ಚಿಕನ್
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 04-30-2008, 04:19 PM   #1
bobaftt
is one Smokin' Farker
 
Join Date: 04-12-08
Location: Chattanooga TN
Downloads: 0
Uploads: 0
Default salmon recipe

I am going to try some salmon on the grill tonight. Anyone have any recipe suggestions?
bobaftt is offline   Reply With Quote


Unread 04-30-2008, 05:02 PM   #2
milehigh
is One Chatty Farker
 
Join Date: 10-23-07
Location: Butte MT
Downloads: 0
Uploads: 0
Default

Plank cook it with an alder plank if you can get one and have time to soak it for 3-4 hrs.

Paul
milehigh is offline   Reply With Quote


Unread 04-30-2008, 05:05 PM   #3
motor mouth
Knows what a fatty is.
 
motor mouth's Avatar
 
Join Date: 04-13-07
Location: Portland, OR
Downloads: 0
Uploads: 0
Default

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.
__________________
Brinkmann Smoke 'N Pit Deluxe - ready to get rid of this
Lynx gasser
Webber Kettle - complete with flavor dent in the lid, under the handle. This one needs to go.
Webber Perfomer
Bradley 4 rack Puck Pusher
motor mouth is offline   Reply With Quote


Unread 04-30-2008, 06:16 PM   #4
SP
is one Smokin' Farker
 
SP's Avatar
 
Join Date: 05-20-06
Location: Kansas City
Downloads: 0
Uploads: 0
Default

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.
__________________
[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]
SP is offline   Reply With Quote


Unread 04-30-2008, 06:19 PM   #5
Countryhb
is One Chatty Farker
 
Countryhb's Avatar
 
Join Date: 06-11-07
Location: Huntington Beach, CA
Downloads: 0
Uploads: 0
Default

Cedar Plank it! Why 3-4 hours on the soak, MileHigh? 1 hour is all I've ever done.
__________________
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!
Countryhb is offline   Reply With Quote


Unread 04-30-2008, 06:36 PM   #6
milehigh
is One Chatty Farker
 
Join Date: 10-23-07
Location: Butte MT
Downloads: 0
Uploads: 0
Default

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
milehigh is offline   Reply With Quote


Unread 04-30-2008, 07:16 PM   #7
thirdeye
somebody shut me the fark up.

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Downloads: 2
Uploads: 0
Default

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.

__________________
~thirdeye~

KCBS - CBJ
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is offline   Reply With Quote


Unread 04-30-2008, 08:01 PM   #8
jpw23
Babbling Farker
 
jpw23's Avatar
 
Join Date: 12-02-05
Location: Ky
Downloads: 0
Uploads: 0
Default

DO you heat the plank up first or does it all go on at the same time?
__________________
__________________

---------------------------------------------------
Chargriller pro offset X 2
Brinkman Gourmet Smoker
7-N-1 r2d2 looking cooker(on loan never to be returned)
Slightly bent Weber kettle
Scratch and dent wally world Uniflame kettle
new link to new musical adventure coming soon!!!!
jpw23 is offline   Reply With Quote


Unread 04-30-2008, 08:04 PM   #9
BBQ Grail
somebody shut me the fark up.
 
BBQ Grail's Avatar
 
Join Date: 08-11-03
Location: Rocklin, CA
Downloads: 0
Uploads: 0
Default

Great thread! Thanks for starting it.
__________________
Larry

The best way to reach me is with email: larry@thebbqgrail.com
BBQ Grail is offline   Reply With Quote


Unread 04-30-2008, 08:11 PM   #10
thirdeye
somebody shut me the fark up.

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Downloads: 2
Uploads: 0
Default

Quote:
Originally Posted by jpw23 View Post
DO you heat the plank up first or does it all go on at the same time?
Yeah, I do. In fact I put the cooking side down for a couple of minutes, then oil it lightly when I turn it. Then let it heat about 4 or 5 minutes. I also oil the skin on the fish too.

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.
__________________
~thirdeye~

KCBS - CBJ
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is offline   Reply With Quote


Unread 04-30-2008, 08:27 PM   #11
milehigh
is One Chatty Farker
 
Join Date: 10-23-07
Location: Butte MT
Downloads: 0
Uploads: 0
Default

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
milehigh is offline   Reply With Quote


Unread 04-30-2008, 08:56 PM   #12
jpw23
Babbling Farker
 
jpw23's Avatar
 
Join Date: 12-02-05
Location: Ky
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by thirdeye View Post
Yeah, I do. In fact I put the cooking side down for a couple of minutes, then oil it lightly when I turn it. Then let it heat about 4 or 5 minutes. I also oil the skin on the fish too.

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.
Thanks for the tip!
__________________
__________________

---------------------------------------------------
Chargriller pro offset X 2
Brinkman Gourmet Smoker
7-N-1 r2d2 looking cooker(on loan never to be returned)
Slightly bent Weber kettle
Scratch and dent wally world Uniflame kettle
new link to new musical adventure coming soon!!!!
jpw23 is offline   Reply With Quote


Unread 04-30-2008, 10:03 PM   #13
thirdeye
somebody shut me the fark up.

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Downloads: 2
Uploads: 0
Default

Quote:
Originally Posted by milehigh View Post
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
You gotta give hickory a try. The planks are the same price. I peppered and browned this tenderloin in garlic butter first and added fresh rosemary when it went to the cooker.



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~

KCBS - CBJ
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is offline   Reply With Quote


Unread 04-30-2008, 10:18 PM   #14
Smokin Gator
Babbling Farker
 
Smokin Gator's Avatar
 
Join Date: 12-01-06
Location: Fernandina Beach FL
Downloads: 0
Uploads: 0
Default

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.
__________________
[SIZE="2"][FONT="Comic Sans MS"]Food! It's the second most important thing to a young man, and the most important to an old one.[/FONT][/SIZE]

______________________________________________
-Brent
Smokin Gators BBQ Team

Medium Amazin' Blue Spicewine - It's a Swamp Thing
UDS
Large BGE - Adopted
Medium BGE - Adopted
Weber 22 inch w/mods
Weber SJP
Stoker
Weber Genesis Silver C Gasser
Constant wood lurker
FBA CBJ
Smokin Gator is offline   Reply With Quote


Unread 04-30-2008, 10:23 PM   #15
biffleg
is One Chatty Farker
 
biffleg's Avatar
 
Join Date: 12-16-05
Location: North Carolina
Downloads: 0
Uploads: 0
Default

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!
__________________
Transplanted Texan now
living in North Cakalacky

GOSM w/ SFB mod
UDS Smoker
22.5" Weber Kettle

/usr/bbq
biffleg is offline   Reply With Quote


Reply

Tags
planking, salmon

Similar Threads
Thread Thread Starter Forum Replies Last Post
Jeff's Naked Rib Rub Recipe and BBQ Sauce Recipe ? RazBarlow Q-talk 10 06-07-2010 12:58 PM
Found a good grilled salmon recipe MRI_Guy Q-talk 3 04-23-2009 08:35 PM
Salmon Recipe? Frisco_Smoker Q-talk 7 03-29-2006 08:12 PM
Salmon brdbbq Q-talk 21 08-07-2004 06:02 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 03:40 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.