Surf & Turf

[Rich G]

....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:

Bacon:

Thanks for looking, happy cooking!

Rich

 

[Rolf Jacobsen]

That sir looks perfect! I would have never thought to try hickory with salmon.

 

[Rich G]

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

 

[Cliff Bartlett]

Great looking Salmon and bacon Rich.

 

[JimK]

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.

 

[Rich G]

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.

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!)

Rich

 

[Michael C.]

Salmon looks perfect!!!!! Please send me some!!! yum!

 

[Rich Dahl]

Very nice! Both look great!

 

[JimK]

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!)

Rich

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.

 

[Rich G]

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.

Jim, I've made quite a few dense loaves in my day! 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

 

[Bill Schultz]

Beautiful stuff Rich, the Salmon looks heavenly

 

[Greg B.]

Great colors on the Salmon and bacon!

 

[Barb D]

Awesome job on both.