goEMAW.com bbq, smoking, grilling, etc. thread!

[ChiComCat]

Going to smoke some salmon this weekend Don't have the time to do much else but want to get something going.

brine that slutwhore

Absolutely.  I usually brine the night before and then brush with a honey/lemon juice/ancho glaze as I smoke.  The glaze doesn't add much flavor but gives it enough to just eat plain if I want.

[That_Guy]

This is easily one of my favorite threads. Very entertaining


Sent from my iPhone using Tapatalk

[CNS]

I am def going to try salmon this spring.   How long does that smoke take?  Also, pretty low temp too, right?  I haven't even looked into it yet.  Also, when broiling or grilling I notice a huge diff btwn sockeye and keta.  Does the smoke cover that diff, or still important to get the sockeye? 

Sent from my SM-G900T using Tapatalk

[Mrs. Gooch]

Going to smoke some salmon this weekend Don't have the time to do much else but want to get something going.

brine that Becky

 

[Emo EMAW]

Re: salmon, what do you actually buy?  Whole salmon?  Just filets?

[tdaver]

I buy filets with skin on, but I suppose you could do whole if you wanted.

Same temp as normal Qing, 225ish, unless you are doing a cold smoke but I haven't had the balls to try that yet.  Time depends on filet thickness, maybe an hour+.  It's been a while. 

[Mikeyis4dcats]

Going to smoke some salmon this weekend Don't have the time to do much else but want to get something going.

did this a few weeks ago.   Used a buddy's recipe.  Thought it turned out a little too salty but will def. do again.    Was great on bagels and in smoked salmon dip.

[Emo EMAW]

I buy filets with skin on, but I suppose you could do whole if you wanted.

Same temp as normal Qing, 225ish, unless you are doing a cold smoke but I haven't had the balls to try that yet.  Time depends on filet thickness, maybe an hour+.  It's been a while.

I was listening to this one podcast today, guest was the guy from Hunt Gather Cook, and he was raving about salmon cheek meat and then also spoon meat.  Said during salmon season he ends up giving away all the filets and just eats the other stuff.

[Mikeyis4dcats]

I buy filets with skin on, but I suppose you could do whole if you wanted.

Same temp as normal Qing, 225ish, unless you are doing a cold smoke but I haven't had the balls to try that yet.  Time depends on filet thickness, maybe an hour+.  It's been a while.

I was listening to this one podcast today, guest was the guy from Hunt Gather Cook, and he was raving about salmon cheek meat and then also spoon meat.  Said during salmon season he ends up giving away all the filets and just eats the other stuff.

I've heard cheek meat from lots of proteins are delicious, and fish collars are of course popular.   But what is spoon meat?

[pissclams]

Going to smoke some salmon this weekend Don't have the time to do much else but want to get something going.

did this a few weeks ago.   Used a buddy's recipe.  Thought it turned out a little too salty but will def. do again.    Was great on bagels and in smoked salmon dip.

you have to follow the brine recipe closely.  the time mine came out too salty, i messed up the sugar to salt ratio.

[pissclams]

I buy filets with skin on, but I suppose you could do whole if you wanted.

Same temp as normal Qing, 225ish, unless you are doing a cold smoke but I haven't had the balls to try that yet.  Time depends on filet thickness, maybe an hour+.  It's been a while. 

ya 45 mins or so for me


does anyone who smokes salmon have any tricks to avoid the albumin (white stuff) that comes out when cooking?
glaze is supposed to help but i've never glazed mine.  never seems like an issue at restaurants.

[Emo EMAW]

I buy filets with skin on, but I suppose you could do whole if you wanted.

Same temp as normal Qing, 225ish, unless you are doing a cold smoke but I haven't had the balls to try that yet.  Time depends on filet thickness, maybe an hour+.  It's been a while.

I was listening to this one podcast today, guest was the guy from Hunt Gather Cook, and he was raving about salmon cheek meat and then also spoon meat.  Said during salmon season he ends up giving away all the filets and just eats the other stuff.

I've heard cheek meat from lots of proteins are delicious, and fish collars are of course popular.   But what is spoon meat?

(I think) Spoon meat is when you just take a spoon and pick up everything that is left on the spine/bones after fileting the fish.  He takes all that, puts in in a bowl with some other stuff, makes patties, and grills.  I think if you google salmon spoon meat you'll find some recipes.

http://honest-food.net/2009/07/17/six-days-of-salmon/

[ChiComCat]

I buy filets with skin on, but I suppose you could do whole if you wanted.

Same temp as normal Qing, 225ish, unless you are doing a cold smoke but I haven't had the balls to try that yet.  Time depends on filet thickness, maybe an hour+.  It's been a while. 

ya 45 mins or so for me


does anyone who smokes salmon have any tricks to avoid the albumin (white stuff) that comes out when cooking?
glaze is supposed to help but i've never glazed mine.  never seems like an issue at restaurants.

That white crap happens.  I have no idea if glazing or brining or anything else helps because I've only done it one way.

[Shooter Jones]

Ate at Justin Timberlake's Southern Hospitality last night, it was ok. Had the brisket, ribs, and hot links, w/ sides of mashed potatoes, beans, and fried okra, all for a decent price.

Will go back.

where is this?

Sorry, TBT. It's in Denver, thought there were more locations, but appears it's only in Colorado right now.

[The Big Train]

Ate at Justin Timberlake's Southern Hospitality last night, it was ok. Had the brisket, ribs, and hot links, w/ sides of mashed potatoes, beans, and fried okra, all for a decent price.

Will go back.

where is this?

Sorry, TBT. It's in Denver, thought there were more locations, but appears it's only in Colorado right now.

Hmm, I'll be in Denver in 2 weeks, may try and sneak a trip there

[pissclams]

ya you should go there, it's right up there with pie 5 in terms of quality

[The Big Train]

ya you should go there, it's right up there with pie 5 in terms of quality

I'll probably get dry ribs with no sauce and the house fries to create a 'clams experience

[pissclams]

forgot to mention- i was in north carolina a few weeks ago and had their version of pulled pork.  it's gross.  they pull the pork and then chop it all up and then mix the apple cider vinegar/red pepper flakes into it.  not good.

KC's version is so much better than what they do down there

also, they don't call it pulled pork.  they call it "BBQ"    they were going to pick up some " BBQ" and i was like, what kind of BBQ, and they looked at me like i was crazy.  then i realized that they really only do pulled pork and ribs, smdh     enjoy your "BBQ" 

good grief dax and slobber get ahold of your neighbors

[meow meow]

  omg, that's a made up story right?

[Brock Landers]

That story may or may not have happened but his overall point of Carolina style BBQ sucking ass is spot on.

[8manpick]

Not made up.

[star seed 7]

I threw up in my mouth reading that

[Cire]

forgot to mention- i was in north carolina a few weeks ago and had their version of pulled pork.  it's gross.  they pull the pork and then chop it all up and then mix the apple cider vinegar/red pepper flakes into it.  not good.

KC's version is so much better than what they do down there

also, they don't call it pulled pork.  they call it "BBQ"    they were going to pick up some " BBQ" and i was like, what kind of BBQ, and they looked at me like i was crazy.  then i realized that they really only do pulled pork and ribs, smdh     enjoy your "BBQ" 

good grief dax and slobber get ahold of your neighbors

I've had a similar experience.

weirdos

[8manpick]

I had authentic NC barbecue in Albemarle at Log Cabin Bar-B-Cue (rated 4.5 stars on Google by stupid Carolinians). It was exactly like clams described.  Unbelievable, I was so crestfallen.

[sonofdaxjones]

It's actually kind of tasty, but it's not BBQ, and when I tell people that they get all 

In the Western 3rd of the state there's a lot more places that do real BBQ, and places that smoke the meat are becoming  gradually  more prolific in the Eastern part of the state. 

I smoked seafood tonight, tho.   Over beech wood on maple and cedar planks.   This included Salmon, I did no brining just a salt/pepper/brown sugar/garlic rub, it was pretty good, but the other fish (Mahi) was better.   Everytime someone uses a traditional brine on Salmon that I've been around it's always way too salty.