Smoking Westy
is one Smokin' Farker
We have a fairly new store in town that specializes in seafood, cheese and various charcuterie products. I've tried some of the charcuterie and cheese products over the last month but hadn't tried any fish yet. I swung in today after work and grabbed a piece of sushi grade Ora King salmon they had on ice. They generally don't stock much, instead you send them your order a day or two ahead of time and they get it flown in to Chicago and then driven down. It's as fresh as you can get in central Illinois. I resisted breaking out the soy sauce and eating it while the kamado warmed up.
Seasoned up with a salmon rub from The Spice House & olive oil...
When the kamado hit 500, I put it flesh side down for 2 minutes on the lower rack. After two minutes I moved it to the upper rack skin side down for another 4 minutes. Temp was buried at 700 when I pulled it of - talk about a hot and fast cook. 6 minutes start to finish and it was done perfectly. Moist, tender and full of flavor. I'll be doing this again soon.
Seasoned up with a salmon rub from The Spice House & olive oil...
When the kamado hit 500, I put it flesh side down for 2 minutes on the lower rack. After two minutes I moved it to the upper rack skin side down for another 4 minutes. Temp was buried at 700 when I pulled it of - talk about a hot and fast cook. 6 minutes start to finish and it was done perfectly. Moist, tender and full of flavor. I'll be doing this again soon.
