Salmon Done (pics)

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Pigs On The Wing BBQ

Master Chef
Joined
Apr 29, 2005
Messages
6,922
Location
Akron New York
Salmon done.
Wood used.
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Out the smoker.
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A little salty from the recipe, but damn good.
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Used the WSM and Alder to do it up. Had the funky groovy pink Coleman cooler at my side.
From the 60's. I'm sure it was made for soda. But it works fine on brewskis.
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Pigs
 
Chris it looks great! When I brine salmon it's only for a couple hours max. I noticed you brined overnight, that could be what caused the over saltiness. Mix it with a tub or two of cream cheese, it'll all be good!
 
I left it in the brine for two hours, rinsed it real good over running water, then put it on a rack in the fridge over night. I have no back yard and that's my front lawn. (if ya want to call it that) I only get odd looks from folk is when its below zero and there is snow up to my butt. :LOL: Five-O slides by every now and then and ask what's on the smoker. (they all know me. :roll:) as I tend to start things so early in the am so I can have it done by lunch time.

Pigs
 
Salmon looks like it turned out real good Pigs
Man I'm diggin' the cooler Dude (sorry I just had a 60's
flashback) :oops: :roll: :LOL:

8)
 
BluzQue said:
Salmon looks like it turned out real good Pigs
Man I'm diggin' the cooler Dude (sorry I just had a 60's
flashback) :oops: :roll: :LOL:

8)
Ya know, out of all the coolers I have, that one is the best! Holds ice like no tomorrow. I have a newer Coleman Extreme, but this little pink thing blows it away. Best of all, it was a trash pick. And it's built like a tank. Has two bottle openers on it too. :LOL:

Pigs
 

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