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Dry Cured Smoked Steelhead

CaptainSpaulding
CaptainSpaulding Posts: 368
edited November -0001 in EggHead Forum
My esteemed fellow eggheads. I'm supremely jealous of everyone headed to Tucker (aka BGE Mecca) and can't make it this year. As a relatively new egger, I have learned tons from all of you fine folks since taking the plunge and acquiring a Large BGE on Father's Day.

Cookn Biker (Molly) posted earlier a call to arms to maintain the forum traffic despite the cult's annual pilgrimage.

I don't have much to offer, yet, and have a few of my spawn's activities to cover this weekend. Nevertheless, I feel it's my duty to help maintain some semblance of smoky activity. I've been reading a bunch about direct rib cooks and intent to perform some experiments of my own to this end with spares this weekend.

For starters, though, here are some tasty Steelhead sides that I smoked last night after work.

Dry cured for 7 hours, rinsed in the morning and dried while away bringing home the bacon, then dusted with DP Pineapple Head:

1277a3e0.jpg

Smoked at 245 dome, ready for slicing:

f75a0e71.jpg

Joe
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Comments

  • Desert Oasis Woman
    Desert Oasis Woman Posts: 5,604
    :cheer: :cheer: :cheer: 3 Cheers for BrewandQue :silly:

    Looks mighty fine, there, Joe B)
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  • Firetruck
    Firetruck Posts: 2,679
    Joe those look mighty fine. I've never had steelhead but would love to try it.
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  • CaptainSpaulding
    CaptainSpaulding Posts: 368
    Thanks DOW. Looking forward to maxing out my egg time this weekend.

    Joe
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  • CaptainSpaulding
    CaptainSpaulding Posts: 368
    JoJo,

    Tasty stuff. Smoked, it could easily pass for Salmon. I doubt that I could tell the difference without some serious scrutiny.

    Joe
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  • WWSis
    WWSis Posts: 1,448
    Those look great! What's the texture?
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  • cookn biker
    cookn biker Posts: 13,407
    Pineapplehead on steelhead? Wow, how was that? Nice undertaking!! Your thoughts on the process and taste?
    Thanks, great post!!
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • CaptainSpaulding
    CaptainSpaulding Posts: 368
    It was a nice combination, Molly. I've kind of adopted Nature Boy's concoction and used it as a secret ingredient in a few unusual places.

    A few weeks back, I snuck a hint of it into some wilted spinach with onions and garlic and found it added that little something. Kinda got the idea from Rachel Ray's recipe - Manny's Manly Meat Sauce, where she adds a pinch of allspice. I like how she describes is as a flavor addition that makes people go, "Hmmmm... What's that?".

    A family favorite is Hawaiian pizza with bacon and pineapple, so it's a natural addition to that combo, as a very, very light dusting.

    Joe
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  • CaptainSpaulding
    CaptainSpaulding Posts: 368
    Julia,

    The texture, and taste, are extremely close to salmon. Side by side, when smoked, my only clue that it is steelhead is that the grain of the meat is smaller, or closer together. I actually started choosing steelhead when I had planned to smoke some salmon, but the fillets of the salmon at the fish counter looked kinda beat up. At least twice a year, I like to smoke a bunch of fish to bring along for family get togethers or as gifts. I remember just liking how much nicer the steelhead looked compared to the varieties of salmon that were available that day.

    Strangely, I've never just grilled, baked or roasted the two and compared the flavors. From what I understand, steelhead is a sort of cross between a salmon and a trout. I love them both, so it can't be bad, right?

    Joe
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  • Big George's BBQ
    Big George's BBQ Posts: 1,152
    I would love to try those somwetime I bet they are good
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  • Unknown
    Unknown
    I am going to smoked some fish tomorrow. How long did you smoke for? Just to make sure I got it right, rinse, let refrigerate for 7 hours dry, then season?

    Thanks
    Dan
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  • Voganni
    Voganni Posts: 2
    Steelhead are ocean trout. They're born in fresh water, migrate to the sea to live their lives, then return to fresh water to spawn. Now, how best to grill a steelhead fillet?
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  • Canugghead
    Canugghead Posts: 13,630
    edited August 5
    This zombie thread title stays bolded and shows "1 new" all the time. Posted this to see if anything changes.
    Edit: Nope, the only thing that changed is the most recent poster's handle.
    Edit 2: All is normal after my first edit. Next time I'll try this double edit thing to see if I can unbold @cmac610's thread title 😂 
    canuckland
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