Jump to content

The Great Grillin' Before The Chillin' - Bring Your Own Crustacean Cook


 Share

Recommended Posts

1 hour ago, O C said:

That all looks good, but that tray of salmon, oh man!

 

Thanks, it garnered rave reviews– Modified this recipe using 1/3 the sea salt. Then sprinkled a little more sea salt after rinsing.

 

 

12 hours dry brine; 1:30 minutes @ 155° followed by 10 minutes opening the vents to ~275°. Smoked approximately 11 pounds of it.

Link to comment
Share on other sites

1 hour ago, CentralTexBBQ said:

Yeah, after reading the requirements: I really didn't do a "money shot". No one picture captures it all.

 

You definitely could have posted this up!  Spectacular cook - and WOW - did you ever utilize the Big Joe to the max!  Nice job!  And please don't hesitate to jump in to the challenges...  This would definitely have been a very worthy entry and a contender.  

Link to comment
Share on other sites

5 hours ago, KismetKamado said:

 

You definitely could have posted this up!  Spectacular cook - and WOW - did you ever utilize the Big Joe to the max!  Nice job!  And please don't hesitate to jump in to the challenges...  This would definitely have been a very worthy entry and a contender.  

 

I saved some for you. :rofl:

Link to comment
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.

Guest
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.

Loading...
 Share

×
×
  • Create New...