interesting recipe

Austin Egghead

My salesman bought a BGE last summer, so we do a lot of BGE egg talking. He found this recipe and cooked it over the holidays. That is all he talked about this morning. 

Here is the link:   http://www.smoking-meat.com/september-11-2014-smoked-filet-mignon-of-salmon 

Maybe a weekend cook, if it warms up.

GrannyX4

That looks great. Thanks for posting. I'm always looking for new ways to cook salmon. ;;)

fishlessman

i like that, salmon season starts in a couple months

tarheelmatt

Austin Egghead said:

My salesman bought a BGE last summer, so we do a lot of BGE egg talking. He found this recipe and cooked it over the holidays. That is all he talked about this morning. 

Here is the link:   http://www.smoking-meat.com/september-11-2014-smoked-filet-mignon-of-salmon 

Maybe a weekend cook, if it warms up.

You know what is interesting, I have a salesman that I work with that shared the same recipe with me and he LOVED it!  Actually shared the same recipe too!  

This would be super weird if this was the same person.  

Since I met him and knew we both had Eggs, we've been talking Egg stuff too.  

SmokeyPitt

Wow that is awesome.  I also like the fact that it seems like it would create a number of servings from a single piece of salmon.  The only challenge I see is that as you get toward the smaller end of the salmon it might be more difficult to get strips that would work. 

EggObsessed

That sounds really delicious, @Austin_Egghead!  Thanks so much for sharing.  We need to get a group together for a Sunday Eggers lunch very soon!

Austin Egghead

@terheelmatt, that is just too weird.  Not the same he only has north central TX as his territory.

@SmokeyPitt  The smaller ends are the cooks treat.  Leave skin on slather with lemon butter and enjoy

SmokeyPitt

Austin Egghead said:

@terheelmatt, that is just too weird.  Not the same he only has north central TX as his territory.

@SmokeyPitt  The smaller ends are the cooks treat.  Leave skin on slather with lemon butter and enjoy

Great point!  I am going to do this next time I cook salmon.  Make 4-5 "fillets" and simply smoke up the rest and eat it as an appetizer or leftovers

blind99

very cool prep.  i'd like to try meat gluing the pieces together and leaving the bacon off.

henapple

In essence, (mignon) just means cute or dainty and (filet) means boneless.

You mean @Mickey‌?

tarheelmatt

Austin Egghead said:

@terheelmatt, that is just too weird.  Not the same he only has north central TX as his territory.

@SmokeyPitt  The smaller ends are the cooks treat.  Leave skin on slather with lemon butter and enjoy

Ahh..okay. Guy I know is in Seattle area. That almost got weird.

SmokeyPitt

Did these last night. They were indeed amazing. I didn't precook the bacon...probably should have, but they were delicious all the same.

EggObsessed

Great job, @SmokeyPitt!  Looks perfectly cooked.  This is definitely on our "to-do" list.  Thanks for the inspiration, @Austin_Egghead!!

SmokeyPitt

EggObsessed said:

Great job, @SmokeyPitt!  Looks perfectly cooked.  This is definitely on our "to-do" list.  Thanks for the inspiration, @Austin_Egghead!!

Thanks!  For the rub I went with this simple recipe:

http://www.mccormick.com/Grill-Mates/Recipes/Main-Dishes/Montreal-Salmon-Rub

Montreal steak seasoning, dill, and lemon zest.  

The Cen-Tex Smoker

Perfect recipe for meat glue! Let me know if you want to try some. I have some in the freezer. Would perfectly bond the salmon filets and the bacon. This is the fun stuff it's made for (in my book anyway).

SGH

Looks like it would be awesome to me. Bacon and salmon are two of my favorites.

KiterTodd

Oh yes, I'm going to make this one!
I like that you can get a smoked product, at low heat, but in only an hour of cooking!  

And it's got bacon in it.  Bacon.

blind99

@the cen-tex smoker if you have some to spare, i'd gladly swap for some local sauce or the like; or if you know of a place that sells smaller quantities that'd be great too.  i think someone mentioned it once, i can't remember the name of the place though.

 

@smokeypitt nice work!  great picture of the finished product. 

The Cen-Tex Smoker

I'll gladly share but you can get enough for several dishes for like $12 at modernistpantry,com

http://www.modernistpantry.com/moo-gloo-rm-transglutaminase.html

I buy it by the pound but it will probably go bad before I use it all. I only use it a few times a year. I think I'm due right baout now though

blind99

thanks!  i checked out the site, and they carry small amounts, so i ordered a little.  I can't wait to try the stuff.

The Cen-Tex Smoker

blind99 said:

thanks!  i checked out the site, and they carry small amounts, so i ordered a little.  I can't wait to try the stuff.

It's a great site. All the tricks are there

poster

you know what might be real good on top? MAYONNAISE. I did a fillet with some on top mixed with dill and garlic and it was awesome. Im gonna try this with it for sure