Surf & Turf


 
Rich G

Rich G

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....of a different sort.

The salmon was brined for a few hours in a simple (water/salt/sugar) solution, then on the WSM for about 3.5 hours until done.

The bacon was brine cured (1.5% salt, 1.5% sugar in a 1:1 brine) for 4 days, then on the WSM for about 4.5 hours until ~155 degrees internal.

The WSM was run at 170 degrees (using my Digi-Q II) with Kingsford blue in a double-stacked snake (three on the bottom row, one on the top), and three chunks of hickory. I had about 1/2 of the snake left after 4.5 hours (cool, breezy day.)

Salmon:

IMG_0474.JPG


Bacon:

IMG_0475.JPG


Thanks for looking, happy cooking!

Rich
 
Thanks, Rolf. I've done the hickory a couple times before, turns out well. You do need to go easy on the hickory, though! :) Probably only 1.5 chunks burned by the time I took the salmon off.

Rich
 
You hooked me at 'surf'. But you reeled me in, threw me in the boat and hit me over the head with a bat with 'turf'.

Now I'm thinking about a salmon, bacon and avocado sandwich on whole grain bread with lots of fresh greens, lemon aioli and maybe a slice of tomato.
 
JimK said:
Now I'm thinking about a salmon, bacon and avocado sandwich on whole grain bread with lots of fresh greens, lemon aioli and maybe a slice of tomato.
Click to expand...

Jim, I happened to make bread today, too, so I'll try this tomorrow....need some avocado and a tomato (plenty of lemons on the tree for aioli!) :)

Bread-Small.JPG


Rich
 
Rich G said:
Jim, I happened to make bread today, too, so I'll try this tomorrow....need some avocado and a tomato (plenty of lemons on the tree for aioli!) :)

Bread-Small.JPG


Rich
Click to expand...

OK, now you're just killing me. I can't seem to get that nice crumb when I make bread. It's good, but always seems a bit 'dense'. Gotta keep trying to get that light, springy loaf.
 
JimK said:
OK, now you're just killing me. I can't seem to get that nice crumb when I make bread. It's good, but always seems a bit 'dense'. Gotta keep trying to get that light, springy loaf.
Click to expand...

Jim, I've made quite a few dense loaves in my day! :p That is a sourdough loaf, and the keys to good oven spring are timing (risen enough, not too much), temperature (I preheat oven/stone at 500 degrees for an hour), and steam (keeps the surface of the loaf flexible as it springs in the oven.) Recently I've taken to doing the final rise after shaping in the fridge for about 12-16 hours, and I seem to get really consistent oven spring.

Rich
 
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