Grilled Salmon On Kamado Joe Classic III - Part 2 Of Salmon Series
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- Опубліковано 26 вер 2019
- Enjoy Part 2 of our Salmon Series as Ryan shows you how just how versatile the Kamado Joe Classic III is! Using Kamado Joe’s divide and conquer system, we were able to grill two styles of salmon at once: wood plank smoked, and soapstone seared!
Keep an eye out for Part 3 of our Salmon Series, where Ryan shows you how to sear salmon using a teppanyaki!
In case you missed it, Ryan and Mike recently returned from an EPIC fishing trip in British Columbia. They brought back more than 100 lbs of fresh salmon! We thought it would be a great opportunity to show a couple different ways to cook salmon using some of the best products on the market!
For more tasty tutorials and industry tips, subscribe to our UA-cam Channel: ua-cam.com/users/GilbertFireplacesBBQs
welcome to my beautiful province
Thanks for the video. I would not have thought of the soapstone and I usually don't grill fish because it sticks to the grill. I patted the skin dry and put ghee on the stone but the skin still stuck. I'll oil the skin next time, too. I mixed tangerine zest, white pepper, fresh dill, and salt and it came out really good. The 350F temp worked great. Lower than I would have thought.
That sounds delicious!! The oil should definitely help with the skin sticking. Happy grilling 🔥
that green egg on the back is feeling left out!
If I am cooking two different times, I would start the faster one later, so they finish at about the same time, instead of letting the faster sit out longer. Salmon doesn't go very high in temperature, so you do not need to rest it.
looks amazing - can you reuse the planks? I noticed the rear side is scorched. Thanks!
Thank you Gavin! The planks can be reused 2-3 times until they start to break down, at that point you can use them as wood chunks/chips. However, with each time the planks are used there is less of the wood flavor.
What temp did you have the kamado at?
Hello Tom!
We kept the Kamado Joe at around 350. We found that was a good temperature to regulate both the wood plank and soapstone.
What 2 seasoning did you use?
Hi! We used John Henrys Sugar Maple seasoning on the wood plank salmon and we used John Henrys Orange Dill seasoning on the soapstone salmon.
The “music” loop drowned out most of your presentation. It loops about once every two seconds. It about drove me over the edge.
Очень интересно, но нихера не понятно
No recipes for seasoning, only a mix to buy. I don't want to hear about a fishing trip. Nothing about oil on the soapstone. I didn't see a meat thermometer being used, but 130F is WAY too high. I've pulled at 115, and next time will do 110.
Hey Jim! We are simply a retail bbq and fireplace store. We make these videos for fun to show the product. We are by no means professional chefs, just an average backyard bbq joe. With that being said this fish came out delicious and at the end of the day cooking is all about personal preference, trial and error. The fishing trip was a lot of fun too, highly recommend you try it one day! Happy grilling! 🔥
I came to the comments to see the following and was dissapointed. So here I go:
1) BIG SPATULA in view, then gloves....? (cop out)
2) the ULTIMATE SHOWDOWN.of crispy soakstone vs wood plan “they are both good” (double cop out)
Hey Matt we appreciate the feedback! We are highlighting the kamado joe and the different accessories you can utilize with it. We love experimenting with different methods of grilling and smoking but at the end of the day it is all about personal preference!
Sorry, could you speak up a lot, can barely hear you. The foreground garbage, sorry I mean music, is far too overpowering. Only watched about 2mins, then stopped the video. No way was I going to listen to that for 10mins.
Why do people think its a good idea to add music, especially crap music, to a video and then have to compete against it..? Totally unnecessary.
Thank you for the feedback! We will be more mindful of this moving forward!