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while the fight tonight was on...here's our kick butt salmon!
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RRP
Posts: 25,911
This half pound piece was my wife's and my pieces had shadows, but I think you can get the drift. Salmon on the egg at 300, raised grate, direct for 15/10/2/2 using DP Raging River rub and the the last 2/2 basting with melted mixture of 2 T butter & 3 T maple syrup. My home made hash browns plus slices of pineapple on the side ROCKED!
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Nice to see someone cooking. Looks good. Our 4 yo grand daughter got to pick dinner tonight, and while she usually chooses 'Egg meat' tonight was chicken nuggets. I worked late and couldn't cook anyway, so it worked for me.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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Just a hack that makes some $hitty BBQ....
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Looks like a winner to me. Love salmon off of the egg.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Heck ya Ron! That's some good eating Sir.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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I wanted to do something like that too during my first cook pics but the wife isn't to keen on something 'sweet' being on her fish, so I just smoked it..
Yours looks good even to someone who doesn't eat salmon (me).
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Tjcoley said:
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Ron did you start the salmon skin side down for the first 15 mins?
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We love salmon on the egg with Raging River. I cook 400 raised direct for 14-15 min. Comes out great every time.LBGE, Marietta, GA
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Tjcoley said:
@cazzy Yeah, I saw that. I didn't comment because I'm not a fan of Mexican (the food, let's not start again). The pics looked great as usual.
Me either. My wife could eat that stuff everyday though. It's the last cuisine I'd go far. I lean more towards Asian food if I'm not having bbq.
Just a hack that makes some $hitty BBQ.... -
That looks sooo good. I made a maple/butter sauce for the salmon I did last week, but ended up laying lemon slices on the salmon instead. I have the sauce in the fridge for next time.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
GreenWave36 said:Ron did you start the salmon skin side down for the first 15 mins?
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RRP said:GreenWave36 said:Ron did you start the salmon skin side down for the first 15 mins?
Remove the skin?!!! NEVER! CI pan, skin side up for a couple of minutes to give the other side some color. Then, skin down for the duration. EAT the skin! Kenji did a serious eats article on the advantages of skin down cooking. I've been doing mine his way (mostly) and have had only excellent results since. http://www.seriouseats.com/2012/06/how-to-cook-salmon-pan-fry-fish-food-lab.htmlI hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
RRP thanks for a simple basting mix. Even I can do that.
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Looks fantastic!!! Love the idea of basting the salmon in butter and syrup.
XL BGE, LG BGE, and a hunger to grill everything in sight!!!Joe- Strongsville, OH -
I did Salmon twice last week the same way and its phenomenal!
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Wow, that looks excellent!
1MBGE 2006, 1LBGE 2010, 1 Mini Max, Fathers Day 2015
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Does anyone brine their salmon? I do and my family loves it. A simple brine of 8 cups water, 4 table spoons kosher salt. Brine for 15-20 minutes and it comes out great. Dry after that and sprinkle a little raging river on it and cook at 400, raised direct for 14-15 minutes and dinner is served!LBGE, Marietta, GA
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tulocay said:Does anyone brine their salmon? I do and my family loves it. A simple brine of 8 cups water, 4 table spoons kosher salt. Brine for 15-20 minutes and it comes out great. Dry after that and sprinkle a little raging river on it and cook at 400, raised direct for 14-15 minutes and dinner is served!
That's interesting. I'm really surprise that the brine permeates that fish in just 15 to 20 minutes. You didn't say do you rinse the fish then before drying? I'd think there still could be some superficial salt as I know that happens to me with poultry if I don't rinse well.
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