Snowy Morrison’s hot smoked salmon

Snowy Morrison’s hot smoked salmon

By
From
Ben's BBQ Bible
Serves
4
Photographer
Billy Law

I named my son after my mate Herb (aka Stephen) Barrett, who grew up on the west coast of Tasmania. We spent some time with Herb and his family when we were filming Surfing the Menu, and were introduced to a long-time family friend called Snowy Morrison.

Snowy is a legend. He runs the wood mill down in Strahan, and while we were filming with him he made some of the most amazing hot smoked salmon I have ever tasted. We asked Snowy in vain to give up his recipe. Finally, with the help of Herb, I uncovered the long-kept secrets of this old dog’s smoked salmon.

For the real deal you’ll need to get your hands on some Tasmanian cheesewood woodchips, but Snowy says you can use a fruit wood like cherry or apple. I’ve had great success with Jack Daniel’s wood smoking chips made from the barrel. Whichever woodchips you use, they’ll need to be pre-soaked. You’ll also need a kettle barbecue, as that’s what Snowy uses.

Ingredients

Quantity Ingredient
4 thick salmon fillets, bones removed, skin left on
1 tablespoon dark rum

Snowy’s secret rub

Quantity Ingredient
1 tablespoon soft brown sugar
1 tablespoon Cajun spice
1 tablespoon salt flakes
1 tablespoon tomato ketchup
1 tablespoon low-salt soy sauce

Method

  1. To make the rub, combine the sugar, Cajun spice and salt, then mix in the ketchup and soy sauce.
  2. Wash the salmon with the rum and leave to marinate for 30 minutes. Massage in the secret rub and leave to marinate in the refrigerator for 2 hours
  3. Remove the salmon from the refrigerator and allow it to come to room temperature.
  4. Prepare a kettle barbecue for indirect cooking, building a small coal fire on both sides of the grill and allowing it to burn quite low until almost out. Add two handfuls of pre-soaked woodchips to both sides and allow them to start smoking well, with the lid on. If you have a thermometer, the temperature should be around 80–100°C.
  5. Place the salmon on the grill, away from the heat source. Replace the lid and smoke for 40 minutes. Do not lift the lid, because if you’re looking, you’re not cooking!
  6. Check the fish after 40 minutes, when it should be just cooked. Remove from the barbecue and allow it to rest before serving.
Tags:
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barbecue
outdoor
grill
entertaining
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