Everything Indirect
- Thread starter SmokingJo
- Start date
M
Mark Warren
Guest
Nice Salmon Steaks :clap:
BRBBQ
Babbling Farker
Looks nice :thumb:
Garrett
Babbling Farker
Pretty hungry now!! Looks good.
B
bobfeebish
Guest
Is that parchment paper under the salmon?
What a great idea. :thumb:
I never thought of using it that way.
Did you put any butter or oil on the paper under the fish?
What a great idea. :thumb:
I never thought of using it that way.
Did you put any butter or oil on the paper under the fish?
thunter
is Blowin Smoke!
Nice!
Bonewagon
Babbling Farker
Very nice. :thumb:
BBQ_MAFIA
somebody shut me the fark up.
Looks really good.
jasonjax
Babbling Farker
Fantastic ... will you "kiss" anything with a direct reverse style sear or leave it all as is?
Thermal Mass
is one Smokin' Farker
Looks great. Simple, elegant flavors!:clap:
Thermal Mass
is one Smokin' Farker
BTW, where do you find salmon like that in Italy?
I don't think it is native to the area anywhere and it looks REALLY fresh.:shock:
I don't think it is native to the area anywhere and it looks REALLY fresh.:shock:
M
Maximum Burn
Guest
YES!!! proper way to ignite charcoal, proper all natural charcoal (not briquette!)
and NICE fire!
good grill proportions!
only thing, is i don;t like sammon
and NICE fire!
good grill proportions!
only thing, is i don;t like sammon
Titch
somebody shut me the fark up.
- Joined
- Nov 17, 2012
- Messages
- 14,262
- Reaction score
- 56,368
- Points
- 0
- Location
- South East Victoria Australia
nice looking cook there
SmokingJo
Full Fledged Farker
Thank you! No sear, I go only indirect with salmon. The tomatoes were used to make a smoked "sugo di pomodoro", smoked tomato sauce, for pasta.
SmokingJo
Full Fledged Farker
Thank you! It's imported from Norway and absolutely extremely fresh. Here in south Italy they cannot sell not fresh fish, nobody would buy it!
SmokingJo
Full Fledged Farker
Thank you! Never used briquettes, thank to the Brethren I know that i would not like them as I like the flavour of lump charcoal.
