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  • Bec1208
    started a topic Salmon Poppers

    Salmon Poppers

    These were made on my Green Egg, my oven build is at its infancy. I made these today as part our weekly Friday wine and cheese get together with our neighbors. In addition a friend visiting from Tampa is making a caviar tart app (image 5).

    For my contribution I used about 1/2 of a smoked salmon filet I had smoked and froze several weeks ago (image 1). I made a mixture of cream cheese, and shredded sharp cheddar cheese. I added some finely chopped onion, garlic powder, and smoked paprika, some horseradish, and a pinch of powdered chipotle pepper. I added the salmon witch i shredded by hand and gently folded into the mix. I filled the jalape?os which had been sliced in half with seeds and membranes removed (image 2) and sprinkled the poppers with panko bread crumbs (image 3). I started the grill with lump charcoal and a piece of oak and a piece of cherry wood. The fire ran hotter then I wanted and the cooking temp ended up averaging about 350 f (image 4). I ended up cooking them a little over an hour (image 5). Thumbs up all around.

  • Bec1208
    replied
    Re: Salmon Poppers

    Actually, I still have trouble recognizing poison ivy. My wife has actually become very good over the past few decades. I will pass this along to her and hope she is interested. Thanks again, Bruce

    Leave a comment:


  • Gulf
    replied
    Re: Salmon Poppers

    Originally posted by Bec1208 View Post
    Hi Gulf, good advice, though I think I am of the once bit twice shy ilk.
    I can't say that I blame you for that . But, from what I've seen of your research for WFO's, I am confident that you can do the same for the the fuel .

    You could just do a search for the grape vines mentioned, compare the leaf pics, and the fruits bared. With a little research this summer and fall, you will be an expert. That goes for all the hardwood and fruitwood for your oven.

    Just sayin'

    Leave a comment:


  • Bec1208
    replied
    Re: Salmon Poppers

    Polo - hope to have my WFO before and be focused mostly on bread and pizza for awhile. I am doing a lot less true bbq since cutting back on my meat consumption. Used to do some really good briskets (in my opinion anyways) generally 14 to 18 hour cooks. Right now eating a lot more seafood which I tend to grill. Got hooked on smoked salmon while visiting Seattle. Bruce

    Leave a comment:


  • Bec1208
    replied
    Re: Salmon Poppers

    Originally posted by Gulf View Post
    Bex1208,

    With all the bad experiences with poison vines, I guess it would be a good idea to identify the the "choice" vines now that the leaves are starting to show.
    Hi Gulf, good advice, though I think I am of the once bit twice shy ilk.

    Leave a comment:


  • Gulf
    replied
    Re: Salmon Poppers

    Bex1208,

    With all the bad experiences with poison vines, I guess it would be a good idea to identify the the "choice" vines now that the leaves are starting to show.

    In the south we have a group of wild grapes known as bullis, scuppernong, and muscadine. The old growth (last years growth), is great for smoking. In my neck of the south, bullis grape vines grow almost everywhere. Fence rows, the edges of tree lines, etc. muscadine and scuppernong are grown for the market.

    Do a search on the bullis and study the pics of the leaves. Better yet, locate them when they are bearing fruit in the fall.

    Muscadine and scuppernong may be found on local farms. The cuttings are usually discarded. You may be able to work something out with the farmers.

    Even the tiny new growth is useful as starter once it is dry in late fall or early winter. They can easily be broken up by hand into tiny twigs. Place a small pile of them in your oven under a few small hardwood limbs, light a stoked charcoal chimney of them also, and you will have an instant roaring fire.

    Leave a comment:


  • Bec1208
    replied
    Re: Salmon Poppers

    Laurentius - I actually wanted to keep the fire below 250 f so I could have a longer smoke. They could of been taken off sooner but I wanted more smoke flavor. I was a bit lazy so didn't use my temp controller and the fire got too hot. At any rate, enjoyed by all. Bruce

    Leave a comment:


  • Polo
    replied
    Re: Salmon Poppers

    Originally posted by Bec1208 View Post
    I've been doing a dry brine with the salmon wrapped in plastic and then foil. I keep this pressed with weights and refrigerated for 24 hrs. The brine is rinsed off and the salmon is allowed to dry with a fan blowing over it for a few hours. I try to keep the temp at about 150 f during the smoke and place the salmon on a rack over a pan of ice in the green egg to keep the salmon from cooking too fast. I usually smoke the salmon for 5-6 hours raising the temp slightly near the end.

    Wood selection has been based on what I have on hand. I never tried vines. In terms of wild vines, 3" thick vines are going up the trunks of trees are common. When we moved into our current house (about 20 yrs ago), my wife asked me to cut a thick vine in the yard. I got a hand saw grabbed the vine and sawed the vine. Of course I didn't wear gloves and the saw dust covered my hands. Turned out the vine was poison ivy.

    We've planted a few grape vines and I will try using some, probably when I am grilling since there won't be much of a supply. I think I'll pass on the ivy vines.
    I'm a fair way North of you, but also have some substantial Poison Ivy vines on the property. In my woods you must avoid Poison Ivy and Multiflora Rose bushes. If you can get past them you can find the grape vines, and this time of year, Morel Mushrooms.

    I've run afoul of the Ivy as well, no treat

    Leave a comment:


  • Laurentius
    replied
    Re: Salmon Poppers

    Originally posted by Bec1208 View Post
    These were made on my Green Egg, my oven build is at its infancy. I made these today as part our weekly Friday wine and cheese get together with our neighbors. In addition a friend visiting from Tampa is making a caviar tart app (image 5).

    For my contribution I used about 1/2 of a smoked salmon filet I had smoked and froze several weeks ago (image 1). I made a mixture of cream cheese, and shredded sharp cheddar cheese. I added some finely chopped onion, garlic powder, and smoked paprika, some horseradish, and a pinch of powdered chipotle pepper. I added the salmon witch i shredded by hand and gently folded into the mix. I filled the jalape?os which had been sliced in half with seeds and membranes removed (image 2) and sprinkled the poppers with panko bread crumbs (image 3). I started the grill with lump charcoal and a piece of oak and a piece of cherry wood. The fire ran hotter then I wanted and the cooking temp ended up averaging about 350 f (image 4). I ended up cooking them a little over an hour (image 5). Thumbs up all around.

    Wow, no double wow! An hour! Smoked Salmon is literally, cooked salmon, so the only thing needed cooking was the onions and the jalapenos?

    Leave a comment:


  • Bec1208
    replied
    Re: Salmon Poppers

    I've been doing a dry brine with the salmon wrapped in plastic and then foil. I keep this pressed with weights and refrigerated for 24 hrs. The brine is rinsed off and the salmon is allowed to dry with a fan blowing over it for a few hours. I try to keep the temp at about 150 f during the smoke and place the salmon on a rack over a pan of ice in the green egg to keep the salmon from cooking too fast. I usually smoke the salmon for 5-6 hours raising the temp slightly near the end.

    Wood selection has been based on what I have on hand. I never tried vines. In terms of wild vines, 3" thick vines are going up the trunks of trees are common. When we moved into our current house (about 20 yrs ago), my wife asked me to cut a thick vine in the yard. I got a hand saw grabbed the vine and sawed the vine. Of course I didn't wear gloves and the saw dust covered my hands. Turned out the vine was poison ivy.

    We've planted a few grape vines and I will try using some, probably when I am grilling since there won't be much of a supply. I think I'll pass on the ivy vines.

    Leave a comment:


  • Polo
    replied
    Re: Salmon Poppers

    Originally posted by silvfox View Post
    The fruit woods and hard maple are great for smoking fish IMO but my first choice is grape vine. I have a ready source in my 600 vine vineyard but better still are the wild vines that grow here which can be 3 inch diameter and thirty feet up into the trees. Try it if you can locate some dead grape wood. It will do justice to your salmon.
    Thanks for the grape vine suggestion, my woods are rife with them. I'll have to give that a try.

    Leave a comment:


  • silvfox
    replied
    Re: Salmon Poppers

    The fruit woods and hard maple are great for smoking fish IMO but my first choice is grape vine. I have a ready source in my 600 vine vineyard but better still are the wild vines that grow here which can be 3 inch diameter and thirty feet up into the trees. Try it if you can locate some dead grape wood. It will do justice to your salmon.

    Leave a comment:


  • Bec1208
    replied
    Re: Salmon Poppers

    Originally posted by ATK406 View Post
    No, even though I can still fit in there if I try, I find it really confining....Oh you mean food!??
    Had to laugh at that one. Ribs sound great hope you post a picture when they come out. I've also made the poppers with bacon and the basic technique is very adaptable. I like this style better then the fried ones. Bruce

    Leave a comment:


  • ATK406
    replied
    Re: Salmon Poppers

    Wow that looks awesome tasty! We've been smoking salmon for awhile now and that always turns out nice, but that adds a new twist...or two...going to have to try that!

    Originally posted by Bec1208 View Post
    Curious, do you smoke in a WFO?
    No, even though I can still fit in there if I try, I find it really confining....Oh you mean food!?? Yes, yes...in fact I will be smoking 4 racks of ribs tomorrow. We'll put them in at around 225-250 F with some apple or cherry smoldering on the side. After 2-3 hrs we'll wrap them and 3-4 hrs later we'll take them out and let them rest for 30-40 minutes...and we'll spoil ourselves with ribs that are sweeter than anything you can buy...anywhere.

    Honestly, the quality of the food coming out of this oven is so good we no longer think of it as a treat to go out for dinner...only a convenience.


    PS. Love your quote...or Albert's I guess...never heard that one before, but live it every day.
    Last edited by ATK406; 04-20-2013, 12:49 AM. Reason: spelling sucks at 4:00 AM...yikes!

    Leave a comment:


  • Bec1208
    replied
    Re: Salmon Poppers

    Curious, do you smoke in a WFO?

    Leave a comment:

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