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Salmon ready to go on the Egg!!!

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Ottawa_egger
Ottawa_egger Posts: 236
edited November -1 in EggHead Forum
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<p />Here's a pic of the salmon fillets before I tossed them on my egg last night. From left to right: plain, DP Swamp Venom, and DP Raging River. You can't really tell from the picture, but those fillets are a solid 1" thick all around - a nice cut for even cooking. Unfortunately I lack the discipline for a post cook shot!!![p]The cutting board is an end grain mesquite board I bought off a guy in TX who does these as a hobby (saw it on eBay). Class A workmanship. It was so beautiful compared to my last board I couldn't cut on it for two weeks as I admired it!!![p]Ottawa_egger
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  • TheStormyDOg
    TheStormyDOg Posts: 104
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    Ottawa_egger,
    Looks great hope the end results tasted as good...
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  • Unknown
    Unknown
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    10feb07-002.jpg
    <p />Ottawa_egger,
    hey! looks like everyone was having salmon last night!
    is that an alder board? is it used or did you put olive oil on it?
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  • thirdeye
    thirdeye Posts: 7,428
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    Rick's Tropical Delight,[p]Always lagging behind the trendier cooks, I'm planking some salmon tonight. I'm thinking some pasta shells with a crab/mushroom sauce for a side. Heavy on the crab. Did I mention .... the crab?[p]Say, what's up with that abrupt change in thickness in your fillet? Will you remove the thin section earlier?[p]~thirdeye~

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Unknown
    Unknown
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    thirdeye,
    that might be an optical delusion...
    it's actually two fillets with their thicker ends in the middle. i pulled everything together, same cook time for all as well. some of the bacon on the left side of the board got a little black, but it just made for another flavor layer!
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  • Ottawa_egger
    Ottawa_egger Posts: 236
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    Rick's Tropical Delight,[p]It's about the 5th time I've used that board. I give it a good scrub after every use. I'm not sure if the planks are intended for single-use only, but I've had good results with reusing the boards so I will continue until I either get deathly ill or hit the charred side of the board.[p]It just looks really slick because this one had a multi-hour soaking. Typically I forget to soak until it's time to toss the salmon on, so this time I gave it a good soaking. I found the flavour somewhat muted to my planked salmon in the past so maybe I soaked it too long.[p]I cooked it using the grid extender like you. However, unlike you, it was pushing 0 degrees F outside. Nonetheless the results were perfect.[p]Ottawa_egger
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  • Lawn Ranger
    Lawn Ranger Posts: 5,467
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    Ottawa_egger,
    Man!, you guys!! I'm glad my wife's not lurking...I'd be planking salmon for sure! Very nice pics.[p]Mike
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