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#salmon #catfish #tuna #smokedfish #cedarsmoked #napoleon #charcoal #bbq #kettlegrill #castiron #cedarplanks
FOR THIS RECIPE YOU’LL NEED
– kettle grill (Napoleon here)
– charcoal and briquette mix
– cedar planks
– salmon, catfish and tuna filet in desired size and weight
– about 15 minutes / pound smoking time
PREPARATION (about 2h):
– water cedar planks for at least 3 hours prior to cook in cold water
– Salmon (italian style)
– brining
– 1,5 l of cold water for 3 pounds or 1,3 kg of filet
– 90 g salt/herb mix
– stir/mix
– put salmon in mix for about 1h prior to cook
– after brine – rub salmon with kosher sea salt, rosemarie, pepper, ad fine sliced garlic and lemon on top
– tunar & catfish filet asian style
– marinade up to 8h prior to cook with
– 6 spoons soy sauce for soup
– 2 tablespoons honey
– 1 clove garlic
– 1 pc ginger freshly pressed
– 1 small pc green onion
– 2 tables spoons (rice) vinegar
– 2 tea spoons harissa (salt, chilli, coriander, cumin)
– add kosher sea salt and pepper before cook
– kettle grill
– prepare for indirect grill
– heat up to about 200°C/400°F (on cooking deck)
COOK:
– put prepared fish on wet cedar boards
– place boards on indirect grilling zone on your kettle grill with enough distance to coal
– cook until core temperature of fish is about 60°C/130°F
– serve on wooden boards
–
PERFECT 👍
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