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Found 40 results

  1. Here's my most recent fish cook... .turned out fantastic! Smoked Salmon Recipe: 1 large salmon filet cut into 4 or 5 pieces 2 cups brown sugar 1/2 cup kosher salt 1 tablespoon black pepper Honey to glaze The day before: Mix your brown sugar, salt, and pepper together and cover the bottom of a 9x13 baking dish with it. Place your rinsed and dried salmon filets on top of the sugar mixture and then cover the top of the filets with the rest of the mixture. Cover and refrigerate for 8 to 12 hours. Cook day: Remove the salmon filets from the brine. Rinse thoroughly and pat dry with paper towels. Let sit on a rack at room temperature for two hours until the pellicle forms on the surface of the fish. Preheat your Kamado Joe grill to 150-160 degrees and add a couple chunks of wood for smoke. Lightly grease your grill and put the salmon filets on for 2 hours. Keep the lid CLOSED to keep your temperature down! Glaze the filets with honey for the last 30 minutes of the cook! Enjoy!
  2. My daughter grabbed up some fresh, wild Sockeye filets at Costco a few weeks ago. She dropped them into our freezer since she didn't have room in hers. Yesterday, she asked us to pull two out to defrost for a dinner. They were just around a pound each. They sat in the sink for three hours at which point she called and advised that she cancelled dinner due to a sudden stomach ailment. We put them into the fridge then decided today that we should cook them up to prevent spoilage. This afternoon, I made a brown sugar and kosher salt brine and soaked the fillets for just under two hours. i fired up the Akorn to about 169 degrees, added some apple chunks and alder chips to supplement and then tossed the fish on. They have been in the Akorn for about an hour now and I think I am going to go for about three more hours before pulling them off. The Akorn has been holding steady now at 168-170 degrees F and that has surprised me. I seriously thought that I couldn't get it to hold that low. First time doing fish on the Akorn At a temperature this low, so any suggestions are appreciated! More photos to follow as we finish up.
  3. Hi All, this was my second attempt at a cold smoked salmon. Attempt #1 was a learning curve for sure. I used a tail end of pink salmon (mistakes #1 and #2). I also pressed the salmon under a plate with 2 cans of tomatoes (mistake #3) in a 50/50 salt/sugar dry rub for 48 hours (Mistake #4). Finally I smoked the whole thing for 12 hours (5th and final mistake) on Adler pellets for 12 hours using an A-MAZE-N maze. The end result was something closer to salmon prosciutto in the centre of the fillet and salmon jerkey on the edges. Now, it wasn’t terrible per say. But it was way too smoky, way too salty a d had the wrong texture. For attempt #2 i went 50/50 salt/sugar dry cure on a thick, head end piece of fillet from an atlantic salmon. Cured for 24 hours in a vac bag, turned half way through. Rinsed and purged for 30 minutes then dried on a wire rack to form a pellicle for 4 hours. 4hrs of smoke this time around in the KJ. SloRoller set up for indirect cold smoking. We’re having a snow storm up here in Canada right now, but the temp still bumped up almost 20C to 15C ambient inside the smoker. The end result was pretty spot on in texture. Next tine i may take the cure down another 6 hours to 18 hours, but i’m quite happy with the 4hrs of Smoke. The texture was spot on, maybe a little drier than expected but no complaints. Please let know if any of you cold smoking veterans have any tips. Im currently equilibrium curing a 3lb piece of pork belly for bacon for next weekend. Planning to smoke in 3 Separate 12 hr sessions. That will be pork belly attempt number 1.
  4. Still fairly new to smoking in general, let alone on the Kamado, but my favorite thing to smoke on the MES was salmon. Despite my best efforts, I never managed to screw it up. Figured with a sale on wild caught Sockeye at Fresh Market, it was a good time to test my luck on the Joe. I started out with the brine recipe here: https://www.smokingmeatforums.com/threads/final-smoked-salmon-with-recipe-instructions-and-qview.91264/ Here's the shot after the brine: My biggest concern was keeping the temperature low. After some suggestions from some of the guys on here, I found the biggest, lumpiest blocks in the bag and started the fire: Salmon went on the grill immediately to warm up with it. This was also my first cook with the MEATER Block, so I got to test that out as well. There was definitely some disparity between the two probes, but I'm going to give them a few more rounds before I write em off. I'm curious what anyone else's experience with these is. Mandatory. Huge fan of bourbon, and coffee, and stouts. If you haven't had anything from Alltech Brewing, I highly recommend it! Almost done And complete. Graph of the finished cook from the MEATER app. I may have fallen asleep towards the end, there. Notifications weren't super notifying. I'd definitely call this cook a flying success. If I keep this up I may even sell the MES.
  5. My goal was to get this done last Friday, but life intervened. However, today is a beautiful Northwest day at the beach, and I could do this with the ingredients I had on hand. The recipe is for Brazilian Salmon Stew (Moqueca), and I used wild caught Coho Salmon portions, in a braise of chopped garlic, green pepper, onions, fresh tomatoes, cilantro, and the surprise ingredient, coconut milk. The salmon portions were skinless, then marinated in a mixture of lime juice, cumin, sweet paprika, s & p. I've never skinned salmon before, and it's a good thing I didn't have company as there wasn't enough salmon left for more than 2... The recipe called for layering the ingredients, but for just us I halved it, so ended up with only one layer, but no problem. Used my trusty thrift store stoneware pan, no extra smoke. Had to finish the meal with some garlic parmesan rolls from the freezer. Like I said, easy and Nummy, as my husband said, but so simple in the kamado. I used the dome as my casserole lid, so the salmon got a little color on it.
  6. We all know the impact brine can have on poultry. There’s a lot more foods that can benefit from great brine. The idea to brine salmon came to me while watching an episode of America’s Test Kitchen. The ladies were pan searing salmon but I felt the brine would also have a huge impact on helping the fats to render quicker creating a moister and more tender salmon. I also took some additional advice and pulled the farmed salmon at 125 F. The result was salmon perfection. A moist flaky and buttery salmon without using any butter. The rendered salmon fat did all the hard work Brining creates one of the best salmon’s I’ve made in a while. Brine in a large container: - 3 1/2 cups of water - 1/4 cup of Dark brown sugar or Maple Syrup - 1/2 of full of lemon juice - 1/4 of Kosher Salt Let it sit in the fridge for for 4 hours, then cook at 300 F with Beech smoking wood until you reach an internal temp of 125 F for farmed salmon or 120 F for wild salmon You can see the results in the image below with with the sweet salmon fat bubbling up to the surface. The result of brining.
  7. Tonights Dinner- having another couple over- going healthy as I need to lose weight and he is on the heart transplant list. So, low sodium, substituted much of the butter with avacado oil, etc. Anyway, chicken breast, salmon, salad and my 'what is it' dish of sweet potatoes, carrots, mango, korean cinnamon and brown and turbanado sugar- all cooked on the Big Joe. Sorry, we were half-way through dinner when I remembered to take the final pics.
  8. Documenting my cook on the Big joe tonight. Salmon with black pepper, sea salt, oregano, basil, and honey, corn in the husk and root vegetables in the dutch oven. red pots, zuch, garlic, green beans corn ala parm... and, plated...
  9. A buddy gave me a sack full of cucumbers his wife had grown in her garden.......great flavor on them, too, as one was sacrificed during tonight's dinner cook. Kitchen tunes engaged.... Getting the rolls ready..... Setup with some grilled salmon...... I have zero problems with putting the ugly sacrificial ends on my own plate....
  10. A while back I was researching whether brining is advantageous for fish. The "Test Kitchen" ran several tests and determined that yes, fish is well suited to brining. They recommended 45-60 minutes max at I forget what percentage mixture. I recently purchased Oakridge Rubs "Game Changer Brine Mix". I used their mixture recommendations (which mirrored the the same time limit as the test Kitchen). So, I brined for 50 minutes, dried off the fish, seasoned simply with butter, lemon, and dill. Cooked on Joe Jr, indirect, at about 500 (wanted 400 but it got away from me) for 16-17 minutes. The cooked texture was very good...almost silky. I did not sense a flavor profile from the brining, and it did not seem the least bit salty. The cooked fish was slightly more pale in color than those I did not brine. Note -- it was farm rasied salmon so they are not the most colorful to begin with The flavor and texture was very satisfying to me. I think I will do it this way all the time going forward. The side dish was Trader Joe's Root Veggies (sweet potato, parsnip, beets, and carrots) roasted per their instructions. Really easy, really tasty...
  11. Friday night at the casa When it comes to fresh wild salmon, my preference over every other type of cooking is in a hot cast iron pan. So out comes the well seasoned Lodge and in the pan a little grape seed oil, turned up medium high. Two filets, a little salt and into the pan skin side down. A quick flip for a minute or so. A little fresh tomato and shallot sauce in another pan. Nice little pinot from New Zealand.... great acidity, perfect foil for this fat Chinook. Time to plate. My Friday night with my beautiful bride, the love of my life.... it doesn't get any better.
  12. Our favorite meal (because it is restaurant worthy and really simple) is grilled Salmon and Fettuccine Alfredo with a Caesar Salad... Found a copycat recipe for Alfredo Sauce like Olive Garden : its easy to make so we just cut the ingredients in half for just the two of us (full amounts are shown for recipe) 1 stick of butter / 3-4 cloves of garlic (minced fine) / 2 cups of heavy cream / dash of black pepper and salt / 1.5 - 2 cups finely grated fresh Parmesan cheese / 12 oz or so box of Fettuccine or other favorite pasta Melt butter gently in sauce pan over medium to low heat / Add garlic, cream, salt & pepper / bring to gentle simmer (not boil) / Add cheese and continue to simmer and stir for 8-10 minutes. Do not bring to hard boil as the cheese and cream will separate. Last night I used a Trader Joe's pasta that was really good... The Salmon was drizzled with Butter, Lemon, Dill, and Dizzy Pig "Raging River" rub. This fish had skin-on (which I prefer for grilling). Placed fish on folded foil tray and cooked direct at 400 for 15-18 minutes. George was anxiously awaiting leftovers...
  13. A successful day outside the Golden Gate, A nice twenty pound King in the box Enjoyed a visit by a Humpback Whale Time to prep Off with his head One side The other Cleaning up the filets Separating the steaks Ready for the food saver and the grill The rewards for a job well done.
  14. So last evening was a nice night to try a cook that I only do occasionally ... planked salmon. I found these Canadian Sugar Maple planks at the local BBQ Speciality Shop and they were on sale ... at $14.95! I'm a sucker and got a package as I had a nice couple of pieces of salmon marinating in an olive oil, garlic, a tad bit of lemon juice, red pepper flakes, etc. Here is that cook. I soaked the planks about 2 hours as prescribed on the packaging and here it is going on the grate. This picture shows the salmon placed on the plank after the plank had heated for about 45 minutes and was flipped. I decided to use the marinade and poured it on top of the salmon. Here is a top view immediately the salmon went on the plank. This is a shot of the salmon right before I pulled it. Now the table shots ... This is a salad a Friend made for me; her's was about a third this size! Pete The Salt Pig likes seeing me eat salad instead of his kin! Here are a couple of money shots. This was a really nice cook. I'm a big fan os fish and I'll cook fish just about any way you can imagine. In every previous cook, I've always tossed the plank but this time the Canadian Sugar Maple came through the cook in great shape. I washed it off and put it back on the grate to sanitize and dry at the direction of the guys at the BBQ Speciality Store. We'll see how that works out. Have a wonderful and safe 4th of July Holiday. Please don't drink and drive!
  15. So last evening was a nice night to try a cook that I only do occasionally ... planked salmon. I found these Canadian Sugar Maple planks at the local BBQ Speciality Shop and they were on sale ... at $14.95! I'm a sucker and got a package as I had a nice couple of pieces of salmon marinating in an olive oil, garlic, a tad bit of lemon juice, red pepper flakes, etc. Here is that cook. I soaked the planks about 2 hours as prescribed on the packaging and here it is going on the grate. This picture shows the salmon placed on the plank after the plank had heated for about 45 minutes and was flipped. I decided to use the marinade and poured it on top of the salmon. Here is a top view immediately the salmon went on the plank. This is a shot of the salmon right before I pulled it. Now the table shots ... This is a salad a Friend made for me; her's was about a third this size! Pete The Salt Pig likes seeing me eat salad instead of his kin! Here are a couple of money shots.
  16. Glazed Salmon with Crawfish Creamed Spinach Tonight’s meal was an all hands-on family cook. The main was grilled salmon filet that was marinated for several hours in light soy sauce, sesame oil, Vietnamese fish sauce, grated ginger, brown sugar, and honey and then direct grilled at 375 with apple wood. It was basted during the cook to form a glaze using set aside marinade. I like to cook it in my grill basket with the thin parts of the fish overlapped to provide a uniform thickness. Yesterday, we did a crawfish boil (35 lbs of Louisiana goodness) and I turned to my son tonight and handed him a pound of fresh spinach, some Philly cream cheese, and 3/4 pound of peeled crawfish tails. I asked him to make the crawfish creamed spinach - which he did while I was cooking outside. He even included the secret family creamed spinach ingredient – a dash of Angostura bitters. Mrs. Smokehowze prepared a nice salad to round out the meal. But wait there’s more - At lunch time, Mrs. S started to prepare an avocado but realized it was not fully ripe and had set it aside. Glad she mentioned it as she was making the salad. No big deal – I grilled that as an additional dinner accompaniment – problem solved. The salmon was good as usual but the spinach was outstanding. The spinach with the crawfish is as a very rich side and the leftovers will be really good as a dip tomorrow for an appetizer with some beverages. Here are a few other photos
  17. Today I made my first Alder Smoked Salmon on Traeger pellet smoker, grill following the recipe that came with the unit I bought from Costco roadshow. The taste was good, my wife also like the flavour and so does my eldest son.
  18. Well, if you have a fussy guest coming over for dinner that likes to complain about everything, Snoop Dog has the solution for you. Cannabis Smoked Salmon: https://www.merryjane.com/food/salmon-is-the-latest-addition-to-cannabis-infused-fine-dining Yup, Snoop ready to fill his Joe's up. You already know what he's going to mixing with pecan wood chunks during tonight's cook. So if the neighbor's laying in the middle of their drive-ways tonight counting stars, you know who to blame. Apparently Marry Jane will be making their own rubs, marinades, and turkey herb. So if you're turkey seems a little more mellow than normal, again, call Snoop. Yeesh!!! Smoked Salmon just won't be same after this:-).
  19. Salmon Bisque Been way too busy with work and travel so have not posted in a while. Feeling disconnected from the community, so let's fix that now. A fresh 1.5 lb salmon filet needed to be cooked. Did not feel like grilling it. Did not want to poach it. Tired of the same old salmon cook. Hummm… fall is in the air and it is cool today…how about a “bisque". Filleted the salmon off the skin and chopped it almost to a tartar consistency. Chopped Salmon - Hard to Resist Eating It Just Like This The basic flavoring elements for the bisque base were: carrots, green onions, onion, parsley, garlic, and fire roasted red bell pepper (all finely minced). Sweated the mixture in some butter and avocado oil. Added flour for a light roux and sauce using leftover homemade chicken stock from an earlier meal. Set on a simmer. Sweating the Veggies Adding the Flour for the Light Roux and First Addition of Chicken Stock Coming Along Nicely Adding more Chicken Stock Cooked until veggies were soft. Then used immersion stick blender. Next some Worcestershire sauce, Hondasi stock granules, salt, pepper, red pepper flakes, bit of smoked Spanish paprika and a couple of bay leafs and let meld on a low heat. The Flavored Base is Looking Mighty Tasty Already. Time for the Stick Blender. Next the half & half. Adjust the thickness if too thin with some tapioca powder if needed. Maintain low heat. Add about 1/3 of the minced salmon and after it cooks a bit, again use immersion blender. Now we have a wonderfully flavored base. Finally add the rest of the minced salmon. Continue cook at low heat. Cook a few minutes until salmon is done. I did not blend any more as I wanted some texture in the salmon pieces and to get a flavor spike with a piece of the chopped salmon. Adjust final thickness with the stock or milk if needed. Now We are Heading Into the Home Stretch - Mouth is Watering Already. Serve with Some Multi-Grains Toasted Artisan Bread. Chopped Green Onion and Parsley for Garnish & Hot Sauce of the Side. Enjoy!
  20. Blackened Salmon & Grilled Brussels Sprouts Been on business travel for several weeks and got home feeling the pangs of Kamado withdrawal. Despite a hot summer evening in Georgia, it was time to fire up one of the Joes. Since Big Joe is down for routine maintenance and because my usual fish grilling basket that I modified to fit in Big Joe will not fit in the Classic Joe it was a good opportunity to change up my usual cook. Enter the round cast iron griddle which fits nicely in the classic. Time for blackened salmon. Sides were grilled Brussels sprouts and a simple salad. While the fish may look burned – a properly done blackening imparts a nice flavor and a rich crust. Because of the high heat sear and the rapid cook the fish stays moist inside. You want to cook flesh side down for the fist side to seal that surface. As I note below the cook goes very fast - be conscious of the balance of the griddle temperature, the thickness of the fish and the time element - it is better to under cook than over blacken. It is tricky, so doing a medium sized piece as a test is a good way forward if doing blackening for the first time. Besides, cooks treats are always in order! The Brussels Sprouts Rinse and trim the sprouts. Microwave the damp Brussels sprouts for about 3-5 minutes in flat dish to soften them up for skewering. Mix a seasoning marinade of olive oil, minced garlic, kosher salt, black pepper and a pinch or two of powdered mustard and some lemon juice. Toss warm sprouts in the seasoning and let cool. Skewer the Brussels sprouts through the body so the stem ends all face the same way. This aids uniform cooking. Grill on medium heat (like 300) turning often – they will try to burn very quickly – do not walk away. If the outer leaves get too black (and some will for sure) trim them away after cooling a bit. Should the sprouts still be too firm, microwave for a few minutes off the skewers. Use care to leave them with some chew. Return to bowl with any remaining seasoning marinade prior to serving and do a last squeeze of lemon over them. I also grilled some onion quarters. Use a toothpick to hold the onions together. The Salmon Rinse the salmon and pat dry. I used a 2.3 lb fillet. Cut into manageable pieces that both fit the griddle and are also reasonable size for ease of turning/flipping. Moderately to generously season the flesh with your favorite seasoning – we like a quality Cajun blend for a cook like this. Be wary of using granulated/powdered garlic or onion or similar as they will get quite bitter when toasted to the blackening point. Flip fish and lightly oil only the skin side. Heat a well seasoned cast iron griddle to roughly 450-500 degrees surface temperature and then lightly oil with a high smoke point oil such as avocado which has a smoke point of around 460-480 degrees. Use a suitable cloth to quickly spread the oil. Do not use a cooking spray unless you like a flame thrower effect and littler not oil on the griddle. The lecithin they add in in the spray will also make the hot griddle sticky. Immediately place fish flesh side down on the cast iron. Do not touch or move for 90 seconds to 2 minutes. (I cooked these for 2 ½ minutes and 2 minutes would have been sufficient as an after cook critique - also my griddle may have gotten hotter than I anticipated/measured when I had to run inside for the spatula). For that extra touch, I added some pecan chunks to the fire. Flip and cook for another 2 minutes. The cook goes fast – adjust as required for the fish thickness. The thinner tail portion I cooked separately and for a much shorter time after the other fish was removed. Serve immediately. Something to note: the outer edges in a cook like this where the fish was thin may need to be trimmed after cooking as they have the tendency to blacken too much and could get bitter. Not an issue. Your call after tasting. As I noted the cook goes very fast – have all the items you need handy including the turners, serving platter, etc. before starting the fish on the grill. It is great to be home, great to have a meal with the family, great to cook on Joe and great to fix a meal my way after too many meals taken in restaurants. PS ...If in a meal like this there are those around the table who do not prefer fish, well there is a perfect opportunity after cooking the fish to do a few smash burgers on the hot griddle!
  21. Good morning everyone, I'm going to plank salmon for the first time this evening on my Vision. I was wondering if I could pick everyones brain as I have a few questions... 1. The cedar planks are new, anything special I need to do besides soaking them? How long should I soak them? Anything I need to do to season the wood? 2. I assume you do this indirect, is there a recommended temperature? 3. Cook finished at about 130 degrees? 4. Is there any particular seasoning or marinating of the salmon that works best for a plank cook? Or is that the purpose of the cedar? Many thanks for advice offered!
  22. On Thursday I try to cook seafood, and with my quest for some one pan meals, I came across this roasted salmon, kale and cabbage recipe. I added the tomatoes and revised for kamado cooking. It was plenty for our dinner, maybe could have used a slice of crusty bread, but definitely on our menu rotation. The cabbage is soft and sweeter, and the kale is crispy when roasted, so the tomatoes give you that pop of juice. Being in the Northwest I used wild sockeye (could have used Copper River Salmon but didn't want to spend the money for the hype). I suppose other types of fish would work as well, but the salmon elevates the meal for sure. Note: I would caution that kale is sort of like brussel sprouts, many just don't like the flavor, but try it this way and see. Salmon with kale and cabbage one pan bake Serves 2 Ingredients 1/2 bunch kale, tough stems removed, leaves thinly sliced (about 2 cups) 1/2 head Nappa cabbage, thinly sliced (about 2 cups) 1/2 cup pear or other small tomatoes 6 tablespoons olive oil, divided Kosher salt 2 salmon fillets (4 to 6 ounces each) 1 teaspoon lemon zest plus 1 tablespoon juice 2 tablespoons chopped fresh dill 1 teaspoon Dijon mustard Directions Preheat kamado to 400ºF indirect heat. On a pizza pan or sheet pan, toss kale, tomatoes and cabbage with 2 tablespoons oil, and spread in an even layer; season with salt and pepper and bake 6 minutes. Season salmon with olive oil, salt and pepper, and add to baking sheet. Bake until salmon is cooked through, about 8-9 minutes. Meanwhile, whisk together lemon zest and juice, dill, mustard, and remaining 3 tablespoons oil. Season to taste with salt. Drizzle salmon and vegetables with dressing before serving.
  23. Today I ran across King Salmon marked down to $12.50 a pound. I decided to make a quick lunch of it. The salmon was rinsed then patted dry. A sweet soy glaze was lightly spread over the top surface of the salmon. Szeged seasoning was then sprinkled upon the sticky soy glazed surface. A fire with apple wood chunks was prepared in the Joe Junior. Once the temperature climbed to 140 (on its way to 220), the fish was put on to start smoking/cooking. The fish was pulled at an internal temperature of 140, and turned out moist and smoky.
  24. Tonight's dinner: Atlantic salmon on a cedar plank with grilled asparagus and flesh fried potatoes. I make these plank out of scrap material at my job, about 1/4" thick, I soak em for at least an hour before grilling. salmon is seasoned with Adobo, dried parsley, fresh ground black pepper, and dash of Hungarian spicy paprika. Potatoes are cooked to tenderness and sauteed.
  25. I picked up a couple filets of Salmon and had to get them on the grill. The had been planned to be a weekend cook. Prepared with a thick sweet soy glaze and Tajin seasoning for fish. Slow cooked at 225 until internal temperature hit 140.
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