A sweet twist to Kummock's Salmon

Crazy Canuck · December 04, 2005, 01:36:51 PM

I prepared Salmon exactly to Kummock,s recipe. Put it in the smoker for first two hours, I then heated up 6 tablespoons honey, 1 tablespoon brown sugar and 1 tablespoon crushed garlic cloves. I applied this with barbeque brush every half hour till Salmon was done. It formed a hard sweet crust over the salmon, I did this to approx 1/2 of a king salmon. I was surprised [:0] at the reaction and have freinds placing orders for more.[;)][;)]

Yeah right[}:)][}:)]

Addicted to Smokin'
DanR
Fort St.John, BC

JJC · December 04, 2005, 02:05:41 PM

Sounds like an interesting variation, Dan. How long did it take the salmon to finish cooking--did opening the door frequently for brushing really extend the time?

John
Newton MA

iceman · December 04, 2005, 06:15:06 PM

Sounds pretty good Crazy. Send me some pictures and instructions when you can. I'd like to try that one for sure.E-mail to ([email protected]). Thanks[8D]

Crazy Canuck · December 05, 2005, 11:32:22 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">did opening the door frequently for brushing really extend the time?
<hr height="1" noshade id="quote"></blockquote id="quote">

Opening the door did extend the amount of time the fish was in the smoker but was well worth the wait. I started adding the honey after increasing the temperature the first time.[;)]

Addicted to Smokin'
DanR
Fort St.John, BC

Kummok · December 06, 2005, 07:15:31 PM

I love your modification Dan!! Sounds [:p][:p][:p]y! I'll be giving it a try. I LOVE this forum!

35 years of extinguishing smoking stuff and now I'm wondering WHY!
Kummok @ Homer, AK USA

Chez Bubba · December 08, 2005, 01:39:47 AM

All that basting sounds like a lot of extra work. The easiest way to add a sweet twist to Kummok's salmon is let his wife make it.[;)][:)]

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

Kummok · December 08, 2005, 06:08:42 PM

That's an event that I'll most likely NEVER see....she loves to catch 'em, club 'em (THAT part has always concerned me[:0]), and loves to eat 'em. But the cleaning, cooking, and smoking is where she draws the line, ("Can't stand the smell"). I've asked her for a 28 year old Swedish fish-chick to help with the cooking and smoking but her response still gives me visions of the salmon clubbing part[:0][:0]

35 years of extinguishing smoking stuff and now I'm wondering WHY!
Kummok @ Homer, AK USA

iceman · December 08, 2005, 07:02:27 PM

To bad Kummok. Ann helps me with the cleanup most of the time when the smoking is done. She handles a mean looking filet knife too. This season she even picked pin bones and vacum sealed for me. Oh did I mention they call me LUCKY DOG? Ha! Just kidding. I think we all have the same problem. They love the catching and eating part but forget the rest! Do you ever get the "how much longer? I'm hungry" thing? I no sooner get the stuff in the smoker and it's "what time shall I tell my friends to show up for dinner?". Geez Louweez. Gotta love it though.[^]

oguard · December 09, 2005, 04:02:13 AM

My wife is a great help with the pin bones (the job I hate)She is also my toughest critic (some times makes me angry but is always a good thing)All smokers need understanding partners beside them[:D][:D]

Mike
PS I like to bast my smoked salmon with a mixture of real maple syrup and dark rum(one drink for the cook)

Catch it,Kill it,Smoke it

tsquared · December 09, 2005, 04:11:47 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">I've asked her for a 28 year old Swedish fish-chick to help with the cooking and smoking but her response still gives me visions of the salmon clubbing part
<hr height="1" noshade id="quote"></blockquote id="quote"> I've asked for one of those for xmas and got a similar response![8D] She says, you got repowered this off season, that's all your going to get!!