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| slob-air |
 Posted: Wed Feb 01, 2012 8:48 pm |
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beaubrennan wrote: slob-air wrote: del*13 wrote: I do a wonderful salmon as well. Let's make it a three way. Cook off, I mean.
I'm in. Prepare to lose!
Does smoked salmon count?
No. That's a different competition.
Love me some smoked salmon when its done right. When I lived on the island as a kid my Mom's boyfriend had an old fridge he used as a smoker and loaded up the firebox with trim from his plum and apple trees—best smoked salmon I've ever had. Fuck! I'm craving now! |
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| beaubrennan |
| Posted: Wed Feb 01, 2012 11:33 pm |
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Joined: 06 Feb 2008
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Location: lacey
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Smoking salmon is a craft.
There are so many aspects of it...time, temp., seasoning, wood, etc...
Just boggles the mind.
You want a fully flavored fish, but not overcooked and dry.
You also want a fully cooked fish, but not too fast or over/under flavored.
I used to to tons of it with my step dad:
we'd buy fresh silver or pink salmon (wild store bought)
slice them up into steaks.
marinade them overnight in a mixture of shoyu sauce, smoke flavoring, garlic, salt
next day we'd pull em out and cook em' in the oven just enough to cook the meat through, not too much.
then we would glaze them with a mixture of honey, molasses, pepper, lemon juice, and butter.
we would throw those in the smoker for about 6-8 hours using applewood chips are other hardwood smoking chips like mesquite and making sure I basted them about every half hour.
in the end you would have a dozen or so sticky dark sweet cakes of nice tender flaky dry (but not too dry) salmon meat.
we would never do this to a fresh wild salmon we caught ourselves.
all you need for those is a fire and some salt.
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Last edited by beaubrennan on Thu Feb 02, 2012 12:13 am; edited 1 time in total
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| Titletownjeff |
| Posted: Wed Feb 01, 2012 11:44 pm |
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| slob-air |
| Posted: Thu Feb 02, 2012 12:55 am |
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beaubrennan wrote:
we'd buy fresh silver or pink salmon (wild store bought)
Yech! Pink? The natives feed those to the dogs.
Whether it be smoked, grilled, baked, fried or otherwise, you have to start with great salmon—Spring (Chinook) or Koho. Even better when they're fresh (which is what we'd do, catch 'em in the day and smoke 'em in the evening).
The only thing worse than Pink is Atlantic farm grown (they actually feed them corn). |
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| beaubrennan |
| Posted: Thu Feb 02, 2012 10:26 am |
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Quote: Yech! Pink? The natives feed those to the dogs.
maybe not pinks....fuck it's been a long time....
i do know that they were cheap as fuck 99 cents per pound and we would buy the shit out of it to make smoked salmon.
mostly silvers.
and fyi, you should never give salmon to a dog. it's bad for them.  |
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| hotrod |
| Posted: Thu Feb 02, 2012 3:18 pm |
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Joined: 01 Feb 2006
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99 cents a pound equates to real quality stuff
Did they find it in a fucking skip?  |
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| beaubrennan |
| Posted: Thu Feb 02, 2012 6:47 pm |
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hotrod wrote: 99 cents a pound equates to real quality stuff
Did they find it in a fucking skip?
No, they just simply went down to your mom's house, punched her in the face, and held a bucket under her ass!
How the fuck should I know where they got it? And my uncle Mike might be a gay fish-vendor, but he's not a 'skip'. I think you were thinking about my mom.
I live in Washington state and it was like 10 years ago doucheclown so 99 cents was a sale price during salmon season.
Yes it was quality, and yet it was cheap.
Sorry for going-off like i did.
Now wipe the cum-load off your upper lip. |
Last edited by beaubrennan on Thu Feb 02, 2012 6:52 pm; edited 1 time in total
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| Buddha43 |
| Posted: Thu Feb 02, 2012 6:51 pm |
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| The ladies love my tube steak smothered in underwear. |
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| MMS |
| Posted: Thu Feb 02, 2012 7:18 pm |
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| BBQ Brisket |
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| beaubrennan |
| Posted: Thu Feb 02, 2012 9:49 pm |
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Joined: 06 Feb 2008
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Location: lacey
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what is bbq brisket? it sounds like a gay frisky basket like one might see on Martha Stewart or The View. |
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