This was cooked on my PBC
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Bourbon citrus glazed salmon
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Founding Member
- Jul 2014
- 5118
- Blue Earth, Minnesota
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LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
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Brine 3/4 cup cold water 1/4 cub Boubon 1TBS kosher salt 1TBS brown sugar 1/2 tsp onion powder 1/2 tsp black pepper 1/2 tsp ground cinnamon tsp thyme brine for 1 hour
Smoke at 250 untill 140 internal temp
Glaze 3tbsp honey 1 tbsp orange juice zest of one orange 1 tsp of boubon thyme
Glaze the last 15 min of cook.
I also cooked on a cedar plank
Hope you enjoy
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Charter Member
- Jun 2015
- 1316
- S. E. Wisconsin
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Weber Platinum Performer, 18"WSM, Smokenator, Slow 'n Sear.
I don't know if this is allowed here (might be construed as advertising) so please delete it if I'm out of line. My wife and I are members of this salmon source: http://sitkasalmonshares.com/ and I can't say enough good stuff about them. It's limited to the Midwest and fairly expensive but it truly is as fresh caught as fresh caught gets, the difference between store bought and this is unbelievable. If you're in their limited delivery area I'd highly recommend trying one of their programs.
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Founding Member
- Jul 2014
- 1910
- Leesburg, VA. (Northern, VA)
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We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
This looks GREAT! Going to try it as soon as we can find some salmon. For some reason we are having trouble finding fresh caught salmon of late.
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ronron240z Do you put on the glaze at 140°F or do you estimate the 15 minutes when it hits, say, 135°F
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