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.
I was happy to be home all day and get to make my own birthday dinner, inspired by @ckreef's zucchini gratin, and @keeperovdeflame's mayo corn. The pork sirloin chops were marinated in buttermilk, then rinsed and patted dry before applying a garlic and herb rub for a couple of hours. Sirloin doesn't take long to cook, so I did the gratin first, then the chops with the corn mixture on top. This is what it's all about. Lovely.
I was on Amazon today and found this. I don't recall ever seeing these settings posted in either manual I have for my two Jr's. Thought I'd post as a general guide. I've never operated my Jr's with the top vent totally closed before, almost but not completely as shown.
This afternoon I opened up two pork tenderloins. I seasoned them with onion & garlic and stuffed basil leaves & pesto into the cuts before I tied them together. I wrapped them in a bacon weave and cooked them indirect at 350˚F for about 40 minutes. I went direct to crisp the bacon. They finished right where I wanted them to.
Last night I cooked a steelhead trout. These fish are farmed off the south coast of the island and are great eating. It was a good time for a local brew as well.
I used apple wood for smoke and mayonnaise to coat the skin. Previously I would have used a porcelain accessory pan with holes to allow the smoke through and minimize the skin sticking. Not necessary now. Cooked indirect for about 45 minutes LNS to an internal temp of 160˚F. Served with rice, green beans and salad. Great meal.