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Brick chicken n Almond Salmon

bauchjw

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I have not done a brick chicken for a while and my wife had some wild salmon she wanted too…so, cooked both.

chicken spatchcocked and rubbed with EVOO, SPOG and laid some fresh Rosemary sprigs on.

Salmon has Dijon, apple sauce, dry thyme, salt, pepper mixed. Rubbed on salmon, then I roasted and crushed almonds to topit.

Pellet pooper at 450 with mesquite…didn’t feel like changing the hopper.

So, now all the chicken and fish are gone. Tasty! Thanks for looking!
 

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chef jimmyj

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Interesting. I've seen Chicken under a Brick in Pans to maintain skin contact to get it crisp. Does the Brick have a similar, or other effect, in the Smoker? The Salmon looks nice...JJ
 

bauchjw

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Interesting. I've seen Chicken under a Brick in Pans to maintain skin contact to get it crisp. Does the Brick have a similar, or other effect, in the Smoker? The Salmon looks nice...JJ
It does, I normally do this on my Webber kettle, I think I like the results better on the kettle, but I press it down hard with that weight to get as much contact as possible. It also helps with getting the whole chicken done, legs, etc thank you for the like!
 

tx smoker

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Beautiful job. That looks absolutely outstanding!!

Robert
 

SmokinAl

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Nice job man!
They both look delicious!
But I have to say that salmon is one of my favorite meals & yours looks just like we like it!
Al
 

bauchjw

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Beautiful job. That looks absolutely outstanding!!

Robert
Thank you Robert! Very appreciated!
JW

Nice job man!
They both look delicious!
But I have to say that salmon is one of my favorite meals & yours looks just like we like it!
Al
Thank you Al, I appreciate it! Yes, gotta love the salmon! The roasted almond crust was new for me, very tasty!
JW
 

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