What would you do with 70 lbs of fresh, deboned salmon filets?

[Jaws]

I always brush on olive oil, then mayo, then a rich BBQ sauce and sprinkle it with brown sugar and cook in the oven while covered with tin foil at 350 for about a half hour depending on how thick the pieces are. Tastes delicious.

[SanguinesDream]

Originally Posted by Jaws

I always brush on olive oil, then mayo, then a rich BBQ sauce and sprinkle it with brown sugar and cook in the oven while covered with tin foil at 350 for about a half hour depending on how thick the pieces are. Tastes delicious.

Can you still taste the salmon?

After a couple of phone calls, a friend was so gracious to offer to smoke them in her smokehouse this weekend. Awesomesauce delicious! My mouth is already watering.

[Jaws]

Originally Posted by SanguinesDream

Can you still taste the salmon?

It's in there somewhere

[StirCrazy]

Originally Posted by SanguinesDream

Can you still taste the salmon?

After a couple of phone calls, a friend was so gracious to offer to smoke them in her smokehouse this weekend. Awesomesauce delicious! My mouth is already watering.

only advantage of the smoke house over your smoker is the amount you can do at once, since I would have split that to about 4 to 6 different types of smoked salmon I would have rather done it in smaller batches, but ya the size of a smoke house makes large amounts faster.

I am building a old fridge into a smaoker now so I should be able to do over 150 lbs at once if I want when i am done it instead of the 20lbs I can do on my bradley.

Steve