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Thread: Cardog Salmon

  1. #1
    Join Date
    Feb 2009
    Location
    Federal Way, WA USA
    Posts
    292

    Default Cardog Salmon

    This a recipe that my partner I came up with years ago
    that has been very popular. It is classic NW dry cure salmon with a little twist in spices.

    Cardogs BBQ Salmon
    Dry Rub
    1 cup light brown sugar, packed
    1 cup non-iodized table salt
    3 TBSP granulated garlic
    3 TBSP granulated onion
    1 TBSP dried dill weed
    1 TBSP dried savory
    2 tsp dried tarragon

    Mix all ingredients thoroughly. Turbinado sugar may be substituted for brown sugar. To substitute garlic salt and onion salt, reduce table salt to 1/2 cup and double garlic salt and onion salt to 6 TBSP.

    Finishing Rub
    1/4 cup light brown sugar, packed
    1 TBSP granulated garlic
    1 TBSP granulated onion
    1 tsp dried savory

    1 tsp dried tarragon

    Mix all ingredients thoroughly. Turbinado sugar may be substituted for brown sugar.

    Buy a fresh, 3-pound salmon fillet, preferably Sockeye or King. Remove the pin bones using tweezers or needle nose pliers. Do not remove the skin. Place skin-side down in a glass or stainless steel pan.

    Pack the dry rub on the flesh side of the fillet, approximately 1/4" thick. Let the fillet rest in the refrigerator for 2 to 3 hours (the longer you leave the rub on, the stronger the salt flavor). Rinse the fillet in cool, clean water to remove the dry rub, then pat dry. Allow to dry for about 30 minutes, until the flesh becomes tacky.
    Heat a barbecue grill to medium to medium-high. Sprinkle finishing rub on the fillet(twice what you would use as if you were heavy salt and peppering). Cook with the lid closed to an internal temp of 140-155 (your preference) measured in the center of the thickest part of the fillet.
    We recommend using 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 at lower temps of 225-250; this allows for more smoke on the fillets.
    Jim

    Klose mobile
    Ole Hickory EL-EDx
    Ole Hickory CTO
    Primo Ovals
    WSM
    Weber Rancher

  2. #2
    Join Date
    Sep 2008
    Location
    San Jose, California, United States
    Posts
    5,356

    Default

    Thanks for the recipe Jim!


    Sounds delicious
    Paul

    CBBQA
    18.5 Weber Smokey Joe Platinum
    22.5 Weber One Touch
    Ugly Drum

  3. #3
    Join Date
    Feb 2008
    Location
    oklahoma
    Posts
    983

    Default

    That does sound tasty...thanks for the recipe!
    jeanie

    7' horizontal wood burner
    vertical brinkman-charcoal
    underground pit
    cinderblock pit
    UDS
    Memphis Pro
    tractor rim fire ring cooker
    Sterling Forge 4 burner gas grill w rotis burner, side burner and smoke box
    4 calf fry/turkey/fish/crawdad cookers
    EZQue camping rotis
    2 charcoal grills
    AND 1 smokehouse
    http://cowgirlscountry.blogspot.com/

  4. #4
    SmokyOkie Guest

    Default

    I have a nice Sockeye fillet in the freezer that now has Cardog written all over it.

    What is a BBQ grill? Is that rain country lingo for a gas grill? and is there any reason one couldn't just do it in the smoker?

    Do you have any good Squaw Candy recipes being from the Pac NW and all?

  5. #5
    Join Date
    Jun 2008
    Location
    NW Indiana
    Posts
    3,034

    Default

    Quote Originally Posted by SmokyOkie View Post
    What is a BBQ grill? Is that rain country lingo for a gas grill? and is there any reason one couldn't just do it in the smoker?

    Do you have any good Squaw Candy recipes being from the Pac NW and all?


    ME O my does that sound good on some fishey!!!

    Cooked on a pit?? Alder wood???
    MEMBER: BERGIE BBQ team 2011, 2012.




  6. #6
    Join Date
    Feb 2009
    Location
    Federal Way, WA USA
    Posts
    292

    Default

    You have a couple ways to cook the salmon a med high grill (we use charcoal) or smoke at lower temps. The lower slower cook gives you a different texture more like kippered salmon.

    Fruitwoods or alder work great for smoke (lighter flavored smoke).
    Jim

    Klose mobile
    Ole Hickory EL-EDx
    Ole Hickory CTO
    Primo Ovals
    WSM
    Weber Rancher

  7. #7
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,737

    Default

    OK Jim, you got me excited about salmon. Have not done any for a while. Local mkt. is having a 3 day seafood sale and wild salmon filets are on the list of items included. Here we go.
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  8. #8
    Join Date
    Jan 2008
    Location
    Irving, Tx
    Posts
    633

    Default

    Hey Jim! Cardog's Salmon recipe is a family favorite here! It's the most requested fish dish... Have cooked the recipe and passed it on a hundred or so times! Thans for sharing it with the public!

  9. #9
    Join Date
    Feb 2009
    Location
    Federal Way, WA USA
    Posts
    292

    Default

    Thanks James.
    My wife has come up with a dish where I do the salmon then she wraps in a puff pastry with a pesto sauce that has become a favorite here.
    Jim

    Klose mobile
    Ole Hickory EL-EDx
    Ole Hickory CTO
    Primo Ovals
    WSM
    Weber Rancher

  10. #10
    SmokyOkie Guest

    Default

    On my list!

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