If you never tried this before you are missing out!

[@Ratty183]

Made this today, the sauce is amazing!

[@psychowim]

I made the salmon today for my parents who live at the coast. They absolutely loved it!! Smoked at 75-80 on my KEG. AND!I've got your book bbq magic as a gift today from wife... Oooh so excited!

[@peterbwhalley]

Ek wil net se Dankie! Which, as you may know (as a Dutchman) is Afrikaans for "I just want to say Thank you" - I tried this last night, here in Sydney Australia and it was superb. One note of caution - don't do as I did and put the Dry Rub on too soon as it sinks into the Salmon and it becomes too salty. Easy to solve, I cut the top of the Salmon off (kind of defeats the purpose of the dry rub and bbq sauce but for the first time, I learnt something) . Love your work and your channel. Kamado Joe fan....

[@MrGabeHernandez]

Congratulations on 500k!

[@ShaneZettelmier]

Sumac, nice touch. One of the secret ingredients to making great Mediterranean Middle Eastern food too. I love your knowledge of the spices and how to use them. I would love you to do a show or series on that, trying to communicate the flavor profiles explain what the spices are and what they’re used on to sort of give people an idea, at least a ballpark idea of what a lot of these are. Spices like the hoisin sauce and the sumac or things that people almost never use from what I’ve seen come up and so many of the grill and barbecue shows are so simple it’s salt pepper paprika garlic powder onion powder add maybe a little other here in there with some peppers and that’s about it and there’s so many other flavor profiles out there. I think you have more talent in that area than most people in to do a series on flavor profiles different ways to use different spices and sauces and try to give people an idea what they really are and how just in general to use them, not one specific recipe but if you do sumac you can talk about the Cuba day and the salmon and whatever else you use it in, you can do saffron saffron oils and talk about how to use that on different things and explain why they work with it how they change the flavor. Are used to be scared to death of fish sauce and oyster sauce. I figured it was just some sort of slime they got out of fish roisters which I’m not too fond of but once I started using it I realized it wasn’t fishy or oyster like at all. Lol. I kind of opened up a whole New World. I think a lot of pit masters kind of have the process for cooking meat down but were they really like as in flavor enhancement I think that’s some thing that you might be very good in explaining to people, try and give an explanation of how things taste and how they work with other spices and flavors to create these things that taste so great like the sausages and the koobideh.

[@Niagra2011]

I use Wild Sockeye Salmon. It’s full of Healthy Omega 3 Oils! Your recipe looks Fantastic. I will try this with a BIG Salmon Filet! Thanks!

[@wimterstege712]

Looks delicious guy’s, definitely gonna make this (perhaps also on cedarwood), love the humor, greetings from Rotterdam Holland!

[@johngray5548]

Love watching all of your videos and I have cooked skrits many times and the come out perfect every times

[@sleaverbar3717]

I smoke salmon and then make a spread out of it. Love to see your take on a salmon spread see what you can come up with.

[@pro-techautomotive9433]

Try smoking it like you usually do, flake up a fillet and sprinkle it over alfredo sauce on a good fettuccini, I add garlic sautéed asparagus

[@lrrr9734]

@@pro-techautomotive9433 Minus the asparagus nthat sounds f'ng amazing

[@alwayskeen2871]

Im gunna do this one on the weekend with a snapper I caught!

[@bmonninkhof]

Love it, I need to make this :-) I just can’t stop myself.

[@notold37]

Love salmon and favourite is pan fried from Tasmania Australia 👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘

[@adameldeen9807]

Congratulations on 500k subs, you earned it!

[@dmac7406]

Mr.X how about surf and turf sometime Salmon or my favorite Cod and Steak with one of those special butter blends you make occasionally to dip for dipping purposes of course.

[@tombernatz3027]

Could you mention Fahrenheit along with celsius?

[@mcgirtICreality]

I grilled tuna last night! Cant wait to try this.

[@BBQausBaden]

Super made looks fantastic from great 👍👍

[@pitpadawan]

Thanks for the recipe! I will try it! 😉

[@paulrhodes4657]

We love your videos in the UK 🙌🙌🙌🙌👌🏼

[@bewdragon2908]

I just ate slow smoked pork. Was so good. Now I'm hungry again! Great work!

[@scottd6142]

Salmon is one of our favorites , definately gonna try this for sure !

[@Chris-qc6br]

Nice cook!! All your recipes are great! I got to stick with wild caught salmon though! But what you made looked amazing

[@paulh7589]

I'm not a fish hater, I'm a fish-inhaler. My addiction is enabled by living on the Gulf Coast. In less than 10 minutes I can be fishing, any time- any day. I love Alabama!!

[@stevewatts1196]

We're neighbors. I'm in north Mobile Co.

[@paulh7589]

@@stevewatts1196 Hello neighbor. I'm in Mid-Town Mobile. I was just watching hurricane Ivan videos...Let's hope we don't have to go through that again!

[@Duschbag]

Nobody likes a Showoff... YES... I'M JEALOUS. 😁

[@0815Kommentar]

Finally some fish! Thank you so much! Please do more fish an seafood

[@BrokeGuyBBQ]

Wow 🤤🤤🤤 that looks amazing!!!

[@lrrr9734]

No word of a lie; I just exited a 6 hour surgery performed by your doppelganger mate. It was hard keeping a straight face. Greetings from Australia my BBQ brethren

[@dysartes]

How long did he put you on the BBQ for?

[@lrrr9734]

He had me on the spit for longer than you'd expect...

[@EgmondDekker1]

😂😂

[@tkmmusician]

Ok. Like fish. I say, smoke a gravlax on the KJ Classic 2 with the iKamand. Also, maybe grill some seabass or swordfish right on the grill grates. 😁

[@ericsmith1244]

I've been kind of curious what kind of fish you guy's have swimming around the Netherlands

[@olafstamer7720]

Absolutely loved this video guys the salmon looking amazing thinking of getting the Komodo joe kettle soon .great job guys again we’ll done love u guys 🇮🇪👍☘️

[@madsrgsniper]

Looks amazing guys I'm definitely going to give this a try on my smoker. keep up the good work and I look forward to your next video.

[@PITMASTERX]

🤘🤩🤘

[@AwesomelyCewl]

Hey Roel, just a little sidenote: Unlike in Dutch, in English 'eggwhite' is not used to refer to eiwit in meat or fish. The right word is 'protein' :) Great vid as always!

[@PITMASTERX]

Ahh.. thanks

[@kiddynamite2700]

Im in Arizona I've always known it as the eggwhite

[@AwesomelyCewl]

@@kiddynamite2700 Oh, really? As in, synonymous to protein? Or when referring to the withes of an egg? Because in Dutch we use the same word for both and I was under the impression that isn't the case in English

[@kiddynamite2700]

@@AwesomelyCewl I was solely referring to the white protein that exudes from the salmon during cooking. I've always known that as ( egg white.) Its more of a slang term in referring to the protein. Hope I cleared that up?

[@keeltie15]

Ziet er goed uit !! Zou graag meer van vis willen zien ! Gr uit Spakenburg

[@CrYpt001]

Nice video!

[@pointdexter5215]

Would be fun to see you guys do 'Maatjes' like on the Market in Maastricht. And smoke them obviously. But it would be hard to do here in the US, as I don't think we could buy the fish. So have to wait until I can travel back direction home! Smakelijk!

[@BVos-jd5bk]

Looks delicious!

[@richardvankasteren1854]

Deze zalm was fantastisch zelfs al hij afgekoeld is of zelfs een dag later. Maar ik heb ook een vraag. Hoe maak je spicey cold smoke salmon? ik hoorde deze variant in Canada na het eten van de candese gerookte zalm ( die smaakt zoet ) ik heb nooit geproefd maar ben zeker nieuwsgierig

[@mozam6056]

I got a real a question, have you ever done anything with goat's meat cuts?

[@mozam6056]

I mean maybe you could do a comparison between goat and lamb

[@MrThijso]

looks good!

[@PITMASTERX]

🤘thanks

[@jimpalmer4061]

A little soy sauce, Minders buttery steakhouse rub, cold smoke over alder for an hour, pellet cooker at 275 for about 10 minutes for a perfect.medium rare piece of salmon. Best you will ever eat, even for people who don't like the string flavor of salmon

[@markthespark6240]

Cool hat. Where do we buy one?

[@bobshaw5393]

Looks great, I love grilling salmon

[@donhughes8465]

Great episode. Love the salmon recipe. Sadly my wife is a fish-hater, too!

[@marcellvanaswegen4594]

Love being woken up that way 😎🇿🇦

[@RiazUddin-sk3uw]

I think the curry powder in that bbq rub took this dish to a whole new level. Fish curry is one of my fav 😋 Cheers, team Roel!

[@megatry9472]

How much time i hold them on kamado

[@AK-ky3ou]

I thought you were in Montana or something till I saw the license plate in the background. Where are you?

[@dwaynewladyka577]

I think the salmon turned out great. Cheers, Roel!

[@Ash_G]

I would stick to the dry rub only. Not the Hoisin BBQ sauce. That part didn't impress the dog at all.

[@jeroenderksen5016]

This is funny..in the first shot..there is a big pile of fish on the plate..the next shot the plate is empty 😂😂. So you now you made a good meal if it's empty in no time 👍. Great vid

[@ericchase1496]

That is awesome, love smoked salmon

[@ShaneZettelmier]

Yeah a lot of people don’t like fish. Part of it is the way it’s cooked though. I’ve had some salmon that was amazing and I’ve had some salmon that was pretty gross. I think as far as the show goes it with something else, do a surf and turf and that way everybody’s happy, plus you can talk about other things like what you cook with it and sides and how to complement flavors of two dishes together. I found that habanero for some reason works incredibly well with salmon, the salmon habanero in the garlic, or more specifically the oils of the habanero lake in a sauce cooked in to the salmon just does something wonderful with it. If you make something like a pico de gallo and you chop up some tomatoes onions a little cilantro maybe and get just a little bit of habanero in there and let it kind of chill overnight and come together then when you’re cooking your salmon get plenty of garlic on there and butter flavor and heat the habanero onion tomato and cilantro, Serano is also a very good chili flavor to get in there but habanero is the key, then just as the Fish starts to finish cooking and get flaky it kind of sucks all that sauce into it and does something magical. Then serve it with a little of that cooked in habanero onion and tomato mixture and serve it with avocado slices and a little salt. Are usually just brown it in a pan with salt pepper garlic and butter and when it’s almost done cooking I throw the habanero mixture on top for the last 20 or 30 seconds then I played it up with some avocado slices and just a little salt to finish everything off and the flavor combination is amazing. I’m not even a fish guy but there’s something in that habanero that gets rid of that kind of fishy foul taste. You could also talk about how to properly clean fish, getting rid of the vans in the silver skin and the parts that make fish taste muddy or bitter. Are used to hate catfish with a passion until I learned how to clean it properly and get all of the blood and silver skin out of there that ruins the rest of the meat. That would be helpful to people as well

[@mogarcia9755]

Yes more fish even strange fish octopus squid etc etc

[@carsmax]

I love anything crunchy including fish...specially fish !!!!! Try to find a way to make crunchy fish !!! Thanks guys . :))

[@corymcglothin9955]

Please can someone tell me what country he is in or his accent?! My girlfriend and I are struggling to figure it out.

[@NvincibleIronMan]

Vlog channel rulez! 😜🤙 🤔 Roel's? 🤷‍♂️🤓👍

[@udenrc]

Finally a back to origin video. Much better then the big wagyu can never buy that video.

[@teshiburu]

This looks great, was the smoked or unsmoked salmon? Before you smoked it that is?

[@chanthafamilyvlog192]

amazing video

[@wernerschless1000]

Looking good! 😋you're sure Eva isn't an big cat instead of a dog? 😁 Smoking salmon with a good glass of whisky ohw man ❤ Next time I will try your dry rub and your paint of course 😅 Thanks again for sharing guy's Keep on grilling ♨️♨️♨️

[@ennisdelmar807]

Salmon is one of the most beautiful meats to look at, keep doing fish.

[@youribakker1882]

Dat ziet er weer verrukkelijk uit! Lijkt me ook een hele fijne bbq.

[@ericchase1496]

And you guys really are seriously funny 😆😄🤣

[@andrewplace2707]

Hi Love the dog :) Is it a Maremma?

[@snukkelpuppie]

Eva living the life 😂👏👍👍

[@yuri210fun2]

Why not fishy friday? The salmon looked great guys. Keep up the great work and especially keep up the variatie want ik weet niet hoe ik dit in het Engels moet schrijven😅. Keep on grilling!! 👍🏻💪🏻

[@PITMASTERX]

😁👍👍👍🤣

[@dwaynewladyka577]

That title has been used.

[@billholland2076]

Good thing breakfast is coming! 👍🏻👍🏻👍🏻👍🏻🍽🍽🍽🍽💯💯💯💯

[@RovDijk]

Salmon saturday, tuna tuesday!

[@ZikedY]

The intro gave me flashbacks to the snake vid

[@tomallen9179]

Love fish!

[@tombstone78]

MORE SALMON! I really love steaks, but when I taste a piece of salmon, I doubt myself about beef. It's kind of a ying-yang situtaion.

[@912lineman]

Awesome eats! First time seeing the KJ kettle in action.

[@markthomasstopani8516]

Looks delicious

[@peetlooi8732]

Weer een super video vraagje hoe kom je aan zo.n petje

[@MKB2305]

Hi all BBQ fans! I have a question not related to the content of the video: has anyone tried using pellets to smoke in a gas grille? I have around 30kg of that stuff left and I trying to find a good use for that, since my cheap pellet smoker stopped... well, smoking :)

[@kirrasdad]

Yes. Search on Amazon for a smoke tube. You put the pellets in and light it, then put it I. The grill. Works great

[@MKB2305]

@@kirrasdad I know what you're talking about. I was maybe not clear enough and asked about putting the pellets into a box, like you would with wood chips. Thanks anyway, man!

[@kirrasdad]

@@MKB2305 you could do that too. I have a smoker box about 9" by 6" that was used for wood chips, it would work with the pellets as well

[@claudelolivier7507]

That dog eats better than I do.

[@Joel-wv6og]

Please grill tuna steaks with pineapple!!!!

[@stephenadams5241]

I feel the curry powder is a Dutch thing

[@lorenzofarfarelli1127]

The only thing missing is a glass of cold fiano di Avellino.

[@death2pc]

Personally, I prefer Thunderbird with salmon. Sometimes Wild Irish Rose............. Mmmmmmmmm

[@opfreakx]

Comment - Kamado Joes You Tube marketing budget must be huge.

[@thelame6349]

should cook that fluffy thing u wasting food on

[@tested123]

thats alot of 1/4 parts. i thought 4 would be the limit.

[@philraymond2543]

It’s a ratio, not an amount. 1/4 means 1/4 of Ketchup, in this case. So, 1 oz ketchup, 1/4 oz of , etc. Finished product might be 5 oz, but full measure (1) is whatever was the most.

[@tested123]

@@philraymond2543 thats not what he said. That makes zero sense. He didnt say 1 part ketchup to 4 parts whatever. He said 1/4 part of each

[@brootusx]

"Part" is just a dynamic measurement that can be any size you like. 1 part can be 1 cup, 1 part can be 1 pint. 1 part can be 1 tbs. Then a 1/4 part is just obvious a quarter of what ever size you decided on. If you're making a small amount of rub 1 part can be a teaspoon. If your making alot 1 part could be a cup. 1 part salt, 1 part pepper, 1/4 part of cumin, paprika, onion, celery, mustard. That 5x 1/4 parts. This "part" system is just a way to keep the ratios balance regardless of amount you're making.

[@petermontagnon4440]

You forgot the best ingredient!!!! The BEST thing. Canadian Maple Syrup!!!! LOL The best in the world!!!

[@richbennett6577]

Seafood grill!!!

[@sergokhechuashvili3783]

I did like it and subscribed But I’m sorry I can’t leave the comment Great salmon by the way

[@Dark_Sun95]

I Love Fish :)

[@Cremantus]

Salmon?... Salmon???... SALMON!!!... grrrrrreat!

[@PITMASTERX]

🐳🐋🐬

[@dmac7406]

This has me thinking about making two different sauces I liked the one you made but a white dill sauce would of really been nice as well .

[@jeffbyrd7976]

Congratulations on the 500000 mark.

[@PITMASTERX]

Thanks Jeff

[@DaGauntlett]

Indeed. The other channel is a must see besides this one.

[@easydoggy]

I smashed the like becuase of DOGGY

[@TReZxDrEaMz]

More fish!

[@patsnickles7651]

i love semmen

[@paulc7572]

I love salmon this looks pretty amazing would go perfect with a little cup of rice

[@whatafuname]

Looks great, only thing is... some better idea for sauce instead of using ketchup...

[@leebhoy88]

Surprised it wasn't kecap manis

[@dysartes]

Speaking of RECIPES, guys, how are you getting on with getting the book translated?

[@serjicalforce]

I use a cedar plank or banana leaves and smoke salmon with honey lemon and whiskey. It's amazing. Hey pitmaster, maybe do a party episode where you bbq a bunch of stuff with different booze! Love your channel all the way from California!

[@nicolaiilstad1944]

my comment for you here 👍

[@Ash_G]

Of course, as soon as he said "fish," we all wondered how this would go down with Eva the big white dog.

[@rdr6269]

Was doing so good until the glaze. BTW I hit the like button so you would do more fish videos.

[@dres-bbq3569]

What wait no rain and fishies????

[@ellmusic769]

You should make an episode where you make 5 of your worst dishes. Just to get a balance of all yer "Yah It's all Amazing tasting" videos all the time =)

[@panjimoulana]

You should put a pond or a fish barn in the unused area of your own barn then 😂

[@mogarcia9755]

Yes catfish easily sustainable

[@vaazig]

@@mogarcia9755 This is not a joke though. I keep a pond of koi and attached to it I have grow beds in an aquaponics grow system. I will obviously not eat the fish, but other species could be harvested. Meanwhile they feed the grow beds with salads, herbs etc. Highly recommended

[@mogarcia9755]

@@vaazig but I'm sure he want a fish he could eat I'm in Texas is why I said catfish

[@vaazig]

@@mogarcia9755Ah yes! I'm in the UK with shitty climate. Certain other cold water fish such as sturgeons and some catfish could serve both purposes. Do you do aquaponics?

[@mogarcia9755]

@@vaazig I'm in North Texas those koi would burn and boil in these hot ass Texas summers 100° F days on end haha fry an egg on the hood of your car or sidewalk