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Bourbon citrus glazed salmon

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  • ronron240z
    replied
    estimate the time

    Leave a comment:


  • Willy
    replied
    ronron240z Do you put on the glaze at 140°F or do you estimate the 15 minutes when it hits, say, 135°F

    Leave a comment:


  • richinlbrg
    replied
    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.

    Leave a comment:


  • ronron240z
    commented on 's reply
    Im on the west coast but thanks anyway

  • ribeyeguy
    replied
    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.

    Leave a comment:


  • ronron240z
    commented on 's reply
    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

  • Skip
    replied
    Looks great! Would you share your recipe please? Thanks.

    Leave a comment:


  • ronron240z
    commented on 's reply
    Ive had to make more. The family ate it all up second one is on the smoker now

  • ribeyeguy
    replied
    Wow, I love grilled salmon, there's so many different ways you can make it. How was it?

    Leave a comment:


  • ronron240z
    started a topic Bourbon citrus glazed salmon

    Bourbon citrus glazed salmon

    This was cooked on my PBC

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