My Awesome Bradley Smoker: Hot-smoking Rainbow Trout, Sockeye Salmon, & Cod

Rainbow Trout is great for hot-smoking because it has a high fat content.  Any fatty fish smokes really well, including salmon, cod, halibut, sea bass, mackerel etc.  I don’t usually brine my fish before I smoke it because I really enjoy the natural flavours of the trout and don’t feel as though it needs the brine for moisture purposes (the fatty-ness keeps the fish really moist).  All I do is brush a little bit of maple syrup on the pieces of fish and season with salt and pepper and then add them to my smoker, at about 200 degrees, for 20-30 minutes (depending on the thickness of the fillet).  I use either maple wood chips or hickory, each of which produces very contrasting end products (maple being more subtle, hickory being much stronger).

Sockeye Salmon is actually quite lean compared to most other species of salmon.  It has an incredible colour and very rich flavour.  It was great smoked, although I left it a medium rare so that it wouldn’t dry out.  It was divine!

Last but not least, is the cod.  A rather meaty, fatty fish, with a very soft flavour.  It took to the smoke really wonderfully.  It tasted less smokey than the trout and sockeye, even though I left it in the smoker for a good 10 minutes longer.  It was delicately flavoured with a really wonderfully moist yet flaky texture, and it just melted in your mouth.

As you can see, I paired the smoked fish with some garlic sauteed baby bok choy and caramelized oyster mushrooms (sauteed in a pan with butter, salt & pepper), which I finished with a little maple syrup.  Try it out sometime!

It’s easy, but certainly doesn’t taste like it!

Published in: on November 6, 2010 at 4:31 pm  Leave a Comment  
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Citrus Marinated Rainbow Trout

If you’re looking for something quick, easy, and healthy to throw on the BBQ this lazy Friday evening, then this recipe is for you.  Honestly, it’s a dish that just sort of came together with a bunch of extra ingredients Moira and I had laying around the kitchen while we were prepping for the BBQ event this past week.  While dill, lemon, and salmon are classic flavour combinations, the addition of other citrus fruits and mint really add a next level of freshness to each bite.


Published in: on June 4, 2010 at 10:34 pm  Comments (1)  
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First BBQ of 2010!

This past weekend was our first BBQ event of the summer.  It was for 35 and took place in the courtyard of a beautiful condo building at York Mills and Yonge.  For the clients we rented round tables with white linens, white chairs, white plates, cutlery and glassware.  The tables were set up around the outdoor kitchen (consisting of 4 BBQs and a bunch of counter space), which put Moira and I at the focal point of the party.  The weather was beautiful, the scene romantic, and the food and drink bountiful.  The guests were incredibly friendly and more importantly hungry, coming back for more and more.

Cooking for hungry foodies is always such a delight.  Food is such a huge part of my happiness on a day-to-day basis and to see my food excite others and satisfy fellow food lovers is the reason I love what I do.

The star menu items of the evening were definitely the brisket and burgers. We slow-cooked a whole beef brisket on the BBQ, keeping it at a constant 225-235 C.  We through together a nice rub (chipotle powder, cayenne, black pepper, molasses sugar, smoked paprika, paprika, celery salt, garlic powder…) and smoked it with cedar-chips for the first few hours, hoping to develop a nice thick smoke ring.  We took it off after about 7-8 hours.  It was incredibly succulent and flavourful.

The biggest hit of the night had to be the baby burgers three ways: mushroom & aged cheddar, basil stuffed with goat cheese, and classic build-it-yourself.  Unfortunately, we were too busy manning the grills to take pictures of the meat.  Above is a picture of some of the salads we made.

Published in: on June 4, 2010 at 1:31 am  Leave a Comment  
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