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Who made the smoked salmon dip???

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Mrs. McFrankenboo

I'm trying to figure out who made the smoked salmon dip (in the Cool Whip container) at the Chandler Midnight appetizer party.  It was fantastic and would love to have the recipe.  I thought Paul from IAB 30 made it but I was wrong so any help would be greatly appreciated!!
#1 - March 21, 2010, 09:06:28 pm

BrownBearBBQ

  • Karma: 1
I made it!! Glad you liked it!! Have lived in Alaska over 20 years and go up at least once per year. Is a tax write-off to check on property, however, somehow those salmon and halibut keep calling me out on my boat - "catch me, catch me"!!

This was made w/King Salmon, smoked in a Big Chief smoker w/hickory and apple chips, brined (another recipe) for about 15 hours then smoked for about 10 - 14 hours.

Dip - Everything can be changed to your taste -

3 - 4 lbs smoked salmon (any kind but pink salmon, not enough flavor)
5 packages (8 oz.) cream cheese
2 24 oz. sour cream
1 cup mayo (not Miricle Whip)
hot sauce like Frank's to taste (when making for the public I tone it down)
fresh garlic powder
fresh onion powder
dill weed
white pepper
cayenne pepper

All spices to your taste

can't hardly use too much garlic or dill as the salmon really takes to them

mix 1/2 the salmon and the rest of the ingredients in a mixer like a Kitchen-Aid till well blended. then break up the remaining salmon by hand and fold the chunky pieces in.

Tastes best if you let it rest in the fridge for a couple three hours, if you can wait that long! Is good dropped in tomato soup or clam chowder as well. Makes good sandwiches  or open face sandwiches with melted brie cheese.

Enjoy!!
#2 - March 21, 2010, 09:48:03 pm
Diamond Plate Series 70 Modified
Southern Pride  300
Traeger
KCBS Judge #56038

Brown Bear BBQ Catering and Personal Chef

Providing the Best of "Smokin' Good Times"!!

Mike (AZBarbeque)

  • Karma: 52
Yea, Phil made it and as you said Erin, it was amazing.

I couldn't stay away from it, it was that good.

Thanks for the recipe Phil...  ;)
#3 - March 21, 2010, 10:00:10 pm
Michael J. Reimann
Realtor - Clients First Realty (Real Job) - www.TheReimannWay.com
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering - www.AZBarbequeCatering.com

If God wanted us to be Vegetarians, why did he make animals out of meat??

Mrs. McFrankenboo

THANK YOU!!!!  I can't wait to make it!!
#4 - March 22, 2010, 08:55:30 am

toys4dlr

  • Karma: 5
Are you heading to Alaska to catch the salmon.  It has to be the best part of the whole process.
#5 - March 22, 2010, 03:21:08 pm
Toys 4 BBQ'N
Competition BBQ Team - Anthem, Arizona

Comfort is King with our team

Q-TO-U-BBQ, Anthem AZ
North Valley Magazine's Reader's Choice Best BBQ for 2010 and 2011

BrownBearBBQ

  • Karma: 1
Yea, I'll be going back up this summer to check on things and deer hunt and fish and fish and I think fish some more! It's a dirty job but someone has to do it!! ;D
#6 - March 22, 2010, 08:46:52 pm
Diamond Plate Series 70 Modified
Southern Pride  300
Traeger
KCBS Judge #56038

Brown Bear BBQ Catering and Personal Chef

Providing the Best of "Smokin' Good Times"!!

ddog27

  • Karma: 0
Wow that sounds like it is amazing! Gonna have to make me some of that!!
#7 - March 29, 2010, 10:21:23 am
Darin "D-Dog" Hearn
Eastern Arizona BBQ Club Ambassador
DDog@AZBarbeque.com

D-dog's BBQ Rubs,
So good they're better than Ketchup!
http://ddogsbbq.com

http://www.myspace.com/ddogsbbq

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