whee!

Smoked Salmon

April 5, 2008 - Written by Buff

We get quite a bit of seafood here in Florida and I have used this brine on Grouper and Mahi Mahi.  However, there is nothing quite like the flavor of smoked salmon.  I smoke it in my Big Green Egg using charcoal and two chunks of Alligator Juniper [props to my friend, Eddie in Arizona].    Brining will take from six to twelve hours, depending on the thickness of the salmon. Salmon over one inch thick should brine for eight to twelve hours. For thinner salmon, six to eight hours is fine.

Ingredients:

Method: 

  1. Combine all of the ingredients together in a large Ziploc bag.  Refrigerate for 8-12 hours. 

  2. Smoke it!  I use a rack that fits into a pan on my Big Green Egg.  This allows me to put the brine in the bottom of the pan for more moist and tender smoked salmon.  And I generally don’t let the internal temperature of the BGE get too much past 215 degrees.

  3. Salmon is done when it flakes with a fork.

I serve it immediately generally with a side order of sweet potato fries and a fresh salad.  Sometimes we just stand around and eat it right from the plate with fresh veggies. And it is very flavorful the next day for breakfast on a bagel with plain cream cheese.  

Pork Loins

March 22, 2008 - Written by Buff

photo1.jpg

I guess I could combine this recipe with two what I’m digging…because I sure do dig my Big Green Egg and I sure dig the alligator juniper wood smokiness. I’ll just post this recipe and in another blog entry will fawn all over post more information about my BGE and the alligator juniper. I like making pork loins on the BGE because they come out so moist and tender and smokey.

The Rub
6 tablespoons paprika
2 tablespoons salt
4 tablespoons brown sugar
2 tablespoons hershey’s cocoa
2 tablespoons chipotle
2 tablespoons black pepper
1 tablespoon cayenne pepper
1 tablespoon dry mustard
1 tablespoon garlic powder

(more…)

Spicy Beef Jerky

January 7, 2008 - Written by Buff

homemade beef jerky

Spicy Beef Jerky

 

1.5 pounds flank steak or London broil

Marinade:

1 cup beef broth

¼ cup salt

¼ cup molasses

¾ cup brown sugar

¼ cup honey

2 tsps garlic powder

2 tsp chipotle powder

2 tsp cayenne pepper

(more…)

Smoked Turkey Breast

December 22, 2007 - Written by Buff

5 pound turkey breast

Brine:
4 quarts of water
1 cup of salt
1/2 cup of brown sugar
1 tsp cayenne pepper
2 tsp paprika
1 tsp garlic powder
1 tsp dry mustard

Rub:
1 tsp salt
1 tsp sugar
1 tsp ginger
1 tsp cayenne pepper
3 tsp paprika
1 tsp dry mustard

1. Mix brine ingredients in large bag – I used one of those turkey baking bags
2. Place turkey in bag, seal bag
3. Let turkey marinate at least 12 hours.
4. Remove the turkey from the bag and place on smoker roasting rack/pan.
5. Put 4 cups of the brine in bottom of roasting pan
6. Mix all rub ingredients together and rub generously all over the turkey.7. Smoke!