Recipes > Seafood

Variation on a theme

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KyNola:
I unabashedly stole this idea from Tenthunter.  Thank you my friend.  Sweet/Spicy Smoked Salmon.
We start with 2 Alaskan King Salmon Fillets.

Next, we rub them with Jan's Dry Rub.

Then, we melt down some Hot pepper jelly and brush on the salmon as a glaze.

Into the MAK burning hickory.  Smoked at 175 for 30 minutes and then bump the temp in the MAK up to 300 for 30 minutes.
This is the result.


BTW, if you stick your bare arm to stainless steel at 300 degrees, it WILL leave a mark.  Never trust a pit guy who has no scars.  I now have another one. ;D

teesquare:
Great lookin' salmon....and a badge of honor! Why no pics of your latest "stripe"? :D

mikecorn.1:
Those look great. To got a pic of the arm ;D ::)


Sent from my iPhone using Tapatalk

squirtthecat:

Fantastic!

muebe:
Looks great!

Would love to eat more fish but it is getting so expensive to buy :(

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