We usually aren't big fish eaters, but the wife and kids have been more open to trying it lately. Maybe this will be the way we will go; looks great! Thank you as usual for the great job.
I turned my wife onto blackened salmon. From the looks of this I'll have no problem getting her to devour it. Masterful job as always. Keep 'em coming.
Great video Tom! I like using Malcom Reed's The BBQ Rub on smoked salmon. It comes out great. Looks like I need to buy his AP seasoning now. BTW, the Cattleman's California Tri-Tip seasoning I bought from your website has been phenomenal!
The AP Seasoning is a nice savory rub... a good balance from his barbecue rub. We love Tri-Tip Seasoning too. We use it on just about everything around here. :)
Chef T. that wichita came in friday. today me n my son going do our first smoke with our favorite RIBS. fish we going smoke what ever carlos catches. it was great meeting u see u again at altbbq
We shoot videos a few weeks out, but would love to do a smoked lobster tail. I'll ask Chef Tom what we can move around in our schedule (we schedule a year in advance) and when we can do that. Thanks for the suggestion!
Since we sell grills, sauces, rubs, accessories, fuels, etc. for a living, you'll find that we use premade most of the time... and one thing to think about, these rubs are developed by some of the best cooks and pitmasters in the world over many years. Thanks for watching!
I used to be to think the same thing, but then after making multiple bbq meals a week there simply was not enough time to always make rubs. Especially because I dehydrate my own herbs
As for the Portions---Don't give me the "tapered end" - to be fair about equal portions cut less on the thick side and more on the tapered end....jus sayin...
Usually, if your fish is tasting "fishy" it is likely not fresh or has been mishandled. Fresh fish is key. Go to a butcher and buy the best salmon they have in their case. Then go from there. If you still don't like it, it just may not be for you. Thanks for watching!
We usually aren't big fish eaters, but the wife and kids have been more open to trying it lately. Maybe this will be the way we will go; looks great! Thank you as usual for the great job.
Thanks for watching!
Looks Great as usual! Nice job Chef Tom!
Thanks!
This is my new favorite channel on RUclips!
Awesome, thank you!
that's a fast and easy recipe, THANKS again, Chef Tom
No problem, glad you enjoyed it!
Tom, I'm amazed. You're literally my doppelgänger. From the beard to the clear rim glasses! Big love from the UK
Cooking made easy you are doing a great job keep it up
Love this channel! Straight up!
Thanks for the video, making this today.
I normally do my salmon like this. It's super easy and the whole family loves it,. Evan my kids that are 8 and 10 loves fish when it's done like this.
Right on. It's simple, tastes great, and best of all, it's good for us! Thanks for watching.
Great recipe
That was a nice cook. the brown sugar and the rosemary is the ticket. it's also good with a sesame ginger marinade..
Seemed real simple to do! I have to try it! Great vid!
Thanks!
Turned out great!
Hey Tom great video and another superb dish!
Thanks for watching!
Excellent Recipie!!
Nice work Chef Tom! For a change of pace try Alder Planks and Orange or Lime Slices.
If not able to find something like "game changer brine" what do you suggest?
Or if not able to brine, anything I should change?
Thanks Chef Tom!
I would love to see a new version can you only use salmon?? Thanks Chef 👨🏽🍳👍🏾🙏🏾
So is the electric starter only for ceramic grills or can I use it on my Weber kettle to start my charcoal?
I turned my wife onto blackened salmon. From the looks of this I'll have no problem getting her to devour it. Masterful job as always. Keep 'em coming.
We love blackened salmon as well. Thank you for watching!
Awesome video, looks amazing!
Thanks for watching!
Great video Tom! I like using Malcom Reed's The BBQ Rub on smoked salmon. It comes out great. Looks like I need to buy his AP seasoning now. BTW, the Cattleman's California Tri-Tip seasoning I bought from your website has been phenomenal!
The AP Seasoning is a nice savory rub... a good balance from his barbecue rub. We love Tri-Tip Seasoning too. We use it on just about everything around here. :)
Looks amazing!
Thank you!
Wow, you really know what you're doing!
Chef Tom could I just crank up the YS640 to 425 degrees and basically do the same thing?
Great video as always .. you guys rock
Thank you!
Chef T. that wichita came in friday. today me n my son going do our first smoke with our favorite RIBS. fish we going smoke what ever carlos catches. it was great meeting u see u again at altbbq
Awesome! Let us know how the next cooks go... have a great day!
Another great video, looks fantastic and I can't wait to try this. Keep up the good work!!! Is cedar the only wood you can use for this?
No, but it is the only place we would ever use cedar. You can use any smoking wood as well. Maple planks are quite popular. Thanks for watching!
I love this recipe . I have been looking for a good smoked lobster tail recipe but have not found much. Would you consider this for your next video?
We shoot videos a few weeks out, but would love to do a smoked lobster tail. I'll ask Chef Tom what we can move around in our schedule (we schedule a year in advance) and when we can do that. Thanks for the suggestion!
Just subscribed! Great content. Will you guys do some form of BBQ with vegetables?
We will be doing some veggie dishes in the future for sure.
Chef Tom should have eaten that little flat piece at the end-I wonder how it turned out. Then he could’ve left the presentation all pretty!!
Shout out to Malcolm Reed and his AP rub!
It is a killer rub!
Is there a reason you don't cook it with the skin off? Seems like you'd get more plank flavor that way
Do the products on your website ship to New Zealand?
Not at this time, but we're working on it. Thanks for watching!
Don't see a smoked salmon recipe video. I have a traeger pellet grill and would like to see how you would do it with a whole fillet.
Chef tom swagger. Knife. Cook
I enjoy your videos but wish there were more homemade rubs/seasoning, instead of premade ingredients in every video.
Since we sell grills, sauces, rubs, accessories, fuels, etc. for a living, you'll find that we use premade most of the time... and one thing to think about, these rubs are developed by some of the best cooks and pitmasters in the world over many years. Thanks for watching!
allthingsbbq I understand, thanks for the reply.
Great video
I used to be to think the same thing, but then after making multiple bbq meals a week there simply was not enough time to always make rubs. Especially because I dehydrate my own herbs
Can you show how to cook fajitas
where can I get a brine bucket?
Right here!
www.atbbq.com/the-briner-brining-8-quart-bucket.html
Thanks for watching!
Did you say 35min.@425?
how long for the cook. can u try some bass
About 35 or 40 minutes total. We'll add bass to our list. Thanks for watching!
You should try cooking beef tongue.
aww! I'm from Washington and we love our salmon simple to much seasoning!
Tom was born in Washington... spent much of his life in the Pacific Northwest (just saying).
As for the Portions---Don't give me the "tapered end" - to be fair about equal portions cut less on the thick side and more on the tapered end....jus sayin...
rdietz68 a side of salmon is made up of different portions: tail, steaks, portion and fillet. So you'll get what you pay for.
not a fan of fishy fish, does this recipe help with that?
Usually, if your fish is tasting "fishy" it is likely not fresh or has been mishandled. Fresh fish is key. Go to a butcher and buy the best salmon they have in their case. Then go from there. If you still don't like it, it just may not be for you. Thanks for watching!
allthingsbbq Thank you!
Like the prep & technique,too bad it appears to be farm raised salmon.
seems like a lot of sugar! candied salmon? I'll have to try and see.
It actually is very little sugar. Just the little bit of brown sugar is all.
140 degrees is way too much for salmon
bbq a whole hog head
We have it on our list!
Crispy skin is the best part of Salmon... fail...