BBQ Brain Dump (Salmon Edition)

March 30, 2015  •  Leave a Comment

Nearly twenty-five years ago I went to the Razorback Chapter of the Muscular Dystrophy Association annual cookout which coincided with the national and regional telethons held to raise money for researching the disease.  I don't remember much about the event, who attended or how the local fundraising went; but it stands out in my memory as the first of thousands of events I would help my dad cater BBQ for.  Some of the events were small in the fifty to one hundred attendee range while others were quite large with over one thousand attendees but they all held one thing in common, for days leading up to the event our kitchen would be turned into a full blown production line churning out a variety of side dishes.  Baked beans, coleslaw, potato salad, Cajun beggar rice and BBQ sauce all made from scratch in quantities that would were most easily measured in gallons.

That said over the coming weeks I'll be posting the recipes, such as they are, for the sides and mains.  As much to get them down before I forget them completely since I don't regularly cater any more, as to share them with the greater community.

To start I'll share the absurdly simple but delicious take on smoked salmon.

 

Cajun Smoked Salmon

  • Skinless salmon filet(s)
  • Oil of choice or non-stick spray
  • Tony Chachere's Creole seasoning
  1. Lay the filet(s) out into a shallow hotel pan or cookie sheet.
  2. Rub with oil or spray with non-stick spray.
  3. Season moderately with Tony Chachere's Creole seasoning.

 

Italian Smoked Salmon

  • Skinless salmon filet(s)
  • Italian seasoning
  • Italian salad dressing of choice (Wishbone is good)
  1. Lay the filet(s) out into a shallow hotel pan or a cookie sheet with deep sides.
  2. Cover the filet(s) with the Italian salad dressing.
  3. Liberally sprinkle Italian seasoning over the filet(s).

 

  1. Cover with plastic wrap and place in fridge overnight.
  2. Build a stable fire in your smoker and once temps level out at 150F carefully place the filet(s) in the smoker as far from the fire as possible.  If your smoker has a water pan, be sure to keep it filled so the filet(s) don't dry out.
  3. Cook for 4-6 hours at 150F depending upon the thickness of the filet(s).

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