Can Salmon Burnt Ends be called “burnt ends?” Probably not. But are they delicious? Oh, you bet! Cooked on the Yoder Smokers Loaded Wichita Offset Smokers, these cubed pieces of salmon are seasoned and smoked. Then they’re covered in a BBQ glaze to finish off these flavor-packed, bite-sized nuggets.
► FULL RECIPE: (https://www.atbbq.com/thesauce/salmon-burnt-ends/)
RECIPE COOKED ON: https://www.atbbq.com/grills-and-smokers/offset-smokers/yoder-smokers-20-inch-loaded-wichita-offset-smoker.html
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**PRODUCTS FEATURED **
YODER SMOKERS 20″ LOADED WICHITA OFFSET SMOKER: https://bit.ly/3ApXtGb
LODGE 8″ SEASONED CARBON STEEL SKILLET: https://bit.ly/3DEH2IY
ATBBQ STACKABLE PREP & SERVE TRAYS: https://bit.ly/3ItwqzE
LANE’S BBQ QNAMI SEASONING: https://bit.ly/3W9fT8Y
YELLOWBIRD BLUE AGAVE SRIRACHA CONDIMENT HOT SAUCE: https://bit.ly/3mdm8KV
SMOKE ON WHEELS BOOTLEG BOURBON INFUSED BBQ SAUCE: https://bit.ly/2SqE4na
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00:00 Salmon Burnt Ends
00:33 Warm up the smoker
01:03 Slice up the salmon
02:17 Season the salmon
03:38 Send the salmon to the smoker
04:10 Put together the BBQ glaze
05:00 Coat the “burnt ends” in sauce
05:49 Return the salmon to the smoker
06:20 Grab a bite
07:08 Like and subscribe
