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Durkin Tactical Franklin Armory
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Posted: 5/3/2003 10:34:16 AM EDT
If it loads slow its because im hosting the photos of my home DSL with a 40Kb(330kbps) upload.

Staging area

turkey deep frier on left, smoker behind bbq's
dutch ovens and deep frier pot.


pork country style ribs: to be cooked in dutch oven in la victoria green salsa
beef back ribs: half to be smoked on bbq, half to be boiled in bbq sauce, redwine, jelly in dutch oven
13lb turkey: to be injected with tony's creol butter sauce(FRIKIN BEST INJECTABLE MARINADE ON PLANET)
chickens: destin for the smoker for 5-6 hours
pork spare ribs: to smoked on bbq
4lbs of salmon: also going into the smoker.

two chickens in smoker with alder wood
beef ribs and pork ribs seasoned with maggi sauce, montreal steak seasoning, and the wood is mesquite
same as above, but wood is hickory

sorry no firearms or knives this time...to many people around.

country style pork in salsa verde.





Link Posted: 5/3/2003 10:45:34 AM EDT
Dining alone?

Link Posted: 5/3/2003 10:46:25 AM EDT
Let's see, if I leave now to catch a flight to California from Denver Intn'l Airport...

Could you delay the BBQ start time for a couple hours? [:)]
Link Posted: 5/3/2003 10:47:21 AM EDT
parents/family, and having a few of my close friends over.

starts at 6, you can make it no problem.
Link Posted: 5/3/2003 11:00:16 AM EDT
I thought it was illegal to possess that much meat in Kalifornia.
Link Posted: 5/3/2003 11:22:13 AM EDT
who said it was legal. :D
Link Posted: 5/3/2003 11:32:51 AM EDT
Link Posted: 5/3/2003 11:47:08 AM EDT
DAMN! You're loaded for Bear.

Fax me a plane ticket please. [:P]


Link Posted: 5/3/2003 11:57:56 AM EDT
Link Posted: 5/3/2003 12:09:02 PM EDT
I LOVE smoked salmon.  How long does it keep?  How long does it take.  How does it compare to the good store bought Lox (as oppossed to that dripping in oil shit you can buy)?
View Quote

The type of salmon were doing today in the smoker will only take a little over an hour using alder wood for the smoke.

lox are actualy salt cured salmon, but sometimes they add smoke flavor...it is not cooked to my knowlege.
here is a lox recipe i found [url]http://www.ochef.com/582.htm[/url]
Link Posted: 5/3/2003 12:15:02 PM EDT
Link Posted: 5/3/2003 12:16:32 PM EDT
Link Posted: 5/3/2003 12:23:09 PM EDT

OK, guess I am confused (first time, I swear).
I thought Lox was smoked salmon.  Guess not.  James Bond was wrong in You Only Live Twice.
When you smoke salmon, does it completely dry out?  Or does it retain some of the fish oil?
I am going to be moving to Alaska in a little over a year and need to figure this out.
View Quote

Salmon is one of the more oil typs of fish and is a prime candidate for smoking, it does not dry out at all!  I do usually put a light coat of olive oil on it as well as dribble some lemon juice before cooking.
Link Posted: 5/3/2003 4:00:31 PM EDT
Meat kicks ass!  I'm drooling just looking at your pics.
Link Posted: 5/3/2003 4:07:28 PM EDT
Lox is usually cured in salt and then cold smoked, around 80 degrees.  

Smoked salmon is hot smoked, so it gives it the smoked flavor while getting hot enough to kill bacteria and parasites.  Basically the same process as beef jerky.

Smoked salmon should be fairly moist.  It takes anywhere from 8 to 12 hours to smoke depending on moisture content and fillet thickness.

The next one I catch, not to jinx myself (we have 3 chinooks in 4 outings last week) is going in the smoker, hopefully tomorrow! [:P]

Link Posted: 5/3/2003 4:10:51 PM EDT
Link Posted: 5/3/2003 4:36:22 PM EDT
how do you cold smoke?
View Quote

I've never cold smoked anything, all I know is that you basically want the smoke but not the heat.  So you could use a setup that had a fire pit that ran the smoke through a pipe (underground if you wish) to the smoke box.  By time the smoke gets there it will be much cooler.

Or if you have an electic smoker like a Luhr-Jensen Big(or Little) Chief that is top loading they say to put the rack on top of the smoker and then cover it with the cardboard box the smoker came in.  This puts the food farther away from the heat source.  They recommed that for smoking cheese and oysters, so I don't see why it wouldn't work for lox.

I've never been there, but I have a feeling when you get to Alaska you will see what real smoked salmon is like.  It's not dried like jerky, and it's not that oily junk.  I think they add that oil to make sure the fish isn't too dry and to ease packaging.  I've seen places here in the NW that you can take your fish to be smoked and they massacre it with that oil. [stick]

Regular (hot smoked) salmon is delicious if done correctly.
Link Posted: 5/3/2003 5:09:29 PM EDT
Link Posted: 5/3/2003 8:40:02 PM EDT
Ok done, updated with final pics at top...man was it GOOD...i could die happyapomvow111111111111111 <------dying happy
Link Posted: 5/3/2003 9:10:16 PM EDT
How come you bastards only post these dinner pics on nights when I forget to bring my dinner to work and am rather hungry?  Damn you people!!!
Link Posted: 5/3/2003 9:24:38 PM EDT
Link Posted: 5/3/2003 10:07:33 PM EDT
What, no guns?

Ohhhhhh wait you live in California [V]
Link Posted: 5/7/2003 11:13:14 PM EDT
we have guns, but they are de-mil'ed just kidding! there were too many people around.
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