Smoking Southern Style

[Doug Lax]

I have done salmon once using Jim Minion's recipe i used alder but I am sure peach would be really good

http://www.virtualweberbullet.com/salmon1.html

[metaphacts]

Originally Posted by drjjpdc

Now for you guys that do not have a smoker rig, I have a present for you. This is a recipe I got from the Food Network and it is not authentic Q, but it is from a Texas chef and it is about 80% of the Q that I make in my backyard with my smoker, but way easier. You are not going to get any burnt ends, but the taste is remarkable. I have been cooking for 30 years & I don't know how such a simple collection of spices makes it taste like it was cooked outside, but it does!

I'm reading this over and over and trying to figure it out. The rub ingredients and their proportions are not unusual. I use something similar pretty regularly. Perhaps it's the beef broth that accounts for the success of the recipe because those spices alone cooked in the oven taste just like spices cooked in the oven. Or maybe the 20% that's missing is the smoke flavor?

[metaphacts]

Originally Posted by Douglax

I have done salmon once using Jim Minion's recipe i used alder but I am sure peach would be really

With salmon, I typically mix either peach or cherry with a bit of pecan. Depends on the mood

[Doug Lax]

Do you cure the salmon? I finished the post of mine above to include the recipe

[metaphacts]

Originally Posted by Douglax

Do you cure the salmon? I finished the post of mine above to include the recipe

I've done it both ways and it has come out great either way. I am not convinced that curing is worth the effort on the best pieces of fresh fish. But maybe I'm not very good at curing.

No curing tonight. Just a homemade spice mix and a bit of olive oil.

[metaphacts]

Copper River Salmon over hickory/peach with a homemade chipotle spice rub, smoked brussel sprouts. fresh beefsteak tomatoes and a 2008 Columbia Crest H3 Les Cheveaux. Damn do I love summer!

[Doug Lax]

Looks great Bill !

[metaphacts]

Originally Posted by Douglax

Looks great Bill !

It was but even though it was cooked in the smoker, it's not que.

[chessman]

Originally Posted by metaphacts

It was but even though it was cooked in the smoker, it's not que.

Yet another thing for you to teach me. I thought cooking with smoke was que, cooking with direct heat was grilling, and that sauce, while tasty, was not determinative. What is correct?

[Doug Lax]

Randy this is a usefull link there are differences of opinion in the BBQ community on temps but this is generally a good guide http://en.wikipedia.org/wiki/Smoking_(cooking)