Got er Done 4.33 to 4.33 U1
mojo out;
Got er Done 4.33 to 4.33 U1
Re: Got er Done 4.33 to 4.33 U1
Git Sumpn' dun like iss and you gotter made in the shade man.
Re: Got er Done 4.33 to 4.33 U1
Mr Pigs
Mr Not
O S A R
L I B
Mr Pigs
Schuks....2 best men..1 pic..priceless......
Mr Not
O S A R
L I B
Mr Pigs
Schuks....2 best men..1 pic..priceless......
Re: Got er Done 4.33 to 4.33 U1
Boy that's some nice FISH!!
How did they taste?
How did they taste?
Re: Got er Done 4.33 to 4.33 U1
Wild fresh King (Chinook) Salmon is fatty in a good fish kinda way. Over cooking it is easy to do and is the most common way to ruin an otherwise Culinary Masterpiece. Hands down the best way to cook salmon is to put the skin side down on the Pre-Heated Grill and don't disturb it. When you see the white oils start to emerge from the top of the fish it's almost time to pull it from the grill. It's going to "coast" just like a steak. If you cook it until it's perfectly done on the grill, it will continue to cook after you pull it off and it will be dry. Might as well have had canned salmon at that point. So pull it just before it's done to you liking and BAM! It will be perfect.
Re: Got er Done 4.33 to 4.33 U1
and a very important thing to remember when you're pulling the salmon off the grill; leave the skin on the grill and just remove the flesh from the skin with a Stiff Burger Spatula. It's super easy that way. Let the grill burn away the skin or toss it to the cats/Dogs. I actually like it crispy like that.
Re: Got er Done 4.33 to 4.33 U1
Nicely described Andy. To the point and to the tee. That is the way Android taught me to do the salmon. I think the different types of "salmon RUB" aka "seasonings" that you rub over the entire salmon steaks before putting them on the grill really make it for me. Sense my first caught wild King Salmon, Droid taught me how to falay it. Told me how to barbecue them just as he said....Now I'm the one that's on the hook!
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