Hello from Vernon BC Canada... really enjoy your very informative videos. thank you for clearly explaining cooking times and mixtures. I'm trying out this recipe this long weekend. have a great day.
I’m always thankful I live in Alaska with the quality of wild salmon here, especially when I see salmon that looks like that. Nonetheless, I need to try this recipe.
You gotta smoke the belly flap! It’s my fav part of the salmon to smoke. Nice fat content, hit is with some hot honey or cane/maple syrup and let it tack up. It’s like salmon bacon!!
Chef - bought a YS640s from your sales guys, and loving it. This cook looks great, but my family doesn’t like salmon (go figure). Could you suggest a lighter fish that might work?
I would want you to make an original „Wiener-Schnitzel-Burger“ !!! Everytime we go out and have some drinks-in the end we eat this burger. I will help you with the recipe if you like but it‘s simple and it will make everyone taste our comfort food when we are out for a party. You have to bring this to America. Greetings from Graz, Austria. 😉
Yeah I'm with ya, are these or this burnt anything? I've made some real burnt bits cooking salmon, the joy of cooking and the process of learning. Burnt salmon becomes like shoe leather, like so many other meats really. But never a desired taste or texture for fish. I don't like heavily smoked fish. Or chicken breast for that mater. Cook 'em both hot and fast and just whisper the word smoke, and that is about home to me. I love what you're doing here Chef. Cheers 🍻
Chef Tom, I study your videos and do my best to replicate your results. I have a Kamado Joe, Big Joe largely because I've watched you cook on one. Of course I'm going to try this recipe but I'm confused on one point-the objective. Are the salmon burnt ends an hors d'oeuvre, an entrée, what?
Every piece if square cut meat is now a "burnt end". None if this is actually a burnt end. Burnt ends have become a fad and it is no where near what a burnt end actually is
Pork belly burnt ends, salmon burnt ends, it's the trend. Tom addresses that in the introduction. In this case, the cube sizes and cooking method is very similar to what we would do with the brisket point to produce burnt ends. So yes, it's a bit of a literary license. Thanks for watching!
Great idea. I suggest you remove the dark meat from the salmon before you cook them. many folks (all my friends and me) prefer no dark meat. It looks like you didn't spray or grease the rack. That will lead to less sticking.
This looks good, I’m going to try it with everything bagel seasoning
Spectacular, Chef Tom!!! Those morsels look to die for!!
Hello from Vernon BC Canada... really enjoy your very informative videos. thank you for clearly explaining cooking times and mixtures. I'm trying out this recipe this long weekend. have a great day.
I’ve copied your cold and hot smoked salmon recipes many times. Always a hit. Gotta try this one too. Love the offset videos. Thanks
Chef Tom!
I love smoked salmon! That recipe looks great! Thanks Chef...
This is fantastic. Smart! Never knew this was a thing. Thanks.
I grill / smoke salmon all the time. This is a must to try for sure.
I like salmon and I love the idea of BBQ salmon nuggets. Good stuff!
You're right, not really burnt ends, but I will definitely be trying!
A genius way to prepare salmon. Those burnt ends look awesome. Cheers! 👍👍✌️
Salmon bon bon's, is what I call it. When I make them. But I marinate them overnight and smoke them on a cedarwood plank. Yum yummie
I love to see you using an offset on this channel
Thanks for sharing.
I’m always thankful I live in Alaska with the quality of wild salmon here, especially when I see salmon that looks like that. Nonetheless, I need to try this recipe.
The color looks way off, most likely not wild caught.
Tastes better with a meal prep and some salad options are also pretty tasty. Aioli is my personal favorite of flavor
Thank you for showcasing Yoder stick burners. I love my Loaded Wichita. By the way, what type of wood did you use for the salmon burnt ends?
Oooh those look really good, I love salmon....(and dessert pizzas.)
Hello: I would like to know your reasoning for using a large smoker rather than a smaller one. Yes i might just try this recipe.
You gotta smoke the belly flap! It’s my fav part of the salmon to smoke. Nice fat content, hit is with some hot honey or cane/maple syrup and let it tack up. It’s like salmon bacon!!
That looks awesome!
Chef - bought a YS640s from your sales guys, and loving it. This cook looks great, but my family doesn’t like salmon (go figure). Could you suggest a lighter fish that might work?
Looking yummy for sure!
I would want you to make an original „Wiener-Schnitzel-Burger“ !!! Everytime we go out and have some drinks-in the end we eat this burger. I will help you with the recipe if you like but it‘s simple and it will make everyone taste our comfort food when we are out for a party. You have to bring this to America. Greetings from Graz, Austria. 😉
Smoke those trimmings, flake it up, mix it with cream cheese and chives and make a spread for crackers or pinwheels
I love burnt ends, but I really think I’d love these more!
Does going to 145 dry them out though? They look good!
Yeah I'm with ya, are these or this burnt anything? I've made some real burnt bits cooking salmon, the joy of cooking and the process of learning. Burnt salmon becomes like shoe leather, like so many other meats really. But never a desired taste or texture for fish. I don't like heavily smoked fish. Or chicken breast for that mater. Cook 'em both hot and fast and just whisper the word smoke, and that is about home to me.
I love what you're doing here Chef. Cheers 🍻
I love salmon, And it looks like this would work on any grill/smoker!. I would definitelly try this in the future
What veriety of Salmon is this?
if they're burnt ends then the'y be great for Fridays during Lent
I like your work, but what the Hell kind of maple syrup was that? It had the consistency of water.
Chef Tom, I study your videos and do my best to replicate your results. I have a Kamado Joe, Big Joe largely because I've watched you cook on one. Of course I'm going to try this recipe but I'm confused on one point-the objective. Are the salmon burnt ends an hors d'oeuvre, an entrée, what?
The belly is amazing when you do a dry brine, including lots of brown sugar and cure in your refrigerator. Salmon candy
If you call it a burnt end, then it’s a burnt end. Works for me.
Every piece if square cut meat is now a "burnt end". None if this is actually a burnt end. Burnt ends have become a fad and it is no where near what a burnt end actually is
Agreed
take the thin portions of salmon and make jerky
I’ve never clicked on a video so fast
You *know* you're fried when you thought this video was about salmon colored leather chairs cuz of a quick glance at the thumbnail and title 😵💫
But does it taco?
I don't know about you guys, but there's not much worse than over cooked salmon.
Why would you call them burnt ends when clearly it's just pieces of cooked salmon.
Pork belly burnt ends, salmon burnt ends, it's the trend. Tom addresses that in the introduction. In this case, the cube sizes and cooking method is very similar to what we would do with the brisket point to produce burnt ends. So yes, it's a bit of a literary license. Thanks for watching!
Great idea. I suggest you remove the dark meat from the salmon before you cook them. many folks (all my friends and me) prefer no dark meat.
It looks like you didn't spray or grease the rack. That will lead to less sticking.
No.... just no
And there is only 1 kind of burnt ends
I am assuming that we're talking corn dog burnt ends :)! Thanks for watching!
Does evey show you for have to be a commercial?
Goodbye
No.