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The Past Month's Smoking Adventures: Trout, Salmon, and Spiral Thing
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Thread: The Past Month's Smoking Adventures: Trout, Salmon, and Spiral Thing

  1. #1
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    The Past Month's Smoking Adventures: Trout, Salmon, and Spiral Thing

    I've been too busy to post everything I've smoked in the past month, so here is a bit of a backlog of drum smoking adventures:

    First off, the "Spiral Thing":
    Don't know what inspired me to try this, but I got a flank steak and hammered it out:

    I placed asparagus, blue cheese, cheddar, and Little Louie's on top of the flattened out meat, tied it up, and threw it on the smoker for a little over 2 hours.

    Words can not describe how good it turned it!


    The cheeses seemed to disappear into the meat leaving the most amazing flavor and tenderness! As I type this, I wish I had some more in my mouth right now!


    Another adventure I had was with some Trout and firewire veggies and chicken:
    I brined the trout in salt water and sriracha for 4 hours, then covered the insides with olive oil and Arthur Bryant's fish rub:

    I also cut up some veggies and chicken, stuck them on a firewire, and marinated them in Soy Vay Asian Garlic Glaze and threw everything on the drum:

    Both items came out amazing!



    Today's adventure was smoking a salmon. I've done it before and it has always been great!

    Covered the salmon with olive oil and sprinkled some Santa Maria seasoning on it along with some lemon slices:

    Salmon came out great, but it is never the same as a leftover, so I made an amazing smoked salmon salad with the leftovers. The salad consisted of chopped cucumbers, red pepper, celery, kalamata olives, mayo, and dijon mustard. I dont think I can ever eat tuna salad again after having salmon salad!

  2. #2
    Wow! what a great month you've had! That rolled flank is a thing of beauty as is the salmon! Also, your sense of lighting is excellent. The salmon picture with the lemons in particular is outstanding.

    Come on lurkers!! It's OK to see food photography like this and to at least say "nice job"! I can't figure how 43 people could look at quality cooking and photography and not say a thing!
    2 BPS Engineered Drum Smokers, steel & stainless steel
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  3. #3
    Moderator Kevinish's Avatar
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    Nice work Oren! I still haven't tried fish yet, but now I'm inspired!

  4. #4
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    Im with you scooter the lack of comments tell me its lurkers afriand to post...Oren works are Music Man! great cooks!

  5. #5
    Super creative on the spiral thing! I always have lots of trout in the freezer and do them mostly in the little chief. I am going to have to try them on the drum. How long and what temp did you do yours? I also need to order up some of those fire wires. Great pics.

  6. #6
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    Quote Originally Posted by rockinshelby View Post
    Super creative on the spiral thing! I always have lots of trout in the freezer and do them mostly in the little chief. I am going to have to try them on the drum. How long and what temp did you do yours? I also need to order up some of those fire wires. Great pics.
    I always smoke everything as close to 200 degrees as I can unless I am trying to sear it. I got the trout up to 140 before I pulled it. I knew the trout was ready when I tried to pull a fish off by its back fin and the fin fell off like butta!

    Lately I've been using Mesquite wood for beef and chicken products and pecan wood for the fishies.

  7. #7
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    Don't think I could handle my food staring up at me while eating! The salmon looks really good. I've got some planks I've never used, I'll have to give it a try.

  8. #8
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    Quote Originally Posted by deihardt8fan View Post
    Don't think I could handle my food staring up at me while eating! The salmon looks really good. I've got some planks I've never used, I'll have to give it a try.
    Normally the Ace hardware by me sells grilling planks, but they were out, so I just got a ceder fence post and cut it to size.

  9. #9
    Senior Member sheepdad's Avatar
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    Re: The Past Month's Smoking Adventures: Trout, Salmon, and Spiral Thing

    Some great cooks indeed. I really like the flank steak. Looks as good as you said it tasted. Thanks for the pics.
    Sent from my DROID RAZR using Tapatalk 2
    Bob
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  10. #10
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    The spiral thing was definately delicious. I don't even like asparagus one bit, but that made it amazing.

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