Marinated Grilled Salmon

Hello friends! Today we are taking our first venture down one of my favorite routes - grilled fish. I love fish and shell fish, and I really only like fish prepared two ways - fried and grilled. Fried is great for a cheap fish like whiting or flounder, but for something like Salmon, to me the only way is to grill it up.

Now I have made grilled salmon many, many times, but you are in for a special treat today, because this grilled salmon I prepared last week was the best salmon I've ever made. If you haven't been able to guess by my rubs and BBQ sauce, I'm very high on the accessory flavors which accommodate my favorite foods. I have prepared grilled salmon naked, with homemade marinade, with a glaze, and just grilled with some lemon juice and rosemary. All of these are good solutions, but let me tell you, I have found my new way to make grilled salmon.

We are in the process of moving, so we have been trying to get rid of things in the cabinet and cold storage, and this was the perfect opportunity to try out some World Harbours Mojo Sauce that I had purchased a couple of months ago. I bought it specifically with fish in mind, but we had never gotten around to using it.

The preparation was very simple - I had four, four ounce filets of wild caught salmon that I put into a deep and wide dish for marinating. I then poured the Mojo Sauce into the container, which was the perfect amount as all of the filets were perfectly covered. My original intention was to let it marinate for about 2-3 hours, but the weather got bad, so I had to wait until the next day.

Salmon on the grill... always good.

The next day, after the filets had been marinating for approximately 28 hours, I pulled them out. I fired up the grill, and preheated it for the highest setting. Once the grill was nice and toasty I put the filets on. I immediately noticed that the acid in the marinade had already begun to break down the salmon a little, which made it slightly flimsier than normal. Luckily I got the salmon on the grill in tact and let it cook for about 5-7 minutes. I then flipped the salmon, and let it cook for another 3 minutes or so. The salmon was tender, juicy, not overdone, but completely cooked throughout.

We paired it with a simple rice dish I had prepared which contained corn, roasted red pepper, garlic, and tomato. Unfortunately we were out of lemon juice, and not in a position to buy more with the impending move, the rice was missing that punch to really pair it with the salmon.

Just before flipping, don't let it break apart!

Anyway, we plated it up, and it was absolutely delicious. The marinade gave the fish a very complex flavor. It had a strong citrus profile with some sweet tacked in there, but not so much as to make it too sweet or fruity. The meal was delicious, and we were extremely surprised and pleased with how everything came out. The only thing I would change is the marinade time, which I will try to keep at around 12 hours next time, just to make sure it doesn't prematurely break down the fish.

This is a great recipe, and for you everymen out there, it is SUPER easy to do. Just make sure to start marinating in advance, and with 10-15 minutes of grilling time you will have the main course for your meal. I really recommend pairing it with rice and fresh veggies, but you could put this salmon with almost anything and it would still be amazing! Best of all, the marinade can be found at almost any grocery store.



Cheers!

Campground Smoking: The Portable Smoker Debut Part 2 of 2

After the somewhat disappointing debut of the Brinkman on the ribs, I was extremely hesitant about smoking pork shoulder for both of our parents for Alicia's birthday. Pork shoulder is one of those items that takes a long time to smoke, and if not done properly can come out in a manner very opposite of what you have anticipated. Also, my buddy Jacob had recently purchased the Brinkman and told me that his Boston butt had not come out good. Needless to say, I had some reservations about doing this for an occasion of this magnitude.

Campsite Smoker Setup

That said, I decided that since the ribs had not turned out like I intended, I would start the smoker early - about 8:00am, and that I would use the Texas Crutch the entire time. For those of you not familiar, the Texas Crutch is when you wrap your cut in aluminum foil tightly to prevent any loss of moisture. It almost steams the meat with its own juices.

I'll be honest - I'm not a big fan of the Texas Crutch from the beginning because I don't like soppy food, and to be honest, it feels a little bit like cheating. Also, if you use the crutch from the beginning, you lose essentially all of the bark that you get when you smoke without it. Some people don't like bark - particularly those who think big chains have good BBQ. I on the other hand am a big fan, and felt as though using the Texas Crutch was essentially taking the lesser of two evils in this case.

Anyhow, with the smoker going, I gave a small dose of mesquite chips once everything was up to temp. I tightly wrapped the butt and threw it on the smoker. I was a bit nervous, but it was Alicia's birthday, so we spent the day boating around the lake, fishing, and spending time together in the beautiful weather. I came back to check on the meat a couple of times, at four hour intervals. The Brinkman held it's temp surprisingly well.

At about the six hour mark, the coals had begun to die off, and the meat was far from done. This is where the largest shortcoming of the Brinkman is. It has a tiny trap door you see, on the side, under the water pan where the charcoal goes. This is just big enough to be annoying, because you can see the area you'd like to add coals to, but there is hardly anything you can do with it. The other problem is, in order to remove the ash and old coals, you have to take the entire smoker apart; ie - remove the meat, remove the rack, remove the water pan, and then you are stuck reaching 2 feet down into a hot smoker trying to pull out a tray of hot coals - Not your best option!

So, I took a gamble, lit a chimney, and let it get to temp. I then, carefully (read: painstakingly!) removed the coals from the chimney one by one and placed them into the remaining small gaps in the charcoal basket with long tongs. Several times my hands got very hot and I had to take a break because I didn't have mitts since we were camping. I did however manage to get basically all of it in there after about 30 minutes.

While I did lose some cooking time there, the temp had not fallen off completely, and it was back up to operating temperature almost immediately after the charcoal transplant procedure. At this point, people were starting to come over to our campsite and socialize. I told them dinner would be ready around six.

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Despite it's definite downfalls, it came through for me this time!

I was finally able to pull the butt off the smoker at around 6:30. There was no bark. It instantly reminded me of a pot roast. I was mortified. My initial thought was to put the meat directly on the smoker and ramp up the mesquite one last time to try to give it some consistency. The problem was the meat was so tender it was falling apart and that wasn't going to work. Instead, I chose to unwrap the aluminum foil, leave just enough for relocation purposes, and smoked the heck out of it.

After about 20 minutes of this, I pulled the meat off and let it rest for a brief period of time. Once I began to pull the meat, it literally shredded apart like nothing was holding it together. Further, the induction of the final hard smoke outside of the aluminum foil had firmed it up enough and wicked away enough moisture that it no longer felt like a pot roast.

We served the pork with homemade cucumber salad, garden salad, and macaroni and cheese. The pork was served with my Western NC BBQ sauce, normal and spicy versions, and with my Eastern NC BBQ sauce which is what my dad prefers - it is vinegar based.

It was a big success, everyone liked the BBQ, and to be honest, I thought it was awesome. Despite all the anxiety I had over using the Brinkman and under or overcooking or over or under moist were thrown to the wayside when people came back grabbing more BBQ and more sauce. They were amazed that all the sauce we had was homemade because it was so good they said!

The day was a success, and the Brinkman really pulled through. With some painstaking procedure, and a little ingenuity on my part the Brinkman really pulled it out. I'd design a few things differently, things that probably would even raise the cost of production much, but for a cheap smoker it really did great. I was more than surprised that everything came out as well as it did.

Most importantly, Alicia had a wonderful birthday, and our parents first meeting was a great success. They got along really well and I think everyone had a good time. Maybe next time we meet we should do BBQ again, just to make sure everyone stays in a good mood :)

Till next time folks!