Went on a salmon fishing trip this summer and my buddies didn't want the lake trout because they said they were too greasy. So I brought home a couple gallon bags of fillets to try smoking on The pellet Grill. I started out soaking them for about 2 1/2 hours in a brine of water, kosher salt,lemon juice, brown sugar, pickling spice, and black pepper. Rinsed, dried off with a paper towel and let air dry in the refrigerator overnight to form a pellicle. Smoke on the pellet Grill for four hours at 180° with cherry, apple and pecan pellets. Basting about every half hour to an hour with pure Michigan maple syrup courtesy of my buddy Matt. That's all I can say is my fishing buddies screwed up, because these turned out awesome! And yes I did have to take them samples to rub it in.
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Smoked Michigan maple lake trout
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Founding Member
- Aug 2014
- 886
- Bay City, Michigan
-
Vintage Brinkmann Longhorn Offset Stick burner (newest addition)
Weber 22 w/SnS
Brinkmann Pellet Grill W/ Ortech TR-100
Vermont Castings, gas
Masterbuilt smoker, gas
Future build, 80 gallon tank hybrid, pellet/stick burner
iGrill black, dual probe thermometer
Thermapen instant read
Polder,Speed Read instant thermometer
Favorite Beer, Yeungling Black&Tan
Tags: None
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Thats looks awesome PS. Those guys were wrong on so many levels. Great job? I'm not that far from you if you need a second opinion. : )
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Thanks Jon,
The Captain is my buddy and does not like smoked fish only grilled salmon.
So i took him a sample and i think i changed his mind LOL!
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I can't lie, I grill up lakers quite often.
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Jon, do you grill with skin on or off? I did theses with skin on but was wondering if skin off would work and remove the mud vein.
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Founding Member & Owner of SnS Grills
- May 2014
- 4890
- Charlotte, NC
-
- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
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Administrator
- May 2014
- 19883
- Clare, Michigan area
-
Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Fish grease is actually GOOD for you. I have to wonder if those same folks buy fish oil pills. Lol. But, as everyone else has already said, great job. But, next time, big pics?
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Ya cant do it in iOS, or at least I have not been able to. (I played with this so much I broke my media access. J/K lol )
You can attach them but you can't select the size. So they will be there but the viewer will need to click the link.
I load them up then go in and do a edit to select the size when I get to a machine.Last edited by Jon Solberg; September 28, 2014, 09:20 PM.
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All of my photos have been taken with my iPhone (5s, but that shouldn't matter). I do transfer them to my MacBook for posting from Chrome (usually e-mail to myself at full resolution). But when I post after uploading them, I get the option of small, medium, large or full-size - I always choose full size
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Founding Member
- Aug 2014
- 886
- Bay City, Michigan
-
Vintage Brinkmann Longhorn Offset Stick burner (newest addition)
Weber 22 w/SnS
Brinkmann Pellet Grill W/ Ortech TR-100
Vermont Castings, gas
Masterbuilt smoker, gas
Future build, 80 gallon tank hybrid, pellet/stick burner
iGrill black, dual probe thermometer
Thermapen instant read
Polder,Speed Read instant thermometer
Favorite Beer, Yeungling Black&Tan
Comment
-
Administrator
- May 2014
- 19883
- Clare, Michigan area
-
Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Originally posted by Powersmoke_80 View PostThanks Huskee, i read your sticky on photos so hows this?
Seriously that is a beautiful sight. Salmon went up in my grocery store from $6.99/lb to 10.99 now. I am a very unlucky salmon & steelhead fisherman, and found that I was 100% successful going to the store and buying farm rasied Norwegian salmon. The days of that may be over though....
Comment
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We fished the amateur class of the Ludington Offshore Classic for the last 4-5 years and was very slow on salmon but the laketrout and steelhead were biting this year.
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I love Ludington. Bee-utiful area of Michigan. We regularly go there to the beach (although not this year, bad year for beach weather). Never have fished the big water, at least not since I was a little kid. Sounds like a good time even if the salmon weren't biting well.
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Founding Member & Owner of SnS Grills
- May 2014
- 4890
- Charlotte, NC
-
- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
-
Founding Member
- Jul 2014
- 5132
- Stockholm, Sweden
-
Author of the book Barbecue, fire and smoke
Grills
PK 300
My custom built offset smoker
My custom built hot box
Thermometers
Thermapen
Fireboard
Accessories
Slow n' Sear
All my recipes, photos and information can be found at
https://hankstruebbq.com
YouTube channel
https://www.youtube.com/c/Hankstruebbq
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Originally posted by Powersmoke_80 View PostWent on a salmon fishing trip this summer and my buddies didn't want the lake trout because they said they were too greasy. So I brought home a couple gallon bags of fillets to try smoking on The pellet Grill. I started out soaking them for about 2 1/2 hours in a brine of water, kosher salt,lemon juice, brown sugar, pickling spice, and black pepper. Rinsed, dried off with a paper towel and let air dry in the refrigerator overnight to form a pellicle. Smoke on the pellet Grill for four hours at 180° with cherry, apple and pecan pellets. Basting about every half hour to an hour with pure Michigan maple syrup courtesy of my buddy Matt. That's all I can say is my fishing buddies screwed up, because these turned out awesome! And yes I did have to take them samples to rub it in.
Comment
-
Founding Member
- Aug 2014
- 886
- Bay City, Michigan
-
Vintage Brinkmann Longhorn Offset Stick burner (newest addition)
Weber 22 w/SnS
Brinkmann Pellet Grill W/ Ortech TR-100
Vermont Castings, gas
Masterbuilt smoker, gas
Future build, 80 gallon tank hybrid, pellet/stick burner
iGrill black, dual probe thermometer
Thermapen instant read
Polder,Speed Read instant thermometer
Favorite Beer, Yeungling Black&Tan
@klahlum
Basic brine recipe
1 gal. cool water
1 cup Kosher salt
1 cup brown sugar
juice from 1 lemon
1Tbs black pepper or to taste
2Tbs Pickling spice
Soak about 3-4 hours depending on thickness maybe 8 if they are thick.
Rinsed, dried off with a paper towel and let air dry in the refrigerator overnight to form a pellicle.
Smoke approximately four hours starting about 140 first hour then 160 for the second hour and increasing to 180° after that till desired texture.approximately 145 internal.
Baste with maple syrup the last couple hours about 3 times.
Enjoy!
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