Search the Community

Was fortunate to catch a few of these amazing creatures a few weeks ago in Idaho. Here is Idaho Joe with one I got on the first day Had a few guests over and I always like to impress this group with the KK if possible. Had a small brisket point and ti-tip in the sous vide for 48 hours. While the beef rested, I go the Chinook salmon on planks and on the KK. The plan was to season simply with garlic salt blend and get the fish cooking. Once the fish got about a third of the way done, I would add dill and butter to one and generously coat the other with an asian teriyaki glaze I love- Soy Vay As the butter melted, I would move the pat a bit for even coating. The asian glaze was applied 3 or 4 times Once I saw a restaurant really cook the heck out of the grill plank and serve it smoking table side. Ever since, I have been doing my salmon much longer and darker and it seems to come out amazing. Was a big hit with the guests! After a few cold beverages, Idaho Joe and I made a play on beer can chicken on his Kamado. I actually schmeared the salmon head in hoisin sauce and it was pretty amazing. Not to gross anyone out but you cannot believe how big the eyes are on those things- Too bad neither of us were brave or beverage enough to try one- Thanks for looking! Paul-