Discussion in 'Roll Call' started by zachd, Feb 17, 2016.

  1. zachd

    zachd Fire Starter

    My names Zach I am 27 from Minnesota I would say I am a beginner when it comes to smoking. I have been grilling since I was 10 when my dad showed me how to use his weber charcoal grill then he bought a weber genesis as well so started using that. He hated when I moved out as I would grill 2-4 times a week testing different recipes and meats. Now I grill on a Kenmore elite and a weber charcoal. Almost pulled the trigger on a Pit boss 440d ( ace hardware had it on sale for 299) but decided to pull the trigger on a MES sportsman elite 30. I was sick of making venison jerky in the dehydrator.

    I just got it almost 2 weeks ago so far have made

    3-2-1 ribs

    Cherry wood smoked snow crab and lobster

    Smoked Salmon dip (turned out awesome)

    Venison jerky ( didn't marinade long enough but still turned out not bad)

    I have some pork loins I am going to do today.

    I cant wait try

    Pulled pork



    Salmon without making dip I need to get rid of my salmon I am going to Alaska for 10 day in July to fish and still have some left over from 2 years ago

    That's all I suppose
  2. zachd

    zachd Fire Starter


    mike5051 likes this.
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Welcome to SMF!

    Sounds like you have a plan.

    I'll give you my address & you can send me all the salmon you want!  [​IMG]

  4. jayace

    jayace Smoke Blower

    Welcome to the group! I'm intrigued by your smoked salmon dip, would love to know your recipe.
  5. zachd

    zachd Fire Starter

    12 ounces smoked salmon, roughly chopped
    8 ounces cream cheese, warmed
    1 cup sour cream
    1 cup mayonnaise
    1 teaspoon Tabasco sauce
    2 cloves garlic, finely minced
    1 bunch green onion, finely chopped

    I quadrupled the recipe for mine though. And I used chipotle Tabasco sauce and didn't measure I added last and kept adding and mixing untill I was happy.

    For the salmon I used sockeye smoked with cherry wood mixed with a little hickory at 210 pulled with a IT of 150
  6. zachd

    zachd Fire Starter

    Salmon was soaked 1 cup soy,1 cup water 1 cup brown sugar 4 tbl garlic powder 2 tbl onion powder overnight
  7. jayace

    jayace Smoke Blower

    Sounds awesome, I will have to try it. Thanks!
  8. zachd

    zachd Fire Starter

    Oh I put a little McCormick lemon butter in it too but it didn't really change the taste so I'm not even going to waste my time this that. Next time I may cut down the mayo to make it a little more "fishy" flavor
  9. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Welcome to the forum Zach!  Nice smokes!  [​IMG]

  10. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Great to have you join us Zach and good looking salmon... welcome from a neighbor a state to your west!
  11. zachd

    zachd Fire Starter

    Thanks mossy I like you as neighbors you give us devils lake!
  12. [​IMG]   Good afternoon and welcome to the forum, from a warm sunny day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

    Dang, that's a meal


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