Was looking through a Cabelas catalog from xmas, and saw that one of their offerings was salmon, smoked with a sun dried tomato and basil mix on top, so that's what I did tonight. In addition to an experiment with OB Iries Sauce on afew, to send to him.
Any one else firing up their smoker out their?
I have had great success with your brine recipe for my steelhead and trout over the last few years. Thankyou
Now I'm prepping for a batch of trout, and was wondering ……...…..
It is also time to harvest my pomegranates, I'm thinking of a pomegranate (and maybe balsamic) glaze on the fish right after they come out of the smoker.
How does that sound? Got any ideers or suggestions?
Hey Jim! Long story and apart of a few moves and woman issues LOL later...I no longer have a smoker/my Komodo Kamado. In fact, sacre bleu, I don't even have an outdoor grill either! Regardless, I've made pomegranate molasses before for glazing chicken/turkey which might just work on trout too.