BBQ Brethren Throwdown - "Fish" - Page 4

MRI_Guy · 02-14-2009, 09:09 AM

Doh - of all the nights for the SIL to come over. She is insisting on better fried halibut rather than my grilled lemon pepper halibut..........

Ron_L · 02-14-2009, 08:21 PM

Grilles salmon with a stone ground mustard-honey sauce, wild mushroom cous cous and a red onion and water cress salad with balsamic vinaigrette.

thirdeye · 02-15-2009, 11:31 AM

Here is my Throwdown entry this week.......a Smoked Salmon fillet with red and green peppercorns. This was cured overnight with my dry cure, rested in the fridge for 6 hours and smoked in my Big Chief for about 4 hours. I used a mixture of cherry and pear. The peppercorns are soaked in hot water for about 30 minutes, and go on the fish during the rest.

02-15-2009, 11:39 AM

oh, man. that is going to be hard to beat. i'm heading to the market to purchase my 'a' game, i hope! i'm trying something new once again, so we'll see what happens

that looks great mr thirdeye!

Midnight Smoke · 02-15-2009, 08:59 PM

Here is my entry for Fish week.

SWAI Fillet...

bigabyte · 02-15-2009, 09:01 PM

Wow! These are all really good entries so far

bowhnter · 02-16-2009, 06:55 AM

Quote:

Originally Posted by bigabyte

Did you intend to enter this one? It looks pan fried instead of grilled or smoked.

What if it was cooked in the pan, but on the grill? Which is what I might have done had I been able to enter.

02-16-2009, 08:46 AM

i've been wanting to try out my cataplana pan for a long time.
here is what happened.

here's a link to the cataplana recipe:
clicky

here's a link to the cataplana pan:
clicky

bigabyte · 02-16-2009, 08:51 AM

Quote:

Originally Posted by bowhnter

What if it was cooked in the pan, but on the grill? Which is what I might have done had I been able to enter.

That would be fine. But that photo was clearly on a rangetop and not a grill.

augie · 02-16-2009, 01:12 PM

Dang, Rick - that is a masterpiece!

thirdeye · 02-16-2009, 02:45 PM

That's a wild lookin' pot.

Ron_L · 02-16-2009, 02:50 PM

Forget the food... I like the pan

The food looks good, too.

igolf2 · 02-16-2009, 03:02 PM

Rick, truly amazing (both food and pron) - make paella sometimes and this looks similar.

MrSmoker · 02-16-2009, 03:37 PM

I made this today and it's gone already.

JD McGee · 02-16-2009, 06:06 PM

Here's my entry...

Sockeye Salmon fillets with Hawaiian sea salt and cracked black pepper...

Click for "SizzleVision"...

Entry shot...

02-14-2009, 09:09 AM	#46
MRI_Guy Take a breath! Join Date: 03-24-08 Location: Trollville, WI	Doh - of all the nights for the SIL to come over. She is insisting on better fried halibut rather than my grilled lemon pepper halibut.......... __________________ After tasting my vegetarian/turkey bacon MOINK balls: "I will die before I become a vegetarian" MRS_MRI 1 - WSM, 1 - ECB, 1 - Char Broil Performance Series Grill on Deck, 1 - 18.5" Weber Kettle, 1 - Propane grill/mini-fridge combo, 2 - Propane Turkey Cookers, 1 - Football Grill, 1 - Rectangular Wal-Mart Special, 1 - Terra Cotta Pig I'm going to call Marvin, & one superfast RED Thermapen

02-14-2009, 08:21 PM	#47
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	Grilles salmon with a stone ground mustard-honey sauce, wild mushroom cous cous and a red onion and water cress salad with balsamic vinaigrette. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

02-15-2009, 11:31 AM	#48
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	Fish Throwdown Here is my Throwdown entry this week.......a Smoked Salmon fillet with red and green peppercorns. This was cured overnight with my dry cure, rested in the fridge for 6 hours and smoked in my Big Chief for about 4 hours. I used a mixture of cherry and pear. The peppercorns are soaked in hot water for about 30 minutes, and go on the fish during the rest. __________________ ~thirdeye~ I Play With Fire and Smoke *Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln

02-15-2009, 08:59 PM	#50
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert	Here is my entry for Fish week. SWAI Fillet... __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

02-15-2009, 09:01 PM	#51
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Wow! These are all really good entries so far __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

02-15-2009, 11:39 AM	#49
Rick's Tropical Delight Guest	oh, man. that is going to be hard to beat. i'm heading to the market to purchase my 'a' game, i hope! i'm trying something new once again, so we'll see what happens that looks great mr thirdeye!

02-16-2009, 08:46 AM	#53
Rick's Tropical Delight Guest	swordfish cataplana! i've been wanting to try out my cataplana pan for a long time. here is what happened. here's a link to the cataplana recipe: clicky here's a link to the cataplana pan: clicky Last edited by Rick's Tropical Delight; 02-16-2009 at 09:14 AM..

02-16-2009, 01:12 PM	#55
augie is one Smokin' Farker Join Date: 10-30-07 Location: Melbourne, FL	Dang, Rick - that is a masterpiece! __________________ Steve - Currently cooking on: WSM Weber 22.5" Kettle (2X)

02-16-2009, 02:45 PM	#56
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	That's a wild lookin' pot. __________________ ~thirdeye~ I Play With Fire and Smoke *Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln

02-16-2009, 02:50 PM	#57
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	Forget the food... I like the pan The food looks good, too. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

02-16-2009, 03:02 PM	#58
igolf2 is one Smokin' Farker Join Date: 12-14-08 Location: Huntsburg, Ohio	Rick, truly amazing (both food and pron) - make paella sometimes and this looks similar. __________________ Big Block Propane Stok Quattro Grill Homemade piggy roaster / spit Turkey Fryer / Clam Steamer UDS Moink Certified!

02-16-2009, 06:06 PM	#60
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA	Here's my entry... Sockeye Salmon fillets with Hawaiian sea salt and cracked black pepper... Click for "SizzleVision"... Entry shot... __________________ "The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets...

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