As seen on Season 3 of Steven Raichlen's Project Smoke. Get the written recipe here: barbecuebible.com/recipe/mapl...
Пікірлер: 191
@Nacho20343 жыл бұрын
I just did this recipe on my propane grill and it worked great. My grill cost $99 and the salmon was fresh from the market caught this morning. It doesn’t matter what kind of grill you have, start now. Of course I know it’s better on a smoker but I’m telling you it was absolutely incredible.
@riverevergreene4 жыл бұрын
Never thought Steven Spielberg would teach me how to prepare a first class salmon.
@underated173 жыл бұрын
I thought he looked familiar! Lol!
@islandercirce23 жыл бұрын
I smoked my first piece of salmon yesterday and this was the most helpful video I watched during the preparation. It explained the purpose of the cure/brining and how the salmon would look and feel different, and explained how to know the fish was done after the smoking process. I was doing a tea smoke in a wok and was more than a little nervous about the process. This information here really helped.
@propwash68803 жыл бұрын
What a great recipe. We've been doing this about once a month now since the start of the pandemic. We use the side of salmon from Aldi along with their German pumpernickel or rye. Amazing! Thanks!
@vizzini25103 жыл бұрын
I might have missed a few episodes, but I don't think I have ever seen Steven use the same grill twice. I wish I had sponsors for my backyard activities! LOL
@keonihillier9816 жыл бұрын
It looks amazing. I will be trying this next fishing run.
@ToddAndelin6 жыл бұрын
Love the videos! He's not afraid to think big and at the same time change things up!
@paulkowalik6344 Жыл бұрын
Thank you Steven , you are a genius.
@predateur36 жыл бұрын
Nice recipe and nice watch Steven
@8gti93 жыл бұрын
Your smokers/grilles are so impressive!
@akquicksilver6 жыл бұрын
I've smoked salmon for years in Soldotna Alaska and I use a liquid brine with either Maple syrup or raw honey along with a mixture of spices. I have a suggestion for you. If you remove the skin and filet off the brown fat, you will get a much nicer and tastier final product. Without the skin you get a more even distribution of the smoke flavor and lose the strong fishy fat taste that casue so many people to shun salmon.
@fistteam6 жыл бұрын
This is my first Sockeye Salmon smoke (already brining & putting in the smoker tomorrow morning)...Skins on already, so do I just go ahead and leave it skinnside down for entire smoking process?? Thanks & Merry Christmas!!
@akquicksilver6 жыл бұрын
Lots of folks do it that way and are very happy with final product. The next time try it with the skin off and trim all the brown fat off. The skin comes off easy enough with the right technique. If you brine the whole filet it is easier to trim off the fat after the brine has firmed it up. After the brine I rinse it off and place it on the racks then place a fan on the fish for at least 6 hours then it goes in the smoker. The difference in flavor without the fat is very pleasing. Try it.
@fistteam6 жыл бұрын
Thanks "dudebroman" from AK! My family & I have been looking forward to the day we can come visit one of the most beautiful states in our country!! Nothing more than I'd love to come up, big game hunting & Fly fishing in your state! BTW, I watch everything AK on Nat Geo, Discovery & History channels!! Love that place, even if I've never been there!! Merry Christmas!🎄🎁
@crazy4cockapoos5 жыл бұрын
@@IcecyOutdoors yeah, the fat from the skin adds so much flavor and it keeps the fish moist...i am drooling at this point
@BBBYpsi3 жыл бұрын
I like to add brushing some honey on it after it is smoked & put it back in smoker for like 20 minutes. Also it tastes the best right off the smoker when warm still.
@sab6053 жыл бұрын
Looks fantastic!
@keithsage72586 жыл бұрын
As a Canadian I have caught and smoked fish for over 40 years,I use Apple Cider or Apple juice only on my brine and Kosher salt after the 4 hour brine, the fish is covered in Apple concentrate (frozen Apple juice) for 10 minutes, cold smoke for 4 hours with Maple and Apple wood mix, after 4 hours turn up the heat to 200 for 1/2 hour...WOW!! Never, ever close off the vent.. Steven Try this..
@doctoredable6 жыл бұрын
Why cook the salmon after it has been cold smoked?
@whyme32865 жыл бұрын
Looks awesome! God I love salmon.
@tsburgos7 жыл бұрын
🔥🔥🔥 This is way awesome.
@briangleason55975 жыл бұрын
Excellent smoked fish Thank You Sir.
@daisyphan92326 жыл бұрын
U r so meant when biting into that piece of bread topped with cream and smoked salmon. My tummy is roaring now! I will make this when I can buy the wild salmon. Thank you for sharing the recipe! Btw, u look very handsome!😊
@johnblassingame5096 жыл бұрын
I love this show on Create tv
@dougbowman96512 жыл бұрын
I couldn't find your recipe. Looks mighty good
@StellaSacramento2 жыл бұрын
Mouth watering, thanks!
@falckon90065 жыл бұрын
6:31 that sound
@rcDoom4 жыл бұрын
After watching this, I was trying to eat my cell phone.
@danbrown26786 жыл бұрын
OMG MY MOUTH WAS WATERING !!!!!
@Lengsel73 жыл бұрын
That's some beautiful salmon.
@tjgames84887 жыл бұрын
You are making me hungry
@ronniecohen6383 жыл бұрын
HOW LONG IT TAKES FOR COLD SMOKE SALMON TO BE DONE.? AND WHAT IS THE TEMPERATURE required?
@takimate2 жыл бұрын
Good to see Trotsky is enjoying cooking in exile, hope he doesnt get assasinated.
@calix_red73002 жыл бұрын
Holy crap that smoker is top tier.
@kiasmine3 жыл бұрын
How long can you keep the salmon after it smokes? What is the best method of storing?
@claudiusnadasdy79213 жыл бұрын
Great recipe!...what brand is this smoker combo?
@maayaa772 жыл бұрын
Smoked salmon today - amazing cure, might have added a bit too much salt - cooked beautiful and glazed with brown sugar maple syrup and garlic at the end 🤘
@donpence77504 жыл бұрын
Good job, fish looks great!
@nicholasmedovich67294 жыл бұрын
What’s the song in the intro sounds amazing
@NinaSeleneRossi2 жыл бұрын
I don't think I'll share that with anyone! I love salmon too much!
@ronniecohen6384 жыл бұрын
HOW LONG DO YOU KEEP THE SALMON IN COLD SMOKE?
@nicholasmedovich67294 жыл бұрын
Dry brining IMO is allowed in metal. But actual brine with water 🚫. The salt and water actually can cause corrosion.
@grimskull416 Жыл бұрын
i wish i saw this video before i went and bought a pre-mixed wet brine! next time! subscribed!
@livefreeordie50334 жыл бұрын
Damn it ..I'm hungry now
@danielshepherd13164 жыл бұрын
4.00it really looks good
@BC-yw2tw3 жыл бұрын
When you cure it in the fridge do you not cover it. 350 seems hot, thought 150 was the sweet spot? Thanks
@muffin75112 Жыл бұрын
Insane
@2138red4 жыл бұрын
this recipe looks amazing, and the countryside is spectacular?! where was this filmed?
@frankbatavick-mpt-11854 жыл бұрын
The Alisal Guest Ranch and Resort in Solvang, CA
@2138red4 жыл бұрын
Thank you Frank!
@mdcoomer674 жыл бұрын
I feel dumb, but what are the green things in the bowl at 5:48?
@nicholasallan38765 жыл бұрын
Does anyone know what grill he is using in this video?
@bigdec4910 ай бұрын
Video says to cook 40 minutes at 350 degrees. The written recipe says 40 minutes at 250 degrees. Any idea which temp is correct? Can't wait to try the recipe!
@dougthralls25248 ай бұрын
The video says cook at 350° to an internal temperature of 135°, but the written recipe on the website says to cook at 250° to an internal temperature of 140°. Both say 40 minutes. Was the written recipe a correction from the video?
@lewi41174 жыл бұрын
"Steven Raichlen" a.k.a. the teacher from Beavis and Butthead
@jim73challenger6 жыл бұрын
I have done the 2 to 1 sugar and salt ratio before, the fish comes out so salty tasting I could barely eat it. Most people use a 4 to 1 sugar to salt ratio.
@NicksNooks6 жыл бұрын
James might want to cure it for a smaller amount of time for a 2 to 1 ratio for your fillets, {HoGz OnLy}
@Thekennyb10126 жыл бұрын
Jame
@bobbygreene51603 жыл бұрын
Maple sugar is sweeter than granulated sugar. It takes less so his ratio is nearly 3-1
@liacoco46616 жыл бұрын
looks yummy
@curtnicholson77714 жыл бұрын
What would be your comparison between it and the hung smoked ones?
@fistteam4 жыл бұрын
@Curt Nicholson. The smoked “hung ones” have bigger Pee-Pee’s!! 😂
@karriereno4 жыл бұрын
how do you feel about canning the fish after you are done?
@Lengsel73 жыл бұрын
No.
@jamesoconnell93966 жыл бұрын
Chicken wire? Better check with the supplier to ascertain the zinc-lead ratio... I would wrap it up in soft swedish iron wire. Or better yet, alder staves soaked in water. Can you imagine the grill marks left by those??
@gavinparmar53976 жыл бұрын
Out here in the west coast, we put wooden Shish kebab skewers through the fish across the thickest portion of the breast. I then hang it by stainless wire. Much easier than chicken wire and no risk of galvanized metal contact.
@Arahaidax2 жыл бұрын
God damn, it's making me hungry... i have ate dinner less than 20 min ago
@JayJay-qs8nd5 жыл бұрын
How much does this recipe cost?????
@venetiaanortrup85142 жыл бұрын
Sockeye salmon, reds, cost $17 lb at costco in Alaska. AND IT COMES FROM HERE
@ratlips43636 жыл бұрын
I love his helmet
@zero_fux_given88406 жыл бұрын
Toophless One lmao
@underated173 жыл бұрын
He loves the cure he should just play The Cure too!
@badrangbacha3 жыл бұрын
Ohhh man wish i was ur cameraman🎥🎥
@woodsygaming67685 ай бұрын
Cold smoke is the only way to go
@AlejandroBonillaBeeche7 жыл бұрын
Where is this taking place?
@sokey706 жыл бұрын
Alejandro Bonilla alisal.com Alisal guest ranch in CA
@Molaleni5 жыл бұрын
Those pickled onions 😋
@leos.franklin82644 жыл бұрын
👍👍
@wwhsleadershipdevelopmenta22734 ай бұрын
Which smoker is that? Oklahoma Joes?
@shariftamjidurrahman5692 жыл бұрын
looks like steven spielberg, demonstrates like bob ross,works as himself as a great chef
@md-ln4fp2 жыл бұрын
He needs a pocket squirrel to be complete. LOL.
@victoria6535 жыл бұрын
Thanks Terence Mckenna. Next you can teach us how to smoke DMT
@ericzennaiter5 жыл бұрын
Lmao
@rfsd67904 жыл бұрын
Johnathon Wheeler 🤣💀
@stevetautog8806 жыл бұрын
Sir Have you ever tried to cold smoke it instead of hot
@Mario.Boudreau.656 жыл бұрын
ya and i dont like it hot way better, the problem with cold smoke it too smoky
@doctoredable6 жыл бұрын
Why would cold smoke be too smoky? Simply smoke it for less time.
@chiefmaster66585 жыл бұрын
wow
@zhongarcia68935 жыл бұрын
Ho .ya .very good .where can i by the smocker
@seamoreplant15 күн бұрын
You like to do it the hard way!
@brotherdeekbrotherdeek2493 жыл бұрын
You didn’t say how much pepper... you just dumped a small bowl full into the mixture.... how much is needed?
@Lengsel73 жыл бұрын
As much as needed.
@user-qq4pr4ft1r4 жыл бұрын
how to pickle so onion like you
@zhinka16 жыл бұрын
it was good to see we can use lower quality syrup, save the good stuff for scones! :)
@russwilkerson27412 жыл бұрын
You can’t beat smoked salmon and you can do it a million ways. Pickled onions just don’t sound right.
@k21schmi3 жыл бұрын
the full dill sprig???!!!!!
@chaztech98245 жыл бұрын
me hungy
@darellsebastian36716 жыл бұрын
i thought you dont need refrigerator lol
@roody99862 жыл бұрын
I personally think 2 part sugar and 1 part salt is too salty. Altho this makes great salmon pieces with bread and cheese to counterbalance de salt and not for eating alone.
@tony9876786 жыл бұрын
you say cook at 350 but you're recipe online says 250
@zero_fux_given88406 жыл бұрын
Anthony Eggert he's the CHUCK NORRIS OF bbq what do you expect lol
@izzyyuh32254 жыл бұрын
Low and slow bro, low and slow
@BBBYpsi3 жыл бұрын
I would go 180 for several hours then pull out have some micro waved honey to brush on it & then throw it back in the smoker for about 20 minutes. Eat some when right out of smoker while still warm. It is best right out of smoker.
@tbildz4 жыл бұрын
When I do this cure the salmon always ends up very salty. What am I doing wrong? Excessively salty.
@trentbildstein56103 жыл бұрын
@Ray Vorontsoff I do. And this last time around I tried a 3 - 1 sugar to salt ratio vs. 1-1. It was a little less salty but the flavor just wasn't very good. I use a traeger and good pellets, so I'm confused as to why I suck so bad at making this particular item. These videos all make it seem so easy!
@brotherdeekbrotherdeek2493 жыл бұрын
Trent Bildstein it’s supposed to be 2:1 sugar to salt
@mikevegas19474 жыл бұрын
Anyone else notice he sounds like the hippie teacher from Beavis and Butthead?
@kristenkemp48836 жыл бұрын
Does anyone know the name of the farm the maple syrup came from. He said it was his camera man's farm. Thanks!
@podunkparte6 жыл бұрын
Hi. I am a robot and this is how a robot eats a fish. Out. Standing. *nods like a human*
@binzsta866 жыл бұрын
350 degrees is too much heat!
@doctoredable6 жыл бұрын
165 is the proper temp to make heat smoked salmon. There are many things done ion this video that will result in a waste of a perfectly great wild king salmon fillet. Brine in metal?
@MarkWoodChannel5 жыл бұрын
@@doctoredable It's ok to brine in stainless steel.
@gor1l1a6 жыл бұрын
Anyone know how to do this and easily removing the skin?
@Dunkaroos2486 жыл бұрын
J.D. Schriber leave the skin on, it keeps the salmon protected from breaking up and from drying out too much. The skin will be like leather after it’s done smoking and he salmon will just flake off easily. The only time you’d want to use skinless salmon is if you were planning on cold smoking it to make lox
@fistteam4 жыл бұрын
@Dunkaroos. Besides leaving the skin on, my dog absolutely loves it, after we’ve eaten the salmon... Put it in the bottom of her 🐕 dish, pour in the puppy chow on top & shell lap up every bite just to get to it!
@timthorp58412 жыл бұрын
A remarkably expensive recipe
@mannysfishingadventures54055 ай бұрын
Have to use plastic chef pans but otherwise nice smoker n looked tasty
@danielmiller34786 жыл бұрын
This is how rich people smoke salmon. My god, 250 salmon filet. Looks good though.. Just overkill
@kuntryboy2234 жыл бұрын
NEVER brine in metal, always use plastic or glass
@christianmayhew26174 жыл бұрын
100% dead on my friend.
@mdcoomer674 жыл бұрын
Yeah, nothing reactive. I see folks lining containers with tin foil to help with cleanup. This stuff rinses out easily with hot water, so skip the foil.
@hicelik475 жыл бұрын
N1
@gogyalks2943 Жыл бұрын
♥💋
@MsCamperman6 жыл бұрын
metal pan big noooo no
@chefjonsf5 жыл бұрын
brian donald restaurant grade stainless steel. Not a bad thing
@rapitisioannis4 жыл бұрын
how to shell a tremendous smoker!....goog grief!
@ManOndaMooooon6 жыл бұрын
6:31 Mood
@chefjonsf5 жыл бұрын
VIGILATÉ 6:31 sound when only a small drip comes out
@dennismerz58365 жыл бұрын
will someone tell steven that you should never cure fish or meat in a metal container
@______-hg1gy5 жыл бұрын
How come??
@dennismerz58365 жыл бұрын
@@______-hg1gy because the salt has a tendencie to draw out the taste of metal-always use plastic or glass
@itguy196 жыл бұрын
OMG !! NOOO! NO metal pan EVER!! 3 or 4 to 1 ratio sugar /salt 8 hrs. or more is fine but cut in strips!! WHY rinse ? It is not a wet brine. Option is to remove the skin. At least he got the drying part right... SO hard to watch.... Wait What temp??? only 40 mins.... AAARRGGHHH!!!! This guy is joking right??
@matthewhotshot33566 жыл бұрын
It Guy umm need tips man this guys don't look to good and I use a gas grill with cherry wood or pine
@wrybread5 жыл бұрын
+It Guy: I agree on all counts, except I like 6 to 1 sugar/salt. And yeah I almost laughed when I saw what wood he was using, and at what temperature. For me it's apple wood chips never getting above 120.
@dvtquan5 жыл бұрын
Because he goes for 350f thats why he chose to do it in 40m, kinda dry in my opinion. There is people who bbq in short time for family to enjoy right away, also some people prefer less smoky smell. The 2 that were hanged i think they went longer at lower temp. Normally i would go 5 hours at 160f. About the salt sugar ratio, that very depend on each person's taste. As for the rinse, many do it for the even taste.
@ARCSTREAMS4 жыл бұрын
just cold smoke its better
@kerrythompson28384 жыл бұрын
Everything looked great until you threw that tree branch on