Jump to content

Recommended Posts

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.  






Share this post

Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.


  • Similar Content

    • By ret42
      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.
    • By Smoke and Awe
      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.

    • By K'man
      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.

    • By K'man
      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.

    • By K'man
      I've been wanting to cook a turkey breast for a while now.  It's much cheaper here to buy a whole bird than to buy a breast.  I carved this one from a 12 lb. bird.  The breast weight 4 lb.9 oz.  I brined it for 20 hours using a 1 gallon solution.  I decided to do the Disney brine for the drumsticks.  They brined for 24 hours.
      The breast went on 45 minutes before the drumsticks and came off to rest at 160˚F  The entire cook was 2-1/2 hours.  The breast was extremely moist and the drum sticks came out exactly as described in the AmazingrRibs.com video.
      @toddwchandler I think this is about as close as you can come to cooking a whole turkey on an Akorn Jr.
      Here are a few pics, thanks for looking.

  • Create New...