Original Video: Smoked salmon video

If it smells like salmon, keep on a jammin' if it smells like trout, get the fuck out. Wait, what? It was a bad joke. But YouTube, look, we got some smoke salmon. Nice big ass, feel it. And we're gonna make legit, honest skillet. We're gonna make… We're gonna make some deliciousness they see this bacon grease stick grease just a grease for all the things that we're gonna use that to flavor this if it's smoke salmon we should definitely get some liquid smoke. It seems natural. The full of the pan with some country crock for the bottom half in the top half. You know, this process. We're making some beer flavored. Smoked salmon. There's already a plenty amount of grease in this pad. Yes. Look at that. The grease. The fresh butter. From that country crock. Original. Yes. Now we need this. The season of the job. Let's smoke salmon. Let's add some liquid smoke. Now let's heat that pan up. Now all that steak and bacon grease from our previous recipes plus the fresh grease that we apply. The algae is just fucking excellent. excellent Oh yeah we need to have a splash of olive oil extra virgin to that yes The box, we're not throwing a splash of olive oil with that liquid smoke. Just a really full a flavor of that fish. Yes, you see, right here it, splash of that olive oil in with that butter that liquid smoke. Then while that pan heats up, we'll get the foolish fish ready, yes. There we go now. Yeah, so look at this. Smoke salmon. Look at the fish skin still on there, that's beautiful, just beautiful. Like a fork that we're gonna stab it. I'm gonna prep this fish, but poking a bunch of fucking holes in it, you too. Just look what we deal with our steak. And we're gonna season it with with a rust county all meat seasoning. We want to cook it and beer and grease and liquid smoke and rubber and virgin olive oil. I don't have a splash of women if I had it, but I'm not worried about it. A splash of women in that, in that grease that we just made for us for the pan, the full way our fish in. Yeah, that's all right. I'm taking this fork and I'm poking the fuck out of this fish. This skin is going to get nice and crispy with that grease, so it's going to be good. Smoked salmon, fried and steak, and baking grease. Oh, sweet Lucifer. This is temptation. Me too. Cope the fuck out of that shit just like that. Yes. That's a big ass fucking fill at YouTube. Oh shit. Oh shit. Now we're going to grab our pain county rust all the meat seasoning. And we're going to season the bottom half of this bitch. Let's flip the pad open, all that grease is popping, and we rocking. Oh yes. You wanna put a nice hefty sprinkle of that seasoning on top of a fish? After booking homes in it, that's nice. Little dish. I don't have any melted cheese from the top of it, but that's all right. You too. That's all right. Now I like to cook, so we're going to make a little of this. I can go on just kind of rub it into the fish. We're putting this side down first, of course, and in the flesher to cook seconds. Yes, all that melted butter in the pan, yes. Smelt Salmon Baby. Properly seasons. It's in those fat chunks. Beautiful. Beautiful. Beautiful you too. We were striking the pan and kept on worrying about it. Just a big ass fucking piece of it. Jesus. Oh, that's going to be good, you too. That's going to be delicious. We drive my hands. You know, I'm not sure if you stay on typical or a family or one, but I love to cook. So there we go. Let's put stuff. Look at that. Let's season that up properly. Yes. There's some fresh, uh, seasoning. We got the Paine County rust all-meat seasoning. That's great for steaks and burgers. Let's see how it does for fish. If it's a smoke salmon, that's what's up YouTube. You got enough of that season and yes. That's enough for that. Yeah, that's enough season for that. Just want to do some magic. We want to take the Kecok original, they put on the bottom. And that liquid smoke, and we're going to put it on the top. Because they're flying up and smote. smoke salmon. I totally forgot. The fish. My bad YouTube. So I take some of that comes to crock and we're going to dogwork it on to the top of our fish. And I have no idea how the fuck this is going to turn out. I'm making fish. It's probably going to be delicious. It's probably going to taste like… I don't know, you too. Oh yes, we've got the season in, the butter, and then it's splashed out. And then it's splashed out with a couple drops of liquid smoke and some beers. So, yes. Couple drops of liquid smoke. Thank you. It's thick. Beautiful. This was full of ashes and hollow oil on top of the spray. It was just a few never last. for the whole bottle of what we're having. Yes. Check on the same here. for the whole bottle of but black platinum and fish to eat. It's good. Fish is better. So many of the air, the butter we could this. Yep. So I see it in the inch. I just want to say I'm anchias. I want to start putting in ingredients in smoke and the metro area is around. It's a second. All right, yes, now that we got it, it's stewing in greasy, fishy, steak, bacon, to use goodness. It really doesn't eat any lemon. You give it a flip. It's smoke salmon can you beer. I mean, you can't get any better than that. It's fishing beer, damn it. So when I let that cooking, it's stew in the beer for a beer. I mean, you can't get any better than that. It's fishing beer, damn it. Okay, so when I let that cook and stew in the beer for a decade, then we're gonna flip it as delicately as we can. We might use a little more beer to glaze on the top of it. But we're not gonna drink all of this in one city. even though I have any beer for the fish. but we're not going to drink all of this in one city. Even if we don't have any beer for the fish, we're not eating it, who gives us shites? We got enough to cook for the fish, and that's all right, you too. All that butter and the holes I poked just are the same as the steak treatment. The idea for my last cooking video, all that flavor and the butter is going to seep through the fish. I think it's going to kick in this one down. It's usually preferred with fish but this is a different take. If I had lemon juice I would add it yes. But I'm making some smoke salmon with some beer, some butter, and steak and bacon grease. You know what I'm saying? I think it's going to kick in this one and make it in a minute, just keep doing it, you know? I love to cook, you too, but I love it. I need a fork for this. scratch that. We're using a spoon. I want to use it to flip it. We're not making too much of a mess. Gently. Oh, that is beautiful.. Oh, that is beautiful. Gently. Oh, that is beautiful. YouTube. Yes. rotating the fish on that on that yes oh let's get a cool saddle I pull that little off all that rust county pain meat seasoning yes was porous polashor beer on the top layer of that and that's enough beer for that recipe yes now we're just gonna rotate it and cook it with that spoon as gently as we can until it's fully cooked try not to overcook it or under cook it but there you go smoke salmon. It's got liquid smoke, butter, beer, greasy, bacon steak, grease. Goodness. Yes, okay. All jokes aside though, I want to let that's Don't want to burn the fucking fish, you know. Let's do in those flavors. Right now I want some hot sauce to even the heat out. If I want some ghost pepper, Because I do as pepper right to one of the mistake for I, is what it's pretty mean. But it was meat enough. Yes, we shall. There's a lot of hot sauce bottles you have, there it is. There's a nice meat collection of hot sauces. There's the hot sauce we used. Yeah, this part's optional. I could sprinkle cheese, but I don't particularly have, or feel like, sprinkle in, you know, the drill. Fish don't need cheese. You could sprinkle cheese on fish if you wanted to, fucking spicy smoke salmon. Put a splash of that ghost pepper on top of our fish. You got some smoke salmon with some ghost pepper sauce. That's enough on us. Well, we're going to flip it. I'm going to flip it over a couple more times let that sauce grill into the fish hot sauce grill into our fish. There's a nice medium to medium low heat. Beautiful. Flip that like a boss. No grease. Okay, yes. Good, good, good, good. No spellage. That's what I like to cease. Fuck a sweet lucifer. The flavor coming off of this. I'm going to take a 1. The spoon, I want to base. We base the top of it. We use your grease unless it's unsanitary. Like if you shouldn't reuse, you know what I'm saying? I'll make it some smoke sand. It's spicy. It's going to be delicious. It's experimenting, it's gonna be delicious, experiment in with cooking. Yes. Yeah, I based it that shit beautiful you too No, the ghost pepper is me But look at that. Yes and then we'll slip it over here in a couple minutes. I pour a lot of water on top. I'll pour a lot of beer on top Perfect amount of beer on top No, it goes pepper sauce. It's enough to grip the back of your throat, but I like fucking just eat you alive. Enough beer for the recipe. The gold is… Not for that nonsense. Put a couple more drops of that liquid smoke on top of our salmon baby. Oh yeah, so that's beautiful. Smaller than big. I would have had some sugar cheese for the recipe but I got a little hungry and was stacking it too and got a lot. Put a splash of that. Look at smoke on top of the fish. I've seen what fully cooked fish looks like. Plenty of times. So I know what I'm looking for when it's fully cooked. That look what's smoking up buttery love. Oh, sweet luciferous smells good. Only you would have flipped. Oh, that collays. Okay, excuse the summer fall. Let's get out of here, bitch. You only getting under this goodness. You only getting under this goodness? to open my window to get some summer air with little fucking cunts snaking. You take all the oil from the pan that I've been using it to base smoke salmon and just drizzle that pan oil of all that grease and that flavor from everything to this point all over the salmon. And let it solely cook for a bit longer. I'd really be overcooked than under. You know what I'm saying? You too. Be fair. I've never really cooked fish. I'm like oh hey, look at this spicy beer, smoked salmon, and Cobra thinks you can cook. That's fucking hilarious. Chef Gordon Ramsey must be pissing his pants with laughter. Like, oh bloody hell. Cobra's trying to be Mr. Fancy Panse over here. Okay. But I'll joke. I want to base all the pan oil from our previous smoke salmon cooking session. With all the flavors that we've just recently incorporated. We want to drench the salmon in that on the top half. Nice slow tender cook. You don't want to rush at YouTube. Oh, fuck. You don't want to rush at YouTube. Oh, fuck me. That ghost pepper is pretty much a similar taste to the bacon fry, or the steak fries that I made the other night. It's a good combination, like, it's a little bit of heats, just a little bit of heats. Not enough to make you like, so you're, you know what I'm saying, like if you can have a jolapenios, you can handle the heat from this smoked salmon. Let it go ahead and let that slowly cook. I'm sitting with a big amount of cheese to put on top of the big ass fillet of smoke salmon but I'm sitting there kind of stuff I don't got a bunch of cheese to put on top of it. I'm like who bloody cares take the ingredients you have and make something with it. And that's what I did. I'm like, well like a mache and butter and a grease from bacon and steak. You could do worse for flavoring, I mean shit. I wonder what tracks that starving artist statement that I made and be unless they just be like I'm extremely grateful fillet up and fry up. I wouldn't say fillet because that just sounds rubbish because I don't know what the fuck I'm talking about but at the same time I would call this frying up some smoke salmon so yeah I'm about to fry up some smoke salmon and some beer and some butter some bacon and steak grease a little bit of seasoning some butter a squatter of lemon on top probably just because people are used to when they when they cook fish just put a little bit of squatter lemon on top you know what I want to challenge that I say nigh if you don't got it walk with what you got. This is under very low fuking you to like… practically almost half a turn from being turned off. Well it just broil nice and slow. It's going to be delicious. I want to step outside and have a smoke while it's just slowly cooking to perfection YouTube The fucking… dude, the smoke salmon smells delicious. Didn't even need cheese, a little gooey cheese is always a nice effect, but look at this. You too. I wish you had smell envisioning, because you could smell. This gorgeous hunk of… salmon being cooked up right now. On a low and easy slow chill heat. Oh yes, my mouth is watering just tasting it in the air. That's that's pretty much the color you want when you're cooking fish. You don't you don't want it to be pink. You want it to be a nice sand color like the beach that you drag it upon it's a rule of cook unless you're doing sushi and that's that's a different different recipe you too But trust me I spent the last in my beer to make this recipe and it was totally worth it. Even if I don't have cheese. This to me is just smelling so incredibly dank. I'm about to flip it. This to me is just smelling so incredibly dank. I'm about to flip it. One last time. You'll let it cook on this heat. I'm on a much higher temperature. Now I'm just let it stay where it's at. I don't let it cook for a long time. Do not rush it. But oh, this smoked salmon, this… YouTube. The smoke salmon is smelling pretty fucking dank. See, it's so tender. You too. The smoke salmon is smelling pretty fucking dank. See, it's so tender it just fucking breaks apart. Uh, no, no, no, no, no. That's breaking apart. Try to flip it and the fucking fish for lay just falls apart. It's the son of it being fully cooked. I bet you. So it being cooked on the slow heat ain't gonna hurt nothing now how. Well I go out and have a smoke. Before we enjoy the smoke salmon, which has been fried and beer and bacon and steak grease because every time I cook bacon or steak or burgers I save the grease and I use it to cook with my next recipe you too. I'm not gonna have the smoke sound. It's smelling pretty fucking good, you too. There's a pipe, there's a tool, a big, a mineral smoke salmon, yes. Adding liquid smoke to what you're saying to cold ingredients. This smoke sandwich is about done yes. Like a comfort rate longer. I'll turn up to a medium heats. I'll let it cook for a little bit longer. Excuse me. Sometimes because this tender doesn't mean it's fully cooked. It's a crank there back up to medium heats. I'm sure it's fully cooked. Excuse me. It's just smelling like fish is being cooked. It smells like a snow. Oh, friend. Any other side, Norman, sign. Oh, it's fine. I don't know what the focus on. Make sure that fish is followed, Kutch, from the shrine. I'm not going to put any guacamole in a bunch of cheese on, I just see how it does by itself. This recipe is completely expand myself. Right now I know how it's going to try now. Oh gosh. I'm really the fresh at all. It gets more so many of the things that I can't get it. It gets emotional another do with the plant. All the grease from this fish, this pan's going to get cleaned out before an extra recipe. for Santa and Mrs. D all this place. Yeah, this play is about Samuel with pretty gang. I'm sure I'll run it here. What is cold? smoke salmon in vain. Oh was it? Yeah, swers the attempt. I'm It's pretty good. You know how full they cook fish is all? A peach pink. A peach pink. That's how this is. Even though the fillet and the… Stay together and look all pretty for camera. Still turned out decent.