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(Hot) Smoked Salmon

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    (Hot) Smoked Salmon

    This was tonight's cook. The recipe started out as a cedar planked salmon on the gas grill, then moved to my gas GOSM. Tonight was the first time I've done it on the Weber and Smokinator. I made it for a pot luck-type dinner and it disappeared quickly. The rub has changed a little over time. The basic rub is:

    2 Tbsp kosher salt
    2 Tbsp brown sugar
    1 Tbsp black pepper
    1 Tbsp garlic powder
    1 Tbsp dried basil
    1 Tbsp dried tarragon

    You really need a few teaspoons to cover. In addition, I've begun sprinkling ancho chile powder over the top and I think it adds a whole other layer. I don't wet or dry brine. This is about 2 1/2 lbs., skinless (but works with also). Here's pre-cook:

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    It went on the Weber at 235, with Alder wood. I don't probe my fish. With salmon, I wait for the white fat to come to the top and then make sure a piece flakes. It took about 50 minutes.

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    Looks great. Has more of a baked/grilled salmon appearance than a true smoked salmon. I wish I was a better salmon fisherman, the price in the store just went up $4/lb overnight.


      I use Chef Jason Hill recipe and make a few tweak to it. It's a killer recipe.
      Attached Files
      Last edited by Chrisonthego; October 5, 2014, 07:20 AM. Reason: http://bestchrisonthego.blogspot.ca/2014/06/smoked-salmon-with-glass-of-iced-wine.html



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