Just when I thought you couldn't do better than QVQ, you went and did better. Gonna try this, but on the BGE with Alderwood chips. Any thoughts on doing this SV with Cedar House Liquid Smoke. If so, let e know changes you would make. Thanks!
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Great question but I've never done something like this with fish sous vide. Fish cooks so quickly on its own and takes on a light smoke so well, straight smoking is the only way to go for me. Ain't broke, you know the rest !!!
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OK, I'm gonna listen. I'll take the advice of that guy named Meathead and follow the recipe exactly the first time, then experiment with changes and thanks!
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Originally posted by OmegaDog12 View PostJust when I thought you couldn't do better than QVQ, you went and did better. Gonna try this, but on the BGE with Alderwood chips. Any thoughts on doing this SV with Cedar House Liquid Smoke. If so, let e know changes you would make. Thanks!
I do like other fish Sous Vide. I’ve done Tuna and Halibut that way. I like to put a white wine sauce on it, made with minced shallot, minced garlic, and fresh lemon juice.
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Troutman does your plank actually start to smoke? I've just got in to kettle bbq and using my kettle to smoke meats and you have to have some combustion to get the smoke going. We normally do cedar plank salmon on a gas grill and the planks do ignite and do pass on the cedar some flavor and its a great combo with a sugar and soy based marinade. I almost flambe my fillets on the planks. I've set off the fire alarm in the dining room when I bring them in.
I want to try to cook them on my kettle now. I might just add cedar chunks to the coals and do an indirect, reverse sear maybe. I am not seeing the point in using a plank under a fillet to get what I'm after. Gas grill yes to a plank. A charcoal kettle, not seeing it.
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First welcome big_mack we hope you enjoy the site and decide to join us. My wife is from Red Deer so I'm most familiar with the beauty of Alberta.
My reason for cedar planks is simple, they insulate the fish from the direct heat. They are simply a cooking platform. You may get some minor benefit from the char smoke that comes off them but it's not enough. Most of your smoke needs to come from the combustion of the heat source (gas, charcoal, wood).
That said, are you soaking your planks for a couple of hours at least? It sounds like you're burning them up too quickly. Soak more. Also you should have them on the indirect side of your cooker. Don't put the plank directly over your heat source. Fish cooks very quickly, there's no reason to burn up your plank if you follow those simple steps. I've gotten two or three uses out of my planks over time.
Now another alternative you may want to try is cooking on grilling mats. Look on Amazon or other online sources there are dozens to choose from. They help disperse the heat and are almost completely non-stick. You can take it one step further and lay down a bed of lemon slices which further insulate the fish and add great flavor. Again keep the mats away from the heat source and cook indirect.
Fish is super easy to cook if you follow a few basic steps. It's not like other proteins that need time to break down. Hope this helps, give it a try and let us know how you did !!
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I did do some guided fly fishing on the Bow back in the mid-1990s. After that I moved my wife down here to Texas where we've resided for the past 25 years. The Troutman moniker comes from my fishing for Sea Trout in the Texas bay system, totally different species.
Good luck with your salmon cooking and again, let us know how you did !!
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Troutman. My brother lives in Tampa on Davis Island on a canal and fishes on a regular basis every week and has caught a lot of sea trout. I'm hoping to bring back some fresh spring and coho salmon from the coast in early September for the bbq. Will post something on that later.
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I am gonna give this a go. I have some Sockeye in the freezer and I was just waiting for an easy reason to cook it up.
Thanks Troutman!
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smokenoob Troutman Trucking Company. You call we haul. If we can't truck it....well cook it !!! Yup I've done several write ups here on how I do Reds, Snapper, Flounder and of course Specks !! Generally I stuff them with a bread stuffing using either shrimp, crabmeat or oysters (or a combo). Then smoke until flaky. Killer restaurant quality results. Here's some examples and a step-by-step writeup, I pretty much take the same approach while varying the stuffing proteins.
Fish Tales
I can get you into doing more advanced presentations like Pontchartrian sauces but keeping fish simple, even if it's a little dill, olive oil and smoke, can be delicious !! Let me know how you end up doing yours. Oh and if you want, you can ship them over to me and I'll precook them for you
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Yeah, this is a keeper. I made a few minor changes, but basically did this recipe.
First off, some Copper River sockeye was the fish.
Instead of brown sugar, which I didn't have, I used some mirin along with the light soy and awase miso (a mix of red and white).
Smoked it on my Smokey Joe with cowboy lump and small bits of apple wood for smoke. It was a pretty hot fire (salmon done in 20 mins) and it tasted great.
Wine - 2019 Erath Pinot Noir Rosé.
No pics because I was hungry.Last edited by rickgregory; July 29, 2021, 09:22 PM.
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I'm a generic, simple guy. I spend my days doing my best to provide for my family, with as much grilling and smoking mixed in as time allows...which isn't nearly as often as I would like. I'm still on my Weber Kettle with the original Slow'n'Sear. Upgrading just hasn't made it to the top of the budget priorities yet. Yet.
Troutman glad I came across this today even though it’s an older post. I’m flying the wife and son along with my parents to Anchorage on Tuesday for two weeks of running around Southern Alaska chasing down salmon in a rental RV.
Come early next Thursday morning, we’ll be in Soldotna on a guided drift boat floating down the Kenai River with fly rods in hand. And, if things go well, come next Friday or Saturday, we’ll be ready to give this a try!
Just have to figure out how to convince Delta that a pellet grill counts as a "personal item" for carry-on…
Thanks for the original post!
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