Hi guys,
Thought I would finally register and say both hello and thanks for all the great ideas you fine folks have posted here. I bought my Bradley smoker this past Easter and since then with the help of you guys have done ribs a few times, chicken, meatloaf and pulled pork. I must say its hard to pick a favorite among them.
I think next up I would like to try some seafood... I wonder how shellfish would take a little bit of smoke.
Again thanks again for taking the time posting you ideas and results
Redlite
:) Welcome Redlite, thanks for joining it. Light smokes on seafood is great. Try some scallops / shrimp are ok and oysters are excellent.
Take care and share your adventure ;D
Redlight,
Welcome to the district (yah I couldn't resist).
Glad to see you join in. I'll second WCK's recommendation on the bacon wrapped scallops. I am still waiting for his invite so I followed his posts and whipped up some myself.
Feel free to share your successes and even your recipies you would not like to repeat again :P.
I live in Seattle where salmon is the big thing. Fresh smoked salmon is to die for. I'm a big beef and pork guy, but after smoking my first salmon I was converted. I do hot smoking of the salmon. this means you brine it for just a couple of hours and then use heat to cook it. the smoked salmon you buy in the store is cold cured salmon which is much saltier. Cold cured salmon must be brined for several days.
(http://privat.bluezone.no/birgitf/velkommen.gif) Redlite, talking of seafood i'm planing on doing some smoked crab claws in the near future.
LilSmoker(http://www.emotipad.com/newemoticons/Tip-Hat.gif)
Welcome to the forum. I look forward to sharing ideas with you. There are some mighty friendly people here who are always willing to share, so if you have questions, don't be afraid to ask them.
welcome and enjoy your stay. Many real smart cookies around here. Enjoy!
Hi Redlite, welcome to a great place to learn and laugh. :)
Thanks for the warm welcome guys.
I think smoked salmon might be next on the list. I will head on down to the market this weekend to give it a shot. Any pointers or tips out there from past experiences?
On a side note the last meal was meatloaf. I took the Not your moms meatload recipe but in the centre I took those stuffed cream cheese jalapenos that you may have seen at your local store and wrapped them all up in prosciutto. When you cut into the loaf, you had a nice ring of goodness in the centre.
Check out the recipe site here. http://www.susanminor.org/forums/forumdisplay.php?f=106 (http://www.susanminor.org/forums/forumdisplay.php?f=106)
I like the Excellent Bradley Smoked Alaskan Salmon by Kummok. Just finished a whole king a few days ago. Going to make some smoked salmon spread for a party tomorrow as well.
Quote from: Redlite on June 21, 2007, 06:14:13 PM
Thanks for the warm welcome guys.
I think smoked salmon might be next on the list. I will head on down to the market this weekend to give it a shot. Any pointers or tips out there from past experiences?
On a side note the last meal was meatloaf. I took the Not your moms meatload recipe but in the centre I took those stuffed cream cheese jalapenos that you may have seen at your local store and wrapped them all up in prosciutto. When you cut into the loaf, you had a nice ring of goodness in the centre.
I often stuff my meatloaf also. I generally make them in 1/2 pound logs. They are great that way. Smoke salmon is next on my list.
I need to save some for breakfast.
http://forum.bradleysmoker.com/index.php?topic=3864.0
Welcome to the forum Redlite. The folks on here are great and they will help you out in every way smokin or other wise :)
I kinda like smoked oysters on the half shell myself...
Welcome Redlite
Lots of good tips from good folks here.
Giz, WCK, LilSmoker, hillbilly, habs, icerat, iceman, ap, arcs, olds and chez just to name a few are some A+ Top shelf guys you will find out. ;D
Enjoy
nepas
I went to the link that Gizmo pointed out for the smoked salmon and followed the guidlines of Spyglass. There was a lot of time in the prep work but it turned out great. My girlfriend served it up to her friends at work over a mixed green salad and it went down really fast. I was glad to hear the the smoked salmon freezes well and can be enjoyed much later on because there was some leftovers.
Thanks again guys,
redlite
that is cold cured salmon and it is a lot of work. I find the hot smoked is much easier, a lot less salty, and damn tastey. 2 hours of brining and about 2 hours smoke, then enjoy.
I took some of the hot smoked salmon and made a salmon spread. goes great on wheat thins. cream cheese, sour cream, knorr vegatable mix, heinz seafood cocktail sauce, extra horseradish, topped with lots of smoked salmon. This recipe was originally for crab and worked great with the salmon.