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Smoked Salmon and the 1983 Superbowl

 
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jeepdad
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Location: Stafford, Virginia (Transplanted Tarheel)

PostPosted: Sat Oct 23 10 11:15 am    Post subject: Smoked Salmon and the 1983 Superbowl Reply with quote

Mrs Jeepdad is away this weekend at a women's retreat with our church. So, its me and the girls hanging out. I asked a friend and his two daughters to come over for chow as his wife is away at the same retreat. When my better half is away this is usually when I smoke fish or cook up some seafood. Mrs Jeepdad likes shrimp and crab cakes but that is just about it.


Started by washing up some collard greens in the sink.


A couple pounds of Atlantic salmon.




A pound and a half of shrimp with a little evoo and salt and pepper.


Fired up Big Moma, my dutch oven getting the water ready to make the collard greens.


Mmmmmm with smoked turkey wings, hot sauce and seasonings....smells wonderful!


Greens all cut up and ready to get dumped into the goodness.


A little Tony Chachere's rub on the salmon.


Greens cooking down!




About 30 mins into the smoke added the Mae Ploy glaze.




Grilling the shrimp and chicken (chix is for the kiddos).








Lemon bars for dessert, chicken, rosemary buttered bread, and baked taters.


Salmon, shrimp and collard greens.




Man it was a good meal. I love smoked salmon and greens. After the meal I pulled out my DVD with the three Redskins Superbowl victories and we watched the 1983 game between the skins and the Miami Dolphins. Man the game has changed a lot...those guys looked so small compared to todays guys. All in all a great night! I hope you Ringers are doing well.

--jeepdad
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CABREWFAN
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Joined: 23 Apr 2008
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Location: San Jose, CA

PostPosted: Sat Oct 23 10 12:52 pm    Post subject: Reply with quote

Wow! Everything looks great. I love salmon and shrimp on the grill/smoker. So...........please help me out with the collard greens. They look great, however, I've never made them. Just not something that's very popular out here in California. You boiled water with turkey wings, hot sauce and "seasonings." How long did you boil the wings before you added the greens? How long did you cook the greens? Then you drain, pull the wings and mix together before serving? They look tasty!
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SmokeHound
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PostPosted: Sat Oct 23 10 12:55 pm    Post subject: Reply with quote

As usual Dan, you cooked another great meal! Everything looks fantastic!!
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AltoonaFlyer
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PostPosted: Sat Oct 23 10 1:33 pm    Post subject: You got me with the greens ! Reply with quote

Hey Jeepdad,

Couldn't get past the greens, looked great! I sure wonder how some folks don't eat them...that's one of the things I crave this time of year especially.

Oh yeah, the rest of the spread was beautiful too Very Happy
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Shaymus
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PostPosted: Sat Oct 23 10 2:35 pm    Post subject: Reply with quote

Looks delicious !! The greens look great but would be better if you had some quartered rutabaga in there as well. Rutabaga are sweeter than a turnip.
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BBQMAN
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PostPosted: Sat Oct 23 10 5:36 pm    Post subject: Reply with quote

Great looking meal Dan! Cool
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Proetus
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Location: Ware,MA

PostPosted: Sat Oct 23 10 6:11 pm    Post subject: Reply with quote

Dam I don't even like seafood and fish yet i'm Hungry. Dam you and your pictures Sir! Everything looks great. i got 11lbs of pork butt going on the smoker right now been on since 11 last night. Will post up some pics in my own thread later.

Keep dreaming about the skins going to the SB! Twisted Evil Good thing you have their previous wins on dvd. Laughing
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jeepdad
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Location: Stafford, Virginia (Transplanted Tarheel)

PostPosted: Sat Oct 23 10 9:00 pm    Post subject: Reply with quote

CABREWFAN...I love me some greens this time of year! See recipe below!

SmokeHound, Thanks. How do you cook your greens...assuming you do?

AltoonaFlyer, Thanks, Bro. Welcome back!!!!

Shaymus, hmmmm never tried that before. Thanks

Thanks Michael. I hope all is well down south.

Proetus, Haaaaa that's funny! Go Skins! Good luck with your cook, Bro!


Collard Greens

I think this is Paula Dean's recipe.

Cook Time: 2 hr Serves: 4 to 6 servings

Ingredients

1/2 pound smoked meat (ham hocks, smoked turkey wings, or smoked neck bones)
1 tablespoon House seasoning, recipe follows
1 tablespoon seasoned salt
1 tablespoon hot red pepper sauce
1 large bunch collard greens
1 tablespoon butter

Directions

In a large pot, bring 3 quarts of water to a boil and add smoked meat, house seasoning, seasoned salt and hot sauce. Reduce heat to medium and cook for 1 hour.

Wash the collard greens thoroughly. Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand. The tender young leaves in the heart of the collards don't need to be stripped. Stack 6 to 8 leaves on top of one another, roll up, and slice into 1/2 to 1-ince thick slices. Place greens in pot with meat and add butter. Cook for 45 to 60 minutes, stirring occasionally. When done taste and adjust seasoning.

House Seasoning (this recipe makes way more than you will need)

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Tips from Dan:
1. You only need 1 Tablespoon of the House Seasoning. The House Seasoning receipe makes way more than you will need. Go easy on the salt.

2. Go very very easy with the house seasoning and seasoned salt. The greens can turn out very salty. You may even consider leaving the seasoning salt out.
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12TH AV SMOKERS
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PostPosted: Sat Oct 23 10 9:23 pm    Post subject: Reply with quote

Looks great...but I prefer the 1984 Super Bowl that the Redskins were in...or were they ? Seemed like only the Raiders were there Razz Wink
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PitMattster
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PostPosted: Sat Oct 23 10 10:15 pm    Post subject: Reply with quote

Nice lookin spread Jeepdad, I really liked the color on that fish.

You ever do a nice long brine and cold smoke on salmon? My personal favorite Cool
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Swinefellas
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PostPosted: Sun Oct 24 10 12:43 am    Post subject: Reply with quote

Looks amazing! I need to try some seafood also.
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KAKid
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PostPosted: Sun Oct 24 10 7:37 am    Post subject: Re: You got me with the greens ! Reply with quote

AltoonaFlyer wrote:
Hey Jeepdad,

Couldn't get past the greens, looked great! I sure wonder how some folks don't eat them...that's one of the things I crave this time of year especially.

Oh yeah, the rest of the spread was beautiful too Very Happy


Agree 100 percent.

Jeepdad: That just ain't right! Evil or Very Mad Collards are only available here 2 days a year if we're extremely lucky. Crying or Very sad You got me Jonesing right now. I'd even eat some out of a can IF I could find some Shocked .
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Rare Breed
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PostPosted: Sun Oct 24 10 10:27 am    Post subject: Reply with quote

Looks great
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BluzQue
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PostPosted: Sun Oct 24 10 11:30 am    Post subject: Reply with quote

Dang jeepdad....you eat better than the majority of men do
with their wives at home LOL

Man What a Delicious lookin' Feast!

Cool
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double j smoke `n grill
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PostPosted: Sun Oct 24 10 5:01 pm    Post subject: Reply with quote

wow Shocked that looks amazing !
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Brinnie
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PostPosted: Sun Oct 24 10 6:57 pm    Post subject: Reply with quote

That looks Sensational Dan Cool
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k.a.m.
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PostPosted: Sun Oct 24 10 7:11 pm    Post subject: Reply with quote

Dan, another meal fit for a King. Very Happy The Salmon looks delicious but the greens and shrimp stole my heart my Friend. Very Happy Nicely done my man. Very Happy
I like watching the old re-runs of games past especially the cowboys when Stauback played. To much about money now a days for me to be interested in the game.
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Canadian Bacon
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PostPosted: Sun Oct 24 10 8:39 pm    Post subject: Reply with quote

Great looking feed Dan,I like the looks of that salmon,and grilled shrimp have to be one of my all time favs....nice. Very Happy
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patruns
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PostPosted: Tue Oct 26 10 2:33 am    Post subject: Reply with quote

Man that salmon sure looks great! I love the grilled shrimp as well. Collards, not so much. But hey, there is always cabbage!

Have you smoked any shrimp before? I used to be able to get a good smoked shrimp/cream cheese spread at the market but they don't seem to have it anymore. Sad
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