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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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03-31-2012, 12:58 PM | #1 |
Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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I hate fish results with ribeye pron
I just wanted to post some pics of the results of my I farking hate fish thread from yesterday. I started a new thread because bigabyte killed the last one with his remotely transmitted fish sammie.
Thanks to everyone for their suggestions on the fish and the preparation. I ended up with a pretty small piece of salmon, although my wife looked at it and said "that's a big piece of salmon". Nice ribeye for me with SnP, Chicken with Plowboys Fin and Feather for the kids and I also dusted a little bit of that on the salmon. It's good stuff if you haven't tried it. Turns out I need to remember to use a spatula instead of tongs when flipping fish. This one broke in half on me. The wife said it was good and we even found out the daughter likes salmon and the boy prefers steak, just like his old man. For the record the frozen taters turned out just fine, pretty good actually, coming off of the grill. Have a weekend everyone!
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[COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR] |
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Thanks from: ---> |
03-31-2012, 01:04 PM | #2 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Nice cook, that all looks good. I am not a fan of fish though.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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03-31-2012, 01:04 PM | #3 |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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Ribeye and Salmon? It just don't get much better than that!
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John |
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Thanks from:---> |
03-31-2012, 01:32 PM | #4 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Looks like it all came together well, and learning some new tastes is what it's all about.
PS - you usually don't have to turn salmon
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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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03-31-2012, 01:38 PM | #5 |
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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banGin
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Out. Again. |
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Thanks from:---> |
03-31-2012, 01:42 PM | #6 |
Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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Whew, I'm glad I'm not the only one.
Yeah, I didn't think I did but I'm kinda obsessed with crosshatch marks. They make me feel good inside.
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[COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR] |
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03-31-2012, 02:37 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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Yeah, I like grill marks too.... But you can do some fancy decoratin' with salmon.
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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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03-31-2012, 02:46 PM | #8 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Great looking spread!
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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03-31-2012, 07:35 PM | #9 | |
Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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Quote:
I have another fish question, does raw salmon freeze well? It's on special here next week and my wife suggested getting some for the freezer.
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[COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR] |
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03-31-2012, 09:40 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:
One other tip, cut off the tail section (it's not the same thickness anyway) and if the fish still has the belly on, slice a strip off of it, leaving yourself a rectangle. The belly meat is thin, and very oily. I make jerky out of the belly strips or heavily season and grill it a good long time... like into the 180*'s. This would be couple of decent sides.... and the next photo shows them trimmed up. Feel for any bones and pull them out before freezing. The main section is perfect for freezing. If you have never had pan fried salmon, use the tails for this (skinned removed of course) Use a very light sprinkling of corn meal fish fry, and season the fish as well.
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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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03-31-2012, 09:43 PM | #11 |
is One Chatty Farker
Join Date: 03-22-05
Location: Ohio
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Fingerlickin',
man that ALL looks awesome!!! I love fish, chicken AND steak the way you done it! nice job!
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Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM I'd rather have a bottle in front of me then a frontal lobotomy |
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03-31-2012, 10:17 PM | #12 |
Babbling Farker
Join Date: 02-29-12
Location: San Berdoo, CA
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Very nice.
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Primo Grill Oval XL,Weber Summit Charcoal Grill, Pellet Grill and lots of different size Webers |
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03-31-2012, 10:24 PM | #13 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Fan-farking-tastic!
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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. |
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04-01-2012, 07:23 AM | #14 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Mighty Phine looking right there!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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04-01-2012, 08:22 AM | #15 |
is one Smokin' Farker
Join Date: 02-08-11
Location: Springfield, MO
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Looks great! Your's too Thirdeye!
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Kevin -Weber Performer, WSM, GMG DB |
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