For a few reasons…Ĭhicken tenders cook much faster, they’re juicy (when cooked on the smoker) and they’re easy to wrap bacon around! Three Favorite Ways to Season But even after trying almost all of these, chicken tenders may just be my absolute favorite. I can’t wait to share with you our favorite ways to season chicken tenderloins below.Īll types of chicken can be made on the smoker: breasts, legs, wings, thighs, and even whole chickens. When you can cook something SO easy, like chicken on a smoker… mixing up the seasonings can add variety to your meal planner even when you’re cooking the same things over and over again. I make this recipe in episode 7 of my community TV program, You Can Make It.Smoked Chicken Tenders: 1 way to cook, 3 ways to season! You choose which rub to use and let the smoker be the hero of flavor! The rich fatty salmon, the salty brine, the smoke flavour and the sweet glaze make such a treat! If you try it, you will be addicted too! Let the salmon sit for overnight before serving cold. I smoked for about four hours, brushing with the maple syrup or honey mixture every 1/2 hour, to get the internal temperature of the salmon to 140 F. She Who Must Be Obeyed thinks they are the same. I think the maple syrup gives a bit more complex flavour. While it was heating you can brush the salmon with maple syrup or a mixture of two parts honey to one part water. I preheated my Louisiana Grills Smoker to 180 F. I just like quite a strong smoke flavour in my candied salmon.Īfter 6 hours of cold smoking, I took the salmon off and put it, covered, in the fridge overnight to let the smoke flavour really penetrate the salmon. If you do not have some form of smoke generator, you can skip this step. This allowed me to cold smoke the salmon for 6 hours. I did not turn the grill on and put a container of ice I had frozen in a plastic bottle in the grill. I put my A-Maze-N Tube Smoker into my Weber Genesis Grill. I rinsed the salmon under cold water and dried it with paper towels. I poured the marinade over the salmon, covered it and put it in the fridge overnight. I mixed up the marinade ingredients and heated them until the sugar was totally dissolved and let it cool. You can cut the salmon into any size square you like but I like about 1 to 1 1/2 inch squares. Then I cut the salmon into small squares. However, quality wild salmon gives a much better texture, taste and colour. You can make this out of any kind of salmon, even farmed salmon. I find nothing does this better than a pair of clean pliers. I started by pulling the pin bones out of a fillet of wild sockeye salmon. So, I acknowledge the great tradition of the first nations but will call my version Candied Salmon. While I am grateful to the first nation people for this great tradition, Indian is a colonial term from the days that Europeans were looking for a route to India, got lost and landed in North America. I don’t know if I feel comfortable calling it Indian Candy. The first nation people of the coast had a long history of smoking salmon over alder and the candied version became known as Indian Candy. I have enjoyed candied salmon since I was raised on the west coast of Canada. I am over the moon for candied smoked salmon.
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