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Found 6 results

  1. Smoked Salmon is a show stopper on any dinner table when it's perfectly cooked. In this video, I decided to smoke a 1 3/4 pound filet. I also wanted to brine and glaze it so I started looking around for ideas. I also wanted to incorporate some Jack Daniels Tennessee Honey into the recipe. The recipe I used in this video is based on one I found in the book "Slow Fire" by Ray "Dr. BBQ" Lampe. Brine: 3/4 cup cold water 1/4 cup Jack Daniels Tennessee Honey 2 tbsp kosher salt 1 tbsp brown sugar 1/2 teaspoon Onion Powder 1/2 teaspoon fresh cracked black pepper 1/8 tsp ground cinnamon Marinate a 1.5 to 2 pound filet in this brine for one hour while your grill is warming up to 250 degrees. When the brine is complete, drain the brine and pat the fish dry. Dust both sides with paprika and put it on the smoker at 250 degrees with your choice of medium to light intensity smoking wood (I used apple.) Mix up your glaze: 3 tbsp honey 1 tbsp fresh squeezed orange juice zest of one orange 1 teaspoon Jack Daniels Tennessee Honey When the fish is about ready (30 minutes or so), brush the glaze on the top of the salmon and remove it from the grill.... Dig in!
  2. King Crab, Smoked Salmon, Lobster, Lobster Tail, Shrimp (grilled and pan seared), Sweet Corn and Red Potato A very bad pic ofspicy shrimp...
  3. Went salmon fishing in Lake Michigan off the coast of Sturgeon Bay, Wisconsin. Decided to make a video. https://youtu.be/GXtFgRlHdSk Dry Brine: 1 cup salt 1 cup brown sugar 1 Tbsp black pepper a bunch of fresh dill Directions: 1) Dry brine salmon overnight using Dry Brine ingredients. 2) The next day, rinse off salmon and pat dry. 3) Air dry for 2-3 hours or more to form a pellicle on surface. 4) Smoke between 150-180 degrees until done (~2 hours) using a lighter wood such as alder or cherry wood.
  4. I've been craving smoked salmon lately, so the last time I was in Sam's Club, I bought a couple of fillets and cooked them last night for my dinner guests. Here is a pic of the fillets fresh from the packaging. I made up a dry brine of brown sugar, sea salt, freshly ground black pepper, cinnamon, and all spice. Here are the fillets' covered with the mixture. I covered the dish and put it in the refrigerator for about 15 hours. As you can see a great deal of moisture has been drawn out of the fish fillets. Rinse the fillets and pat them dry. Then set the fillets on a drying rack back in the refrigerator for about 4 - 5 hours. This is what your fillets should look like right before you place them in the cooking grate in your kamado. And it's on to the cooking grate in TheBeast. I smoked these fillets for about 2 hours @ 175F using Alder and Peach chunks. Here is a picture of the fillets right after they were pulled off the cooking grate. You can tell they are dome by the little droplets of the cream colored liquid that you can see on the fillets. Here is a closer picture of the cooked fillets. Finally, here is the plated shot. The fillets were served with KK roasted potatoes and a vinegar based cole slaw, the recipe of which is posted in the recipe section. As you can see, Pete The Salt Pig heartily approves of us eating heart healthy. This is an easy cook and only takes a few minutes prep time in the kitchen. Thanks for looking.
  5. My neighbor told me he had received an offset smoker from his son for his birthday and had some salmon brining to smoke. Right after we talked he got a call that there was a family emergency and they had to leave the Island, so I offered to smoke it up for them in my Vision. I knew it would be REAL low and haven't mastered that low in the Akorn Jr. yet. Immediately went to this forum with a Google search and found out what I needed to know. It turned out okay, but I think their brine was too salty or I should have rinsed it before smoking. Glazed with a honey and lemon mixture that helped with color and saltiness. Anyway, it's the first time I've tried to smoke salmon. I kept it at 175-200 for 2 hours, then glazed and finished at 350 for 20 minutes. There seems to be quite a variation on how low and how long to smoke salmon, so I did what I thought seemed best. Hopefully they will get back up tomorrow or Friday to enjoy. It's wild Sockeye and wild King, so I hated to mess up that expensive of seafood. BTW, ckreef, does the riser look familiar? It's an upside down canning rack.
  6. I haven't done any fish in quite a long time so I was stoked to get to do this one tonight. I used my own adaptation of a recipe in Ray "Dr. BBQ" Lampe's "Slow Fire" cookbook. It was PHE NOMENAL.
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