smoked salmon, chicken and beans - stacked , with da Q View & recipie

Discussion in 'General Discussion' started by smoked alaskan, Oct 4, 2014.

  1. A good friend recently sent some Alaska Red Salmon my way.  I decided to make full use of the smoker time by also pre-smoakin' some beans and chicken for dinner...

    Pre soaked the salmon in my brine mix...

    3/4 cup non iodized salt

    1 cup brown sugar

    1/2 cup white sugar

    1 tablespoon onion powder

     1 tablespoon garlic powder

    3/4 cup teriyaki sauce

    1/2 teaspoon ground pepper

    1/2 cup lemon juice

    3 qts. water

    Stir all above until all salt and sugars dissolved. Place rinsed, clean salmon into brine and soak overnight in fridge ( at least 6 hours )


    I prefer fillets - for less bones and cookability - but this is what my friend sent me...

    Rinse under cool water, paper towel dry 'em and rack 'em for an hour or so until a bit of tackiness develops.Put 'em in the smoker  and  smoke 'em....


    I do about 3 hours of smoke, hickory or mesquite, for cuts this thick between 170* - 190* with total smoker time 4-5 hours. Remove chunks as done.

    While smokin' this batch I also pre smoked chicken thighs and beans for dinner....





    sorry... no left overs
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tasty pile of smoked goodies! Nice Smoke!
     
  3. Thankya Sailor . 

    Despite being steaks instead of fillets the fish come out all right.  Beans were out of this world.  First time smoking beans. Gonna happen more often for sure !
     
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    All looks Mighty Tasty from my house!!![​IMG]

    Nice Job!![​IMG]

    Bear
     
  5. Thanks Bear,  I went to your quick tips page, read your smoked salmon technique.  As a lifelong Alaskan who has smoked a LOT of salmon I was real impressed with your recipie and techniques.  You know your stuff.  Which makes your compliment all the better. Keep on smokin' my friend !
     
  6. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Tasty meal you made there.

    May I only suggest having the chicken at the bottom. Mainly for safety reasons but also because chicken can take high heat.
     
  7. Oh man, nice meal. Looks like you nailed it. Great job.
     
  8. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Nice , I love Salmon , wish I had a friend with too much... [​IMG]  I would be a happy camper...

    I have a question about one of your photos ...3rd one , did I see raw Chicken over some Fish [​IMG]  Shame [​IMG]

    Meal looked great and I'd have none left either... Beans looked good too . Have you smoked Pinto Beans yet... they're great [​IMG]  I get tired of them Navy Beans (like Pork and Beans) .

    Anyhow , have fun and . . .
     
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    I have the same thoughts of my getting a compliment on my Salmon from a guy who had been in Alaska for 50 years.

    Thank You Very Much!!

    Bear
     
  10. I considered the chicken on bottom but didnt want the fish dripping on it. As the fish would be in for over 4 hours I feel safe enuf.
    Thanks for the kind feedback
     

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