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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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04-30-2008, 03:19 PM | #1 |
is one Smokin' Farker
Join Date: 04-12-08
Location: Chattanooga TN
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salmon recipe
I am going to try some salmon on the grill tonight. Anyone have any recipe suggestions?
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04-30-2008, 04:02 PM | #2 |
is One Chatty Farker
Join Date: 10-23-07
Location: Butte MT
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Plank cook it with an alder plank if you can get one and have time to soak it for 3-4 hrs.
Paul |
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04-30-2008, 04:05 PM | #3 |
Knows what a fatty is.
Join Date: 04-13-07
Location: Portland, OR
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Keep it simple. I put a LITTLE olive oil on it and cover the top with thinly sliced lemon.
I cook mine on a sheet of foil, makes getting it off the grill a snap and the skin usually sticks to the foil. The meat will separate from the skin with next to no effort. I assume you are talking fillet. If whole, can't help you.
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Gas, Pellets, Pucks, Charcoal. Gave up sticks. |
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04-30-2008, 05:16 PM | #4 |
is one Smokin' Farker
Join Date: 05-20-06
Location: Kansas City
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Sherry, olive oil, soy sauce, lemon juice plus the zest and garlic. Put it in a plastic bag with the salmon and grill.
Other wise a little olive oil, lemon, salt and favorite herb. I recommend dill or tarragon.
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[COLOR=blue]Clay[/COLOR] [COLOR=blue]The Original Sauced Pigs BBQ Team[/COLOR] [COLOR=#0000ff]2 Homemade Smokers (1 for Sale) [URL]http://i49.photobucket.com/albums/f265/123sauced/Smoker.jpg[/URL][/COLOR] [COLOR=#0000ff]Weber Kettle[/COLOR] [COLOR=#0000ff]Brinkmann Smoke n Pitt[/COLOR] [COLOR=#0000ff]Charbroil Gasser[/COLOR] |
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04-30-2008, 05:19 PM | #5 |
is One Chatty Farker
Join Date: 06-11-07
Location: Huntington Beach, CA
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Cedar Plank it! Why 3-4 hours on the soak, MileHigh? 1 hour is all I've ever done.
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Jet Coatings Smokin' & Fishin' Crew Vegetarian...Indian word meaning lousy hunter. Did someone say ROAD TRIP?!?! Kamado #7 BWS Party NB offset with baffle and chimney mods--STOLEN Double-barrel 55-gal drum smoker A farking weed burner...hehe hehe! Fire's Cool! |
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04-30-2008, 05:36 PM | #6 |
is One Chatty Farker
Join Date: 10-23-07
Location: Butte MT
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I use Alder which is a lot harder and denser than Cedar, so i think it takes longer to saturate. I also cook on fairly hot (375 -400) grill over lump charcoal and have pushed the "burn up" envelope a few times
Paul |
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04-30-2008, 06:16 PM | #7 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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I'm good on or off the plank (as long as the skin is still on) I like Alder planks over cedar ones do a several hour soak myself. I keep a little squirt bottle handy in case those edges catch.
This one had some fresh dill on it, but lemon slices work good too.
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~thirdeye~ 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
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04-30-2008, 07:01 PM | #8 |
Babbling Farker
Join Date: 12-02-05
Location: Ky
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DO you heat the plank up first or does it all go on at the same time?
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__________________ --------------------------------------------------- Chargriller Pro with mods El Cheapo Brinkman Some name I can't remember Gasser Oil Less Turkey fryer |
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04-30-2008, 07:04 PM | #9 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Great thread! Thanks for starting it.
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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04-30-2008, 07:11 PM | #10 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
The shorter the cook time on something, the longer I preheat the plank. For something like brie, I might let it go 10 minutes. I use hickory planks on things like pork chops or tenderloins, and don't preheat them hardly at all as it takes 30 or 40 minutes for the whole cook.
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~thirdeye~ 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
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04-30-2008, 07:27 PM | #11 |
is One Chatty Farker
Join Date: 10-23-07
Location: Butte MT
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I do the preheat and light oil rub also. The plank adds just enough smoke flavor without overpowering. But... it also insulates the food from the direct heat, so it is a lot like roasting. Ready made for the BGE. Never tried hickory Wayne-might have to give that i try. Cedar was way too strong for my tastes.
Paul |
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04-30-2008, 07:56 PM | #12 | |
Babbling Farker
Join Date: 12-02-05
Location: Ky
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Quote:
__________________
__________________ --------------------------------------------------- Chargriller Pro with mods El Cheapo Brinkman Some name I can't remember Gasser Oil Less Turkey fryer |
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04-30-2008, 09:03 PM | #13 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
Because of the longer cook times I only get 2 cooks out of the hickory, (usually 3 from the alder), but like all used planks, split them and use them for flavor wood in another cook.
__________________
~thirdeye~ 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
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04-30-2008, 09:18 PM | #14 |
Babbling Farker
Join Date: 12-01-06
Location: Fernandina Beach FL
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I doubt this will make it in time for tonights cook...and being from Florida I am no salmon expert... but a nice filet with a heavy coating of Dizzy Pigs Raging River on a cedar plank has become my go to for salmon.
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04-30-2008, 09:23 PM | #15 |
is One Chatty Farker
Join Date: 12-16-05
Location: North Carolina
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The salmon I got the most raves for was cedar planked with fancy mustard and brown sugar on top. Mmmmm - can almost taste it now!
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Transplanted Texan now living in North Cakalacky GOSM w/ SFB mod UDS Smoker 22.5" Weber Kettle /usr/bbq |
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planking, salmon |
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