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Featured Nothing to do with smoke

Discussion in 'Blowing Smoke Around the Smoker.' started by lemans, Jan 6, 2019.

  1. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    That really does look good!!!!
    I've got a large salmon fillet in the freezer just waiting for a special occasion--I think it just arrived.
    POINT
    Gary
     
  2. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    Go for it!! Cut the star anise to one tsp per lb
     
  3. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Awesome looking lox!
    Actually it looked so good I just thawed out a bag & I'm going to have some for breakfast too.
    Actually I vac pack it in 6 oz. portions & put 3 oz. on each half bagel. Then I have one for breakfast & one for lunch!
    I'm probably going to have to make a couple more batches this winter, so I don't run out again, like last year!
    Once you make your own, you just can't ever buy the store bought stuff again!
    Nice job Buddy & congrats on getting a ride on the carousel!!!!
    Al
     
  4. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    Thanx Al. There are just some time you need comfort food.. my cats love it too !!
     
  5. BBQ Canuck

    BBQ Canuck Newbie

    No need to rest the smoker on this one, a little cold smoke enhances this dish nicely! Cherry Wood fits the bill, for 4 hours or more if you like it really smokey :)
     
  6. crazymoon

    crazymoon Smoking Guru OTBS Member SMF Premier Member

    L, Awesome post and yummy lox!
     
  7. flatbroke

    flatbroke Smoking Fanatic OTBS Member ★ Lifetime Premier ★

    wow, that looks fantastico
     
  8. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    Thanx. Should have made more. All gone
     
  9. Yum! Thats something even I can make.
     
  10. dls1

    dls1 Smoking Fanatic

    Good looking gravlax, lemans. Like!

    I use a similar recipe when making gravlax, though I've never used star anise. Normally, I use a mix of caraway and coriander. Like Holly, sometimes I'll sprinkle vodka on it. Other times it might be gin or Pernod (my favorite).

    Also, when it's when it's fully wrapped and ready to cure, I put a small board or plate on top of the salmon with weights such as canned food, dry beans, etc. Helps to remove any excess water.

    We traditionally serve it with a mustard sauce and pumpernickel.