Is that Salmon?!

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:

1. Warm the honey to make it thinner and easily spreadable. (May add some water)
2. Mix the kosher salt, sugar, brown sugar, and black peppercorns together.
3. Baste the salmon with a thin layer of honey and sprinkle on the dry ingredient mixture.
4. Refrigerate for 2-4 hours
5. Smoke at 220 degrees F for about 2 hours per pound (not 4 hours like my dad unless you like your salmon crispy)

Don’t Rub! Massage

Everyone who grills knows a great dry rub requires the right ingredients. What novice grillers often overlook is the concept that rubs should to be massaged into the cut of meat, not rubbed. Employers have a tendency to do this with new employees. If they need to fill a spot quick, they just slap and rub new employees into the vacant positions instead of taking the time to massage the employee with the proper materials (aka. ingredients) to succeed.

 

The introduction into a new work setting is extremely critical. Just like an interview first impression, it provides the new hire with an idea of where they will be spending 40 hours of their life per week. If you don’t have high turnover now, get use to it because it is only matter of time. Problems arise from this improper method of preparation. How do I combat a bad “dry rub” before it becomes an uncontrollable problem?

Proper ingredients. Provide the new hire with the right materials to succeed from the start. Improper training will only educe headaches for both parties. Just like this Spicy Tex-Mex Meat Rub is probably not the best choice for my mom who hates spicy food.

Right incorporation method. Don’t rush this step. The new hire needs to be massaged into the position. This will reduce the possibility of making them feel overwhelmed. The perfect rub takes time, as it needs to soak into the cut of meat.

Follow these steps and not only will you be on your way to becoming a better leader, but you will enhance your grilling skills making you one step closer to becoming a backyard grill-master. Oh yea, before i forget, here are some more great dry "massages" for your grilling adventure!