Finished Salmon

Bordello

<p />Yesterday salmon cook. Indirect, between 225°-250° for 3 hours using some alder,pecan and cherry. Used the Dijon mustard glaze by Gret1 (except I use rum in place of the bourbon) Raging River Rub from Dizzy Pig's. Turned out great.[p]Cheers,
New Bob

ToyCollector

Great picture. So when you cooked them, were they already filet pieces as in the pics, I assume so just by looking at the finished product? Never would think one could cook them that long. Did you use a drip pan with any liquid in it as a combo catch pan and moisturizer? I'll have to try them that way.

Bordello

ToyCollector,
Thanks,
Indirect on a plate setter, just used foil on the setter for a drip pan, no liquid. I bought the filet at Costco and cut it up as I like to flip em and it's easier that way.[p]No need to cook that long but that's the way I like it, a little crisp and not too oily.Here is the link to the earlier thread.[p]Regards,
New Bob
[ul][li]Salmon thread[/ul]

Unknown

New Bob,
What do you do with all that food NB...you must cook 2 or 3 times a day don't ya...you're another one I wish I lived next door to...that looks really good pal.

Bordello

Chet,
Thanks,
I keep the smallest piece for myself and the rest is divided between my locals.[p]Cheers,
New Bob