If you never tried this before you are missing out!

big thanks to kamado joe for sponsoring this episode i got a lot of complaints lately saying that i don't make enough fish so we're making fish martian it's that easy yeah because i love this absolutely love it look at it salmon we're gonna do it barbecue style we're staying through the barbecue but we're smoking fish oh we're gonna make bites bites like these small little bites but i'm gonna show you how to do it perfectly because there's kind of a science to cooking salmon it would be awesome if you give this video a big thumbs up or comment and subscribe to this channel and don't forget to hit that notification button because if you do you help us out it helps the algorithm it blows up our channel which is freaking awesome and for all of you who've done it already big thank you now let's fire up our kettle joe the kettle joe's absolutely perfect to smoke salmon on that's why we got the slow roller inset in place and it's going to give us a low temperature with a high distance between the charcoal and the grill grates i'm loading it up with charcoal adding fire starters and once the charcoal is lit i'm going to place in the heat deflector then the grill grates and now i'm going to close the lid and set the vents so it's going to be smoking at a temperature of 100 degrees celsius i got a beautiful piece of sustainable farmed salmon and i'm going to cut it into cubes because we're making bites real barbecue bites that you can hand out while people are enjoying a glass of wine or having a chit chat maybe a beer but with a fillet like this you got a piece of that belly that is really thin that's not gonna work out so what we're gonna do is take that off first and the funny thing is it actually tastes amazing this is where the most fat is so that's gonna be for us the pit masters this is going to be our little treat i'll put this on the side and then i'm going to cube up this salmon carving it in half first there we go into nice bite-sized chunks the farm-raised salmon has an immense amount of fat and that makes it really really tasty exactly why people love it so much you know who else loves salmon more than anything yes getting woken up with a big fat piece of salmon in front of your nose i bet she was having a big magical dream of swimming with the salmon standing in a wild river and just attacking them like a wild bear was that good you like that it's good right yeah now we know that the salmon is good we're going to make it even better with this beautiful rub it consists of one part salt one part curry powder a quarter part garlic powder a quarter part onion powder a quarter part sumac a quarter part ground black pepper now shake it up and then it's ready to sprinkle on your beautiful salmon this is gonna transform your salmon into a nice eastern asian style of flavor it's gonna complement the flavor profile of the salmon before i can place my salmon onto the kettle joe i first have to add my smoke wood and what the cool thing is about our slow roller is that it is a section which we can lift out and now it's very easy to add smoke wood i'm adding cherry smoked wood and that's going to work really well with our salmon slow roll the back on salmon on and make sure that you have a gap in between every bite of salmon so that the smoke can touch every part of the salmon and make it taste even better the biggest advantage of doing it this way is that we didn't waste any smokewood the smokewood is just starting when the salmon is in and now we're getting a clean beautiful smoke with a good flavor profile now we got to be quick because even though we're smoking at a low temperature it's going to go so fast the salmon is done when it reaches a core temperature of 45 degrees celsius and that's that's nothing man that's like poo instant so we're making a barbecue sauce to brush on top of it i'm gonna put in a little bit of ketchup one part and then half a part of hoisin sauce to that i'm going to add one part of honey and a quarter part of coarse mustard to give it some texture one tablespoon of our barbecue rub or let's just say 1 8 part of our bbq rub and then mix it up now that's a beautiful glaze let's put this on our salmon before it's cooked already you can clearly see that the egg whites are popping that means it's almost done because egg whites start popping at 65 degrees celsius so what we're basically having is a little bit too much heat coming from the bottom but i can see that the sides and the top side is not fully cooked yet so we're brushing on that beautiful glaze that hoisin glaze and all we need to do is hit it on the top let the smoke catch on to the sides and just flavor the top i'm gonna close the lid and i'm gonna give them a few more minutes until they're done oh this is gonna be so good you're gonna love this salmon recipe [Music] it's been too long it's been like at least a couple months longer i think i think like seven no but seven seven might be even two years no no no no two years yeah i barbecue salmon a lot yeah but not on the video and and you guys screwed that up because they don't want to watch it you didn't hit that like button no enough you got to smash it it's got to be destroyed yeah if you see fish and you like fish you destroy the like button yeah because you're terrorized we we haven't had proof for a long time that that you guys like fish but here everybody likes fish all right i think we should change it up yeah because there's one person that likes fish more than anyone it's a dog it's a dog i think we should feed her first yeah for change come on you don't like the hoisin sauce what's wrong with it what's going on it's like it's too tender it just falls apart she doesn't know where to start yeah yeah yeah yeah good job do you think she's going back for the last piece yeah definitely yeah already she's already back and now she knows that's oh boy this is good oh boy now now it's our turn morrison come let's go before the dog eats the whole plate here we go there you go beautiful cheers you can make any salmon taste good texture texture-wise by smoking it slowly and you could go like 100 degrees celsius you could go 90 you could go 80. but don't go above 100. if you go buff 100 you go too fast you know i'm really surprised by how subtile the the hoisin sauce is it's it's definitely there this is so good you just gotta check out the recipe it's on our website pitmastrax.com the links down below it's freaking amazing yeah you gotta make this i'm gonna let the dog lick the plate there you go girl man this is freaking insane yeah why did i make so little yeah i'm not done with it i want to like i want to keep on getting hints of what i just tasted i want to have that it's not the same it's not the same it all comes together yeah when the heat comes in from the smoke and the flavors start blending yeah the juiciness and the softness of the salmon it's like a whole thing it's an experience there's no way that if you're a fish hater because i know who you are you fish haters there's no way you're gonna hate this no way fish haters yeah do you have these fish haters seriously a lot of them my girlfriend is a fish hater no yeah fish is just a beautiful thing fish is a beautiful i love you fish we also like you the subscribers and the youtube members and the fans like them of course we like them but they know it's something you gotta tell them yeah hope you guys enjoyed this video i did yeah thank you for watching big things that were painters any youtube members i just i just told them oh yeah but you know i'm trying to finish the video off but you're making this in my story well we got to finish the video i don't know i hope to see you guys next time you can be with us in the vlog so make sure you subscribe to the vlog yeah but now we're not finishing video again because there's a lot of things you can see in the vlog because it's like this is one part of it but it's way more there's a lot more you can be see everything behind the scenes what's going on but you gotta subscribe to the channel too yeah and then we're gonna let you love to have a fanbase over there yeah and there's some like big failures happening behind the scene of things going wrong like major things happening yeah that don't make this video yeah and yeah well it's not all perfect but i don't want this video to end no i also have another show i have another thing to say how long did this take if you guys make this at home then show us oh on instagram or instagram stories or i don't know look look for a way to just to share it we'd love for you guys to share it on instagram stories and then tag us we'll we'll repost your uh story yeah definitely i would love to say a big timeline that i always keep on pushing like seven seven seven seven seven seven yeah seven saturday salmon saturday we could have seven saturdays okay now close off oh thank you for watching hope to see you guys next time until then and keep on grilling you

Channel: Pitmaster X

Views: 61,570

Keywords: salmon bites, pitmaster x, smoked salmon, norwegian fish, smoking fish, bbq fish, bbq, barbecue, zalm, salmon, outdoor cooking, bbq fish recipe, recipe video, how to smoke salmon, kamado joe, kettle joe, fish, scandinavian salmon

Id: ZRlmE6YqEtk

Length: 10min 51sec (651 seconds)

Published: Sun Jul 18 2021