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(the shotguns)
Join Date: Feb 2006
Location: Maryland
Posts: 21,960
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So I just grilled salmon on my pellet smoker....
And OMG I **** you not the best salmon I have ever made. a top 10 self prepared dinner for me without doubt.
Simple as heck. Grill got to 450 deg pretty quick...maybe 15 min or so....and I used the rub found here:https://heygrillhey.com/recipe/salmon-tin-dins-asparagus-corn/ 25 min on the grill and you have perfection. Sorry no pics we ate it up pretty darn fast. may try hickory (used apple) next time to see if we can get a hint more smoke flavor.
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***************************************** Well i had #6 adjusted perfectly but then just before i tightened it a butterfly in Zimbabwe farted and now i have to start all over again! I believe we all make mistakes but I will not validate your poor choices and/or perversions and subsidize the results your actions. |
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10-21-2017, 04:33 PM
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Join Date: Apr 2002
Posts: 30,710
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Paul Prudhomme's Salmon Magic doesn't suck either imo
 . Makin' me hungry you are...
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10-21-2017, 04:38 PM
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Band.
Join Date: Dec 2003
Location: Denver, CO
Posts: 13,366
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Quote:
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1983 SC Coupe 1963 BMW R60/2 1972 Triumph Tiger 1995 Triumph Daytona SuperIII |
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10-21-2017, 04:56 PM
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Registered ConfUser
Join Date: Aug 2006
Location: Waterlogged
Posts: 23,704
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450 for 25 minutes? For salmon? Seems you'd have ashes to eat. What am I missing?
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Mike “I wouldn’t want to live under the conditions a person could get used to”. -My paternal grandmother having immigrated to America shortly before WWll. |
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10-21-2017, 05:08 PM
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Registered
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^^
I was wondering that myself.
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10-21-2017, 05:22 PM
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Brew Master
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My uncle (RIP) used to make an awesome smoked salmon. His wife still makes his recipe and it's fantastic... but it's a slow and low method. My aunt told me the secret was keeping the smoker at a temp of the smoker at a temp where you could put your hand on it without burning yourself.
Thinking about this makes me think I should give her a call and suggest she make a trip east to visit again. |
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10-21-2017, 05:41 PM
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Join Date: Apr 2002
Posts: 30,710
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I'm a novice compared to many here but trust me on this...
Nuthin' but PPSM, low and slow (225 for maybe 2 hrs, depending on thickness) over hickory...thank me later
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10-21-2017, 05:49 PM
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Registered
Join Date: Aug 2002
Location: MD
Posts: 5,733
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crispy skin? maybe
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10-21-2017, 07:14 PM
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(the shotguns)
Join Date: Feb 2006
Location: Maryland
Posts: 21,960
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They were pretty thick pieces. Plan to try the slow method as well but this was delicious.
Sent from my iPhone using Tapatalk
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***************************************** Well i had #6 adjusted perfectly but then just before i tightened it a butterfly in Zimbabwe farted and now i have to start all over again! I believe we all make mistakes but I will not validate your poor choices and/or perversions and subsidize the results your actions. |
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10-22-2017, 03:46 AM
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Brew Master
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What ultimately matters is that you were pleased with it!
BTW... no pics??? What's up? |
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10-22-2017, 04:49 AM
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?
Join Date: Apr 2002
Posts: 30,710
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Quote:
. I suspect low & slow will import more smokey flavor....nuthin' wrong with apple imo. I think you're new to smoking??? Pecan gives a different, distinct flavor too...
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10-22-2017, 05:12 AM
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(the shotguns)
Join Date: Feb 2006
Location: Maryland
Posts: 21,960
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did this again last night.
20 min MAX time on these. don't have a remote probe so can't say what grate temps were. thinner ends were a touch dry but thick parts were OMG good. 
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***************************************** Well i had #6 adjusted perfectly but then just before i tightened it a butterfly in Zimbabwe farted and now i have to start all over again! I believe we all make mistakes but I will not validate your poor choices and/or perversions and subsidize the results your actions. |
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11-14-2017, 06:01 AM
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A Man of Wealth and Taste
Join Date: Dec 2002
Location: Out there somewhere beyond the doors of perception
Posts: 51,063
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He11s Bells....we are a long way past making Salmon here...
I am commencein to fire up the Pit in a coupla days and get down to some serious smokin... It is gona be 12 lb of Homemade Pastrami, 2 racks of Beef Short Ribs an 8.5 lb Yucatan Pork Leg marinaded in Anchotte paste, orange, lime, Grapfruit, garlic, onion and all wrapped in Banana Leaf...and a pot of dutch oven beer sodden Baracho Ranch style beans...all smoked over an Oak, Pecan, Cherry wood fire.... I have spice brined and cured the whole Beef Brisket for a week now, desalinated it over night, and am now prepared to put the rub on...then let it sit for two days in the refer and smoke to 150* wrap in foil and let rest for another 2 days or more in the refer and then braise in the oven....before even slicin... Hoooo daddy...praises to the Pit Pig....I can smell it smokin now. I am just sorry that I didn't brine and cure some Pork Belly for some home made Bacon...
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Copyright "Some Observer" |
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11-14-2017, 11:32 AM
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(the shotguns)
Join Date: Feb 2006
Location: Maryland
Posts: 21,960
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As I have said on more than one occasion I recognize that I simply don't have that kinda skill.
I'm curious about the desalinate process. Would this not just reverse the brining? how is it done? why?
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***************************************** Well i had #6 adjusted perfectly but then just before i tightened it a butterfly in Zimbabwe farted and now i have to start all over again! I believe we all make mistakes but I will not validate your poor choices and/or perversions and subsidize the results your actions. |
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11-14-2017, 12:27 PM
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A Man of Wealth and Taste
Join Date: Dec 2002
Location: Out there somewhere beyond the doors of perception
Posts: 51,063
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 And here's ^^^^ the Brisket hand rubbed with a mixture of Black Pepper, Coriander seed, Mustard seed, Brown Sugar, Paprika, granulated Garlic and Onion. Two days in the refer to matriculate.. yep they is learnin to taste gud... You change the structure of the meat as it is now cured...through and through..ya gotta get as much salt out as possible...or wuuu it is like eating a salt bar.. I cut the Flat in half after brineing and it was bright RED.....CURED.. Now I think I am going to make Corned Beef with the other half of da Flat....
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Copyright "Some Observer" Last edited by tabs; 11-14-2017 at 02:05 PM.. |
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11-14-2017, 01:59 PM
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1985 Porsche 911 Cab
