 160ish on the smoke setting.
http://img26.imageshack.us/edit_preview.php?l=img26/2308/p1050270e.jpg&action=rotate
Once it started warming up outside, the grate temp rose to about 175-180. Total smoke time to get the fillets to 145 was about three hours. Here's how they turned out.
http://img851.imageshack.us/edit_preview.php?l=img851/778/p1050274g.jpg&action=rotate
http://img820.imageshack.us/edit_preview.php?l=img820/7028/p1050275.jpg&action=rotate
http://img593.imageshack.us/edit_preview.php?l=img593/1663/p1050276q.jpg&action=rotate

Gore tells me they are best eaten the next day after a chill in the fridge overnight. A couple pieces did accidentally fall into my mouth, so if they are better the next day I'm not sure if I will ever find out... :heh:

Thanks to Gore for sharing and thanks to you for looking. :mrgreen:

dealm9
02-28-2012, 04:13 PM
that looks absolutely amazing al! i am going to have to try this one

deguerre
02-28-2012, 04:15 PM
We've done the Gore thing. It never made it to the fridge. Looks good!

Phubar
02-28-2012, 04:17 PM
Looking good Al!

cowgirl
02-28-2012, 04:23 PM
Looks great Al! Thanks for the link to Gore's too. :thumb:

Big George's BBQ
02-28-2012, 04:26 PM
Al that looks amazing I have smoked Salmon It is awesome. I want to try cold smoking it using Don marco's method

Chef Jim
02-28-2012, 04:28 PM
That looks real good. But since I am not a fan of sweet, did this taste like candy or could you tell it was salmon?

I'm thinking just salt with a few things added to spice it up?

Al Czervik
02-28-2012, 04:57 PM
That looks real good. But since I am not a fan of sweet, did this taste like candy or could you tell it was salmon?

I'm thinking just salt with a few things added to spice it up?

You could certainly tell it was salmon... It did have a sweet element to it, but it wasn't over the top. The black pepper really helped balance it all out.

Honestly I think you could experiment with the cure to give it what ever flavor profile you like. I'm thinking about trying different variations of the cure on ahi, swordfish and some other types of fish. :mrgreen:

O'Mordha
02-28-2012, 06:06 PM
Nice, I'm determined to perfect this whole smokin salmon thing.

bluetang
02-28-2012, 06:14 PM
Ya done him proud:clap2:

fingerlickin'
02-28-2012, 06:45 PM
Nice looking fish Al! Those are some great pics too! TD worthy shots even. You didn't happen to cook them on a Friday did you? or maybe there was alcohol involved? or maybe you even left a couple pin bones in 'em?

Al Czervik
02-28-2012, 06:55 PM
Nice looking fish Al! Those are some great pics too! TD worthy shots even. You didn't happen to cook them on a Friday did you? or maybe there was alcohol involved? or maybe you even left a couple pin bones in 'em?

Thanks fingerlickin'. It's amazing how much better pics look when they are shot outside in natural light, even if it is below 32 when you take em'... :shocked:

No Friday, no booze but I bet there are a couple pin bones left over. Will find out tomorrow... :rolleyes:

bigabyte
02-28-2012, 06:59 PM
I've been meaning to try this. I'm drooling here. Gotta do it now.

colonel00
02-28-2012, 07:04 PM
Thanks fingerlickin'. It's amazing how much better pics look when they are shot outside in natural light, even if it is below 32 when you take em'... :shocked:

No Friday, no booze but I bet there are a couple pin bones left over. Will find out tomorrow... :rolleyes:

Pretty sure those qualify for the pork chop TD :thumb:

buccaneer
02-28-2012, 07:17 PM
Fantastic Al!:clap2:

Gore
02-28-2012, 08:01 PM
Al, those look really good. I just took a cut up side of salmon off after 3+ hours. Also used the maple syrup-black pepper topping. That's my favorite, but if that is too sweet, we've also coated with sesame oil and sesame seeds or EVOO and dill, or any number of other variations. There are an infinite number of ways to do this, both cure and toppings. Much of it is a matter of personal preference. Glad it worked for you. Here's what I just sampled myself. :roll:

http://i613.photobucket.com/albums/tt211/gvideen/Salmon/IMG_4792.jpg

Al Czervik
02-28-2012, 08:06 PM
^^^^ not too sweet at all... Very tasty. In fact, if my wife doesn't get home soon, she might not be able give her opinion on the matter.

Mister Bob
02-28-2012, 08:11 PM
Outstanding! :thumb::thumb:

Al Czervik
02-28-2012, 08:35 PM
http://i613.photobucket.com/albums/tt211/gvideen/Salmon/IMG_4792.jpg

:clap: These are like Lays potato chips... It's next to impossible to eat just one.

tasterner
02-28-2012, 08:37 PM
Wow, gotta try this one next time! Nice!!:clap2: