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Entries in salmon (2)

Friday
Jan162009

Recipe: Cedar Plank Salmon

Barbecue to me is as much a process as it is a particular dish.  It’s the process of cooking something slowly at a fairly low temperature.  I’m picky about my barbecue, whether it’s pulled pork, ribs, brisket or something a little less traditional.  As much as I enjoy pork & beef on the smoker, I like to break it up with chicken & fish from time to time.

I recently did cedar planked salmon with stuffed poppers and it turned out great.  In keeping with the requirements for all card carrying members of this cult of Big Green Egg owners, I took before and after pictures and felt compelled to share them and the recipe.


  • I prepped the egg and got her up to ~300 degrees with an indirect setup.  I didn't use any wood chips or chunks with the Salmon.  It's a pretty delicate meat and you can over smoke it.  The smokey flavor from the burning lump is enough for me.

  • I hit the salmon fillets with some Shakin' the Trees from Dizzy Pig BBQ. This is a pretty versatile rub that I like on chicken, fish, & veggies.

  • I placed the salmon on cedar planks that I'd soaked for about a half an hour

  • The salmon cooked on the Big Green Egg for ~ 1 hr.  Don't turn it.  It's so flaky it would come apart if you tried.


Here it is going on the Egg.



And here it is about an hour later.



And one more.

 

 


So go ahead and mix up your menu a little.  I think you'll find this a tasty diversion.

Cheers,
Braddog[ad#ebay-bge]

Saturday
Nov292008

Cold Weather Smoking

How versatile a BBQ chef are you?  I got to find out this holiday weekend.  My brother-in-law asked me to "make some magic" (his words not mine) with his CharBroil H20 smoker.  Now it's been a good long while since I've cooked on one of these but we set out to give it a shot.

It was a cold and windy 25 degrees in Pittsburgh and I knew that keeping the temps up with this thin-walled smoker would be an issue.  I decided to forego the water in the water pan and instead filled it with some small gravel in hopes that it would hold more heat than water.

We started a full pan of charcoal and realized that we'd need to keep pouring the coals to it and keep it out of the wind to keep the temps up in a good
cooking range.  Unfortunately, my BIL didn't have a chimney starter but was able to fashion one out of a piece of stove pipe he had in the garage.  This worked out better than I had hoped.

In the end, we were able to serve up 3 dozen ABT's, 3 lbs of chicken wings, and a couple of salmon fillets.  They were very tasty and I'd say that in spite of a cooker with a few limitations, we proved that you can cook decent food if you're patient.

 

So don't let this cold weather stop you.  Get out there and get cooking!



Cheers,
Braddog