At 1500 degrees the Beefer makes quick work when it comes to cooking a perfect steak, but it’s also great at cooking other proteins and side dishes.
Chef Chris Cooper shared with me his technique for cooking a Brown Sugar, Bourbon brined Salmon along with a vegetable medley all on the Beefer.
For this cook Coop fired up the Beefer XL. The size of the XL makes it perfect for cooking for a larger crowd or even cooking whole pizzas which I plan to experiment with in the near future.
Chef Cooper started with a couple skinless salmon filets. Each filet was seasoned with smoked sea salt and brown sugar on both sides. He placed the filets in a ziplock bag and poured in a good shot of bourbon. The bourbon adds flavor to the fish and creates moisture to dissolve the sugar and salt. It then is placed in the refrigerator for a rest. Two hours minimum but Coop says that he has gone overnight on multiple occasions.
After a couple hours in the brine the texture of the salmon changes. The color gets brighter and the fish is more firm. Rinse the filets under cool water and gently pat dry with paper towel removing any moisture. While the filets are coming up to room temperature, rinse and drain 1 bunch of trimmed asparagus. Julienne cut 1/2 red onion, slice 8oz of mushrooms, and thinly slice 3-4 cloves of fresh garlic.
Once the Beefer is hot, place the vegetables in the drip pan along with several pats of butter. Place the pan in the bottom of the Beefer and stir occasionally. The vegetables need a good 5 minute head start before cooking the salmon.
Lightly oil the cooking grate and place each salmon filet on top. Place the cooking grate in the Beefer and cook about 3” away from the top for 2 minutes. Flip each filet and move the grate up closer to the flame and cook for 1 minute then flip the filets and do a final 1 minute sear to really get a crust on top of each filet. Total cook time on the salmon was about 4 minutes.
At this point the vegetables will be done. Serve the salmon with a squeeze of fresh lemon and a sprinkle of dried dill and cracked black pepper with the vegetables on the side.
This was a quick and delicious meal; and as far as salmon goes quite possibly the best I’ve had.