What Are You Eating Right Now?

[HeHateMe]

I want to smoke some Salmon soon. Any good recipes? Or do you Halve hour smoke it like everything else these days?

I actually rarely smoke fish. I prefer cold smoked and dont have a setup. Dont u have a pellet smoker that can do that?

I'm pretty sure the recipe is salt and sit, then smoke?


I have made lox in my fridge with a little bay juniper and dill and gravlax with vodka and citrus

 

[Fatman LOU]

I want to smoke some Salmon soon. Any good recipes? Or do you Halve hour smoke it like everything else these days?

Burgue with the new pellet grill i bought, i probably smoked over 25 salmon allready. I smoke alot of it for the wife to take to work. Very good brine i got from a former co-worker.

this is a cold smoke

 

[Fatman LOU]

Pickled carp sounds horrible. Smoking bad fish is a good way to salvage it.

The best fish I ever had was in the Philippines. These dudes had a fish they called sweetlips, caked it in salt and buried it under the fire pit. Eaten by hand with a bucket of rice. Then a swim at Malumpati. Awesome day.

galunggong

 

[Urblock]

I am eating a Vodka with Diet 7up

Best recipe so far :woot:

 

[Burque]

Imagine eating raw fish in a land locked state.

TnP

The best sushi is always frozen making it very easy to transport.

 

[Burque]

I actually rarely smoke fish. I prefer cold smoked and dont have a setup. Dont u have a pellet smoker that can do that?

I'm pretty sure the recipe is salt and sit, then smoke?


I have made lox in my fridge with a little bay juniper and dill and gravlax with vodka and citrus

Actually I do now. My controller for my pellet smoker wouldn't allow for cold smoking, but I got a new controller for Xmas that allows for cold smoking and getting to better searing temps.

 

[Burque]

Burgue with the new pellet grill i bought, i probably smoked over 25 salmon allready. I smoke alot of it for the wife to take to work. Very good brine i got from a former co-worker.

this is a cold smoke

Whats the recipe and smoking instructions if you dont mind sharing? I am going to start doing salmon. It is one of my favorites and my wife has come around on it (she isnt a big fish person) so I want to start doing it a couple of ways.

Longer lower just smoking, and then doing a little smoke and cooking it off at a higher temp to finish.

 

[Warrior Spirit]

The best sushi is always frozen making it very easy to transport.

Freezing it is the only way to make it safe to eat. If you get sick from sushi, it's likely cause it was temperature abused along the line.

Just had my spinach with butter. Much later than I usually eat til but was craving it and my daughter gave me a portion of her grilled chicken and broccoli earlier so that caused me to eat this later. :lol:

 

[Burque]

Freezing it is the only way to make it safe to eat. If you get sick from sushi, it's likely cause it was temperature abused along the line.

Just had my spinach with butter. Much later than I usually eat til but was craving it and my daughter gave me a portion of her grilled chicken and broccoli earlier so that caused me to eat this later. :lol:

Sauteed?

 

[Warrior Spirit]

Sauteed?

Sometimes. Other times steamed as it was this time.

 

[Fatman LOU]

Whats the recipe and smoking instructions if you dont mind sharing? I am going to start doing salmon. It is one of my favorites and my wife has come around on it (she isnt a big fish person) so I want to start doing it a couple of ways.

Longer lower just smoking, and then doing a little smoke and cooking it off at a higher temp to finish.

I'll send you the brine. Alder wood is the wood you want to use,
i buy Alder from Home Depot, free delivery $ 12.96 20 lb bag.
I usually get the salmon from Aldi or Walmart, fresh never frozen it says.
I brine from 8-12 hours and have used the same brine 3 times.
Cold smoke at 150* and pull it off the pellet smoker when internal temps reach 140-145*
It usually takes 3-5 hours depending if im smoking 1 or 2 filets.

Does your traeger smoke at that temp?

 

[Burque]

I'll send you the brine. Alder wood is the wood you want to use,
i buy Alder from Home Depot, free delivery $ 12.96 20 lb bag.
I usually get the salmon from Aldi or Walmart, fresh never frozen it says.
I brine from 8-12 hours and have used the same brine 3 times.
Cold smoke at 150* and pull it off the pellet smoker when internal temps reach 140-145*
It usually takes 3-5 hours depending if im smoking 1 or 2 filets.

Does your traeger smoke at that temp?

It does now. The original controller the lowest set temp was 180. I got a Savanna Stoker though for xmas which is a far superior controller to the stock one.

Edit: I will probably buy my Salmon from Costco cause it always looks great there.

 

[Fatman LOU]

Two weeks ago i smoked some Northern Pike.
I use to hate Northern Pike because of the slimy skin, fishy taste and the bones( y bones).
Its good smoked and easy to pull the y bones.
It dont have the oily texture like Salmon but it wasnt too dry.
I was pleased with it .

 

[Burque]

The nice thing about the new controller is that now I can also smoke my own cheese!

 

[Fatman LOU]

The nice thing about the new controller is that now I can also smoke my own cheese!

and cheez its

it's a thing

 

[number51]

when I make hashed browned potatoes in the waffler, I put a layer of the hashed potatoes, then onion bacon and cheese and then another layer of hashed potatoes on the top of that and then press the waffler down on top of all of that so that it creates a hashed browned potato pocket panini sandwiched brekkie "brick" and it is literally delicious so much so that Ill never ever understand why I would ever do hashed browned potatoes any other way, ever than the way I just described where I put a layer of the hashed potatoes, then onion bacon and cheese and then another layer of hashed potatoes on the top of that and then press the waffler down on top of all of that so that it creates a hashed browned potato pocket panini

That was great, I used too much cheese and it oozed out the sides and was even better. I went with butter instead of bacon grease because I'm a health food fanatic. Wife asked where I heard of this idea, I told her it's an original #51 creation. You get full credit on CCS, but not in my house.

 

[BearFanJohn]

Tonight, 42 day aged prime NY strip. Sous vide then sear. Cognac pepper cream sauce or morel mushroom sauce to go with. If we even do a sauce. Asparagus and a potatoe dish, I think. Cali Cab or Bordeaux to go with.

 

[nvanprooyen]

Tonight, 42 day aged prime NY strip. Sous vide then sear. Cognac pepper cream sauce or morel mushroom sauce to go with. If we even do a sauce. Asparagus and a potatoe dish, I think. Cali Cab or Bordeaux to go with.

Holy shit I'm hungry now.

 

[Spunky Porkstacker]

Tonight, 42 day aged prime NY strip. Sous vide then sear. Cognac pepper cream sauce or morel mushroom sauce to go with. If we even do a sauce. Asparagus and a potatoe dish, I think. Cali Cab or Bordeaux to go with.

Holy fucking chow down my brother does that sound good. I can't imagine a Morel based sauce, I've had them many times, have hunted them since childhood. We would never get fancy with them, just soak in saltwater over night, roll them in some flour and fry in butter. So good.

 

[Spunky Porkstacker]

That was great, I used too much cheese and it oozed out the sides and was even better. I went with butter instead of bacon grease because I'm a health food fanatic. Wife asked where I heard of this idea, I told her it's an original #51 creation. You get full credit on CCS, but not in my house.

So you're some sort of a foody plagiarist.

:clap::beerbang: