The ONLY Way I Cook Salmon
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- Опубліковано 30 тра 2024
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Filmed and edited by Erica Yoder / ericacyoder
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I love cooking salmon and I'll definitely be trying out this method the next time I do but don't waste that salmon skin after you got it perfectly crispy! That stuff is straight up Seafood Bacon. Nothing much better than having a bite of that super soft and juicy salmon followed by a crunchy piece of the skin
That is as farmed as farmed salmon come. Mega mushy. That sauce looks fire! But fresh caught all day over that sucker.
Barrel cookers are fantastic. I made my own, and I am no mechanical wizard. $40 for a barrel on Craigslist, burned it out. 3 caster wheels screwed on the bottom. High heat epoxied a Budweiser bottle on the top lid for a handle, .79 coat rack hook as a hanging handle. Bucket with 2 inch holes drilled in side for charcoal. Four holes for 3/8" re-bar hanging rods, 6 screwes to suspend a Weber style round grill rack. Total spend less than $80, it cooks perfectly. And it has mucho gravitas! Give it a whirl.
Sure hope none of that is galvanized
@youreright7534 Nope, nothing galvanized. Works just like my friends' Pit Barrel Cookers, but they lack Budweiser bottle lid handles.
Any tips on what kind of barrel to look for? I assume something from the food industry?
More videos on the barrel please.
Jeremy,
Love that you a finally connected with Frank Cox of SmokerBuilder. The man has been so influential in the bbq world for years, but has not received his just recognition, especially since so many others keep taking his ideas and making money off them. That Super55 smoker has taken years of trial of his other designs and is now the perfect ugly drum smoker!
Regarding the fish smell, as well as to help with any other clean up in this and other drum smokers, make sure to use Harry Soo’s method of lining the bottom of the barrel with foil. It easily removes with all the debris.
This cook looks great and is simple! Word to the wise, it does take a while to get those smokers up to 350 and the vents most likely have to be wide open. UDS ideal range is 250 to 275.
Any chance you can do a simple chicken cook on the Super55. It make great tasting chicken, but I am curious to see how you attempt to make the skin crispy. It seems hard to get crispy skins on a UDS.
Keep up the great content!👍
Eric Gephart does it with a gochijang sauce which is amazing. The day of the event Jeremy’s referring to, I was scrambling to make something similar but was limited so the hot honey and butter was the direction I went and it’s been my favorite way since. For whatever reason, you gotta push the whole fish above 140, which I absolutely don’t do with filets. The skin separation can also be an indicator.
And Eric probably said "caramelization" about 50 times during the video.
Love the shirt! Big fan here in Green Bay, WI learning so much from you sir! Just ordered a workhorse 1975. Keep up the great work!
I like the fresh spin on bbq. One can only do brisket, ribs, and pork shoulders with the same method so often. There are so many people doing cool stuff with bbq that it's nice to see something else beside texas style bbq. Keep these videos coming.
Smoker Builder Super 55 drum is an amazing cooker. Once it's easily dialed it, this cooker will hold temp for over 12 hours. Simple to use and make great BBQ. Useful for all skill levels. 👌 ❤😊
I’m originally from NW now in Fla for last 50 years… Don’t get fresh salmon too often BUT this is BEST prep and cook I’ve seen… and so frigging simple… Great POST!!
I'm going to have to give this a try. Great video.
That was excellent. I love salmon as well. Think I would try it without the suace though, but I like the cook method. Thanks, your channel is a favorite....
Looks good man. I like that you are starting to incorporate other meats to your bbq arsenal. I want to try this and like you I am not much of a fish guy and this makes me hungry.
Nice video Jeremy and Erica!
I’m not a fish eater myself, growing up in Cincinnati in the 1980s… we just didn’t have good seafood. Strange to say but living in NYC, I’ve actually become a fan of Sushi. High quality raw fish is delicious. It dawned on me that what’s turned me off fish is the compounds given off when cooked. Anyways, I’d like to see a cold smoked Salmon video in the future if you have a recipe. Thanks 😊
I love cold smoked salmon. Longer process for sure, but I love how it comes out.
Totally LOVE salmon here! - I was thinking of trying it in my CampChef Woodwind PRO - perhaps with some charcoal in the basket, and on low smoke setting. - Cheers!
So neat to see it all come off the bone so easily. No waste!
If Icook a whole salmon I'll try this method, based on your enthusiasm alone. Looks fantastic👍😊
I'm from Vancouver, we have tons of fresh salmon here and my fav is a filet skin side down on a wet cedar plank. You grill the plank and it steams and smokes the fish at the same time.
My parents grew up on the west coast. They never ate "salmon", it was Coho or Chinook, or King or whatnot and there are different seasons for the various fish. Nowadays where I live it's all just "salmon". WTF ? I, wish, I could get a King salmon. That being said, the salmon that we do get is always my wife's favorite meal, she loves it and so do I. I'm going to give this method a try. Thanks.
I cooked my salmon smokey medium .. and i use coriander+ fennel as seasoning +sauce crashed red strawberries sauted with little bit of honey and balsamic vinegar worked like a charm .. try it jeremy
Looks great. I’m also a trout fisherman so I’m going to try this out on the trout I catch also👍
Oh the Super55. I love my Super 55’s. ibb_backyard_bbq approved.
Great simple video Jeremy! Looking forward to trying when I win my smoker 😂
That Super 55 looks awesome. I have heard great things about them. How is the temp control
Great idea, have to try this soon! Looks amazing! And the skin is DELICIOUS!!!
I live on Puget Island in the middle of the Columbia river. All of the salmon I catch that I am willing to keep have orange to red flesh I don't know about white meat in a bright skinned salmon like that. That being said I will try this method of cooking on a Spring Chinook. It should be incredible with all the fat they have in them.
My mouth is wattering. Can't wait to try doing this.
I don't think I've ever seen him more excited for something he cooked.
Right! When he pulled it off and just made that face of pure joy and happiness! That's what you want to see in a cooking video!
Having lived in the PNW, cedar smoked salmon was and still is my preferred way of eating salmon. It’s so good when it’s done properly on a cedar plank.
Agreed
What’s the proper way?
Cedar planks or alder smoked 😊
Put the filet on the cedar plank, heavy dust with brown sugar, light dust with Cheyenne powder, couple pats of butter with lemon slices placed on top of the pats. Cook on medium heat till done on grill. Just try not to burn plank too bad.
Only way my wife wants it! Grocery planks are vert expensive.
You are making my mouth water!
This is yet another reason why the Weber Smokey Mountain is such a good investment; take out the water pan and you basically have a barrel smoker. So versatile, never really wanted anything else since I started my bbq journey.
Agreed! I use my WSM without the bowl all the time, crispy skin chicken is a piece of cake.
@@nickbedard7854 I use my WSM to make hot and fast chicken that turns out amazing every time. All of my friends say its the best chicken they have ever had
My favorite is cedar plank salmon grilled with poke sauce, one of these days I’ll try this one too though
Had to do a double take when i saw River Falls WI on your shirt. That sauce looks amazing tho cant wait to try it
I'm a cold smoke guy myself so if you can do a cold smoke video I would really love that. Hot smoked is good too don't get me wrong, it is just my preference. Jeremy you have one of the best BBQ sites on youtube. Thank you
You gotta try Biloxi Bacon aka Smoked Mullet! A good fatty winter mullet smoked right is about as good as anything I’ve ever had and yes, very baconesque!
Redfish smoked on the half shell is the way to go!
Nice sweatshirt! Can’t wait to try whole salmon on my Super 55!
Dude 10/10 on this one man! Nice changeup.. salmon is great
Looks 🔥
I recognize that drum!
Great video! But Where did you order the salmon from all ready to go like that?
Salmon is probably my all-time favourite food. This method looks great.
Can you do a video on the super 55 and give the difference between it and the offset in terms of smoke and flavor
Looks fantastic. What does Jeremy have in his right hand at the 4 minute mark?
Hey man! Sweet video! How would you plate that? It looks super soft. You just ate fist fulls of fish.
LOL, You made me laugh Jeremy. To get that worked up over a bite of food, I call that "crack chow". food so damn good, you cant help but get that excited over it. Thanks, will give this a try and Im sure will be in crack chow heaven with ya.
We are very lucky that we have a friend who’s a sushi chef . He always gives us the salmon belly , so good !
Thanks for sharing this recipe! I am surprised how it turned out, especially having the internal meat exposed to the fire. I am having trouble with the use case for this style of cooking salmon. How many people do you usually cook for with this style? I also am wondering if this would taste the same if coooked to 120F (not USDA recommended, but tastes better to my family's palette). It would be interesting if you stuffed it with lemons, dill, and rosemary. I may have to try this but with smaller amount of salmon. More fish video's please!
I love the technique but how do you deal with pin-bones for table side? I apologies if i missed this in the video.
Finally fish is on the smoker menu! More of that please 🙏
For those that font know, Ora King is the best Farm Raised Salmon you can get. Literally the Wagyu of Salmon. They are out of New Zealand and it is absolutely ridiculously fantastic
WIsh I could buy a whole salmon like that around here. Nice video bud.
More we want more that’s what I’m talking about dang you make me want to fire up the Smoker in the rain , snow , hale , sleet do it again
Awesome sweatshirt!
I love it I will try the whole fish like that
100%. I tried Eric’s and event once and was hooked too
Man i love Barbecue; but this had me drooling and on the edge of my seat. If i would have been there i would have fought you for half of that fish. Does this work for other types of fish?
I don’t think I’ve seen Jeremy this excited for a cook in a long time 😁😁😁
I'm just thinking of having this as a shredded salmon taco with a bit of slaw
I don't go out of my way for fish, but when I do I prefer salmon. I do like swordfish as well, since it has more of a steak texture. Not sure if you have any recipes up your sleeve for swordfish.
Love the cook, the salmon looks great - how about sharing your wife's recipe for oven cooked Salmon
Since you've been on a health kick, I'm curious about smoking lean meats. I prefer lean meats in general, and I've been curious about the best way to go about smoking something cheap and lean, like a top roast or bottom roast, without adding a bunch of fats during the cooking process. I'm not a bbq connoisseur really. I like bbq, but I'm perfectly fine with like chain bbq. I just would like to be able to cook batches of cheap lean meats for freezing and meal prep. What things can i do to optimize that process without getting wild ?
I want that hoodie bro!
Man, I wish you could taste Eagle Lake Trout....
Do you think it will come out just as juicy on the Traeger XL?
I will be trying this. I normally smoke salmon. There is a guy that has the best recipe. I met him only one time in my life. I was also young then. He gave me and my friends a roast pan filled with smoked salmon. He smoked it for at least 10 hours. I was too young and dumb to ask how he did it. I’ve been chasing that smoked salmon taste ever since. None of the big brands make this type of smoked salmon. I’ve been to Pikes place in Seattle Washington and all the way to Russ and Daughters in New York smoked lox. I will never taste salmon like that again. I smoke my salmon for 2.5 to 4 hours at 200f-225f. Just until the flesh is flakey and coming apart. Salt and pepper is good. World spice market Salmon rub is good with equal mix of obey and butter. Good eats!!! (Alton Brown)
Great!!
Looks amazing! Can't wait to try it.
Thanks for another great video! 👊
What to cook next? More fish… monkfish, swordfish, smoked eel… all beat salmon bigtime.
I would love to see your wife’s oven recipe. Weather doesn’t always allow for outside cooking.
Interesting method. Fish is done at 123F. Salmon can be medium rare or medium also.
This works much better with farm raised salmon. Wild salmon should be taken off closer to 118F
It looks delicious, but I like crispy skin salmon in the pan, slice the fillet to slices 1.5 inch wide......salt skin hot pan 4 minutes skin down flip lid on 4 more minutes.....done....serve with mash with spring onion mashed in and salad.....absolute ripper quick dinner
3:47 Who buys salmon like that? C’mon Jer bear!
I usually pull my salmon around 130 turns out more moist and not dried out, some people recommend 120. My Thermoworks temperature cooking guide magnet says for salmon to be 125.
Agree 100% with filets. For some reason you can take the whole fish a lot higher, and it actually works a little better at 140+
Can you give a link to the source for the salmon?
Thanks!
This video alone makes me wish I liked fish. It looks so amazing.
Where did you get the salmon from?
Ora king is the best. I also like buying whole.
Looks damn tasty!
I love salmon but it's rare that I would ever buy an entire fish.
Very expensive and unless you're going to eat and serve it all in one meal... fish doesn't reheat very well at all.
Sounds/looks like you need a trip to Alaska to get a real king salmon . I’m sure it’s good.
Best way to do chicken is in barrel. 60-80 minutes and its perfection.
Come to Alaska and catch some fresh salmon
Jeremy needs to try smoked salmon. Low as you can go ... 120 degrees, several hours with a dry brine prep: brown sugar, paprika, salt, pepper, garlic powder.
I say skin it first. Season it lightly. Smoke it with some wood. Then glaze it.
Ora king? What kind of salmon? You're favorite kind? I genuinely don't know what you just said.
However, I live in the interior AK and only have Copper River sockeye in the freezer. I just might be stupid.
I have a delicious green compound butter that would go great with this 😅
How much was that salmon, and where can I get one? I live in southwest Virginia, so I doubt there's anywhere even remotely close by with fish thrat fresh. I was expecting a link to some Porter Road-like outfit in the description, but I didn't see one.
Yes from fellow Virginian, where did you get your salmon?
@@pd8525 My local grocery store has a fish market where they always have salmon filets, but they’re normally farm raised. They only have wild caught salmon filets a short time each year, around summer I think.
@@praetorxyn my local is sketchy......."color added" I would like to purchase quality salmon. Thanks for reply! Go Va. !!!!
Should’ve used a Chud Box
What the hell Jeremy? I’m like your #21 fan but you killed the skin on that salmon! That was the best part!😊 Well now I need to find someone in Alaska to send me a whole gutted Salmon, and a barrel smoker. Great video…minus the skin part
Did you eat that entire Fish?...............I could see it!Yep a Try!
Try buying wild caught salmon, cooking it using cedar planks and pulling the fish at 125*F, THEN you’ll know what great salmon is! 14,000 years of native Pacific NW experience can’t be wrong.
Who did you order the salmon from???
Tip. Scrape the blood line (grey meat) from the lateral line after removing the skin. That’ll remove ALL the fishy flavors from the fish.
never worried about "juicy salmon" once in my life and I eat it often
I hope that you saved that salmon skin!! Under the broiler for just a bit to crisp it up. A piece of sourdough toast with some cream cheese and the crispy skin; ohhhhhh yeah !!!!
Looks mushy but i’ll have to try it!!!
These video previews are getting out of hand. I’m dying from laughter. Looks like guga uses the same editor too. Both suggested videos had me laughing
Never skin leftover. Toss it back on the grill and give it a lil crisp! 🐟