I found a nice thick piece of salmon at the local Kroger today and that gave me a good reason to fire up the Bradley.
I let it sit on the counter for an hour. Then squeezed a whole lemon on it and added a dusting of pepper.
Two hours worth of hickory smoke with a smoker temp of 215. Reached my preferred IT of 145 after about 2.5 hours.
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We had a shrimp cocktail appetizer, and then was on to the Salmon. We coupled it with asparagus and steamed zucchini, onions and portobello mushrooms with french rolls. It was fabulous.
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Great looking plate.
Green stuff - green stuff don't belong on a plate - throw that stuff to the rabbits!
Dinner looks good
That really does look tasty. My biggest problem is that ever since I started doing Kummock's smoked salmon recipe I can't seem to bring myself to prepare salmon any other way!
Quote from: Caneyscud on April 02, 2014, 09:07:27 AM
Green stuff - green stuff don't belong on a plate - throw that stuff to the rabbits!
My wife's idea. ;-)
That looks really nice and yummy!
I do that sometimes too, just smoke-cook salmon or other fish for dinner, not necessarily take the time to brine/cure/smoke. It's excellent that way!