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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-29-2011, 11:51 AM | #1 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Pecan Smoked Wild New Zealand Salmon w/ Pr0n!
A while back, The Missus and I found a great fish vendor at our local farmer's market. In particular, the Wild New Zealand Salmon they carry is the best salmon we've ever had. It ain't cheap, but then again, you get what you pay for. It's been some time since we've had this wonderful fish, so on Sunday, we picked up a nice piece.
First, I removed the skin with a boning knife, and cut the salmon in two pieces. After that, I seasoned it up with Rub Company BBQ and Simply Marvelous Pecan: I set up my Kingsford Oval for indirect, and added a chunk of pecan and put the fish on the cool side of the grill to get some quality time with the pecan smoke: You can tell by looking at the fish that it's going to be very moist and rich with all that fat marbling. After about 10 mins, I moved the fish closer to the hot side to finish up. Whenever I have a piece of meat that is of uneven thickness, I place the thick side towards the heat so the thinner side doesn't overcook: A few minutes later, I could tell the fish was done, so I pulled it off the grill. After letting it rest for a few, we plated it up with a fresh garden salad: The fish looked so good, I thought I'd start my meal early before I even put the plate on the table: It was indescribably moist and delicious! The two rubs played off each other perfectly, with a flavorful combination of sweet, savory, and spice. Thanks for checking out my salmon.
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Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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Thanks from: ---> |
11-29-2011, 11:56 AM | #2 |
somebody shut me the fark up.
Join Date: 05-17-11
Location: 17h 45m 40.036 and -29° 00` 28.17
Name/Nickname : Scott/Mongo
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Brilliant Moose! Looks farking fantastic...
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11-29-2011, 12:01 PM | #3 |
Found some matches.
Join Date: 10-16-11
Location: Troy, NY
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great looking pieces of fish
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11-29-2011, 12:06 PM | #4 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Dang Moose...your pics are getting better and badder!
Nice cooking!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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11-29-2011, 12:23 PM | #5 |
Quintessential Chatty Farker
Join Date: 06-03-10
Location: Shawnee, KS
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Great looking salmon Moose
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Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson |
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11-29-2011, 12:40 PM | #6 |
is One Chatty Farker
Join Date: 01-10-11
Location: Sugar Hill, GA
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That dinner looks great!
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11-29-2011, 01:21 PM | #7 |
Babbling Farker
Join Date: 01-19-08
Location: Jamaica
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It's lunch time and I'm FARKIN HUUUUNGRY NOW!!! Thanks!
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11-29-2011, 02:19 PM | #8 |
Full Fledged Farker
Join Date: 02-15-11
Location: Ede, The Netherlands
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That last picture looks SOO good!!
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Hardeware: WGA / UDS (mini) / COS / Smokey Joe - Member of the Lowland Smokers |
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11-29-2011, 02:45 PM | #9 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Glorious! Looks farking perfect.
Is that a new plate? I just remembered I gotta re-interrogate my lovely wife about our schedule!
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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11-29-2011, 03:28 PM | #10 |
Full Fledged Farker
Join Date: 09-28-11
Location: Harleysville, PA
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I think I could eat salmon almost every day. Yours looks very tasty!
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11-29-2011, 04:20 PM | #11 |
Babbling Farker
Join Date: 07-19-11
Location: Live Oak, Florida
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that does look like some great looking fish.
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Char-Griller Akorn, Webber 22.5 grill, performer, UDS. |
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11-29-2011, 04:22 PM | #12 |
Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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Very Nice!
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Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen |
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11-29-2011, 04:58 PM | #13 |
On the road to being a farker
Join Date: 04-02-11
Location: Brookeville, Maryland
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Outstanding
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OTS, UDS, ET-732, [B][COLOR=red]Terp[/COLOR][/B] [COLOR=red][B]RED Thermapen.[/B][/COLOR] |
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