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Grilled Cedar Planked Teriyaki Samon
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Ross in Ventura
Posts: 7,234
Soaked the plank for 6-hrs. Marinaded the Salmon 6-hrs. Brushed the plank with Olive Oil on the fish side
On the grill @425*
After 5-min.
10-min.
Pulled @ 20-min. a little less next time and it sure was good. The reason there are no finishing pictures it looked so good I forgot them!
Thanks for looking
Ross
Comments
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Thanks double
Ross
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How much teriyaki did you use?Persistence and determination are omnipotent!
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looks great!!! wanna try some salmon soon, love teryaki marinade on steaks and chicken,ill try i t on salmon when i do one!
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Ross, you're killing me. Nice.Green egg, dead animal and alcohol. The "Boro".. TN
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Very, very nice!!!
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Ross,
Just to make sure I got this right - threw it on - no turn, nothing just let her go?
Just goes to show you the power of the Egg. KISS no need to over complicate.
Awesome results!
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Firemedic183 said:How much teriyaki did you use?Ross in Ventura said:Thanks double
RossFiremedic183 said:How much teriyaki did you use?Firemedic183 said:How much teriyaki did you use?
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Firemedic183 said:How much teriyaki did you use?Ross in Ventura said:Thanks double
RossFiremedic183 said:How much teriyaki did you use?Firemedic183 said:How much teriyaki did you use?
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Great looking salmon, the pictures are mouth watering! =P~Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK.
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looks so good I think I can smell it from here!
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Something different to try on salmon Fridays. Looks really tasty. Thanks for sharing.
Damascus, VA. Friendliest town on the Appalachian Trail.
LBGE Aug 2012, SBGE Feb 2014
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I've been egging salmon once or twice a week and supply is getting low. Back to Alaska in August for re-supply. Can't beat it. Yours looks great! Love it.
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Great cook Ross, looks tasty._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
I had to egg some salmon myself! Cooked at 385-400, Pulled at 130-135 degrees. Amazing. I cooked some Raging River and Very Terriyaki and some with a light rub olive oil and lemon.
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