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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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01-18-2021, 02:52 PM | #1 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Crab & Lemon Stuffed Salmon ~ Cook's Thread For The "Salmon!" TD
This recipe is a page out of Cowgirl's playbook, I believe she posted it about 5 years ago and it's been a favorite of ours and several friends ever since. It's also fantastic when served chilled as an appetizer at a party and I take it on one of those grilling planks, they make a perfect cutting board.
I started with a skin-on side of salmon, and removed the tail section and belly which were cured and smoked. I lightly steamed two crab leg clusters and picked all the meat. The claws come into play later. The picked meat is seasoned with chopped onion, Old Bay, mayonnaise, parsley, garlic and lemon juice and allowed to chill for a couple of hours. After making some slits in the fillet, the flesh was rubbed with blood orange infused oil. The seasoning for the fillet is Oakridge Smoked Chile Lime rub and cracked black pepper. And here is the final assembly. I only cook salmon to maybe 136° +/- and the half lemon slices really keep it moist. I chill the fillet for 2 hours before grilling. I only use a handful of flavor pellets, for maybe 8 minutes of smoke. Once the internal is 100° or so I added the claws until they were warm to the touch (I had a steamer warmed up for them right before plating) In a few minutes the lemons turn opaque and albumen starts to show at the slits, this is a sign it's done enough for my liking.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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01-18-2021, 04:32 PM | #6 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Absolutely Fantastic. One of my favorite meals. Would love some of that
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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 |
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01-18-2021, 04:34 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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Very fancy
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs. |
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01-18-2021, 04:39 PM | #8 |
somebody shut me the fark up.
Join Date: 07-16-16
Location: Johns Creek, Ga.
Name/Nickname : Ron
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That is an amazing looking dish! You certainly turned up the competition a notch or two.
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Ron Join us for the South East Bash in Lebanon, Tn. May 4, 2024 (https://docs.google.com/spreadsheets...usp=drivesdk)] Bash planning thread here https://www.bbq-brethren.com/forum/s...d.php?t=305951 |
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01-18-2021, 04:46 PM | #9 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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This truly is a great combination of flavors and I can't stress how good it is served chilled. Maybe with some tartar or remoulade sauce and fresh lemon wedges because the juices from the half-slices have basted the salmon. I've made it a couple of times with shrimp stuffing and it's equally as good.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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01-18-2021, 05:03 PM | #11 |
is one Smokin' Farker
Join Date: 09-06-19
Location: DFW
Name/Nickname : ROBERT
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Hot dam that looks and sounds amazing. All this different citrus flavors combined with salmon and crab. WoW!
This is getting added to the Brethren list of things I plan to make.
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Camp Chef griddle, Anova, BGE, LSG |
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01-18-2021, 05:30 PM | #12 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
https://www.bbq-brethren.com/forum/s...ghlight=salmon
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
Last edited by thirdeye; 01-18-2021 at 09:25 PM.. |
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01-18-2021, 08:58 PM | #14 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Looks familiar, alrighty! Thanks for the mention, Wayne. Yours looks delicious!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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01-19-2021, 06:13 AM | #15 |
Babbling Farker
Join Date: 03-06-10
Location: kentucky
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Looks perfect as always very well done brother Thirdeye.
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