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Old 01-15-2018, 07:49 PM   #1521  
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Pound of wild caught sockeye
Brine:
half cup kosher salt, half cup brown sugar, half gallon water

Left overnight in fridge
Pat dry and stand for an hour
Glaze:
Bourbon, soy sauce, brown sugar, minced garlic, honey, juice from and orange, fresh grated ginger, pineapple juice, salt and pepper

Brought to boil, and reduced over a long simmer

Stirrrr
Some generic dry rub with a little brown sugar
Looked nice in the sun when the brown sugar took up moisture
Smoked for about an hour over 200°F to internal temp of 145°F

Used Apple wood for this one.
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Old 01-15-2018, 08:39 PM   #1522  
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^ I approve of this salmon.
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Old 01-15-2018, 08:40 PM   #1523  
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Quote:
Psyber sex
What's your address?
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Old 01-15-2018, 09:36 PM   #1524  
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So I thought I overcooked it, the brown sugar made it look dry on the outside, not a lot of apparent all albumin as I've seen before.

Inside was still moisture and flakey but I feel like if I did this again, I'd pull it at 140°F internal and just let residual thermal mass take care of the rest.

If y'all ever find yourself in DC area lmk. Or if anyone is passing through down to MATG, we should totally pack up the cooker.
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Old 01-16-2018, 08:23 AM   #1525  
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I forgot to post my new years dinner:






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Old 01-16-2018, 08:28 AM   #1526  
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Gnudi?
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Old 01-16-2018, 08:31 AM   #1527  
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nah, it was straight up gnocchi with a bunch of different mushrooms. chanterelles and stuff. that was the wife's plate. mine was a duo of filet and short rib. we've been wanting to go to that place for some time now and made the excuse that night. One of the better places I've eaten at, and it's great it's outside DC.
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Old 01-16-2018, 08:53 AM   #1528  
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nah, it was straight up gnocchi

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Old 01-16-2018, 09:24 AM   #1529  
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but I'm currently planning a trip to Greece, and picking restaurants we wanna go to, I'm dying. I want all the cheese and all the gyros.
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Old 01-16-2018, 10:28 AM   #1530  
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Quote:
Originally Posted by psyber_0ptix View Post
So I thought I overcooked it, the brown sugar made it look dry on the outside, not a lot of apparent all albumin as I've seen before.

Inside was still moisture and flakey but I feel like if I did this again, I'd pull it at 140°F internal and just let residual thermal mass take care of the rest.

If y'all ever find yourself in DC area lmk. Or if anyone is passing through down to MATG, we should totally pack up the cooker.
Brining usually does a good job of eliminating the albumin spooge. Not all salmon does it either. The stuff we got from Cold Country Salmon / Salmon and Sable rarely had much. You can buy the former at the Westover farmers market.

If you can program, I'd like to discuss a project involving automated meat smoking with remote monitoring. i.e. lazy engineer method.
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Old 01-24-2018, 07:43 PM   #1531  
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Spooge-free salmon:




Prepare a marinade of:
  • 3 tbs olive oil
  • 3 tbs soy sauce
  • 3 tbs balsamic vinegar (use the cheap grocery-store stuff here.)
  • 2 tbs honey
  • 2-3 cloves crushed garlic (how much do you like garlic? Feel free to use more.)
  • 1" grated ginger
  • 1/4 tsp crushed red pepper flakes
  • 2 green onions, thinly sliced

Place 3-4 thawed salmon fillets in a 1 gal ziploc bag, add the marinade, and let 'em chill on the countertop. Do this at least an hour before continuing on to the next step.


Slice about 1 lb of de-husked tomatillos into halves or quarters. DO NOT* wash off the sticky resin before slicing them. Stick 'em on an oiled pan, cut side up, and bake at tree-fiddy for about 30 minutes on the middle rack.
Seriously, I will cut you if you wash that **** off.


While that's going on, slice up 2-3 zucchini and 2 summer squash (have I mentioned that I ******* love my new Cuisinart food processor, which came with slicing / shredding plates that take the place of the normal chopping blade?), along with quite a lot of green onion. Put in a bowl, and top with:
  • A generous shot of olive oil
  • 1-2 tbs ground rosemary (mortar & pestle time)
  • Ground black pepper to taste


After the tomatillos are done (this is a to-taste thing; we're going for a "sun-dried tomato" vibe, and 30 minutes is a minimum), pull 'em out and add to the bowl of veg. Toss well to coat. Chuck the whole mix back onto the pan. Up the oven to 450°, stick 'em in, and set the timer for 20 minutes.


Place the salmon onto a baking sheet or a couple of cake pans. Drizzle the marinade from the bag onto the top, ensuring even distribution of the garlic & onion. Once the timer goes off, place the fish into the oven on the upper-most rack (leave the veg in) and add 10 more minutes to the timer.

*DING*

Remove and plate. Drizzle some really high-quality aged balsalmic onto the veg (I'm using a 12 year old Grand Traditional that I bought in Simpsonville, SC last year), and Bon Appétit!


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Old 01-25-2018, 03:39 PM   #1532  
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I did salmon the other night myself.

my wife requested sweet over savory so...

x# salmon filets
sprinkle both sides with salt and set aside while you:

add
1 fat clump of brown sugar
pour on some shoyu soy sauce
add a pinch or two of cayenne
a half tsp of paprika
a couple crushed garlic cloves
stir it up like bob marley


slather it on the pink side and flop it down into an oiled pan or whatever.
slather it on the skin side (up)

broil @5-6 inches for 4 minutes
flip, re-slather, broil @5-6 inches for 2-3 minutes until done.

**** came out very nice. I was suprised that it maintained the savory sweetness in spite of not being marinated.
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Old 01-25-2018, 09:00 PM   #1533  
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So I took the collective advice and bought some nice glass prep bowls.



They were $3 at Ikea, including lid. I bought eight of 'em, and I'm quite pleased.



I came across a recipe recently which was basically a salad made of egg roll filling. Did some research, tweaked, combined a few different recipes, and came up with something that's downright delicious.

Put 1 lb Italian sausage (removed from case, if that's how you got it) into a saute pan, along with one chopped onion and a bit of sesame oil. Cook over medium heat until browned, breaking up the sausage as you go. Towards the end, toss in 3-4 cloves crushed garlic, about 1 inch of finely grated ginger, and your favorite pepper blend (I prefer shichimi togarashi.) Remove from heat and put aside.

Toss a bag of shredded cabbage & carrot mix into the skillet, along with a bunch of chopped green onion. Add a few tbs of soy sauce, rice wine vinegar, and sherry. Sprinkle just a touch of sugar on top. Toss well, and cook until the cabbage is slightly wilted. Add the sausage mix back in, toss again. Plate, and top with toasted sesame seeds:




Yum.
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Old 01-26-2018, 09:39 AM   #1534  
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That, and your recommended spice selection sound delicious.

*goes off to order pepper blend*
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Old 01-26-2018, 09:57 AM   #1535  
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*goes off to order pepper blend*
This is the specific one I use:
Amazon Amazon





I first discovered this spice blend on a warm summer afternoon, at a small outdoor cafe in Woodstock, NY, during a weekend of intensely passionate lovemaking with a svelte young Puerto Rican woman. Alas, our love for one another was extinguished by time, but my love for this spice is as strong today as the first day I encountered it.
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Old 01-26-2018, 08:49 PM   #1536  
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since this is now the food network:

combine shredded cabbage, black beans, jack cheese, corn, with a little olive oil and aji amarillo paste.




make guac: cliantro, lime, red onion.




spread guac onto tortilla, top with cabbage filling.




wrap, and put on a hot pan to seal in the goodness and warm through




make a pico de gallo.




cut, serve.




enjoy with stiff drink.

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Old 01-28-2018, 01:36 AM   #1537  
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1/2lb burger with chipotle cheddar cheese.
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Old 01-28-2018, 01:37 AM   #1538  
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Pork riblets with a chipotle glaze.
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Old 01-28-2018, 01:39 AM   #1539  
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Carne asada tacos with roasted green onions and a molcajete salsa.
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Old 01-28-2018, 01:40 AM   #1540  
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Fire roasted molcajeta sala, with chile de arbols and jalepenos, plus roasted onion and raw garlic.
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