Tonights sacrifice: Trex salmon stakes fast

JLOCKHART29

Have tryed direct salmon stakes a whole bunch of ways but tonight was my personal best. One more day of getting up at 2:15 so needed something fast and more than 2 days with out Egg food will not do. :ohmy:
Took 3 nice salmon stakes and salted them till I thought I had added to much then liberally coated with garlic pepper, not limon pepper but garlic.Only add enough lump tojust cover the holes in side of fire ring. You should still be able to see some light threw the bottom cast great. The reason is you want fast cool time. Only 500 degrees direct as the fish is more sensetive than beef each side for 1 1/2 min. Remove and choke Egg back to 350 degrees. Takes less then 5 min. More like 3ish. While this is happening lightly recoat fish with salt/garlic pepper each side. Toss in a chunk of presimmon (or othe simi mild wood) and cook 2 1/2 min. a side at 350. (Your thermometer will not show 350 but it will not have time to rise in the 2 1/2 min)
My stakes were about 1/4 coated with the white fat glaze when I removed and the thickest part of stake was just barley firm. Still flaked but firm so adjust finnal time to suite you.
I always tend to over cook fish but these were GREAT!! :woohoo: Hope every one has a great time in Fl. and safe trip home tomorrow. I'm sure by now many are "medicated for there protection" :laugh: Wish I were with ya'll. Contomplating OK. OR Tx. fest but haven't figured out how to get that Small Egg on the back of the Hog!! :laugh:

JLOCKHART29

Ok I have been asked to "paragraph" my post to make them easer to read. I did that using the enter key and looked like paragraphs . Once posted they dissapeared. ahhhhhhhhhhh :pinch: :pinch: :pinch: :pinch:

Jeffersonian

Very nice, JL, but where's Jake?

Mike in Abita

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Jake

Beanie-Bean

Gonna have to try some of that garlic pepper...that cook sounds like a winner, man! I'll see if the guys at the seafood counter at the grocery can do some steaks like that...they normally just sell the filets.

TomM24

JL Great looking steaks. Plus I like the idea of less lump for short Trex.

Beli

Great looking, and really a great cooking method. Thanks for sharing.

JLOCKHART29

I can make space

up

and down but not left

and right. I just hit the space key 5 times on "and down" and posted and once posted it was moved back to the left all the way. Came back and edited.

JLOCKHART29

They got more bones in them but like anything they keep the meat moister.

JLOCKHART29

The less lump helps everything in Egg cool down quicker and I have not found any advantage of letting fish set like in Trexing a stake. In fact tends to dry them out.IMO Quicker you can get that white fat film the better.

JLOCKHART29

Hears the bird :

Mike in Abita

Are you trying to indent like a normal paragraph? I don't think we have that feature here.

Normally I just use the enter button twice just to create a little space between topics. Either way I really enjoy reading your post. :P