Pellet Fan
Here's How I.... => Cook Fish and Seafood => Topic started by: ZCZ on December 26, 2017, 04:56:27 PM
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My neighbor (who has a Memphis Pro as well) recently shared some smoked salmon that was very good so I asked for his recipe. He said it was a variation on a recipe he saw watching Steve Reichlin on Project Smoke. I cut his recipe in half as I was only smoking one Costco filet. A little over 2lbs.
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1 Cup brown sugar
1/2 cup of sea salt
Zest from one lemon
A good amount of fresh cracked black pepper
A sprinkling of Italian herbs.
Mix all ingredients then apply to both sides of the salmon and place in a glass dish
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Cover with tin foil and place in the fridge overnight.
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Next morning rinse off, pat dry and refrigerate again for a couple hours until pellicle is on the meat. Get smoker ready. I set the grill at 180 and was using a combination of apple & hickory pellets.
Sprinkle cracked pepper on both sides and cut into smaller pieces.
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Here we are on the grill & ready roll.
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Smoke for 5-6 hours. Baste each side once every hour with maple syrup. My good friend Trooper has given me a bottle of Northern Comfort I have been saving for a special occasion such as this. Hats off to Trooper!!
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Moving right along you will see some of the smaller & thinner pieces have been removed for “testing†(a.k.a. Quality Control)
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Outside temp was -1. Not much snow yet this year.
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Here’s a close up just before pulling them off
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Plated up
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Used the salmon as part of a Christmas Day appetizer assortment
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Cheese in upper left is goat cheese (very good). Being mostly Swedish the gray squiggly stuff next to the salmon is pickled herring. I also turned the grill up to 450 and grilled a couple pineapple rings.
Hope you all had a Merry Christmas and I wish you the best in the New Year.
Thanks for watching!
Z
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Wow that looks good. Great job.
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Very good pics! I could easily have made a meal out of your appetizers. They looked great!
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That looks fantastic! Thanks for sharing the method.
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Another super cook and pix!
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Very nice job on the salmon and everything looks great.
Your temps look like ours, it's zero for the low and the temps are supposed to be the same through the new year.
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Wow! That is some great looking fish..
ZCZ,A question if I may..What is with the two genie tools ?
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Cheese in upper left is goat cheese (very good). Being mostly Swedish the gray squiggly stuff next to the salmon is pickled herring. I also turned the grill up to 450 and grilled a couple pineapple rings.
Hope you all had a Merry Christmas and I wish you the best in the New Year.
Thanks for watching!
Z
That salmon looks really good. I am trying to work more seafood into my diet. However, I'm not sure if the maple syrup and brown sugar negate the overall health benefits!
I did something a bit different this year, I attended a Julotta service at 6:30 on Christmas morning. The church my mom attends has Swedish roots. The pastor said this service was one of the last bits of their heritage that the church has hung onto. Are you familiar with this tradition? Best wishes in the New Year to you and yours!
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ZCZ, that looks great. Will have to give it a try.
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ZCZ,A question if I may..What is with the two genie tools ?
CJ,
I call that a "Z tool".
And right now I can't seem to find mine.
I hope it's not buried in the snow.
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I use the Traeger recipe, but soak for 2 day's in Vodka and brine for 2 day's with the brown sugar/salt/pepper.
Smoked for 8 hours, with cheese in the smoke box.
That salmon is so pretty. Do you vacuseal and fridge or freeze?
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Wow! That is some great looking fish..
ZCZ,A question if I may..What is with the two genie tools ?
The tool was my invention. The one on the right is a legacy tool, one of the originals, has a wider head as the older burn pots were wider. I mostly use this one for scraping off my flavorizer. The one one the left is the newer one with narrow head as I have the narrower burn pot in my 2013. I only use that for digging ash out of the burn pot (but most of the time I just use my hand or a small vacuum).
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Cheese in upper left is goat cheese (very good). Being mostly Swedish the gray squiggly stuff next to the salmon is pickled herring. I also turned the grill up to 450 and grilled a couple pineapple rings.
Hope you all had a Merry Christmas and I wish you the best in the New Year.
Thanks for watching!
Z
That salmon looks really good. I am trying to work more seafood into my diet. However, I'm not sure if the maple syrup and brown sugar negate the overall health benefits!
I did something a bit different this year, I attended a Julotta service at 6:30 on Christmas morning. The church my mom attends has Swedish roots. The pastor said this service was one of the last bits of their heritage that the church has hung onto. Are you familiar with this tradition? Best wishes in the New Year to you and yours!
Having grown up "Luteran" we always had church Christmas Eve and Christmas Day both.
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Wow! That is some great looking fish..
ZCZ,A question if I may..What is with the two genie tools ?
The tool was my invention. The one on the right is a legacy tool, one of the originals, has a wider head as the older burn pots were wider. I mostly use this one for scraping off my flavorizer. The one one the left is the newer one with narrow head as I have the narrower burn pot in my 2013. I only use that for digging ash out of the burn pot (but most of the time I just use my hand or a small vacuum).
Thanks for the comeback re :tools!
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Just a thought, anyone want to steer me to cold smoked salmon? Salmon sale coming up at my store, time to buy 3 slabs to vacupack for dinner and another to hot smoke.
Want to try cold smoke, it's cold enough here finally.
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I bet basting them with syrup took them up to another level.
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Plated up
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Used the salmon as part of a Christmas Day appetizer assortment
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Looks great! I have always used 4 parts sugar to one part salt. Does your 2 to 1 ratio yield a salty product or does the rinse make it a non issue?