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Salmon, Butts, wings (lots of pics)

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  • Salmon, Butts, wings (lots of pics)

    Well I was long over due for a batch of salmon. My mother in law has been trying to get me to do a batch for a month or so and I finally found the time. My brother came to town so we smoked up 8 fillets of salmon, 2 butts and some wings for lunch.
    I brined the salmon over night with a brown sugar/salt mix then rinsed and added some brown sugar, garlic powder and pepper.

    Ready to head to the smoker.


    On the smoker.


    All done and ready to vacuum seal.


    I didn't have any of my rub on hand so I used Bad Byrons Butt rub on the one and Bone Sucking Sauce rub on the other. I wasn't impressed with the bone sucking sauce rub at all. No flavor! We injected the butts with Cherry Dr. Pepper the night before.

    The two butts.


    In the UDS for a little smoke bath.


    Foiled at 165 with a little splash of apple juice in the foil.


    Pulled it at 205 and rested in the cooler for an hour. This butt pulled like a dream. The bone slid right out.


    Added a little finishing sauce then off to the walking in freezer (aka my garage)


    We threw some wing on to eat for supper. Rubbed them with McCormic wing seasoning and cover half of them with a local wing joints Diablo wing sauce and the other half with Cattlemans Gold sauce.

    About to head to the smoker.


    All done and ready to eat.


    It was a beautiful day of smoking here in ND. No wind and -3 degrees when the butts went on in the morning. Here are a few pics of my yard/smoker after the two blizzards we had last week.



    The smoke shack filled with salmon. we had a little shoveling to do before we could get to the smoker.




    Thanks for looking at our smoke.
    Propane Smoke Shack
    UDS
    Great Outdoors Smoky Mountain
    sigpic


  • #2
    Originally posted by BBQ Derek
    Nice farking spread buddy!

    I really love the looks of the butt.
    Thanks, My mother in laws friends are going to be very happy since they are finally getting their salmon. They tried some that my mother in law had at a party and they have been trying to get me to smoke some for them ever since. I guess that's a pretty good compliment.
    Propane Smoke Shack
    UDS
    Great Outdoors Smoky Mountain
    sigpic

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    • #3
      Great lookin' smoke I take my hat off to you folks who give the finger to the weather and carry on with smokin' like it's no big deal. I guess it depends on what you're used to
      sigpic
      New Braunfels Bandera
      New Braunfels Hondo
      4-22.5" Weber Kettles
      1-26" Weber Kettle
      24"X72" Reverse Flow-Made in the U.S.A. by me
      Navy Corpsman-'69-'73 Semper Fi

      https://www.facebook.com/highrollersbbq/

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      • #4
        That salmon looks amazing! WOW! the butts look tastey, juicy, moist...
        Cabana boy is sitting next to me, now whining "mom look at that snow its beautiful mom, I hate just looking at it and not being able to touch it" lol, just go stick your head in the freezer a bit... lol! Your snow shots are beautiful! You snowmen rock it! -3 and filling up a smoker



        The only one on the block with the super fastest turbo charged



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        • #5
          Great looking smoke Ross. Man I am sure glad its you with that white ground comve instead of me. I lived in Colorado for a few years and couldnt wait to get back to the sunshine of So Cal
          Scarbelly

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          • #6
            Beautiful spread man....Great pictures of everything.....

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            • #7
              R.B. thats an awsome looking smoke day point 2 u
              2-22.5'' weber
              1-18'' weber
              1 smokey joe
              22.5'' wsm
              24'' smoke vault
              1-outhouse
              Certified,Smoked Meat Sausage Head
              Smoked meathead #135

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              • #8
                My brother sampled his and he said it was really good. I will wait for a special occasion before I dig into mine. I wish salmon wasn't so epensive.
                Propane Smoke Shack
                UDS
                Great Outdoors Smoky Mountain
                sigpic

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                • #9
                  Looks like it was a busy day over there, nice work

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                  • #10
                    Great friggin stuff! Glad you joined up, I enjoy your input. Pro stuff there
                    And I know what you mean. Got a freezer full of salmon and the brother and the Mother never get sick of my salmon candy.
                    JT

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                    • #11
                      Good lord that's some mighty fine looking smoke you did there Rbranster! Man I tell you, if I was your neighbor I'd be on your door step with a bottle of JD and six pack of beer! Fork in hand!
                      Smoke it.. and they will come!

                      Rob
                      Recipes & Smokes in HD Video
                      SmokingPit.com



                      Yoder YS640
                      Yoder Wichita
                      Arizona BBQ Outfitters Scottsdale
                      Camp Chef FTG600 Flat Top Griddle
                      Blackstone 22" Flat Top Griddle

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                      • #12
                        Great Smoke! Everything looks Superb!

                        Last edited by Fishawn; 01-10-2011, 02:23 PM. Reason: point reload
                        sigpic

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                        • #13
                          Everything looks wonderful! Love me some salmon. Love that snow, too. We're finally getting some down here.

                          What temp do you smoke your salmon at?
                          Orchard Hill BBQ

                          Twin Chamber Rotisserie Trailer
                          Modified Chargriller RF
                          250 Gallon Homegrown Cooker

                          I THINK HIS SHIRT SAYS IT ALL

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                          • #14
                            Originally posted by new smoke View Post
                            Everything looks wonderful! Love me some salmon. Love that snow, too. We're finally getting some down here.

                            What temp do you smoke your salmon at?
                            I smoked it at around 150-160 degrees until it reached over 140.
                            Propane Smoke Shack
                            UDS
                            Great Outdoors Smoky Mountain
                            sigpic

                            Comment


                            • #15
                              What is the name of the place you get your diablo sauce?

                              I used to work at a place that had a great diablo sauce. Worked great as a pizza sauce. Mixed about 50/50 with pizza sauce and put chicken and pepperjack cheese. Yum.
                              Orchard Hill BBQ

                              Twin Chamber Rotisserie Trailer
                              Modified Chargriller RF
                              250 Gallon Homegrown Cooker

                              I THINK HIS SHIRT SAYS IT ALL

                              Comment

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