Love the homage to British Columbia - where I live, and love. Great fishing on lakes and on ocean. Love the meat church arsenal.

So glad you mentioned the cooking temps. 145 is so wrong and ruins salmon. Awesome work as always Matt! 🔥

@MeatChurchBBQ

Ай бұрын

100%

@nateshenner18

Ай бұрын

122 is my sweet spot. So good

@leestebbins5051

Ай бұрын

I read somewhere 120 for wild, 130 for farm. Wild is leaner, that’s why lower temperatures. Either way the fish will flake.

What a heck of a bourbon collection! I had to pause and admire it all! 😂 I love my Meath church glen!

Meet church I am a very very big fan of a really good salmon for sure!!! I will grill my salmon on a brown paper bag cut about a 1/4” wider than the fillet and coat the bag with a high heat oil or even butter and then put my fish on it!! After cooking it to definitely not overcook like you said at a 125 to 130 is my preferred doness then will coat it with a mixture of a BBQ sauce that I make with a bourbon maple syrup of my seriously the very first time I seen a BBQ salmon on the menu at a restaurant I was that definitely doesn’t even sound good!! After trying it I was definitely glad that I was talked into getting it to try for sure!! So delicious for real but I said I could definitely kick it up a notch and after trying it with a bourbon maple syrup and a homemade BBQ sauce that I make and have sold to several restaurants over the years I have definitely found my new favorite way to cook salmon and I have not found one person that has not liked it at all either!!! Definitely have to give it a try for yourself and I promise you that you won’t be mad for trying it either!!! Awesome video buddy!!!!

Nice flex on the bourbon bar, I ain't mad at it!

@joeevans9079

Ай бұрын

This right here, I spent a few minutes admiring the collection of Whistle Pig, OF Birthday, Pappy, Blantons, Willet, EH Taylor, etc....

@jaysavage74

Ай бұрын

Exactly my thoughts....😂

@MeatChurchBBQ

Ай бұрын

Cheers!

I catch Salmon on Lake Michigan spring through fall and I’m always looking for new recipes. Definitely trying this simple yet delicious recipe soon. Thanks for the awesome seasonings and for producing excellent videos to showcase your products!

Great video Matt! I totally agree about fishing in BC being absolutely amazing. You treated that spring (chinook) salmon exactly how it should be done and that maple glaze was perfect. I’d never thought of using my paper for fish, great idea! Thanks for sharing!!!

We grilled Copper River salmon tonight on our Traeger using your Honey Hog rub and Maple Butter glaze recipe. AMAZING! We will be grilling this often from now on - thank you so much for this "stupid delicious" recipe! I just ordered Blanton's Bourbon Maple syrup too ... nuff said

So easy and excellent!

I've been using Honey Bacon BBQ with salmon a lot. Yellow mustard binder, and little added smoked paprika. Fantastic.

Meat church..Matt pitman, my favorite chef! Looks amazing 🎉

Now we're talking. I'm trying this one. Thank you, boss! Love the videos.

@MeatChurchBBQ

Ай бұрын

Thanks Scooter

OMG, i have to try this, looks so amazing! Cheers!

Hello from San Antonio Texas!!! Love the meat church content!!! Keep’em coming

@MeatChurchBBQ

Ай бұрын

We love you!!!!

Just made it and it was so delicious

This is a great video, love the salmon prep, and the Blaton's is top shelf!

@MeatChurchBBQ

Ай бұрын

Thanks so much!

Made this last night after watching the other video! Did one filet with honey hog and the other with honey hot… the family loved both! Thanks for giving me my new favorite salmon recipe!

@MeatChurchBBQ

Ай бұрын

Sounds great!

Plane and simply AWESOME!👍

@MeatChurchBBQ

Ай бұрын

Thanks a lot!

gall dern, Matt! fish and bourbon - nuff said. thanks for another fun show.

Bourbon collection 🔥 salmon is simple and yet so flavorful. Salmon is almost a weekly meal in my house and it’s fantastic off the smoker.

@MeatChurchBBQ

Ай бұрын

So good!

We love salmon so gonna do this!

@MeatChurchBBQ

Ай бұрын

Report back!

Love fresh wild Pacific salmon, living in southern BC we're lucky enough to catch our own every fall to put in the freezer. When I eat salmon I like to keep it quite simple with lightly spiced and fresh dill but my favorite way is eat it raw, of course after it's been frozen for minimum 10 days in my freezer.

My favorite way of cooking salmon is in my wood-fired "pizza oven". My wife let me buy it if I promised to use it for more than pizzas. I have stayed out of divorce court by cooking a lot of salmon in it. I'm always looking for new ways to glaze salmon so this recipe will be my next venture.

@wimhof420

Ай бұрын

Be careful not to fly to close to the sun pal.

@MeatChurchBBQ

Ай бұрын

Love that!

Thanks for sharing Matt, I’m making it this weekend! I did the smoked baked beans and Mac & cheese for the holiday weekend. Amazing just as you said it would be. We prayed and honored our fallen veterans as well 🙏❤️🇺🇸

@MeatChurchBBQ

Ай бұрын

Awesome.

Sounds deee-lish! Can't wait to try this. Thank you for the inspiration.

@MeatChurchBBQ

Ай бұрын

Welcome!

And for me the best rub in world and number 1: HOLY COW!!! Greetings Bernd

@MeatChurchBBQ

Ай бұрын

THANKS!!!!!

"Gosh darn (editted) that is good!" Love the genuine reaction...good stuff.

@MeatChurchBBQ

Ай бұрын

Thanks!

And as you drop this dime! I’m having fresh yellow fin tuna for lunch. Straight from OBX!! This past weekend for the wife’s 50th!! I did score some fresh Canadian salmon as well!! Cheers Matt and the all the gang!!

@MeatChurchBBQ

Ай бұрын

NICE! Cheers!

I make a blackberry bourbon glaze! So delicious!

I have been making your "Summer Series" Salmon with Honey Hog since day one because I didn't have Deez Nutz at the time. I have had people that "hate" salmon have seconds and thirds! Such a great recipe and an absolute family favorite.

@MeatChurchBBQ

Ай бұрын

LOVE THAT

Dang!! Wish this one had been up before Mother’s Day. Looks delicious. Adding this one to the list of must try’s.

@MeatChurchBBQ

Ай бұрын

Enjoy!

I absolutely love smoked/grilled fresh fish. Salmon and trout are my favorite. They have to be wild caught or the flavor is just not there. Awesome video my friend!!!

Glad you come, and visit us, Matt. Welcome! And, what a darn fine cook of salmon to boot. I'm sure many more were had fresh off the hook!

@MeatChurchBBQ

Ай бұрын

I'm headed back to BC Saturday!

@Rob-BC

Ай бұрын

@@MeatChurchBBQ Have a great time, and enjoy!

You had me at honey hog. It’s my absolute favorite!!!!

@MeatChurchBBQ

Ай бұрын

Thank you. My kids too.

We're lucky to live in BC because I cook salmon at least once a week using different glazes and only to 125F. It's always delicious 😋 😜.

Next salmon I grill will be done this way! Thanks Matt!

@MeatChurchBBQ

Ай бұрын

Sounds great!

Matt - Thanks for the temperature comment. I have a friend who fishes salmon on Lake Michigan a lot. He will enjoy this. Keep up the great videos!

@MeatChurchBBQ

Ай бұрын

Thanks Kevin!!!

I’m born and raised in Alaska! Grew up on Salmon, king crab and wall sized Halibut! We smoked on Alder.

@MeatChurchBBQ

Ай бұрын

Love that!

Great way to cook and eat salmon, talking about the belly fat, i catch whitefish and lake trout just north of Toronto, in lake simcoe, ice fishing and i have always kept the belly strips with about 1 inch of meat and then smoked, even some of the old timers i fish with said they didnt eat smoked fish.... till they tried my strips, loads of flavour there, just thought i share that with you

Trying this tonight!

My salmon recipe is very similar, except I glaze with the Bachans Japanese BBQ sauce that I’ve seen on this channel before. It’s fantastic and my wife loves it as well! I also just love that Bachans sauce on all kinds of stuff, so quick shout out to them!

@MeatChurchBBQ

Ай бұрын

I did that at duck camp this year. HUGE fan!!!!

Chef Jean-Pierre (wonderful teacher) taught me to cook to 125⁰, years ago. Glad to see others following. Chef Jean also has a butter poached salmon recipe.......Lawd Hammercy.

@MeatChurchBBQ

Ай бұрын

JP is the man. Good buddy. I also have a butter poached salmon video on this channel.

@UnforgivenTrucker

Ай бұрын

@@MeatChurchBBQ I heard that. I'm a trucker...from Myrtle, Mississippi...down the road from Malcom Reed and Heath Riles. Currently in Austin, TX. Headed to San Antonio. I love running the pits when I'm home. I actually build my own smokers. I'm working on three patents right now. Hopefully, y'all will be using them. 🙏

Coming from the PNW I cry when someone cooks to 145º. Wastes a glorious piece of fish. No more than 125º for me and the missus. Love your row of Willett too. I have a ton, even some old wax tops. Best bourbon IMO.

@MeatChurchBBQ

Ай бұрын

100%!!! LOVE WIllett.

Great recipe as usual. I honestly can’t believe no one has commented on that bourbon wall. That’s a lot of good and rare bottles you have sir!

@MeatChurchBBQ

Ай бұрын

Cheers!

Ha nice one Matt. I've got bourbon bar envy now for sure!

@MeatChurchBBQ

Ай бұрын

Cheers!

The best part was; “Ah, Damn…I’m tellin’ you!” 😂 Looked amazing.

@MeatChurchBBQ

Ай бұрын

Yessir!

Great job Matt. You get two thumbs up from this Alaskan for not overcooking your salmon!!! That's pretty much my go to glaze as well, stick of butter, cup of good maple syrup, and a shot or two of Knob Creek. Will have to give Honey Hog a try this summer. I normally just go SPG, but I can see where HH would go well with salmon. I like the butcher paper idea too. Bet your dog loved the drippings on the floor! :)

@MeatChurchBBQ

Ай бұрын

Love it.

Looks delicious

@MeatChurchBBQ

Ай бұрын

Yep!

Now if I could just find some Blanton's, I'd be ready to go lol! Well done, sir!

@MeatChurchBBQ

Ай бұрын

Cheers!

I'm with you on the Salmon finish temp. I pull mine at 120 and let it carry to about 125 tops. Tender, juicy and full of flavor. I'm looking forward to trying that glaze. Great cook, Matt!

@MeatChurchBBQ

Ай бұрын

PERFECT

That’s definitely going in my list of tries and sick bourbon bar!

@MeatChurchBBQ

Ай бұрын

Thanks!

I cook a lot of salmon, got to try your glaze, looks awesome. I will have to order the syrup. Sure would like to get a couple of the bourbon glasses !!

@MeatChurchBBQ

Ай бұрын

We will have them back on MeatChurch.com soon.

I have some salmon I caught last October, I was just thinking about thawing out and smoking. I have a bottle of Cask & Crew Walnut Toffee whiskey I wanted to make a glaze out of. I think that would taste great over some Honey Hog. Thanks for your Videos Matt. Your making a griller /smoker / weekend hero in my kids eyes, out of me.

@MeatChurchBBQ

Ай бұрын

YES!

“Got it from my Outdoor kitchen” 😂😂 Great video!!

@MeatChurchBBQ

Ай бұрын

Glad you liked it!

We have used both Deez Nutz and Honey Hog. Love them both. The Honey Hog is sweeter, the Deez Nutz is more pecan flavored. And the glaze is spectacular!

@MeatChurchBBQ

Ай бұрын

Totally agreed. Deez is great on salmon.

Looks money. And you're absolutely right about the 125-130F IT, plus there's the carry over

@MeatChurchBBQ

Ай бұрын

100%!

Came across one of your smoked rib videos as I recently got a smoker and was looking for some good recipes. Looked so good I had to get some of that Meat Church Honey Hog which I just received. Making ribs tonight so I'll be testing out this bad boy, but I just want to say your content is great and looking forward to trying this rub out. Cheers

@MeatChurchBBQ

Ай бұрын

I really appreciate that.

We do have great seafood in Canada. Maple syrup is a fantastic match with it. Also, hardware stores will sell untreated cedar planks, and they can cut them for you. Cedar planked salmon is awesome. That salmon looks great. Cheers, Matt! 👍🏻👍🏻✌️

@MeatChurchBBQ

Ай бұрын

Great tip.

I've been making my own Honey Bourbon Glaze (3:1) but I will have to try this.

@MeatChurchBBQ

Ай бұрын

Awesome

Alaskan here, you need to have them give you salmon collars. Best part of the fish to smoke🤙🏻

Have been doing the large filets with a sweet chili sauce, will definitely do the Blanton’s. Matt you do such a great job on anything you produce. Keep on smoking brother.

@MeatChurchBBQ

Ай бұрын

I need to try sweet chili on it. I LOVE that stuff.

Damn it Matt. That looks amazing. I will be making that this week or weekend no doubt.

@MeatChurchBBQ

Ай бұрын

Enjoy!

Cool shirt 👍🏻

Certified Gold!!!!!

@MeatChurchBBQ

Ай бұрын

Thanks!

That bourbon bar, though! 😳😍🥰

@MeatChurchBBQ

Ай бұрын

Cheers!

Good stuff! I’ve never been a big fan of salmon, but maybe it’s because it’s been over cooked. I’ll try it soon with this recipe and cook it to 130ish. Thanks for the quality content!

@MeatChurchBBQ

Ай бұрын

Do it and let me know!

I have done a lot of salmon in a griddle but have not tried it on a pellet smoker. The glaze looks awesome.

@MeatChurchBBQ

Ай бұрын

It's so easy.

Holy Voodoo is may favorite for salmon. Maple bourbon glaze is great, I do it a lot. Don't sleep on rib candy

@MeatChurchBBQ

Ай бұрын

Great call.

"Stupid Good", got to love the phrases

@MeatChurchBBQ

Ай бұрын

HAHA

Went to cooper's landing alaska last year. I got a few salmons left need to try this

@MeatChurchBBQ

Ай бұрын

Perfect

He owns Meat Church so of course he’s going to promote his products. Honey Hog really is as good as he said. I put it on a pork butt and probably ate 4lb of it in 3 days. I have 4 of their seasonings and they’re all great. Honey Hog and Holy Gospel are my favorites. Holy Cow on Smash Burgers too!

@mitchellbjerke5547

Ай бұрын

Been doing Blanco on BBQ chicken and have gotten many compliments

@MeatChurchBBQ

Ай бұрын

Thanks!

Yep we pull ours off at 125-130 and it makes all the difference, much more moist.

@MeatChurchBBQ

Ай бұрын

YES!

Jajajajaja! Hecko en Tejas! 😂 Jajajajajajaja Jilarious! Almost as funny as hecko en chine 😆 The Salmon looks Awesome!

@MeatChurchBBQ

Ай бұрын

Thanks!

Just bought that hat at the supply shop last weekend!

@MeatChurchBBQ

Ай бұрын

Thanks for coming in!

I love to smoke salmon. Marinated in a Asian style season with a Cajun rub.

@MeatChurchBBQ

Ай бұрын

Sounds tasty!!

@ramonrobinson5185

Ай бұрын

Next time I will try your voodoo rub on it.

You had me at Blantons!

@MeatChurchBBQ

Ай бұрын

Cheers!

Awesome Dude, save me a bite!

@MeatChurchBBQ

Ай бұрын

Come on down.

I can smell that through the monitor. Man, that looks tasty!

@MeatChurchBBQ

Ай бұрын

It was.

I just happen to have two salmon filets in the freezer. I know what I’m making tomorrow!!

@MeatChurchBBQ

Ай бұрын

BAD ASS!!!!

I need that bourbon bar so hard to get stuff like that locally tho

I’ve used Voodoo on Salmon and thought it was very good too!

@MeatChurchBBQ

Ай бұрын

Thanks for that!

Damnnnnn that's a beaut of a bourbon collection

@MeatChurchBBQ

Ай бұрын

Cheers!

Glad to see the g shock make a come back!

@MeatChurchBBQ

Ай бұрын

They never left. :)

I do mine with cajun rub mesquite and molasses. Or rub it sown with mayonnaise with ginger , Teragon and garlic.

@MeatChurchBBQ

Ай бұрын

Love all that!!!

Im only missing 3 letters to complete my blantons bottle collection but they are hard to get love it though especially for an old fashion with a smoke orange and grilled orange slice, smoked simple syrup too

@MeatChurchBBQ

Ай бұрын

The hunt is real.

Dawn time to head to Lake Michigan

@MeatChurchBBQ

Ай бұрын

good luck!

The best salmon I ever made I pulled at 125, no regrets. I do tend to go for heavier smoke without a sweet glaze though. But I don't plan to ever cook beyond 130 tops.

@MeatChurchBBQ

Ай бұрын

Perfect

Fantastic! Curious if you debated de-boning before throwing in on the smoker?

@MeatChurchBBQ

Ай бұрын

There were not a lot of pin bones in these luckily but I do tell folks to watch out for them.

Let's see them Whilletts!

I’m going to try this when I get back from an AK fishing trip. Can also you do a recipe for halibut?

@MeatChurchBBQ

Ай бұрын

100% will do!

I am a pellet grill rookie…..I need a good recommendation on what brand I need to buy. I really want a “made in the USA” grill but those seem to be crazy expensive and at least 8 week delivery time. And where do you buy the black gloves that allow you to pick up hot meat?

Luckily I don't have to fly to Canada or Alaska for fresh caught salmon I love 10 miles north of the Columbia River separating Washington state from Oregon right now we have the Spring Chinook Salmon Run so I'll definitely try this recipe. On a side note , over Memorial Day weekend in Fort Bragg California just north of Mendocino they have what they advertise as the world's largest salmon barbecue

@MeatChurchBBQ

Ай бұрын

I'll let a few slip past me next week so they can make their way down to you!

I need this in my life and belly! I assume you can also brush on the glaze to save on clean-up?

@MeatChurchBBQ

Ай бұрын

YESSIR

Great work. Where do you fish in CA. Charter recommendations?

I can hear the Aggie Yell Leaders now, hooting it up for that salmon cook, looks awesome. Next time your up here and catch a nice size chinook, take it home, cover all of it in a 1/4 inch of salt for about 18 hours, then rinse and put in cold water for an hour, remove and pat dry, put uncovered in the fridge over night, then cold smoke over maple for a couple of hours. Best damn lox I've ever had.

@MeatChurchBBQ

Ай бұрын

I'm in.

Recipe sounds amazing! What do I have to do to go fishing with you up in Canada? lol

@MeatChurchBBQ

Ай бұрын

Several of our customers booked this year. www.westcoastfishingclub.com/

Matt I enjoy your video but it impossible for me to buy your rubs in France. Can you give me an advice to buy it?

Did you cook it with the skin on? It looked like you did, but i wasn't positive. Looks amazing as always. I use your rubs alot and haven't found any that we didn't like.

@MeatChurchBBQ

Ай бұрын

skin on

WOW

@MeatChurchBBQ

Ай бұрын

Thanks!

I’m on it! But I know that maple syrup has to be killer. I use a Buffalo Trace beard oil and balm from Duke Canyon. Awesome scent!

@MeatChurchBBQ

Ай бұрын

It's great