howdy folks, here again with Mike Eastman trying to cook this next recipe i'm doing right here
is one i used up there in our place up in [ __ ] creek there in the Absaroka wilderness
all the grandkids would come up and you know fish is really a major diet for anybody that wants to
keep a healthy life going here so once a week we'd have fish and most of the time i'd have salmon
and so the kids come up and i had to devise a recipe that they liked
because i just tried to throw some salmon down there and barbecue it here you go kids and yeah
so i came up with this and actually to be truthful with not corning around one time
i was over between great falls and Helena fishing on the Missouri fly fishing in march for big brown
trout and we got done it was about a week me and a buddy so we decided to go into town there and we
went to a pretty high-end restaurant and sit down to have a last meal and we both parted our
ways and i ordered this thing called salmon on a plank so here come and come on a cedar plank and
there was a slab of salmon and it had this sugar on it and it and it cooked and it glazed over
on the salmon and i ate it i said wow that's pretty good and i said to myself right there
i said self if these guys can do this i can do this so when i got home i went to mr youtube and
he told me how to make this recipe and it's very simple and so next time the grandkids come up i
made it for them and they just love it they when i say hey we're having salmon man they just get
right to table and forks come out and they wait so that's the first one the second one we're going
to do two of them and the second one is the one that i kind of i didn't come up with it's a recipe
and it's it's in a brine and the brine is and i want to say right here a disclaimer i don't think
you want to feed this to your kids but it's really good for adults and it uses again cane sugar but
also it uses vodka that's right folks vodka into this brine and i sit it there and and you let it
soak in there for in the refrigerator for two or three hours and then you take it out
and then what we do is uh pat it down put it on the plank i'll take and slice up some
lemon here and squeeze some lemon on it put it on there and shove it in the barbecuer
and it comes out pretty tasty now i've have other recipes too that really get crazy with with cream
and all kinds of things like that but this is that's pretty good and it's pretty simple if you
got like two hours or two and a half hours before dinner and want to rummage up something that you
and your wife would like or maybe not you can try it and see we like it so let me get started here
the first couple things i want to say before i go into this i want to explain what i use because to
me this is it was trying there at first i got just white sugar now that didn't work so what i use is
i make sure i get brown sugar and it's cane not white sugar it's regular cane sugar and it works a
lot better this coarse sea salt the pepper and the vodka which i won't show you because i have my own
vodka i don't want you to know what kind i have that's for the vodka for the brine
and for the one we're doing for the kids it has the Canadian or that has the
cane sugar and i sprinkle a little garlic salt on it powder not salt powder it kind of just gets a
little kick there and the sugar kind of outweighs it a bit but it's really great okay so those are
two recipes now the first thing you need to do is get a plank i want to tell you fillers and gals
right now you do not want to go down to your friendly lumber yard and grab a plank and saw
it in half and use it because it's got so many chemicals in it you guys might glow in the dark
after eating that thing so what you have to do is there's places that will send you planks that are
are ripped and crust sawed and are planed with no kind of uh chemicals or anything in them and down
the description below you can see where i go and i've been getting those planks from those people
forever thing about those planks i'll just give you a little suggestion here just kind of hang on
get on their mailing list hang on and eventually like today i noticed they popped up i could get
a 5 by 11 plank i could get like 25 of them for 9.95 so they go on sale a lot so if you just wait
you can get them pretty really reasonable okay so that takes care of the plank now what about
what about the fish well living up where i do the nearest coho or silver salmon or is uh probably 2
000 miles away so i have to get it and it freezes and where i get it is called this is it right here
they come in these little packages okay one of these is just right for me and one for my wife now
if you're a big eater maybe you want to eat two of these and your wife take two of them but these are
this is just right for us you know you have a salad i don't know corn on the
cob you know stuff like that now i want to tell you they they call this fresh frozen
and it's you know sizzling fish.com and i've i've bought their shrimp i bought a lot of
seafood from them it'll come in it'll be frozen hard as a brick with a piece of dry ice in it
and a great big cooler it's it's really good and it's and what they do is they catch it right there
this is caught up in Alaska and they they take it and they uh do all the fillets and they
take and shrink wrap it right there and and flash freeze it right there okay so this is just like
almost like out of the boat this isn't farm fed there's right out the ocean so that's kind of
a tip if you interested in that so what we're gonna do here is i'm gonna get the old uh plank
and i've had this plank soak in here for two three hours and what i find and here's what happens if
you've never done a plank you probably have a lot of people have but if you if you never have
done a plank you take this plank you put it in water i put a glass on top of a heavy shot glass
right on top of it and it soaks now i used to they they always recommend all soak it for an
hour an hour and a half i found if i soaked it for three hours and this thing is completely
soaked through when i put it on my barbecuer and i start barbecuing it and i like to run just pay
attention here i like to run it for about two gets a hundred and that's smoking on the smoke part so
it sits there and smokes i have my handy-dandy little thermostat there that i plug into it
and i uh wait until it gets to 100 and then i'll crank it up to 375. now i've cramped it up to
450 and and this thing starts burning and then what happens if this starts really burning or burn
it gets into the it gets into your salmon you don't want that you want you want it just to be
that fine line there where it's cooking and you get all that flavor from the uh from the plank
coming off that from the you know from from the water coming off and becoming you know steam and
it goes right in the fish so that's kind of i i usually do it two and a half hours maybe three
hours i've i'll throw it in there and it doesn't seem to hurt at any maybe some people think so but
it might mean that it takes a little longer to cook but man i don't have to worry about it
smelling like charcoal okay okay here here's what we have right here and this is the uh
marinated one in a brine it's called a brine and so it's been in there for three hours
i kind of goofed up and took the plastic bag stuck a hole in it so i had to put another one
to keep it from dripping all over my wife's refrigerator so what i usually do this is just me
you do whatever you want i like to put it on here so i take it out and put it on there and pat it
down you want to pat it down so you get rid of all that stuff the other thing i do just to be let you
know i always if we put two of them in here for just me and my wife now now the grandkids come we
have four so i put four in there i put them with the flesh down in the brine not the skin now some
people will take and cut the skin off i don't i just this comes with skin on it i leave it on and
i put it with a the flesh down in the brine and then here i am i'm patting it off
i call it patting it down a little bit and just like this some people wash it off you can do that
if you don't like it but i kind of like some of the vodka on it my phone
so i put it right here there it is my hands are nice and grummy so i go over here and wash them
in my handy towel okay so that one is almost ready and what we do what i like to do with that
this one is i take a
lemon
and then i cut the lemon so i cut like this one is going to be three of these
i put three of them right here but i won't put it on yet i'll just cut them one two three
then i take the rest of not the rest but some of it and i
i just just kind of drizzled it on there and just drizzle this drizzle a little on there you know
because fish really go well with lemons okay
so you notice i cut too many but i put two of them on there this is the next one this
is going to be for the kids i'll go over here and i cut it right here and i wash it off
i just cut it open like here and then i'll put it on here to transfer it over here but i take it out
like this look at that thing just like fresh
and believe me i caught them i i've been up there many times fly fishing for them and
this is good so i rinse them in cold water and then i take this over here
and then we're going to put this one right on with the other one this is a good size for the
kids actually when they're real little like six seven eight they don't eat a whole one but once
they get to be teenagers they'll scoff that up in no time at all it's nutritious i mean this much
salmon every every week or fish it doesn't have to be salmon it's really good so i got my
secret get the kids to eat stuff this is cane sugar but what the first thing i do is i put a
little a little this garlic pepper on top not very much you got to watch this thing see like that
isn't that nice well that's a little too much but i'll move it around a little bit
these holes are a little too big i guess a guy wants to sell this puts big holes in it
but just a little bit and don't worry folks because it won't be garlicky because when it cooks
the sugar kind of offsets the garlic if you get what i mean and
cooking that way and then what we do is we take this and generously put it on top
of let's move this over like this this back because what will happen is when
this cooks this will glaze on top and roll down and it'll be kind of like a glaze on top
okay if you do it right we'll hope we might can do it right but i just kind of pat it up here get it
because it will come off it will roll off and just be a little bit up on top but we got our two
sitting here ready to go now let me wash my hands and then we'll
then we'll take it out and the barbecue has been going i got it smoke in there like i've
said before i like to smoke it till it gets to 100 internal so get a little smoke flavor to the
old salmon everybody likes a little smoke so it's it's gone it's smoking see so i put it in there
and just to let you know i either use hickory or cherry that's my preference you can try anything
you want but it seems to work better for me one of those two pellets so then i stick this in
this is my handy dandy i stick it right in there just like that and i shut the lid and
gotta put my damn darn rock on top of it because my lid i still haven't got a new one didn't seem
my wife didn't catch that video i did last time so maybe she'll catch this one
okay so we let it sit there it takes a little while because it's on a plank to get to 100 just
and all this isn't something you're going to slap together in 15 minutes and throw it on the
barbecue and burn a hamburger okay but believe me when it's all said and done you're going to really
like this if you do this right so it hit a hundred so i got smoked i crank it up to 375 because my my
trigger at 375 it really isn't 375. it's probably about 350 it's you know it's an older model
and but anyway i i've tried it at 450 with this thing and it it burns it pretty bad it
cooks it quicker but it it's it doesn't come out as well so we're going to let this thing
sit here and cook and the internal i like the internal and everybody has their own
temperature but i usually like it about 145 to 1 148 somewhere in there and i'll you'll
see i'll click it and and i like it flaky but i don't like it dry so if you cook this like four
like 148 149 five 152 or three you're going to dry that little salmon out
it's going to be flaky all right but you're going to lose a whole bunch of taste so that that's
that's what i do when i cook these so we'll just let it uh cook and we'll come back when it hits
about 146 or seven and then we take her out so we'll see in a bit
all right now the salmon is cooking and uh so this my little deal here i i take all this
smelly stuff and throw it in my plastic bag zip locks and that way my wife doesn't want me doesn't
complain about me having to take the garbage out every 10 seconds or 10 minutes because it stinks
i'll just go like this wrap it up goes in the garbage never smell this okay it's done
well it's nice and flaky folks so i put it on this little thing like this
looks kind of good and because i soaked it you notice it just kind of one side
was a little bit here but it's still it's not burnt some people talk about having to have a
some water to squirt on it so these don't burn but if you soak enough you don't have to well
this could be different than last time folks i sit down and i didn't even eat eat the hamburger
i went ahead and ate the corn which was good and then after they got done shooting the crew
scarfed it up and i think this time we're going to have them sit down a couple of them
and taste it and let you know how it is instead of me because you know i'm going to tell you it
tastes good but we'll have Lindsay come in come here Lindsay so you sit down here and you you
take a bite or two and then one of the others can sit and take a bite or two and see what you think
that one is that one's a brine and this is with uh with the sugar on it okay i'll get out of
the picture oh mike come on this is the what now i'm really feeling the pressure good hey
i'm trying to do left-handed things with my my right-handed self
well i put some sugar on it but oh here's the piece of the sugar yeah oh
i can see why the grandkids like that i don't think anyone wouldn't like that
they're still really juicy too mike it is flaky but you didn't you'd tempt it just right
hmm i grew up eating this kind of stuff all the time remember this is Wyoming okay this isn't
on the coast that's really good i used to used to take it for granted i used to eat like i said all
this all the time so every once in a while trying something a little bit different is really good
one do you like the best the lemon's really good that is very flavorful and
like mike said you don't want it too dry and this is just perfect in my opinion so
my approval
well i hope you enjoy this this is just kind of what my wife and i up there middle of nowhere
i got to become a kind of a foodie a little bit after film and i do this
leave a comment if it's really bad you don't you're not gonna expect me to answer any of them
because i don't have a computer that answers people i even got only got a flip phone okay
but you know i got some more recipes i got a really good one on ribs and also one on beef ribs
that that uses a wine i'll take and marinate it for 24 hours and kind of a wine sauce
that my wife really likes and you know just trial and error and i hope you enjoy this and
you folks have a nice day this from Mike Eastman out in Wyoming have a good day toodaloo