I made this following the exact directions except I used my Big Joe with big block charcoal and a couple of chunks of cherry. Dee-licious. I went light on the salt and it was still too salty. California Tri-Tip's #1 ingredient is salt, so that's probably why. First thing my wife said when she tried the salmon she said, "It's not sweet." When she heard I was making smoked salmon she expected sweet. Savory is really nice. Thumbs up for California Tri-Tip. I'll really dial back on the salt next time.
Tom, just want to say I've been subbed for years and videos like this are the reason. Always loved Caesar salad, and now I've got the ultimate recipe! Thank you! 😇
That is a spectacular combination. Do you think the salmon would be too tame if grilled on a cedar plank? Now, I need to run to the store and get some anchovies..
Hello Tom. We pretty much live by your recipes. At least every other day, I'm cooking one of your recipes on my Pit Boss. We have just gotten into the habit of cooking on the pellet grill versus the stove. One of our favorites is your lobster Mac and cheese. 🤤
Nope, you lost me at "dry" brine. All brines are wet. Without water or some kind of liquid it's a cure. And cures are great at times. But call it what it is. I do agree with using hot smoke on salmon, even though some folks think that's not smoking either. Anyway, have a great day. ⛅ 🐟🎣👍
Had the best smoked salmon Caesar salad ever at Clara’s on the River in Battle Creek, MI. This looks phenomenal, too.
yet another dinner that Catholics during Lent on Fridays can have thank you
I made this following the exact directions except I used my Big Joe with big block charcoal and a couple of chunks of cherry. Dee-licious. I went light on the salt and it was still too salty. California Tri-Tip's #1 ingredient is salt, so that's probably why. First thing my wife said when she tried the salmon she said, "It's not sweet." When she heard I was making smoked salmon she expected sweet. Savory is really nice. Thumbs up for California Tri-Tip. I'll really dial back on the salt next time.
Tom, just want to say I've been subbed for years and videos like this are the reason. Always loved Caesar salad, and now I've got the ultimate recipe! Thank you! 😇
Thanks for being here and continue to watch! We appreciate it!
Loooks SOOO goood. You put your foot in that. Thanks for the recipe
Thanks for watching!
That is a spectacular combination. Do you think the salmon would be too tame if grilled on a cedar plank? Now, I need to run to the store and get some anchovies..
Mmm I prefer curing and cold smoking but this looks good too
I like the idea of a crouton crumble! Nice job chef.
Impressive dressing! Bet that would be good on all sorts of greens.
Yes, good ! For a level up check out Chef Jean Pierre. 👍🇦🇹
Love that grinder, wish it wasn't $100 though. haha
You need to add that little spice grinder to your Kitchen Tools list
Thanks for recipe
Chef Tom when are you opening a restaurant?
Big 👍 from Germany. Thank you for showing me. More fish on bbq!!! Regards.
Greetings from Kansas! Thanks for watching!
I really like your caesar salad. I wondering where you got your dry hand grinder at?
www.atbbq.com/accessories/housewares/salt-and-pepper-mills-spice-grinders/crushgrind-copenhagen-spice-grinder.html
Great video “shivering Tom” haha. Could tell you wanted a quick cook for this video. Thanks for the caesar dressing recipe ! I gotta try it.
Great vid. Salmon looks awesome. Confused by the green stuff. Thanks for your time.
That mic is a bit much
Hey, whatever happened to the girl who used to cook here?
She has taken some time to be with her family. We sure do miss her!
Just did this today and the salmon is amazing. Never been able to pull off a good smoked salmon until I tried it this way.
Beautiful!!
That crouton crumble is awesome! Definitely going to trying it!
Is there a chance you make a video of the store. And show us what it gas in it. Please?
Wow
I just got some wild grass fed salmon now I know how I want to cook it !
Best Comment Winner !! That really made me LOL
@@theathjrask your local meat guy for grass fed salmon I've had two not even flinch and proceed to look haha others just 😆
Hello Tom. We pretty much live by your recipes. At least every other day, I'm cooking one of your recipes on my Pit Boss. We have just gotten into the habit of cooking on the pellet grill versus the stove. One of our favorites is your lobster Mac and cheese. 🤤
That's awesome! We appreciate you watching! Happy grilling!
You're going to kill me guys! This is mouthwatering!!!!🥰 Thanks for this recipe
Thanks for watching!
OMG the wife is going to love this, a little something lighter and refreshing. Thank you Chef Tom
Thanks for watching! Happy wife happy life...right? 😄
Do you sell the spice grinder Tom used?
www.atbbq.com/accessories/housewares/salt-and-pepper-mills-spice-grinders/crushgrind-copenhagen-spice-grinder.html
Nope, you lost me at "dry" brine. All brines are wet. Without water or some kind of liquid it's a cure. And cures are great at times. But call it what it is. I do agree with using hot smoke on salmon, even though some folks think that's not smoking either. Anyway, have a great day. ⛅ 🐟🎣👍