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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-23-2013, 09:05 AM   #16
Deep South
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Quote:
Originally Posted by Trumpstylz View Post
I always thought that most fish, hotter the better doesn't apply (except maybe salmon).
If you overcook it you can dry it out but I've never had an issue with the grill being too hot. Fish will stick to the grates if your fire isn't hot enough.
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Unread 01-23-2013, 10:24 AM   #17
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the last time I cooked it with some bad byrons seafood seasoning and some lemon slices on it. Came out super tasty.
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Unread 01-23-2013, 10:35 AM   #18
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Nice to have a CI grate with a high duty cycle. (Those familiar with PWM control will understand what I mean. ) AKA small spaces between the bars.

And get them hot and don't leave the fish on too long.

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Unread 01-23-2013, 10:40 AM   #19
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depends... you plan on doing steaks, whole fillet or individual portions of fillets?

Atlantic or Pacific salmon? And what kind?
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Unread 01-23-2013, 10:46 AM   #20
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I dry rub and plank. Then I squeeze grilled lemons over the fish towards the end.

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