MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 03-06-2018, 08:52 PM   #31
cowgirl
somebody shut me the fark up.

 
cowgirl's Avatar
 
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
Default

Quote:
Originally Posted by thirdeye View Post
Looks great, you're killing me with the photos. I've had a note and a couple of your photos on the recipe page for my canned salmon for quite a while and keep forgetting to smoke & can some. My dry cure is similar to your recipe, I do put my fillets flesh down when I wrap, but I do need to try slicing to the skin, it makes perfect sense especially when cubing the meat for canning anyway. Like you I use either jalapenos or green onion in each jar, and a tick of oil, a little water and some seasoning.

I generally can 6# of salmon at a time, which is about 14 of the 1/2 pint jars and I'm down to about 5 jars. Maybe I'll put a reminder note on the jars themselves so I won't forget to try this next time.
Thanks thirdeye! The smoke really adds a lot of flavor to the dishes I make with the canned salmon. Hope you give it a try sometime!

Quote:
Originally Posted by 16Adams View Post
Awesome!!!!
Thanks Adams!

Quote:
Originally Posted by Stingerhook View Post
Mighty fine Jeanie.
Thank you Marty!
__________________
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/
cowgirl is offline   Reply With Quote




Old 03-06-2018, 09:21 PM   #32
ssv3
somebody shut me the fark up.

 
ssv3's Avatar
 
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
Default

Outa bounds Neighbor! Truly amazing and inspiring. That's it! I'm going to give your canned salmon a try with my All American. It's tired of just doing pork.
__________________
LSG 24x30 V/O
Yoder YS640
DCS 36 Gasser
Vision Kamado PRO
Blackstone Griddle Retrofit
Blackstone Pizza Oven
WSJ(K), WGA(P) WJJ(CU)
Hunsaker Drum & Pit Barrer Junior
Kingsford Oval (resto mod)
"THE BLACKSTONE POSSE" Member
ssv3 is offline   Reply With Quote


Thanks from:--->
Old 03-06-2018, 09:40 PM   #33
cowgirl
somebody shut me the fark up.

 
cowgirl's Avatar
 
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
Default

Quote:
Originally Posted by ssv3 View Post
Outa bounds Neighbor! Truly amazing and inspiring. That's it! I'm going to give your canned salmon a try with my All American. It's tired of just doing pork.
Thanks Neighbor! Your All American is beautiful! I wish I had one.
__________________
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/
cowgirl is offline   Reply With Quote


Thanks from:--->
Old 03-07-2018, 12:52 AM   #34
chambersuac
somebody shut me the fark up.

 
chambersuac's Avatar
 
Join Date: 04-02-09
Location: San Antonio, TX
Default

Jeanie, I love you. You know that, right? Remember that, because i gotta tell you that I'm disappointed in this thread. I always open your posts expecting to find some good pictures of good food, cooked perfectly. Not this time, however.

Yes, the pictures are really good. It looks like your cooking was flawless, but the food overall really bitherred me.

See, it's almost 1 A.M. I just checked into the hospital yesterday afternoon. I had hospital food for supper 7 hours ago, and will be eating hospital food for 2-3 weeks. I open up your post and laid my eyes upon all that you posted and my stomach yelled at my mouth for not giving it anything nearly as awesome as your food. My mouth is mad at my eyes for showing it what you have been eating, while I've been eating junk (Of course, everything is junk compared to your food). Also, my mouth watered so much, I thought I was going to short out my hospital bed. SEE?!?! See what you did to me? My body is rebelling, I'm trying not to sin by coveting your food, your smokehouse, your talent, etc.

Now, you have me so worked up, I doubt I can sleep. Sheesh, Jeanie.

Ok, it's true I love you, but truth be told, I love the post, too. I remain in awe of you. Maybe I should take a cue from our friend, Marty, (May He rest in peace) and ask you to adopt me. :) God bless you, my friend
__________________
Dan

IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms.

And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]
chambersuac is offline   Reply With Quote


Thanks from: --->
Old 03-07-2018, 10:27 AM   #35
garyk1398
Babbling Farker

 
Join Date: 08-05-08
Location: Omaha, NE -western edge of town
Name/Nickname : Gary
Default

Another Jeanie thread showing your one of your many talents!
Looks magnificent as usual! Wish I was your neighbor who's in needs a jar or two of your grub!!
__________________
Cookshack sm055 and a weed burner.

Gary, KCBS -CBJ
Certified Nebraska MOINK Baller, KCBS - CBJ
Semper Fi, when in doubt empty the magazine
garyk1398 is offline   Reply With Quote


Thanks from:--->
Old 03-07-2018, 11:09 AM   #36
Mason Dixon Bowhunta
is one Smokin' Farker

 
Mason Dixon Bowhunta's Avatar
 
Join Date: 12-24-12
Location: Up a tree somewhere in MD
Default

Wow, everything looks delicious. You even made deviled eggs look amazing!
__________________
Perhaps this is the moment for which you have been created ~ Esther 4:14
Mason Dixon Bowhunta is offline   Reply With Quote


Thanks from:--->
Old 03-07-2018, 12:16 PM   #37
BillN
somebody shut me the fark up.

 
BillN's Avatar
 
Join Date: 03-14-16
Location: St David, Az.
Name/Nickname : Bill
Default

Quote:
Originally Posted by ssv3 View Post
Outa bounds Neighbor! Truly amazing and inspiring. That's it! I'm going to give your canned salmon a try with my All American. It's tired of just doing pork.
OK, now I'm curious what is an All American? Sorry Jeanie not trying to hijack your post.
__________________
Bill, from Cochise County Arizona
LSG 24 X 36 Horizonatal Offset w/warming oven
BillN is offline   Reply With Quote


Thanks from:--->
Old 03-07-2018, 12:42 PM   #38
MisterChrister
Babbling Farker
 
MisterChrister's Avatar
 
Join Date: 04-28-12
Location: Wis-con-sin
Default

That is Fan-flipping-fark-tastic! May I also please have a little guidance on your smoked salmon lasagna recipe? That is just over the top gorgeous! DANG I'm glad that you hang out here!
__________________
Kettleheads Anonymous Charter Member
MisterChrister is online now   Reply With Quote


Thanks from:--->
Old 03-07-2018, 07:49 PM   #39
cowgirl
somebody shut me the fark up.

 
cowgirl's Avatar
 
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
Default

Quote:
Originally Posted by chambersuac View Post
Jeanie, I love you. You know that, right? Remember that, because i gotta tell you that I'm disappointed in this thread. I always open your posts expecting to find some good pictures of good food, cooked perfectly. Not this time, however.

Yes, the pictures are really good. It looks like your cooking was flawless, but the food overall really bitherred me.

See, it's almost 1 A.M. I just checked into the hospital yesterday afternoon. I had hospital food for supper 7 hours ago, and will be eating hospital food for 2-3 weeks. I open up your post and laid my eyes upon all that you posted and my stomach yelled at my mouth for not giving it anything nearly as awesome as your food. My mouth is mad at my eyes for showing it what you have been eating, while I've been eating junk (Of course, everything is junk compared to your food). Also, my mouth watered so much, I thought I was going to short out my hospital bed. SEE?!?! See what you did to me? My body is rebelling, I'm trying not to sin by coveting your food, your smokehouse, your talent, etc.

Now, you have me so worked up, I doubt I can sleep. Sheesh, Jeanie.

Ok, it's true I love you, but truth be told, I love the post, too. I remain in awe of you. Maybe I should take a cue from our friend, Marty, (May He rest in peace) and ask you to adopt me. :) God bless you, my friend
Love ya too Dan! So sorry to hear you're in the hospital!! I hope this is for a quick visit and nothing serious! I'm sure our friend Marty is keeping the smoke rolling in Heaven.
Really hope you're feeling better soon Dan...

Quote:
Originally Posted by garyk1398 View Post
Another Jeanie thread showing your one of your many talents!
Looks magnificent as usual! Wish I was your neighbor who's in needs a jar or two of your grub!!
Thanks so much Gary!

Quote:
Originally Posted by Mason Dixon Bowhunta View Post
Wow, everything looks delicious. You even made deviled eggs look amazing!
Thank you Bowhunta! I love deviled eggs..the smoked salmon kicks up the flavor a bit for me.

Quote:
Originally Posted by BillN View Post
OK, now I'm curious what is an All American? Sorry Jeanie not trying to hijack your post.
No problem Bill! An All American is a pressure canner. They are pretty nice!

Quote:
Originally Posted by MisterChrister View Post
That is Fan-flipping-fark-tastic! May I also please have a little guidance on your smoked salmon lasagna recipe? That is just over the top gorgeous! DANG I'm glad that you hang out here!
Thanks Chris!
The lasagna is really easy. I make a basic white sauce with sauteed scallions and garlic added...here's a link to a pic of how I do it..
I used grilled salmon in the link instead of the smoked. I also use regular ole cooked noodles on this batch instead of non bake. I just use what I have on hand. lol

http://cowgirlscountry.blogspot.com/...n-lasagna.html

Thanks again Chris!
__________________
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/
cowgirl is offline   Reply With Quote


Thanks from: --->
Old 03-08-2018, 02:02 PM   #40
BillN
somebody shut me the fark up.

 
BillN's Avatar
 
Join Date: 03-14-16
Location: St David, Az.
Name/Nickname : Bill
Default

Thanks Jeanie, I was not thinking pressure canner.
__________________
Bill, from Cochise County Arizona
LSG 24 X 36 Horizonatal Offset w/warming oven
BillN is offline   Reply With Quote


Thanks from:--->
Old 03-08-2018, 07:25 PM   #41
Smoking Piney
Babbling Farker


 
Smoking Piney's Avatar
 
Join Date: 10-24-15
Location: South Jersey Pine Barrens
Default

Jeanie,

I'm running out of words for "wow" when it comes to your posts.

You hit a sweet spot with me on this one - I LOVE smoked salmon.

New word - Splendiferous!
__________________
John

Assassin 24
XL BGE
Weber Kettle with rotisserie and Vortex
AMNPS
Smoking Piney is offline   Reply With Quote


Thanks from:--->
Old 03-08-2018, 07:59 PM   #42
Rocky Branch BBQ
is one Smokin' Farker
 
Rocky Branch BBQ's Avatar
 
Join Date: 12-16-10
Location: West Texas
Name/Nickname : Robert
Default

I read. the recipes and how to's on your website. Looks outstanding. Hard to beat smoked salmon. Thanks for all of your detailed info on how to "try" to duplicate you recipes.
Rocky Branch BBQ is offline   Reply With Quote


Thanks from:--->
Old 03-08-2018, 09:05 PM   #43
cowgirl
somebody shut me the fark up.

 
cowgirl's Avatar
 
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
Default

Quote:
Originally Posted by BillN View Post
Thanks Jeanie, I was not thinking pressure canner.
You're sure welcome Bill!

Quote:
Originally Posted by Smoking Piney View Post
Jeanie,

I'm running out of words for "wow" when it comes to your posts.

You hit a sweet spot with me on this one - I LOVE smoked salmon.

New word - Splendiferous!
Thanks so much John!

Quote:
Originally Posted by Rocky Branch BBQ View Post
I read. the recipes and how to's on your website. Looks outstanding. Hard to beat smoked salmon. Thanks for all of your detailed info on how to "try" to duplicate you recipes.
Thank you Rocky Branch! I hope you give it a go!
Keep me posted if you do please!!
__________________
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/
cowgirl is offline   Reply With Quote


Thanks from:--->
Old 03-09-2018, 09:01 AM   #44
jstrand
On the road to being a farker
 
Join Date: 01-29-17
Location: Waconia, Minnesota
Default

I don't even like salmon much, but I would definitely eat everything you just posted. My brother has been a professional photographer for at least 30 years and you do take some excellent photos.
Now on a serious note. Why do you not have a cooking show? It would be way better than the ones currently.
jstrand is offline   Reply With Quote


1 members found this post helpful.
Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 07:44 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts