View Full Version : Going against the signature
Norcoredneck
01-27-2008, 09:41 AM
I am cooking a Tri tip on egg today. Wife is having trouble with beef due to medical issues so I got her a Salmon fillet. Needing advice, first thought is to get a plank (what recommendations?), quick soak in Mojo for the fish and then cook. Need to know if ti is a good start. Any other suggestions? And also need temp suggestions and how to tell when it's done. Thanks.
D.F. Expat
01-27-2008, 09:46 AM
If you want to plank it, home depot sells packages of cedar planks that work awesome, as for doneness, depends on how she likes it, I pull it as soon as i can get it to start to flake with a fork for medium rare, if she likes it more done then check for the sheen to be out of the inside of the meat when youy flake it with the fork. I like to baste with a teriyaki/brown sugar/orange zest and ginger baste through out the cook and let it carmalize.
Edit: I usualy do it between 225-250 , just hot enough to get the sugar to carmalize, that way I get the most smoke penetration.
JD McGee
01-27-2008, 10:14 AM
I do salmon on my gasser all the time. I get a one lb fillet (skin on) rub it up with a little evoo, salt and pepper, then put it on hd tin foil skin down. I throw a handful of alder chips in another tin foil pack and fire up the grill to about 400-450. When the chips are smokin' (about 5-6 minutes) I throw on the fish. Takes about 8-10 minutes. Easy peasy...and healthy! :-P
Jorge
01-27-2008, 10:29 AM
I'd listen to Jim Minion. He tends to be right.
http://www.bbq-brethren.com/forum/showpost.php?p=121561&postcount=6
thirdeye
01-27-2008, 10:54 AM
I am cooking a Tri tip on egg today. Wife is having trouble with beef due to medical issues so I got her a Salmon fillet. Needing advice, first thought is to get a plank (what recommendations?), quick soak in Mojo for the fish and then cook. Need to know if ti is a good start. Any other suggestions? And also need temp suggestions and how to tell when it's done. Thanks.
Hopefully the skin is still on the fillet, it makes it easier to cook. I never turn the fish, and I remove it at 140° to 145°. Don't go much higher than 150°. Watch for the fats to start cooking out and turning white, then monitor the temperature.
Planking is a hip way to go, although cedar planks are too strong for me so I use alder planks. Soak the plank for an hour or so in water, then oil the cooking side lightly. Cook with the grate in the regular position with a hot fire 400°+ dome. Keep a spray bottle of water handy if the plank catches, you just want it to char and smolder, the smoke makes an envelope around the fish. The plank will curl during the cook, be careful when taking it off the Egg, so the fillet does not slide off.
http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%204/dsc01345aL.jpg
Add lemon slices if she likes that flavor.
http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%204/DSC01533aB.jpg
You can also cook on your pizza stone on either parchment or foil, toss a few chips into the fire if she wants a smoky flavor.
http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%206/DSC03867a.jpg
You can also cook raised direct on the rack on just a piece of foil, just keep your eye on it.
thillin
01-27-2008, 11:11 AM
Just add fins to your sig.
Norcoredneck
01-27-2008, 07:53 PM
Well gave it a whirl. Need honest opinions please.
http://i91.photobucket.com/albums/k296/norcoredneck/IMG_2831.jpg
http://i91.photobucket.com/albums/k296/norcoredneck/IMG_2832.jpg
http://i91.photobucket.com/albums/k296/norcoredneck/IMG_2836.jpg
http://i91.photobucket.com/albums/k296/norcoredneck/IMG_2838.jpg
JD McGee
01-27-2008, 07:56 PM
Looks like good eats to me...how did you do your Salmon? :-P Here's how mine comes off the gasser...recipe above.
http://i183.photobucket.com/albums/x206/johnrhana/IMG_3449.jpg
http://i183.photobucket.com/albums/x206/johnrhana/IMG_3451.jpg
http://i183.photobucket.com/albums/x206/johnrhana/IMG_3452.jpg
jestridge
01-27-2008, 08:00 PM
Man looks great even the fish and I don't even like smoke fish
thirdeye
01-27-2008, 08:02 PM
Well gave it a whirl. Need honest opinions please.
It looks good from here. How was the taste test?
Norcoredneck
01-27-2008, 08:13 PM
I soaked it in Mojo for awhile, little lemon pepper and brown sugar.
I had a sliver. Taste like fish! Never took a liking to it. Wife said she enjoyed it. Tri tip was tasty.
Cabntmkr1
03-05-2008, 10:27 AM
...cedar planks are too strong for me so I use alder planks.
I believe that the majority of commercially smoked salmon is smoked on alder. I'm with you on the western cedar being too strong...think pencil wood, here.:|
Arlin_MacRae
03-05-2008, 01:26 PM
Well, Norco, I'd say you done good then - even if it did taste like fish. ;)
milehigh
03-05-2008, 02:49 PM
I know it is a little late,but i'll second thirdeyes alder instead of cedar if you decide to go that route next time.Alder is more mild than cedar. It takes a while longer as the plank tends to insulate the fish from the heat. The egg helps alot with the convection though. Get some furniture grade lumber from your local supplier and cut into lengths as needed.
Paul
Bentley
03-05-2008, 02:59 PM
I first thought is to get a plank (what recommendations?),
Try pressurer treated, might add a unique flavor! :shock:
Brian in So Cal
03-06-2008, 11:33 AM
Try pressurer treated, might add a unique flavor! :shock:
LOL:icon_sick
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