Salmon Burnt Ends – Cuso Cuts

Name: Salmon Burnt Ends – Cuso Cuts
Ingredients: A thick Salmon cut (2” thick, 3-4 ounces per person); Marinade :; Teriyaki Sauce; Sweet Chili Sauce; Barbecue Sauce; Soy Sauce; Garlic powder; 1 cup Brown Sugar; A scant ¼ cup of Kosher Salt; 2 Tbs Orange Blossom Honey; Pinch: Red pepper flakes (optional); Cuso’s BBQ rub (lemon pepper ) or hot honey.; Debone your Salmon using a proper knife and cutting board.; Cube the Salmon into 2” x 2” squares using a Chef’s Knife , leaving the skin on.; Marinate or Cure your Salmon overnight. Jack uses the marinade featured here .; Use equal amounts of the sauces, making sure the Salmon is evenly coated. Add about 1 tsp of garlic powder (or more, if you wish). If you feel really bold, add a squeeze of lemon; Prepare your smoker (or grill) for 300 degrees F.; Remove the Salmon to an oiled rack, skin side down. Sprinkle with any barbecue seasonings you enjoy with fish (pepper, smoky paprika, onion powder, thyme, basil, dill, parsley, etc.); Cook for about 40 minutes, brushing with leftover marinade every 15 minutes.; Plate by garnishing with chopped green onion.

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You’re probably familiar with succulent pork or beef burnt ends, but what about other proteins? I’ve found that by using cubed Salmon for burnt ends, you can get a classic feel with the taste you...

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Ingredients

A thick Salmon cut (2” thick, 3-4 ounces per person)
Marinade :
Teriyaki Sauce
Sweet Chili Sauce
Barbecue Sauce
Soy Sauce
Garlic powder
1 cup Brown Sugar
A scant ¼ cup of Kosher Salt
2 Tbs Orange Blossom Honey
Pinch: Red pepper flakes (optional)
Cuso’s BBQ rub (lemon pepper ) or hot honey.
Debone your Salmon using a proper knife and cutting board.
Cube the Salmon into 2” x 2” squares using a Chef’s Knife , leaving the skin on.
Marinate or Cure your Salmon overnight. Jack uses the marinade featured here .
Use equal amounts of the sauces, making sure the Salmon is evenly coated. Add about 1 tsp of garlic powder (or more, if you wish). If you feel really bold, add a squeeze of lemon
Prepare your smoker (or grill) for 300 degrees F.
Remove the Salmon to an oiled rack, skin side down. Sprinkle with any barbecue seasonings you enjoy with fish (pepper, smoky paprika, onion powder, thyme, basil, dill, parsley, etc.)
Cook for about 40 minutes, brushing with leftover marinade every 15 minutes.
Plate by garnishing with chopped green onion.