My First Salmon (and a Bunch of Other Stuff) w/ Q-View

Discussion in 'Fish' started by seboke, Jun 3, 2008.

  1. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    Well, I'm outprocessing from the Army after 21 years. Been going thru all the classes on how to find a job, dress for success, write a resume, etc... All that really means is I have a lot of time off. Time enough to do a late smoke tonight and not worry about having to get up to be to work on time.

    Salmon is on sale this week at Albertson's grocery for $3.98/lb. Since I's been wanting to try salmon for some time now, figgered it was a good time with half-priced salmon and all. And no sense heating up the smoker for only two fillets!

    Let's begin!

    Started the day by cracking a new can of frosty wonder. This might be getting old if you've seen my last couple of posts, but not too old![​IMG] . The base had a tent sale before Mem Day, these things were $7.95 (normal $20). But I swear, I'm only having one can of suds tonight!


    Here's what's on the menu. Forgot to add the bacon...


    Got a bunch of pics, and still got the smoker going, so I'm gonna break this down into a few posts.
     
  2. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    Got a couple of smaller fillets, for my first effort I didn't want to ruin a lot if I screwed it up. Was surprised to find that all the "leftover" bones were already pulled out. Scored these diagonally about every inch almost to the skin.


    Here they are in the brine. I searched a lot of salmon threads to find methods and brines that would let me get these in the smoke tonight. I used a combination of heapOmeat's method of quick brine http://www.smokingmeatforums.com/forums/showthread.php?t=13732 and nh3b's buddy's (RIP) brine recipe http://www.smokingmeatforums.com/forums/showthread.php?t=13365.


    Brined for 3 hours while I was prepping the fatty, ABT s, and the stuffed shrooms. Here they are after pulling from the brine, patting down, and getting ready to set under a cieling fan while the fatty is on. When the fatty comes off, gonna reduce heat and smoke these for about 1.5 - 2 hours at 180 - 200.
     
  3. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    Getting the fatty ready...


    Layered with swiss cheese


    All the mushroom stems (and a couple of caps)


    Green onion, green pepper, and minced garlic


    And finally another layer of swiss.


    Rolled up...


    Forgot to take a pic of the bacon wrap.

    Next, the ABT s!
     
  4. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    Not quite a peck of peppers, but a nice mess!


    Have always lopped off the tops and scooped out the heat. Liked several people's ideas of "canoeing" the peppers, so gave it a whirl.


    The stuffing: Diced cooked shrimp, minced garlic, green onion, cream cheese and 4 cheese blend


    Stuffing #2: All the same but trade the shrimp for JD sausage


    All loaded up...


    And with a nice pork blanket!


    ABT s have been in almost 2 hours, bacon is looking real good. Probably pull them right at the 2 hour mark.
     
  5. capt dan

    capt dan Master of the Pit OTBS Member

    Looks like a real nice start to an excellent smoke. Anxious to see the results!
     
  6. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    Stuffed shrooms -

    Pulled all the stems, diced them for the fatty.
    The stuffing: same shrimp mix as the ABT s.
    Stuffing #2: replace sausage ABT stuffing with diced Canadian bacon that I made last week


    Stuffing piled in, ready to get some smoky goodness!


    Now a waiting game! Should have the shrooms and ABT s off in about 10 minutes.
     
  7. pitrow

    pitrow Smoking Fanatic

    Looks like a great start, can't wait to see it all, especially the salmon. I love a good smoked salmon.

    Oh, and thank you for your service! [​IMG]21 years is nothing to shake a stick at.
     
  8. My gosh, what a spread. Can't wait to see the end product!
    [​IMG]
     
  9. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    2 hours into the smoke and the ABTs and Shrooms are done. Put the shrooms in almost an hour later than the ABT s, no bacon to cook on em. If ya like mushrooms, you'd LOVE these!!


    Gotta love ABT s!




    The fatty is taking it's time. After two hours (flipped after one), temp is at 143.


    REALLY need this to hurry up so I can get the salmon on, don't want to do it at a high temp....
     
  10. Crud ! more drool on the keyboard[​IMG]
     
  11. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    nice lookin spread, great job!!!!
     
  12. supervman

    supervman Smoking Fanatic

    So was the total smoke time on your mushrooms One hour or two?
    Thanks (they look fabulous)
    Vman
     
  13. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    Shrooms were in for just over an hour. But, I had an unintended boost in getting them done. Had just dumped some new coals in the basket, and was in here updating the post. Got a remote therm, looked over and saw 302* and freaked! Ran out there, snuffed the flare, checked the shrooms and they were perfect!
     
  14. supervman

    supervman Smoking Fanatic

    Thanks Seboke they look wonderful.
    Did you top em off with some rub? or Spices?
    they look like it.
     
  15. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    Just a little CBP
     
  16. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    Finally got the fatty off. 'Twas a two pounder and took almost 4 hours to get to 165, but have been struggling to keep temps up.

    So here it is, fresh out of the smoke.


    Let it rest for 30 minutes and dug in!


    As soon as I took out the fatty, I snuffed the fire to drop the temp. Got it steady and it's holding at 185.

    Now, recalling the title of this post, here's the salmon fillets ready to go in.




    Gonna go for an hour at 185(ish) and go from there. They aren't that thick, don't think I'll need much more than that.
     
  17. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    OK! Finally got the salmon fillets off. Kept them in for 1.5 hours. These things were incredibly flaky, rediculously moist, and insanely tasty!!!! I can't believe I waited this long to try salmon!
     
  18. oscarsroost

    oscarsroost Smoke Blower

    I speechless!!!!! Looks great. Now I'm going to halfta ta do some mushroom & ABTs. Can't wait for weekend. Did some salmon last week, it turned out like candy to a kid, couldn't stop eating until all gone. Wife says we going do that again this week. Wish I was at you house right now would help you get rid of that candy toooooo!!!!!!!!!!!!!!!!!
     
  19. 7outof10

    7outof10 Meat Mopper SMF Premier Member

    that fatty looks good i really need to try one of them
     
  20. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    Thanks oscars! I had half of the fillet I sampled before I went to bed at 4:00am. Was worth the wait!
     

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