'Tis the season ... so be sure to see our Holiday Entertaining Recipes for some terrific ideas. And, it’s not too early to start thinking about our Country Christmas menu for any of your holiday meals! For something different, how about mixing it up with our Light Southern Meal with Grilled Catfish and Watermelon Salsa! Happy Holidays!
HA! I'd have better luck convincing her that I was an astronaut, at this point. With the new egg and hints about me driving down to Illinois to pick up a nest as well, I think that I've pretty much milked the "but honey, you get a new deck this year" card for everything that it was worth.
Not sure how to do the @ bit yet. Is it as simple as typing @double ?
Anyhow, I've been doing the salmon on my gas grill on account of not owning a smoker prior to this week. Here's the recipe I use, not sure if a guy can get a low enough temp on the Egg? I haven't tried for a low/cold smoke on mine yet..
This is the evolution of another salmon recipe I've used for years.
Cut your skinless salmon fillets into 1" strips, across the grain.
In a large plastic or glass bowl mix 1 part pickling or kosher salt with 2 parts brown sugar.
In a large glass or plastic container put a 1/4" layer of the mixed cure
followed by a layer of salmon strips. Cover with cure and repeat
layering until the container is near full. Put a lid on the container
and let it sit in the fridge for 4-6 hours, mixing it up every hour or
so. (The cure will turn into a liquid). The fillets are done once they
take on a firm texture and the edges become translucent.
Remove all the fish and rinse it thoroughly with cold water. Take the
time to rinse for a good 5-10 minutes, making sure to rinse every
individual piece a few times. If you don't, it'll end up too salty.
Let it dry in a strainer for 5-10 minutes.
Wash out the container and put all of your clean salmon back into it.
This time cover the fish with 1 part soy sauce to 3 parts pure maple
syrup. At the same time, put 3-4 cups of wood chips/shavings (I use
Alder) in a separate bowl of water and let them soak as well. Let the
salmon sit in the fridge for at least 12hrs, stirring and flipping a few
times over the course of it.
After 12 hrs don't rinse the salmon off, but drain it and let it sit on a
drying rack until it gets tacky to the touch. Scorch your grill,
clean it and rub it down with olive oil on a paper towel. Set your bbq
to it's lowest setting. If you have a side searing station in the main
grill, perfect. You're looking for 120-140 degrees.
Lay the salmon strips across the grill pattern (if you lay them with the
grill they'll be tougher to move without breaking once the salmon warms
up and gets soft), and brush every strip with 100% maple syrup, just
one good coating.
Throw a few cups of soaked wood chips into a small pie plate and put it
over the side of your grill that is on (again, the searing station works
perfect) I put through two cycles of wood chips, over a half hour or
so and then that's it for smoke. Pay close attention to the wood chips
because you're gonna want to get them out of there as soon as they've
done there burn, even a bit before every last chip is black. If you
leave the chips in for too long you'll pick up that acrid, bitter smoke
Once the smoking is done let the fish sit in the bbq @ 130ish for
another 3-4 hours. At this point you can remove the salmon and package
it as is, or you can do the next step which my wife and I agree just
makes this recipe what it is.
Once our fish is done in the grill I go out and open the lid and crank the
bbq onto high. I'll stand out there with a table next to me with a
cooling rack on it and just monitor/turn the salmon for the high temp
part. I try to get it so that every piece of fish has a decent amount
of slightly charred meat. If you do this right quickly, you'll mostly
be browning the syrup that's on the outside which I find REALLY elevates
Once they've all got a splash of "burnt" on them I let them cool outside on the rack until they're cool enough to vacuum seal.
The salmon meat will be quite flaky and weak when you're charring it so
be prepared to be fast but gentle with your tongs. It's going to break
into smaller pieces no matter what you do, you're just trying not to
destroy it so that it falls apart completely and drops through your bbq
grate. It really firms up nicely once it's totally cooled off.