-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Spring!
- Thread starter mike w
- Start date
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
It was a glorious day wasn't it. I think today should be good too.
Great looking ribs and salsa Mike It is a shame though that you are forced to use your smoker in the middle of a field
I was erecting a small poly tunnel in the garden yesterday for growing chillies and today I will be cold smoking. Lightly smoking 25 salmon fillets for the freezer and 2 whole salmon that were caught by a friend - who wants them traditionally smoked.
Great looking ribs and salsa Mike It is a shame though that you are forced to use your smoker in the middle of a field
I was erecting a small poly tunnel in the garden yesterday for growing chillies and today I will be cold smoking. Lightly smoking 25 salmon fillets for the freezer and 2 whole salmon that were caught by a friend - who wants them traditionally smoked.
Last edited:
jockaneezer
Meat Mopper
Think if I'd caught two salmon,, I would just eat them. I really miss fresh salmon, I was brought up on it (thanks Dad) and can't abide the taste of the farmed stuff. Not a slur on your smoking abilities though Wade, I'm not like that Danny
Think Danny is getting a reputation !!!
, I'm not like that Danny
kc5tpy
Master of the Pit
O yeah! Kick tha Yank! What'd I say? I wasn't even there that day.
It brings a tear to my eyes to know I have the loyalty and respect of all the members of our Group.
Hi Mike. Looks like you have a much bigger garden. Great looking food. Like the look of that salsa. Chunky and I'll bet great taste. I am still playing around with mine. Just not quite there yet IMHO but we are our worst critics. I will be bringing some un-smoked cure added sausage for you to try. I'll leave it to you to use the wood flavors you like. I have yet to smoke anything in my new place. Wrong time or bad weather. See you on the 21st. Yet to get that phone number. Keep Smokin!
Danny
Hi Mike. Looks like you have a much bigger garden. Great looking food. Like the look of that salsa. Chunky and I'll bet great taste. I am still playing around with mine. Just not quite there yet IMHO but we are our worst critics. I will be bringing some un-smoked cure added sausage for you to try. I'll leave it to you to use the wood flavors you like. I have yet to smoke anything in my new place. Wrong time or bad weather. See you on the 21st. Yet to get that phone number. Keep Smokin!
Danny
@ Danny
You probably don't remember this. Some of us old timers will
Dave
You probably don't remember this. Some of us old timers will
Dave
Last edited:
Wade thanks! Yep field cooking at its best. I even have a scottish timber wolf there to guard the smoker :) I figured id move the smoker out off the patio, the wind was blowing pretty good and I didnt want the neighbors getting too much smoke in their windows. Hiw did your salmon turn out?
Danny, im glad you reminded me about getting you my new number. Ill send you a message. The salsa was tasty but not much heat, my wife frowns on anything above 50 on the Scoville scale lol.I did sneak two jalapenos in though. :)
Danny, im glad you reminded me about getting you my new number. Ill send you a message. The salsa was tasty but not much heat, my wife frowns on anything above 50 on the Scoville scale lol.I did sneak two jalapenos in though. :)
Hi Mike - The salmon is still in the smoker. It was cured yesterday and left overnight in the fridge to dry. It went into the smoker this morning.
The bottom rack and the couple of fillets on the top rack are farmed Norwegian salmon, however the middle rack is Scottish river caught salmon. They were all cured yesterday but notice the difference in colour. The farmed salmon is a much deeper colour. The green flecks on them is the fresh Dill from the cure.
The bottom rack and the couple of fillets on the top rack are farmed Norwegian salmon, however the middle rack is Scottish river caught salmon. They were all cured yesterday but notice the difference in colour. The farmed salmon is a much deeper colour. The green flecks on them is the fresh Dill from the cure.
smokeymondays
Fire Starter
that salsa does look righteous! You know, I dont think I have ever had freshly smoked fish - it seems to be such a popular item on here; I need to get my act together
kc5tpy
Master of the Pit
IF we want the recipe?? GIVE OVER!! See ya Saturday Mike!
Keep Smokin!
Danny
Danny
Mexican salsa done in the semi traditional method :)
4 large ripe tomatoes
2 jalapenos (more if you dont have a wife that complains everything is too hot)
4 garlic cloves
4 spring onions
Kosher salt
Fresh cracked pepper
Two limes - zest and juice
Extra virgin olive oil
Smoked paprika 1tsp
1 bunch of fresh coriander leaves
Hot Smoke two tomatoes, the jalapenos, and garlic cloves until the jalapenos wrinkle and tomato skins split. Normally you would char these over an open flame or in a dry cast iron skillet. I wanted to see how it turned out smoked. (225F for two hours with hickory)
Next throw them in a food processor and pulse until broken up, add all the rest of the ingredients and pulse. You can do this in a mocajete (the stone bowl in the picture) or a mortar and pestel. Food processor is faster but sometimes I do it with the pestel. Start with the garlic and jalapenos first, then everything else, add tomatoes last since they contain the juice and make it messy. The coriander you would shred up. Bashing with the mortar and pestel releases alot of flavor.
Cover and let set for a day to meld flavors. Serve with tortilla chips
4 large ripe tomatoes
2 jalapenos (more if you dont have a wife that complains everything is too hot)
4 garlic cloves
4 spring onions
Kosher salt
Fresh cracked pepper
Two limes - zest and juice
Extra virgin olive oil
Smoked paprika 1tsp
1 bunch of fresh coriander leaves
Hot Smoke two tomatoes, the jalapenos, and garlic cloves until the jalapenos wrinkle and tomato skins split. Normally you would char these over an open flame or in a dry cast iron skillet. I wanted to see how it turned out smoked. (225F for two hours with hickory)
Next throw them in a food processor and pulse until broken up, add all the rest of the ingredients and pulse. You can do this in a mocajete (the stone bowl in the picture) or a mortar and pestel. Food processor is faster but sometimes I do it with the pestel. Start with the garlic and jalapenos first, then everything else, add tomatoes last since they contain the juice and make it messy. The coriander you would shred up. Bashing with the mortar and pestel releases alot of flavor.
Cover and let set for a day to meld flavors. Serve with tortilla chips
kc5tpy
Master of the Pit
Hi MIKE. I appreciate this recipe. I make pico de gallo quite often and and a few jars of hot sauce now and then. My trouble is that each time I go to make it I remember I wanted to write down a recipe the LAST time I made it ( Duh! Village Idiot! ).
Each time I do it I have to start again. Now I have a starting place that I can leave or tweek to my tastes. Thanks for posting. Keep Smokin!
Danny
Danny
Hi MIKE. I appreciate this recipe. I make pico de gallo quite often and and a few jars of hot sauce now and then. My trouble is that each time I go to make it I remember I wanted to write down a recipe the LAST time I made it ( Duh! Village Idiot! ).Each time I do it I have to start again. Now I have a starting place that I can leave or tweek to my tastes. Thanks for posting. Keep Smokin!
Danny
Some one needs to practice what they preach !!!!
kc5tpy
Master of the Pit
Danny
Was taking the you know what !!
Hi Dave. The "village idiot" was trying to show what happens when you get old and forgetful and don't write things down. Keep Smokin!
Danny
kc5tpy
Master of the Pit
Hello Dave. SURE you were Dave. OF COURSE I understand that.
ZERO offense taken! if that was your worry. The "village idiot" was just trying to explain why he was too stupid to follow his own advice.
All is good Mate. Keep Smokin!
Danny
Danny
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat.
© 2004-2026 SmokingMeatForums.com
