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Old 01-29-2006, 09:21 AM   #1
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Salmon

Decided to give Bruces salmon cook a try. I've always had bad luck smoking fish but refuse to give up. Here's a few pics to start.





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Old 01-29-2006, 09:36 AM   #2
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If it looks as good finished as it does starting, you've got a winner there.
I love salmon, especially wild caught. Flavor is much more intense than with farm raised.
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Old 01-29-2006, 10:41 AM   #3
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Chris

Thanks for the plug for wild fish. Ya saved me from saying "Friends don't let friends eat farmed fish." It does look good Nick and we're waiting to see the finished product.

Griff
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Old 01-29-2006, 11:54 AM   #4
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Okay...here's the finished pics. Cook took 1 1/2 hours with a spike in temp. when I added some alder chips to the cook. Pulled it off just like Bruce said at 150*. It came out fantastic, a definite winner! I have friends coming over for dinner tonight and I'm going to use it as an appitizer along with some wings. For dinner we're having ribs that are on the smoker now, rubbed with.....you guessed it, "Wolfe Rub"!




Thanks Bruce, great receipe!
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Old 01-29-2006, 11:58 AM   #5
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Nick, my biggest fear in smoking fish, even a thick piece like salmon is drying it out. I'm a big fan of cedar planking, keeps everything indirect.
How juicy was it?
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Old 01-29-2006, 12:15 PM   #6
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It was perfect as far as juicy! I think between brining and a fast cook, it should stay juicy.
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Old 01-29-2006, 01:28 PM   #7
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Looks great Nick!!! =D> hope the wings turn out just as well
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Old 01-29-2006, 01:50 PM   #8
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[quote="Nick Prochilo"]Okay...here's the finished pics. Cook took 1 1/2 hours with a spike in temp. when I added some alder chips to the cook. Pulled it off just like Bruce said at 150*. It came out fantastic, a definite winner! I have friends coming over for dinner tonight and I'm going to use it as an appitizer along with some wings. For dinner we're having ribs that are on the smoker now, rubbed with.....you guessed it, "Wolfe Rub"!


Thats my next thing to try we eat alot of salmon here , I hope mine turns out as well , should be interesting using my off set firebox smoker.
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Old 01-29-2006, 03:02 PM   #9
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Wonder how Nick is making out with the ribs in the rain?
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Old 01-29-2006, 03:08 PM   #10
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Quote:
Originally Posted by Bobberqer
Wonder how Nick is making out with the ribs in the rain?
No problem, I'm under my shed roof overhang. The wings on the other hand....
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Old 01-29-2006, 04:28 PM   #11
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Nappertandys has take out just in case lol
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Old 01-29-2006, 04:49 PM   #12
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Those finish pictures look great. =D>
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Old 01-29-2006, 04:55 PM   #13
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Thanks Chris, Bob, no need...everything is under control. Just waiting for my buddies and their wifes. Are you coming Chris? =D>
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Old 01-29-2006, 05:36 PM   #14
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UUUHHHH ....this was about Salmon?
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Old 01-29-2006, 05:40 PM   #15
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LOL! Easy to get lost in a thread around here, eh? #-o
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Old 01-29-2006, 05:42 PM   #16
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Whats up with that.? Soo sorry!lol
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Old 01-29-2006, 05:44 PM   #17
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I think Bob meant Salmon and said ribs by mistake...the idea is to stay on topic in the cooking sections...I have been trying my best to do that! But some insist on taking it in their own directions without considering the thread author! [-X
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Old 01-29-2006, 05:53 PM   #18
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Quote:
Originally Posted by Greg Rempe
I think Bob meant Salmon and said ribs by mistake...the idea is to stay on topic in the cooking sections...I have been trying my best to do that! But some insist on taking it in their own directions without considering the thread author! [-X
Who (salmon) would (salmon) do (salmon) that (salmon)? 8-[
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Old 01-29-2006, 09:39 PM   #19
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No Bob was right. I had mentioned earlier in the thread that I was doing chicken & ribs with the salmon today. He remembered me buying the ribs yesterday because he was also there buying some meat for chili he was making. BTW, all turned out well with the cook today, rain and all....no problems, only solutions! But again, Bruce's salmon receipe is FANTASTIC! That was the big hit today. Thanks again Bruce.
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Old 01-30-2006, 06:09 AM   #20
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Quote:
Originally Posted by Bob T
Does anyone think doing the Salmon on the lower rack right above the water would help keep it moist? I don't think water in the pan "adds" moisture, but I do think it prevents some from being taken from the meat. (I think I explained that right lol)
Bob, I don't think that would help. I think not overcooking it will help more than anything else. I pulled this salmon off after 1 1/2 hours and the internal temp was 150*. The cooker for the most part was at 200* with 1 spike for about 20 min. up to around 250*.
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