Hey BBQ lovers! Today, we’re diving into a delicious creation from none other than Bradley Robinson over at Chuds BBQ. In this fun and informative video, he takes us through the process of making cured cold smoked salmon, accompanied by freshly baked bagels and rich cream cheese. If you’ve ever dreamed of elevating your holiday spread, this one is for you!
Making the Salmon
Bradley begins by mixing a simple yet effective cure with 1.5 cups of salt, 1.5 cups of sugar, and some fresh dill. This blend not only flavors the salmon beautifully but also helps preserve it. After applying the cure, he recommends letting it work its magic in the fridge for about 24 hours before the real fun starts!
Cold Smoking Technique
Once it’s cured, it’s time to cold smoke! Bradley shares some fantastic tips on smoking temperatures, ensuring you keep the salmon at a low heat to maintain its delicate texture. Watching him manage the setup is a masterclass in BBQ finesse—trust me, you won’t want to miss it!
Bagels and Cream Cheese
But that’s not all! While your salmon is getting that essential smokey goodness, he also whips up some scratch-made bagels. Using 908 grams of bread flour and just a handful of other ingredients, he demonstrates how easy it is to make bagels that rival any bagel shop. And let’s not forget the cream cheese—Bradley combines whole milk, heavy cream, lemon juice, and kosher salt to create a dreamy spread that complements the salmon perfectly.
This video is packed with tasty techniques and hints that not only make cooking fun but also elevate your BBQ game to new heights. Whether you’re a novice or a seasoned pro, Bradley’s laid-back style makes this recipe approachable and enjoyable!
So, if you’re eager to impress your friends and family this holiday season with your own homemade smoked salmon and bagels, head over to Chuds BBQ and catch the full video! Don’t forget to support him by subscribing and sharing the love!
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