Where is 2012 going!? It’s almost the middle of
April and already past Easter! I guess you lose track of time when you are
having fun!
Speaking of Easter, I will never forget the “Easter
of 2012” because of my dad and his attempt to smoke salmon for the first time
ever! I think the picture speaks for itself. Yep…the salmon should have been taken off the
smoker a couple of hours earlier; however, this is how people learn. Every
mistake or failure can be turned into a life lesson.
People often say that failure is unpleasant and something
you never want to experience. This is true to some extent, especially looking at it with a
short-term view. Someone who experiences a failure shouldn’t look at it is as a short-term
problem because in the long run you will benefit from that mistake. Just look at my dad's example.
IF my dad ever attempts to smoke
salmon again (which I think he will), he now knows to smoke the salmon for a
shorter time period. How does he know this? From his “Easter of 2012” mistake that
turned the pink flesh of the salmon into the color of a black charcoal.
I would also like to mention that my dad’s Easter
was not a flop; the salmon was edible and tasty but just a little on the dry side. I can’t wait until
the next time he attempts to smoke salmon!
Below is the dry rub recipe my dad used for all of
you grilling enthusiasts:
Ingredients:
1/4 Cup Honey
1 cup kosher salt
1/3 cup sugar
1/2 cup dark brown sugar
1 tablespoon crushed black peppercorns
Steps:
- Warm the honey to make it thinner and easily spreadable. (May add some water)
- Mix the kosher salt, sugar, brown sugar, and black peppercorns together.
- Baste the salmon with a thin layer of honey and sprinkle on the dry ingredient mixture.
- Refrigerate for 2-4 hours
- Smoke at 220 degrees F for about 2 hours per pound (not 4 hours like my dad unless you like your salmon crispy)
