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CHEF DAVID OLSON’S GRILLED SALMON

John Klene • June 27, 2022

RECIPE COURTESY OF:   Twin Eagles Partner Chef David Olson

CHEF DAVID OLSON’S GRILLED SALMON

Nothing beats fishing by day and firing up the grill alongside family by night. Celebrate Father’s Day with this sea fare feast of freshly-harvested coho salmon, inspired by Twin Eagles Partner Chef David Olson’s culinary adventures across the final frontier of Alaska’s legendary Copper River.

This breathtaking whole salmon is stuffed, skewered on a rotisserie spit and slowly prepared to smoky, tender perfection on Chef David’s Twin Eagles Pellet Grill. Pair with a locally-crafted beer and serve up this holiday centerpiece family-style with a sunset view of the great outdoors. Enjoy and Happy Father’s Day!

INGREDIENTS:

  • 1 coho salmon

  • Olive oil

  • 4 tbsps ancho chili powder

  • 2 tbsps smoked paprika

  • 1/2 tbsp roasted garlic

  • 3 tbsps honey

  • 2 tbsps soy sauce

  • 1/2 cup fresh parsley, roughly chopped

  • 1 fennel bulb, sliced, fronds reserved for garnish

  • 1 cup green onion, chopped

  • 2 lemons and 1 large orange, sliced

  • 1 pound ground chorizo

  • 3-4 large shallots, sliced

  • Kosher salt and ground black peppercorn

DIRECTIONS:

Prepare by patting salmon with a paper towel. Score skin with a sharp knife. Whisk 1/2 cup olive oil and the following seven ingredients, then rub fish inside and out. Stuff with fennel, green onion, citrus, chorizo and shallots, then season with salt and pepper. Tie down salmon across filets with kitchen string. Skewer salmon and place in pellet grill rotisserie at 400°F. Underneath the salmon, situate a large, rimmed baking sheet lined with beer-soaked wood chips. Baste intermittently with olive oil until internal temperature reads 135°F. Remove from grill and rest 10-15 minutes before carving. Plate family-style atop steamed and lightly seasoned rice. Garnish with a splash of olive oil and fennel fronds.

CHEF DAVID OLSON’S GRILLED SALMON

PERFECT SMOKED PRIME RIB ROAST

By John Klene • March 30, 2023
RECIPE COURTESY OF:  Jordan HangerPERFECT SMOKED PRIME RIB ROASTServes 10 | Cook Time 5 Hours 20 MinutesINGREDIENTS:10.5 lb prime rib roast untrimmed3 tbsp Kosher salt2 sticks butter unsalted and softened3 tbsp prime rib rubhorseradish sauce optional for servingINSTRUCTIONS:Trim any excess fat or silver skin off the top of the prime rib. If bone in, cut the meat around each bone to leave them exposed for presentation.Dry brine your prime rib overnight by sprinkling kosher salt over the meat and placing in your fridge for 24 hours uncovered.Fire up your smoker to 225°F.Mix together unsalted butter and prime rib rub, then cover the entire prime rib with the butter mixture.Place your prime rib on your smoker and cook until the internal temperature reaches 123°F.Remove the prime rib and heat up grill.Sear the prime rib on each side with high heat to form a crust.Rest for 30 minutes and cover loosely with foil.Slice and serve with horseradish sauce.NOTES:Do I need to dry brine?  No, you don’t, but because it was so large I dry-brined it with kosher salt overnight. You can read about the process of dry brining here. It’s a step that I highly recommend and it will ensure that the prime rib is seasoned throughout the meat, even in the thickest parts. What rub should I use for prime rib? You can make your own with our rub recipe found here. You could also use a simple even parts salt and pepper blend or go with any store-bought beef rub. What flavor of wood should I use? We used Bear Mountain hickory pellets.

EASTER MIXED GRILL WITH HERB, LEMON & HONEY GLAZE

By John Klene • March 30, 2023
RECIPE COURTESY OF: Rachel Ray
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