I’m kinda tired of smoked salmon. So I cooked it on a hot griddle the way Kenji describes in his book for crispy-skin pan-roasted filets. Finished at 120 internal. Simple salt and pepper. I drizzled some lemon herbed butter over it (if interested, see my scallops recipe for the basic idea of how I do herbed butter).
Smoked mushrooms were coated with olive oil, salted, and dusted with onion powder, garlic powder, and pepper (same ratio that meathead uses for tri-tip, but MUCH more sparingly). Smoked a half hour at 225 for half hour. Cranked it up to 450 for about 15 minutes to finish.
Smoked mushrooms were coated with olive oil, salted, and dusted with onion powder, garlic powder, and pepper (same ratio that meathead uses for tri-tip, but MUCH more sparingly). Smoked a half hour at 225 for half hour. Cranked it up to 450 for about 15 minutes to finish.
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