Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: smoker pete on February 19, 2013, 08:46:30 PM
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The Money $Shot$ ... Alder smoked Costco Farmed Atlantic Salmon, Dutch Oven Potatoes & steamed Asparagus.
(http://i854.photobucket.com/albums/ab105/papa_peter/Seafood/PTGHotSmokedSalmon02182013/TPGSalmon13_zpse85ffcd7.jpg)
Marinaded the salmon for 3 hours in Mr Yoshida's Traditional Teriyaki. Allowed the marinaded salmon to dry in the fridge for 2 hours. The Dutch Oven potatoes were lightly coated with EVOO and Lipton Onion Soup Mix. Spuds were cooked on low for about an hour.
(http://i854.photobucket.com/albums/ab105/papa_peter/Seafood/PTGHotSmokedSalmon02182013/th_TPGSalmon2_zpsba9fa948.jpg) (http://s854.beta.photobucket.com/user/papa_peter/media/Seafood/PTGHotSmokedSalmon02182013/TPGSalmon2_zpsba9fa948.jpg.html) (http://i854.photobucket.com/albums/ab105/papa_peter/Seafood/PTGHotSmokedSalmon02182013/th_TPGSalmon4_zps3e18df55.jpg) (http://s854.beta.photobucket.com/user/papa_peter/media/Seafood/PTGHotSmokedSalmon02182013/TPGSalmon4_zps3e18df55.jpg.html) (http://i854.photobucket.com/albums/ab105/papa_peter/Seafood/PTGHotSmokedSalmon02182013/th_TPGSalmon5_zps853193d8.jpg) (http://s854.beta.photobucket.com/user/papa_peter/media/Seafood/PTGHotSmokedSalmon02182013/TPGSalmon5_zps853193d8.jpg.html) (http://i854.photobucket.com/albums/ab105/papa_peter/Seafood/PTGHotSmokedSalmon02182013/th_TPGSalmon8_zpsb46df168.jpg) (http://s854.beta.photobucket.com/user/papa_peter/media/Seafood/PTGHotSmokedSalmon02182013/TPGSalmon8_zpsb46df168.jpg.html)
Preheated the PTG using the manual mode to ~ 180-200ºF (Output Value 15-18%) with Gourmet BBQ Alder pellets. Hot smoked the salmon for an hour. Bumped the temperature to ~ 300ºF (OV=30%) for about half an hour until the salmon IT hit 145ºF. Rested the salmon under a foil tent for 15 minutes before serving. The small white bubbles affectionately known by some as "buggers" were a result of the hot smoking process but for an hour and a half smoke/cook it is acceptable and did not hurt anything ;) ... Another addition to my RV cooking repertoire!!
(http://i854.photobucket.com/albums/ab105/papa_peter/Seafood/PTGHotSmokedSalmon02182013/TPGSalmon7_zps93d8c85e.jpg)
(http://i854.photobucket.com/albums/ab105/papa_peter/Seafood/PTGHotSmokedSalmon02182013/TPGSalmon10_zps3abc0425.jpg)
(http://i854.photobucket.com/albums/ab105/papa_peter/Seafood/PTGHotSmokedSalmon02182013/TPGSalmon12_zps5d61ab30.jpg)
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Looks great!
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Tasty looking meal!
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I'd eat that, "buggers" and all :o
Hub
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Great looking plate SP. Love that salmon color.
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The boogers are just rendered fat due to the high heat cook. Nothing a little dab of a paper towel won't cure if your looking for a picture friendly product ;)
Salmon looks great Pete!
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Nice looking plate Pete.
Sent from my iPhone 5 using Tapatalk
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Mmmmm. Nothing beats smoked salmon. Great cook Pete!
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that look yummy. great color on the salmon SP. nice job. 8)
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That is some great looking salmon. Heck, that whole looks like good eats.