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group salmon

mr toadmr toad Posts: 668
edited 12:19PM in EggHead Forum
jj gave me the instructions - cooking times, etc. he suggested a marinade of 1/2 bourbon, 1/2 dark sugar, - - cat suggested i add a bit of teriyaki sauce to tone down the sugar -- wow and super wow - son-in-law after first bite said, "this has convinced me, i need an egg!"
thanks jj and cat - once again the "green one" does the work and i am the hero

In dog Beers - I have had only one !

Comments

  • DougDoug Posts: 132
    Mr. Toad, you're 100% correct....the EGG makes us look soooo good What a deal! Friends and family go away from a meal done on the EGG saying "how does he do it!!" Its all in the "green one!"

  • Tim MTim M Posts: 2,410
    Mr. Toad,
    Did I miss the instructions on how you did it and at what temps?? Share - i need all the help I can get with fish.[p]Tim

  • CatCat Posts: 556
    Mr. Toad,[p]Well, what I suggested was soy sauce. But teriyaki sounds like a great idea...I'll have to try that.[p]Thanks for advancing the state of the art, Mr. T. [p]Cathy
  • JJJJ Posts: 951
    Tim M,
    Equal parts dark brown sugar and burbon. Cat likes to add some terriaki to temper the sugar. Cook at 300* skin side down for10 min per 1" of thickness until the meat flakes easily. Very simple. Enjoy!!!

  • CatCat Posts: 556
    JJ,[p]Soy sauce, soy sauce (you know us Yankees, we don't like things too sweet). Otherwise I'm in full agreement, bro. ;-}[p]I told Mr. T. we wanted to share his commission on his son-in-law's egg.[p]Cat
  • JJJJ Posts: 951
    Cat,
    Soy sauce it is.

  • GretlGretl Posts: 670
    Mr. Toad,
    I tried that salmon recipe last Sunday. I used bourbon, soy sauce, and maple syrup because I discovered at the last minute that I was out of brown sugar. I bought a beautiful 2 1/2 lb salmon fillet at Sam's Club and when I prepared it, I found that it had been skinned. I lightly oiled a piece of foil and put the fish (which had been marinating in the marinade mixture for about 2 hours) on the foil on top of an grill extender, which just served to keep the fish a bit higher up from the heat. After about 45 minutes at about 350 temp, it was done and SO moist and flavorful! I've spoiled my family and friends to the point that nobody wants to go to restaurants any more. This is a GREAT way to prepare salmon![p]Cheers,
    Gretl

  • mr toadmr toad Posts: 668
    gretl,
    the salmon i smoked was also from sam's club - i was also a bit surprised to find that it had been skinned - i did not use the grill extender (good idea) but - when the side to the fire began to darken and crust - i closed down mr egg - results - longer smoking time - and a beautiful and tasty crust on the grill side of the salmon - everyone at the table comment on the wonderful taste of the light crust

    In dog Beers - I have had only one !
  • JJ,[p]I add a shake or two of Tabasco to give it a bit of a zing...

  • TractorTractor Posts: 287
    Mr. Toad,
    How long did you marinate? This sounds GREAT. I will be preparing it next Tuesday.[p]Tractor

  • mr toadmr toad Posts: 668
    tractor,
    apx. 2 hrs.

    In dog Beers - I have had only one !
  • GretlGretl Posts: 670
    Mr. Toad,
    My salmon also had a nice dark crusty edge with a sort of glaze where (I guess) the sugar in the marinade solidified. I saw through the chimney that even with the grill extender and the moderate temperature, the sauce was bubbling around the sides after only about 10 minutes. I just finished some leftovers for lunch and I am constantly marvelling at how succulent Egg results are! Wow.

  • GretlGretl Posts: 670
    Larry Jenkins,
    ...and a generous squeeze of lime when serving to counteract the sweet....

  • Tim MTim M Posts: 2,410
    JJ,
    I will give it a try next time my wife presents me with salmon. Maybe I will add a little of that Moore's marinade, its basically soy sauce.[p]Tim

  • JJJJ Posts: 951
    Tim M,
    I like the Moore's marinade better than Dales as it contain way less salt. Jump on your Bike and get some salmon. hehe

  • mr toadmr toad Posts: 668
    gretl,[p]likewise - neighbor came over for lunch - reheated seemed to be as good as last night - neighbor had one question - can i do this on my gas grill - i told him to call jj[p]
    In dog Beers - I have had only one !
  • Tim MTim M Posts: 2,410
    JJ,
    Heck with the bike - I'll grab the plane.[p]Tim

  • Gretl,
    BARBY SALMON FILLETS ARE GREAT. GET SOME GREAT ONES OUT
    HERE IN RIVERSIDE CALIFORNIA FROM PRICE CLUB OUTLETS.
    I USE A LARGE WEBER AND AN EGG. EGG IS THE BEST THOUGH.
    USE REAL MESQUITE CHARCOAL(NOT MESQUITE BRIQUETTES).
    get salmon fillet with skin on it. double check for bones.
    have large tray for salmon.
    use fresh lemon juice
    (warm the lemons up in microwave till lemons are just warm
    to the touch. then roll them around on countertop a bit to
    soften them up more. then cut them in half. using a fork
    and holding the lemon half in left hand, stick the fork in
    the center of the lemon and twist mash the pulp to get out
    as much of the juice as possible. two whole lemons are a
    nice start for one fillet. a little fresh lime juice is a
    nice extra start).
    use a very fine dice of red onion. couple of teaspoons or so.
    get gilroy fine mash garlic that's fresh in jars out here
    in calfornia.i just do a lite spread of garlic all over the
    fillet.
    a little salt and pepper.
    wishbone dressing company has a fairly new dressing out.
    it's a robust italian dressing. more intense italian
    peppers and such than the normal italian dressing.
    one small bottle actually does one fillet nicely. to
    whatever taste one has as to quantity.
    also, baste the fillet with some good extra virgin olive
    oil. don't drown the fish, just give a nice coating.
    the suggestion of tabasco touch is a nice thought. maybe
    even some jalapeno powder, or even fresh fine diced
    jalapeno pepper would nice also. some sort of pepper heat
    would be neat. if you have kids or a neighbor's wife like
    i do, anything stronger than ketchup is too hot, just
    send'em out to macdonalds for the day.
    i use extra strong strength reynolds foil wrat. use several
    layers and lay the fillet on it. then tent the fillet
    with the foil. making the tent rather high leaving a little
    area at top for steam exhaust. also lets in the mesquite
    smoke. have to stay on top of this or fish is fertilizer.
    usually takes about half an hour to an hour to cook the
    one fillet. really makes a wonderfull italian style
    fillet. the fish has a fairly delicate flavor, just hate
    to drown it in too much stuff. a little white wine would
    be nice in the marinade also. maybe a little extra italian
    flat leaf parsley would be a nice touch. maybe some
    cilantro leaf if using hot peppers. some brown sugar to
    balance the hot peppers might be an idea sometime.
    trust me, if you even come close to this one, there won't
    be any fish left at all. you may have to cook more than
    one fillet.
    thanks for the time.

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