- Sep 15, 2012
- 18,661
- 15,972
Well it's been a tough couple of months, and it doesn't look like it's going to get any better. First my grandsons intestine telescoped into itself, and now my BIL found out he has cancer.
To say the least my son and DIL have been pretty busy these last few weeks. So I offered to make them a nice supper. They've stopped eating meat and now only eat fish and veggies. So I thought I can handle that.
Time to break out the 22" Kettle.
Now, in the past when I've hot smoked salmon. I've always used a wet brine. This time I wanted to change things up. So I used a 50/50 mixture of kosher salt, dark brown sugar, and went the dry brine route. I didn't add any garlic, dill or anything else since this was my first time going dry.
Salmon out of the dry brine, rinsed off, and onto the grill.
Almost done. Brushed with two coats of honey:
...and she's off the grill:
Fuzzy money shot:
Conclusion: Tasted fantastic. The only complaint it was a tad salty. I can remedy that by giving it a better rinse when it comes out of the dry brine. I used one charcoal basket with two pieces of apple wood and one very small piece of hickory. Since I only used three lit coals to start, and put the salmon on once they were about half ashed over. It allowed the salmon to gradually come up to temp(152*). Thus all but eliminating the albumin from oozing out. My son has already requested a repeat performance, and I'll toss on a couple of extra for my BIL.
Oh yeah, my 14 month old grandson woofed down his plate. Made a grandpa feel good.
Thanks for taking a look-see
Chris
To say the least my son and DIL have been pretty busy these last few weeks. So I offered to make them a nice supper. They've stopped eating meat and now only eat fish and veggies. So I thought I can handle that.
Time to break out the 22" Kettle.
Now, in the past when I've hot smoked salmon. I've always used a wet brine. This time I wanted to change things up. So I used a 50/50 mixture of kosher salt, dark brown sugar, and went the dry brine route. I didn't add any garlic, dill or anything else since this was my first time going dry.
Salmon out of the dry brine, rinsed off, and onto the grill.
Almost done. Brushed with two coats of honey:
...and she's off the grill:
Fuzzy money shot:
Conclusion: Tasted fantastic. The only complaint it was a tad salty. I can remedy that by giving it a better rinse when it comes out of the dry brine. I used one charcoal basket with two pieces of apple wood and one very small piece of hickory. Since I only used three lit coals to start, and put the salmon on once they were about half ashed over. It allowed the salmon to gradually come up to temp(152*). Thus all but eliminating the albumin from oozing out. My son has already requested a repeat performance, and I'll toss on a couple of extra for my BIL.
Oh yeah, my 14 month old grandson woofed down his plate. Made a grandpa feel good.
Thanks for taking a look-see
Chris
