Jim Minion
TVWBB Emerald Member
Chris
Here is the recipe as we do it:
CarDogs BBQ Salmon (Dry method)
3 lb. filet of salmon - boned (preferably Sockeye or King)
Dry rub:
1 C light brown or turbinado sugar
1 C non-iodized table salt
3 T granulated garlic
3 T granulated onion
1 T dill weed
1 T summer savory
2 t tarragon
Finishing rub:
? C light brown or turbinado sugar
1 T granulated garlic
1 T granulated onion
1 t summer savory
1 t tarragon
Buy a fresh salmon filet, sockeye or king if available. Bone the filet using tweezers or needle nose pliers. Do not remove the skin. Place in a glass or stainless steel pan.
Mix all ingredients and pack on the flesh side of the filet(aprox 1/4" thick). Let the filet rest in the refridgerator for 2 to 3 hours (the longer you leave the rub on the stronger the salt flavor). Rinse the filet in cool clean water to remove the dry rub and pat dry. Allow to dry for about 30 minutes, until the flesh becomes tacky.
Heat a BBQ grill to medium to medium-high. Sprinkle finishing rub on the filet (twice what you would use as if you were heavy salt and peppering). Cook with the lid closed to 140? to 155? (your preference) measured in the center of the thickest part filet.
We recommend using a wood to produce smoke while cooking. On a charcoal grill, just sprinkle a few wood chips on the coals. On a gas grill, place wood chips in a pouch made of aluminum foil. Poke holes in the top of the pouch and place it on the hottest spot under the grill. Alder is our wood of choice, but fruitwoods are a wonderful substitute.
You can also smoke it lower temps 225 to 250?, this allows for more smoke on the filets.
The Sunset Mag does change recipes when you submit them from the orginal.
Jim
Here is the recipe as we do it:
CarDogs BBQ Salmon (Dry method)
3 lb. filet of salmon - boned (preferably Sockeye or King)
Dry rub:
1 C light brown or turbinado sugar
1 C non-iodized table salt
3 T granulated garlic
3 T granulated onion
1 T dill weed
1 T summer savory
2 t tarragon
Finishing rub:
? C light brown or turbinado sugar
1 T granulated garlic
1 T granulated onion
1 t summer savory
1 t tarragon
Buy a fresh salmon filet, sockeye or king if available. Bone the filet using tweezers or needle nose pliers. Do not remove the skin. Place in a glass or stainless steel pan.
Mix all ingredients and pack on the flesh side of the filet(aprox 1/4" thick). Let the filet rest in the refridgerator for 2 to 3 hours (the longer you leave the rub on the stronger the salt flavor). Rinse the filet in cool clean water to remove the dry rub and pat dry. Allow to dry for about 30 minutes, until the flesh becomes tacky.
Heat a BBQ grill to medium to medium-high. Sprinkle finishing rub on the filet (twice what you would use as if you were heavy salt and peppering). Cook with the lid closed to 140? to 155? (your preference) measured in the center of the thickest part filet.
We recommend using a wood to produce smoke while cooking. On a charcoal grill, just sprinkle a few wood chips on the coals. On a gas grill, place wood chips in a pouch made of aluminum foil. Poke holes in the top of the pouch and place it on the hottest spot under the grill. Alder is our wood of choice, but fruitwoods are a wonderful substitute.
You can also smoke it lower temps 225 to 250?, this allows for more smoke on the filets.
The Sunset Mag does change recipes when you submit them from the orginal.
Jim