What's On The Grill Tonight?

[TRAIL TAILOR]

Yes please do.

Chad, you'd be pleased to know I finally ordered a smoker today.

Ok guys, the cakes recipe is one of those go by taste things..

But, here goes...

1# of fresh cooked salmon flaked ( 1-can of salmon if fresh isn't available)
1/4 +/- cup chopped red and green bell pepper mixed
1/4 +/- cup of chopped onion
1/2 to full sleeve of crackers.. Premium or Zestas
2 eggs beaten with a dash of milk or cream
salt and pepper to taste
1/4 teaspoon of paprika
cayenne pepper if desired to taste
two to four tablespoons of butter

Cook salmon to your liking with whatever seasoning you desire. cool to room temp and flake.

Cook down the pepper and onion. Add to flaked salmon. Add in egg and milk mixture along with salt, pepper and other desired spices. Mix together with hands gently (I like to keep the salmon as large as possible) Crush crackers into mixture until it is slightly wet. The crackers will absorb any extra liquid.

Form into patties, (I make my patties about the size of a burger..) These don't shrink like a burger, so they will stay pretty much the same size after they are cooked. Melt butter in a fry pan and cook over med/med high heat til golden brown on both sides.

Serve with tartar sauce, mayo dill sauce, etc...

Enjoy

J

 

[splitshot]

I have tried online recipies and have been disappointed, now I know why, no onion or bell pepper. I knew something was missing, thanks

 

[TRAIL TAILOR]

I have tried online recipies and have been disappointed, now I know why, no onion or bell pepper. I knew something was missing, thanks

No problem Split, hope you like the outcome when you try it... I use the same recipe for crab cakes too.

Oh... I forgot to mention that i use the same pan for the onions and peppers as cooking the patties. DON'T rinse it out... Add the butter to that pan. It will give you a better flavor IMO.

I'm interested in how your smoker works out. I have been looking at a few but haven't decided on one yet. Let us know your thoughts on it once you use it a time or two.

J

 

[splitshot]

Will do, can't wait to try a brisket.

 

[john_eckels]

For smoking meats, http://www.smokingmeatforums.com/ is an excellent source for recipes and general "How To" guides. Check the "Sticky" thread in the various sub-forums i.e. http://www.smokingmeatforums.com/f/101/beef for general information and guides. You are welcom to PM me with questions. I can share the rub recipes I use if you are interested.

I have tried online recipies and have been disappointed, now I know why, no onion or bell pepper. I knew something was missing, thanks

 

[splitshot]

So, what is on the Superbowl menu?

I was thinking of picking up and grilling some marinated asada from the local carniceria. Along with tortillas and make up all the stuff to go with. Easy to prep and keep warm before the game starts...

 

[spressomon]

Dunno...pork butt's been on my mind the past few days...funny how that works . So maybe I'll put one on late Saturday night. Still have some smoked nectarine & habanero BBQ sauce in the freezer to use up

That's what I'm going to do!

 

[titanpat57]

Dunno...pork butt's been on my mind the past few days...funny how that works . So maybe I'll put one on late Saturday night. Still have some smoked nectarine & habanero BBQ sauce in the freezer to use up

That's what I'm going to do!

been having the same nightmare...

so I picked up a boston butt to smoke for pulled pork sandwiches during the SB Sunday...but I was still jonesin' for something..

Picked up a couple of boneless Chuck roast to do tonight...so far, no one here yet...but when you start smoking...it's amazing how many people "heard" you were smoking something...

Earlier..

a little bit a go...

about 3 hours in...

a call just came in from my buddy up the hill..

"you smokin"?


..lol..yep!

 

[splitshot]

Wow, that smells good from here. What wood?

I just got home from the Mexican IGA with 4 pounds of Diezmillo in their house marinade along with some of the best (made with lard) torts that Tucson pumps out. It's going to be hard to sit on this till Sunday.

 

[titanpat57]

Doing mesquite Bro..that's all I ever use..even on my cheeses..the flavor "sticks to your ribs...lol




and FYI...

she's a done deal.....like butter..

 

[spressomon]

^ Fawk me that looks beyond good! I'll trade ya the lamb rack I'm getting ready to grill

Since you'll be smoking 'butt this weekend I won't be able to eff with you with pics of mine

 

[titanpat57]

^ Fawk me that looks beyond good! I'll trade ya the lamb rack I'm getting ready to grill

Since you'll be smoking 'butt this weekend I won't be able to eff with you with pics of mine

lol..thanks!..

If that freeloader Loud shows up...charge his ass double..he claims to know "a thing or two" about smoking...

 

[spressomon]

Smoking what though?

 

[splitshot]

Save me that crunchy end! Damn, that does look good!

 

[FLATU8ER]

it all looks great, but i'll go in to work this afternoon, do a double, and be back at work tomorrow afternoon. with the way things go there will be afew co-workers that will be "sick" tomorrow, so i may end up with back to back dbbls. but at least i grilled enough to have respectable left overs during the game.

 

[FLATU8ER]

Not the grill, but just loaded an almost 6lb Turkey breast on to my smoker.
Injected,and dry spices, hickory smoked salt, pepper, small dash of chicken boullion, chives, garlic & onion powders.

Reevesci, you must get a Smoker, I bought a small barrel type, electric, from Lowes for $79.00 just to start my learning with out too much investment. You can justify it by calling it a Tool purchase.
I will share with you all 3 or 4 of my recipes, and I learned the basics for fish from Supresso.
-Jim

 

[splitshot]

Not the grill, but just loaded an almost 6lb Turkey breast on to my smoker.
Injected,and dry spices, hickory smoked salt, pepper, small dash of chicken boullion, chives, garlic & onion powders.

Reevesci, you must get a Smoker, I bought a small barrel type, electric, from Lowes for $79.00 just to start my learning with out too much investment. You can justify it by calling it a Tool purchase.
I will share with you all 3 or 4 of my recipes, and I learned the basics for fish from Supresso.
-Jim

Pics please..

I was thinking on smoking some cornish hens manana if it's not too windy.

 

[TRAIL TAILOR]

Not the grill, but just loaded an almost 6lb Turkey breast on to my smoker.
Injected,and dry spices, hickory smoked salt, pepper, small dash of chicken boullion, chives, garlic & onion powders.

Reevesci, you must get a Smoker, I bought a small barrel type, electric, from Lowes for $79.00 just to start my learning with out too much investment. You can justify it by calling it a Tool purchase.
I will share with you all 3 or 4 of my recipes, and I learned the basics for fish from Supresso.
-Jim

Flat, I have been smoking meats, cheeses, fruits, salts (I highly recommend everyone try this), and cream for years on home built smoker pits. I have never used/owned an electric smoker, EVER! So Yes, I do want to get one and play and enjoy at the same time. I'd love to get a few recipes from you. Thanks for the offer.

I've made smokers from plate, pipe, barrels, culvert piping, propane tanks, air compressor tanks.. WRITERS CRAMP!! You get the picture.

Love the idea of the simplicity of the electric.


J

 

[FLATU8ER]

Reevesci and Split,
Tried to post pics, but my Tech advisor (12 yro son), could'nt figure it out from his eye phone. We had open faced Turkey Sandwiches, and the wife made gravey with my broth to go over the top.
My method for Game Hens is not on the smoker, it is on the Webber. I will split the birds in half, season with galic & onion powder, pepper, smoked hickory salt, chicken bollioun (SP?), and inject with Tony Chacheries Cajn Butter, and then coat top and bottom with Herbs de Provence, sort'a on the heavy side. Put on the Webber, sear both sides, then move to indirect heat, and put wet oak/whisky barrel chips on the coals, along with 2 or so sprigs of Rosemary.
Bam it's on.
Let me know how it turns out.
-Jim

 

[splitshot]

Reevesci and Split,
Tried to post pics, but my Tech advisor (12 yro son), could'nt figure it out from his eye phone. We had open faced Turkey Sandwiches, and the wife made gravey with my broth to go over the top.
My method for Game Hens is not on the smoker, it is on the Webber. I will split the birds in half, season with galic & onion powder, pepper, smoked hickory salt, chicken bollioun (SP?), and inject with Tony Chacheries Cajn Butter, and then coat top and bottom with Herbs de Provence, sort'a on the heavy side. Put on the Webber, sear both sides, then move to indirect heat, and put wet oak/whisky barrel chips on the coals, along with 2 or so sprigs of Rosemary.
Bam it's on.
Let me know how it turns out.
-Jim

Weather was sucky for the smoker today, roast in the crock pot..

I do though, have 4 little birds soaking in brine set out on the porch. Nice to not hawg up the fridge space this time of year.



Looking forward to tomorrow nights vittles.