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How to Slow Smoke Salmon 

Delmarva Backyard
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In this video I'm going to show you how I prepared and cooked a beautiful piece of Salmon. Fish like Salmon are a necessary and vital part to a balanced diet. When we can make delicious recipes like the one in this video, we'll look forward to getting our recommended dose of fish.
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20 апр 2018

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Комментарии : 239   
@eljefe62
@eljefe62 5 лет назад
I did this today over hickory. Everyone loved the result! My girlfriend did a happy dance she liked it so much. That slightly sweet smokey layer is amazing. Bravo!
@carlospagan3509
@carlospagan3509 4 года назад
Thanks man! Did this today and the whole family loved it! It will be gone by tomorrow.
@andyduba1595
@andyduba1595 5 лет назад
Mike, I followed your recipe/method exactly, both the brine and the cook...and wow! It was, quite possibly, the most delicious meal I’ve ever had. Simply amazing. Thank you.
@DelmarvaBackyard
@DelmarvaBackyard 5 лет назад
I really appreciate your time coming back and giving me that feedback. Thats truly the kind of support the inspires me. Thank You
@gregoryabraham6565
@gregoryabraham6565 2 года назад
i know Im asking randomly but does anyone know a trick to get back into an instagram account..? I was dumb lost my login password. I would appreciate any assistance you can give me!
@MrSteviej893
@MrSteviej893 6 лет назад
Smoking fish is still a little challenging for me but watching this video gives me hope. This has to be the best smoked fish video I’ve seen. Awesome job Mike
@DelmarvaBackyard
@DelmarvaBackyard 6 лет назад
Thanks man. Trust me, fish is difficult for a lot of us and that’s probably one of the reasons we don’t eat more of it. Thanks for watching and I appreciate the kind words.
@bretzalexis3235
@bretzalexis3235 4 года назад
I did exactly what you said and my salmon came out great. Thanks for the video!!!!
@vs4544
@vs4544 5 лет назад
I'm glad I have access to a smoker at work and they allow me to experiment. I'm preparing this tonight to smoke tomorrow! Good stuff guy!
@DelmarvaBackyard
@DelmarvaBackyard 5 лет назад
Your going to be eating good my friend. Good luck, but you don’t need it. Keep the Smoke Rolling.
@mattd2204
@mattd2204 3 года назад
Works great and tasted amazing.
@jamesjustice1042
@jamesjustice1042 5 лет назад
I'm definitely going to try this out my wife is a salmon nut. Kinda new to the smoker game but once your here everything needs some smoke 😆
@awesomeadam2667
@awesomeadam2667 3 года назад
The salmon is in the smoker now. A couple of friends told me i needed to try smoking salmon. Had no idea what brining was before trying this and watching your other vid. Definitely very easy to follow. Thanks man!
@catherinebrunssen
@catherinebrunssen 4 года назад
I just used your salmon brine that I’m gonna smoke tonight:)) thank you for your recipe!!😍
@ronaldpetersen255
@ronaldpetersen255 3 года назад
Here in Alaska we call that white oooze, the curd!! If you see that, then you brought the temperature up too quickly. Start temps low, around 80 for the first hour then gradually increase temps from there...... For smoked salmon
@troybowman221
@troybowman221 4 года назад
Great video, where can I catch the brine process? The fish looks delicious.
@whenlambo9759
@whenlambo9759 3 года назад
Key to slow cooking a salmon: watch a very well edited and lengthy video.
@lindaw4465
@lindaw4465 2 года назад
Thank you for the tips, Happy Thanksgiving
@highoctain113
@highoctain113 4 года назад
THAT!!!!! Was a really good tip, I cook salmon a lot and haven't quite figured out the science of it... Gonna smoke a slab for dinner tonight
@davidghazaryan301
@davidghazaryan301 4 года назад
Thanks for the great video. Heading down to the kitchen to brine my salmon. Have to add something, The best smoked salmon I’ve had in my life was in Seattle, at pike place market. The sales person told me his secret was smoking with alder wood.
@fortuneworks
@fortuneworks 6 лет назад
Thanks for the "white" tip, Mike! Have definitely seen that before. Will crank 'er down. Have a Great day!
@DelmarvaBackyard
@DelmarvaBackyard 6 лет назад
Thanks for the support Dave.
@18deadmonkeys
@18deadmonkeys 4 года назад
@@DelmarvaBackyard and another "Thank you!" for that tip. I've always sucked at cooking fish. My smoker arrives tomorrow. I'm looking forward to Wowing my lovely wife.
@JLz86
@JLz86 4 года назад
Great recipe, I added a little lemon pepper but the brine process is key. Thanks for the tips man
@rtbsenior
@rtbsenior 4 года назад
Thanks for the tip about the white "ooze". I will make sure I'm coming low and slow.
@Niagra2011
@Niagra2011 Год назад
Beautiful Salmon Mike. Nice job! Great tip too. A fellow First Stater but soon moving to Florida.
@DelmarvaBackyard
@DelmarvaBackyard Год назад
Thank You so much. I appreciate your positive feedback.
@donroberts2139
@donroberts2139 4 года назад
Wow, I just seen this video. Impressive,, I plan to try this also on my red bull Rec Tec 680. I have the cold smoker box. I suppose that just would not be hot enough as 200 degrees is what you set it at. Curious to know which you used for Pellets. Hickory, apple, cherry? Or the competition blends? Let me know.. Thanks so much..
@lousekoya1803
@lousekoya1803 5 лет назад
Nice video !!...thank's !
@DelmarvaBackyard
@DelmarvaBackyard 5 лет назад
Thanks for the support Lou
@jbw5150
@jbw5150 3 года назад
What cleaning product(s) do you use to keep your Recteq looking brand new? Thanks.
@savalascraftbarbecue
@savalascraftbarbecue 4 года назад
Good stuff!!!
@Rossburner
@Rossburner 4 года назад
The white ooze vs not having it is just for presentation purposes. It’s perfectly fine with the white ooze though. It does not take away from the flavor. I agree with you on avoiding it. Smoking around 200 degrees or lower is perfect. Great video bruh
@brucetodd443
@brucetodd443 5 лет назад
Also I like your tip i did ceadar plank salmon on my webber gas grill the other night and saw several of the white ooze you were talking about... I did not know if it was a good or bad thing... Glad to hear your tip
@DelmarvaBackyard
@DelmarvaBackyard 5 лет назад
Glad to help Bruce, thanks for watching.
@bradgray3577
@bradgray3577 2 года назад
The white ooze you are mentioning is called albumen
@holleyspears9774
@holleyspears9774 3 года назад
I have a wood chip smoker. I have been doing some experimenting with smoked salmon ... skin on, skin off... wet brine , dry brine. Since this is low and slow would you suggest that I soak the wood chips first or keep them dry for a higher intensity smoke for a short time ?
@AndersonsSmokeShow
@AndersonsSmokeShow 4 года назад
That’s some great looking salmon! I love to glaze mine with some honey and bourbon! To answer your question about how often I eat fish.... it depends really. I live a short drive from Lake Erie and typically have plenty of fresh fish during the warmer months... unfortunately not that often in the winter.
@JLz86
@JLz86 4 года назад
Do you ever brush with honey before the smoke? Or just after its done, Salmon is still kinda new to me
@fortuneworks
@fortuneworks 5 лет назад
Mike, would you recommend low and slow for tuna and swordfish as well? Plan on doing all 3 this weekend and wondering if I can follow same plan for all?
@DelmarvaBackyard
@DelmarvaBackyard 5 лет назад
I’ve never done swordfish Dave. Sorry. I love tuna and I do tuna hot with just a quick sear. Anything more and tuna drys out and looses flavor...IMO. Sounds like your going to be eating nicely. Good luck.
@CharlesEngbers
@CharlesEngbers 5 лет назад
Swordfish is awesome on low and slow. Near the end raise the temp to 300 for about 20 minutes to render the fat a bit. If you can find it try smoking some sturgeon....
@BigLou956
@BigLou956 6 лет назад
Awesome looking salmon, no doubt👍👍🍺🍺
@DelmarvaBackyard
@DelmarvaBackyard 6 лет назад
Thanks Luis, I appreciate the support.
@bradleystevens9177
@bradleystevens9177 4 года назад
Do you use the dry brine on the salmon in this video? It didn’t look like it to me. I kept looking for a link to the wet brine but I can’t find it.
@lesscott5603
@lesscott5603 4 года назад
question. Do you rinse it under water before drying it or just brusch off the dry brine?
@brettycrocker952
@brettycrocker952 4 года назад
Great videos. Little tip that I have used from Meathead (Amazing Ribs) is smoke the salmon on a paper bag, brown like the grocery store and it only takes a spatula to lift just the meat off (skin sticks to the bag). It's never perfect but it does help a ton to take the skin off without tearing up the fish. Thanks again for great vids and tips :)
@hrdkorebp
@hrdkorebp 2 года назад
Throwing away all that wonderful collagen, shame.
@mosinonby
@mosinonby Год назад
@@hrdkorebp right? Skin is one of the most flavorful parts of the fish
@outofworkbum2324
@outofworkbum2324 4 года назад
Beautiful fish
@porsche944mt
@porsche944mt 4 года назад
My husband and I were in Costco recently and thought the same thing about needing to eat more fish. But, the amount he consumes and the cost, we don't eat as much as we should. I did do the smoked salmon method using my Traeger and it was awesome!
@DelmarvaBackyard
@DelmarvaBackyard 4 года назад
It can be very expensive but its worth it at least once a week.
@redman0546
@redman0546 4 года назад
What pellets did you go with?
@christopherxaphakdy8296
@christopherxaphakdy8296 Год назад
Looks yummy
@DelmarvaBackyard
@DelmarvaBackyard Год назад
Thanks for the support
@brandonhayashi9038
@brandonhayashi9038 4 года назад
Giving this a shot tomorrow super excited, jealous I don’t have a pec tech but making it work with the Smoke Hollow pro series. My family eats fish about 2 times a week wish we could eat more of it but fish prices are sky rocketing haha. Was thinking of putting a whiskey glaze with brown sugar, pineapple juice, and honey on it last minute what do you think?
@brandonhayashi9038
@brandonhayashi9038 4 года назад
*Rec Tech
@bonjjg4454
@bonjjg4454 3 года назад
what's the brining solution chef?
@munirfernandez7555
@munirfernandez7555 3 года назад
I eat fish 3 times a week, its call ribeye... did this recipe, killer!!!! Great vid...
@kensummerlin180
@kensummerlin180 3 года назад
I bought my dad a rec tec bull for his retirement gift. That is an awesome grill/smoker
@longbranch5921
@longbranch5921 4 года назад
Can i do this with skinless
@shmuel7525
@shmuel7525 5 лет назад
I'm definitely gonna try that brown sugar, dill herb, and salt and pepper ingredients.
@DelmarvaBackyard
@DelmarvaBackyard 5 лет назад
Let me know what you think
@alexperevertaylo2116
@alexperevertaylo2116 4 года назад
Where do i find the recipe.
@maurob5519
@maurob5519 5 лет назад
Great my friend
@DelmarvaBackyard
@DelmarvaBackyard 5 лет назад
Thanks my friend, I appreciate your support.
@Ohsnapski
@Ohsnapski 2 года назад
You have great patience, I would be in the process of finding and destroying every last one of those extremely loud frogs😂
@RaspberryLemonade101
@RaspberryLemonade101 4 года назад
Those little frogs! By late summer they'll be deep croaking.
@stephenfarrell6794
@stephenfarrell6794 4 года назад
I've been pulling my salmon off at at 130, much more moist and not dry at all. I think 145 is too well done.
@andykeister7028
@andykeister7028 2 года назад
Agree 120 - 130 is the best temp.
@johnnyespinosa5378
@johnnyespinosa5378 Год назад
My wife is Filipino so we eat all kinds of fish many different ways at least four times a week.
@DelmarvaBackyard
@DelmarvaBackyard Год назад
Wow, thats awesome. What fish do you guys eat the most of?
@MusiqTruth
@MusiqTruth 5 лет назад
Would've loved to have seen this over some charcoal or hickory wood-smoking. I'm going to smoke 2 salmon fillets like that over hickory chunks for my house warming :)
@DelmarvaBackyard
@DelmarvaBackyard 5 лет назад
I have another Salmon video coming out in a little while, stay tuned.
@dizzyweezy9023
@dizzyweezy9023 3 года назад
Where can I get the brine recipe?
@keithwhitman5710
@keithwhitman5710 4 года назад
Where is the brine link?
@stephenmellis9423
@stephenmellis9423 4 года назад
I eat fish once a YEAR! but doc says my triglycerides are too high so I need to eat more fish. Hopefully your recipe will help me like Salmon more!
@tookie1864
@tookie1864 4 года назад
How’d you like it
@angiebfromthed7325
@angiebfromthed7325 6 лет назад
Yum
@DelmarvaBackyard
@DelmarvaBackyard 6 лет назад
Thanks Angie, I appreciate you watching.
@1736cody
@1736cody 4 года назад
Do you cook yours with skin still on and do you eat the skin? I’ve followed this a couple times and always peel the skin off.
@mdcoomer67
@mdcoomer67 4 года назад
I leave the skin on when I smoke. Whether you smoke, grill or bake, the flesh usually separates pretty easily from the skin once it's cooked.
@zuutlmna
@zuutlmna 3 года назад
My folks didn't use a "brine".. The salmon pieces were layered onto rock salt, into wax paper lined boxes.. Flesh to flesh, skin to skin. Only a very tiny sprinkle of regular ground black pepper was added. Filled boxes set in a shed for a few days to salt cure (which is probably the same as brining). In the meantime, green oak (the smoke wood) and dry (starter wood) oak are stacked next to the smokehouse. After curing, the salmon pieces (about 3"x3" or 3"x4" roughly, depending on thickness) were layed onto chicken wire frame racks, that shelved into the smokehouse. By this time, a smoldering fire would have been started on the earth floor, with their oak supply (no other kind of wood!!). The smoking process usually took at least 3 days, with thinner pieces finishing before the thicker (moister). My folks checked the smokehouse every 3 hours, and also rotated the racks, since lower racks were cooler, while higher up, was hot. -Good ol' cold smoke method. Nothing fancy. Just a lot of work.
@G36Jeff
@G36Jeff 2 года назад
What is the song in the beginning. Please
@markgraham5930
@markgraham5930 5 лет назад
If properly sealed how long will it keep in the refrigerator after smoking?
@DelmarvaBackyard
@DelmarvaBackyard 5 лет назад
To be honest, at my house smoked salmon doesn't last long enough to worry about how long it stays good. My rule of thumb for most seafood is 2-3 days. Anything longer than that isn't worth the risk. Thanks for watching Mark
@thethreegeez336
@thethreegeez336 5 лет назад
@@DelmarvaBackyard as a former health inspector, cooked ready to eat time/temperature control for safety food can be held at 41F or below for 7 days before it could potentially grow enough Listeria Monocytogenes to create a risk of illness. I used to throw away leftovers after a couple of days before I learned this; I'm sure a lot of people do. I keep a couple of sheets of small labels in a kitchen drawer and mark my leftovers for the date it will expire. Add 6 to whatever day you put your leftovers in the fridge and that is the last day you can safely consume it. So if today is the 24th, it will expire after the 30th. You can't count on your house brine process to say it is a cured or preserved meat unless you have your recipe and process tested in a lab.
@candicekinchelow8357
@candicekinchelow8357 3 года назад
I have been searching for salmon recipes all morning and this is the one that I am going to choose to do. However, I don’t know if I’m blind or what the problem is but I do not see the recipe for the marinade at the very beginning? 😒
@williamrobertson1563
@williamrobertson1563 5 лет назад
All day every day
@1736cody
@1736cody 4 года назад
Do you eat it with the skin on?
@mjohnson2807
@mjohnson2807 2 года назад
Hey Mike. Appreciate the video. I'm watching a few videos to get a well rounded guide on how and why. That being said I didn't get too much from your video. It seemed to focus too much on visual transitions and generalizations instead of directions and tips. Best of luck sir
@jonfitz8280
@jonfitz8280 3 года назад
Usually after I rinse I I put light garlic powder light onion brown sugar and smoker for 4 hours
@alonsocalix5390
@alonsocalix5390 6 лет назад
What was in the brine?
@DelmarvaBackyard
@DelmarvaBackyard 6 лет назад
I made a video about the brine. Check it out ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-0KdqXisLbq4.html
@josephlapierre3407
@josephlapierre3407 4 года назад
That "white ooze stuff" is just protein. It's not going to hurt you lol. But from a temperature control standpoint, what you said makes sense. If you see the ooze, it will be a little more dry inside. But you're going to eat it whether it's on the inside or outside of the fish anyway.
@DelmarvaBackyard
@DelmarvaBackyard 4 года назад
Exactly, its just a gauge as to how aggressively your cooking so don't risk drying the fish out. Thanks for the comment.
@allwthrrider
@allwthrrider 4 года назад
How many times a week do I eat fish?? Does that include Duck??
@smalltownsmoker4331
@smalltownsmoker4331 4 года назад
what is the name of the first track in the video, I have a epidemic sound account. I love fish, I plan on making a video your channel helps a lot.
@One-Crazy-Cat
@One-Crazy-Cat Год назад
As I’m in Arizona maybe once a month on fish. Unfortunately it’s Uber expensive here in the desert. Nothing fresh at all.
@DelmarvaBackyard
@DelmarvaBackyard Год назад
That makes a lot of sense. Would you mind letting us know how much some typical farm raised Salmon cost there?
@racheltevaseu6508
@racheltevaseu6508 2 года назад
Thanks for the video...I eat fish 3-4 x wk..raw animals canned mackerel...sardines and fried salmon...
@jonfitz8280
@jonfitz8280 3 года назад
8:29 no one talking about the murder going on in the other room
@mriconoclast13
@mriconoclast13 3 года назад
8:08
@brucetodd443
@brucetodd443 5 лет назад
My rec tec trailblazer 340 comes tomorrow an I can't wait to try this Salmon... But we eat out regular Salmon rare so I know smoked should be more but at 148 it did look overcooked... Thoughs ok going to 135?
@DelmarvaBackyard
@DelmarvaBackyard 5 лет назад
Exactly. I take mine to 140 when I'm doing it with the pan/oven technique.
@thethreegeez336
@thethreegeez336 5 лет назад
You can't count on a home made brine to say your meat is cured. The concern with fish is parasites which the fish can pick up depending on where it is sourced from. If your fish is farm raised or comes from a specific area where the water is tested for the presence of parasites, you can use it raw if you want (sushi grade). If not, you should cook it to a minimum internal temperature of 145F to ensure any potential parasites are destroyed.
@markh975
@markh975 5 лет назад
I was honestly surprised about the "white ooze" tip. I just smoked my first salmon and did it at 150 degrees, it eventually had the white ooze, but at about 6 hours in. I took it off at "temp" at 8 hours. Does the ooze mean that it was actually done at 6 hours and not 8? Ultimately, the fish turned out amazing. I don't even like salmon (thanks mom), but this was unreal! That said, maybe I over cooked it?
@DelmarvaBackyard
@DelmarvaBackyard 5 лет назад
It means you were cooking a little hotter than optimal temps. It’s not a huge deal breaker. I’ve cooked many filets with the white ooze present and they were delicious. However, you can really produce a wonderfully smoked piece of fish if you hone in on the small details. That’s really all the tip was for. Thanks for watching.
@derekaubie6220
@derekaubie6220 5 лет назад
It's called albumin and it's just a protein in the muscle. No big deal - just doesn't look as nice
@arkaroman
@arkaroman 5 лет назад
Super
@crisikingful
@crisikingful 3 года назад
I eat fish everyday love fish 🥰
@amrs1960
@amrs1960 5 лет назад
I eat fish a minimum of 3 times a week - lucky to have been born Portuguese.
@DelmarvaBackyard
@DelmarvaBackyard 5 лет назад
Sounds like your going to live longer than most. I believe most cultures that eat more fish and aren't poverty stricken have longer life spans than those cultures that don't eat as much fish. Thanks for the input.
@onvogmasaj
@onvogmasaj 5 лет назад
normally once a week, on Fridays
@DelmarvaBackyard
@DelmarvaBackyard 5 лет назад
Thanks for the input, I appreciate you watching.
@IntuitiveUniversity
@IntuitiveUniversity 4 года назад
I east fish 3-5 times a week
@imaginethat6356
@imaginethat6356 4 года назад
I usually eat fish once a month. Sounds like I need to fish more!
@ArnoldGia
@ArnoldGia 5 лет назад
Did you use a drone on some of those grill shots? 😂🤘🏻
@DelmarvaBackyard
@DelmarvaBackyard 5 лет назад
Nice catch. DJI Mavic Pro. Love that thing. Thanks for watching.
@ArnoldGia
@ArnoldGia 5 лет назад
@@DelmarvaBackyard Thanks for sharing the tips, came here after a botched smoking session!
@DelmarvaBackyard
@DelmarvaBackyard 5 лет назад
Your more than welcome, that's my inspiration. Thanks
@scottlathrop66
@scottlathrop66 Год назад
You have the same boil kettle as me.
@DelmarvaBackyard
@DelmarvaBackyard Год назад
Sweet, thanks for watching and commenting.
@chocolatecoveredblonde20
@chocolatecoveredblonde20 2 года назад
The brine video I can’t find it
@ivancedillo8
@ivancedillo8 4 года назад
Rosemary pls, good video
@thomascockrell6424
@thomascockrell6424 2 года назад
What’s the brine recipe?
@DelmarvaBackyard
@DelmarvaBackyard 2 года назад
ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-0KdqXisLbq4.html
@drylungphonesexgod9068
@drylungphonesexgod9068 4 года назад
What if you just rub of the dry brine instead of rinsing it with water. I like he initial rub many just add he fill the the beginning?
@zaurkomachkov520
@zaurkomachkov520 5 лет назад
Never thought that Steve Jobs would teach me how to smoke salmon. 😀
@DelmarvaBackyard
@DelmarvaBackyard 5 лет назад
I guess thats a compliment...lol. Thanks for watching Zack.
@sylvana393
@sylvana393 4 года назад
There’s an app for that.
@finbira
@finbira 5 лет назад
Its the reef predator fish that have high mercury content, deep sea fish is one of the purest natural human food still.
@DelmarvaBackyard
@DelmarvaBackyard 5 лет назад
Thanks for the input. I appreciate you watching.
@sethjones5250
@sethjones5250 5 лет назад
Fish is a treat. Its so expensive now so I can't eat as much as I want. I'm also concerned about the impact of eating fish on the fish population. I love a door county fishboil, but I have watched the whitefish population decline over the last 30 years. When I was a kid, fidhboils were all you can eat. Now its one or two small pieces of fish.
@DelmarvaBackyard
@DelmarvaBackyard 5 лет назад
Thanks for the support Seth.
@jaybird95823
@jaybird95823 6 лет назад
Truly delicious on it's own but I added a Greek yogurt, dill & lemon juice drizzle to send it over the moon. This from a guy who only eats fish once a month. Going to change that habit Mike, thanks.
@DelmarvaBackyard
@DelmarvaBackyard 6 лет назад
That’s awesome. I really like the dill and lemon juice addition I’m going to try that one. Have a great weekend.
@shananacarrillo
@shananacarrillo Год назад
Fowr times per week, specially mocarrel
@DelmarvaBackyard
@DelmarvaBackyard Год назад
Thanks for watching Anthony.
@RandyM856
@RandyM856 Год назад
is it safe to cook on tin foil
@DelmarvaBackyard
@DelmarvaBackyard Год назад
Yes, tin foil is fine to cook with (everything causes cancer in some way). Thanks for watching and commenting.
@ernierivera3288
@ernierivera3288 2 года назад
Sounds like you need a recipe for smoked 🐸
@user-iv5ds3mu8q
@user-iv5ds3mu8q 4 года назад
I ate almost every days
@DelmarvaBackyard
@DelmarvaBackyard 4 года назад
Thanks for watching.
@ML-ks2lj
@ML-ks2lj 2 года назад
I fish the great lakes and the eat safe fish guide ha some good information for consumption of fish. Some fish you only want to eat once per month based on location and stuff. Fish have dioxins and biphenyls in them not just mercury.
@DelmarvaBackyard
@DelmarvaBackyard 2 года назад
Thanks for the tips! I appreciate you watching.
@DerkNilos
@DerkNilos 2 года назад
i rarly had fih
@tommyasada8622
@tommyasada8622 3 года назад
My girlfriend is Filipina so we eat fish like 5 times a week haha!
@tedsiarkowski4326
@tedsiarkowski4326 5 лет назад
I only eat fish once every 2 weeks...here's the weird part...I LOVE fish..
@DelmarvaBackyard
@DelmarvaBackyard 5 лет назад
weird how it works like that. Thanks for the comment.
@leftdsantiques7926
@leftdsantiques7926 Год назад
The white fatty material is called albumin.
@DelmarvaBackyard
@DelmarvaBackyard Год назад
Thanks for commenting.
@CrazyT502
@CrazyT502 4 года назад
I love fish! But lately I've been noneconpliant
@nooralomrani9384
@nooralomrani9384 5 лет назад
I eat shrimp ramen if that counts
@savagehenry32
@savagehenry32 3 года назад
Going to give this a shot on my smoker. Real smoker that is.. Electric smokers are for cheaters! Happy Friday everyone✌
@TheArcreader
@TheArcreader 4 года назад
yeah i only eat once a week
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