How To make Kingly Smoked Salmon
Pacific king salmon* Alder wood for smoking
RUB:
1/4 c Dill, dried
1/4 c Brown sugar
2 ts Kosher salt
2 ts Fresh-ground black pepper
MOP (OPTIONAL:
Remaining rub 1 c Cider vinegar
1/4 c Oil (canola or corn)
*butterflied tail section; or use coho or silver salmon 1. The night before you plan to barbecue, combine the
rub ingredients in a small bowl. Open the salmon flat and massage it well with about 2/3 of the rub, reserving the rest of the mixture. Fold the salmon back into its original shape, place it in a plastic bag, and refrigerate it overnight. 2. Prepare the smoker for barbecuing, bringing the
temperature to 180' to 200' F. 3. Remove the salmon from the refrigerator and let it
sit at room temperature for 30 minutes. 4. If you plan to baste the fish, stir the remaining
rub together with the other mop ingredients in a small saucepan and warm the mixture over low heat. 5. Transfer the salmon to the smoker skin side down,
placing the fish as far from the fire as possible. Cook for 50 to 60 minutes, mopping it after 10 and 30 minutes in a wood-burning pit, or as appropriate for your style of smoker. The salmon should flake easily when done. Have a large spatula and a platter ready when taking the salmon off the smoker, because it can fall apart easily. Serve hot or chilled. BBQ Tips: Alder remains the best wood for smoking Pacific salmon. Alder chips are fairly common across the country, but you may have more difficulty finding the wood in chunks or logs. Fruit woods are the best substitute, particularly when mixed with smaller pieces of alder. Source: "Smoke and Spice" by Cheryl Alters Jamison and Bill Jamison.
How To make Kingly Smoked Salmon's Videos
What did Henry VIII eat? Tudor Feast
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Dining for the nobility during the Tudor period was about much more than just food. The size of a household and the quantity and variety of food provided were an important way of demonstrating wealth and influence.
Let's explore the diet of King Henry VIII!
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Credit:
Created by Daniel Turner
Narrator:
Chris Kane
Music Credit:
Renaissance by Audionautix is licensed under a Creative Commons Attribution licence (
Artist:
Master of the Feast by Kevin MacLeod is licensed under a Creative Commons Attribution licence (
Source:
Artist:
sources:
Breverton, T. 2016. The Tudor Cookbook: From Gilded Peacock to Calves' Feet Pie. Amberley Publishing Limited
Henry VIII: King and Court
By Alison Weir
The Tudor Kitchen: What the Tudors Ate & Drank
By Terry Breverton
The Tudor Kitchen: What the Tudors Ate & Drank
By Terry Breverton
Groom, S. 2013. At the King’s Table: Royal Dining Through the Ages. London: Merrell
Weir, A. 2011. Henry VIII: King and Court. London: Vintage Books
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