Smoked Salmon Chowder

[ofelles]

Pot Luck last night. Smoked Salmon Chowder
Smoking 115°F IT

Pulled at 130°F IT

All done and ready to eat. Big hit!

 

[6GRILLZNTN]

I could shove my face in that bowl. Great job.

Dave

 

[BKING!]

Looks great! Recipe?

 

[ofelles]

Looks great! Recipe?

The chowder is a recipe from an All Things BBQ video modified adding leeks, chicken stock instead of veggie, cream instead of 1/2&1/2, and hot smoked not cold smoked salmon. Delicious!
Brined the salmon in water kosher salt garlic powder and brown sugar for 3 hours. Dried in refrig over night.
Smoked @150°F for 1 hour then 160°F until IT of 130°F (about 3 hrs total) spritzing with apple juice.

haves the link to the recipe

https://www.atbbq.com/thesauce/smoked-salmon-chowder/?utm_campaign=New%20Napoleon%20-3s%20%20-%20Smoked%20Salmon%20Chowder%20-%203%2F6%2F19%20%28PX8URj%29&utm_medium=email&utm_source=Master%20List

 

[TNJAKE]

Looks delicious!

 

[gmc2003]

Looks and sounds wonderful. I've never heard of Salmon chowder.

Point for sure
Chris

 

[Bearcarver]

Never thought of that, but it looks Mighty Tasty!!
Nice Job!!
Like.

Bear

 

[cmayna]

Looks mighty tasty. I made some last week since we've been having lots of rain. Perfect for nasty weather.

 

[SmokinAl]

Never had salmon chowder, and now I'm asking myself why!
It will definitely be made here in the next few days!
Thanks for the inspiration!
Al

 

[sawhorseray]

Some nice looking smoked pink!Using it in a chowder sounds like a great idea, Like, RAY