Fishing with Dad...

I could tell I hadn’t had enough sleep; sleep is valuable to a twelve year old. Dad’s encouragement to hurry was helped along by the smell of frying onions and pancakes. The onions were going into the Dutch oven that would be buried in the ground for the afternoon meal. The pancakes… well I’d dispose of them before we left this morning.

Six o’clock a.m. was early, but Dad didn’t want to miss the early bite. My oversized waders kept the early morning dew at bay as we hiked through the meadow towards the creek. After dodging a few ominous Hereford bulls, we arrived at the “hole”. Tying on #12 Captains to a fresh leader was a chore with my cold hands. Dad started up river and me down. We’d meet back at noon.

It was a great morning; the Cutts were on the bite. In the 70’s our equipment wasn’t what it is today, but the fish didn’t care. Upon arriving back to the “hole”, there was Dad cleaning a limit. To watch Dad cast a fly was a thing of beauty. There wasn’t anything shabby (as he called it) about his cooking either. The anticipation of pulling that old black pot from the ground full of lunch was about as much expectation as waiting for the sunrise, it was the perfect complement to being out of doors.

I miss you Dad…and thanks.

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Cedar Plank Salmon   Rating
Anonymous - March 30, 2005

Ingredients:

Large salmon filet or steaks

Rub Coating
3 Tbsp. brown sugar
2 Tbsp. Worcester sauce
2 Tbsp. fresh dill
1 Tbsp. chopped walnuts
1 tsp. olive oil

How to Prepare:

Combine rub ingredients in small bowl and mix. Place salmon filet or steak onto pre-soaked cedar plank. Coat mixture over top of salmon.

The cedar plank replaces the wood chips. Ignite smoker and dry smoke (no water in pan) for 45 minutes to 1 hour on medium/high heat, or until fish is opaque and meat begins to flake next to the backbone.

TIPS:

AVOID EVERGREENS
Do not use pine or other soft woods for smoking.

CRUSH SPICES
Grind whole spice seeds and leaves in order to release the maximum amount of flavors and oils, providing the best tasting results.

TAME THE WILD GAME
In order to balance the strong flavors in wild game, use stronger or more potent amounts of spices and ingredients. Mix in some complementing red wine or vinegar in your marinades.

BRINE FOR PERFECTION
Salt brines can help tenderize meats. Brines with additional flavors pull flavors deep into the meat structure.

BRING ON THE SAUCE
Select sauces that complement the flavors of your meat and wood. Sauces with high sugar content should be applied at the end of the cooking process to minimize blackening. Peppery sauces can be enhanced with minced raisins, orange juice and brown sugar to create your perfect homemade mixture.



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