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The Salmon Is On
thirdeye
Posts: 7,428
Happy Trails
~thirdeye~
Barbecue is not rocket surgery
Comments
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thirdeye,
man that is art.[p]But I have to ask, where is the butter, onions, and lemons :>)
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thirdeye,
nice foldin and cuttin on that parchment paper, sir[p]salmon looks good too!
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thirdeye,
Lookin good. Haven't made salmon for about a month but now I need to. Thanks for the reminder.
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thirdeye,
I've considered using this setup (fish on pizza stone with parchment paper) but haven't tried it yet. What temp do you use? Does it crisp up the bottom of the fish?
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thirdeye,
How long and what temp?? Do you have to use the paper?
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Crawdaddy,[p]No, fish is done way before any crisping can take place. These pieces all have the skin still on the bottom side for protection. My temps were 350° to 400°. Cook time was around 15 minutes.[p]~thirdeye~
Happy Trails~thirdeye~Barbecue is not rocket surgery -
Basset Hound,[p]15 or 20 minutes @ 350° - 400°, I pull at 140°. The parchment prevents any flavor transfer to the stone & cleaning of the stone too. It's a nice twist from planked fish. Here is a bigger piece done on parchment.[p][p]~thirdeye~
Happy Trails~thirdeye~Barbecue is not rocket surgery -
thirdeye,[p]Really pretty work!
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thirdeye,
that's a big "attaboy"...been doing that for 20 yrs. and selling them....
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thirdeye,[p]Beeooooootiful. I'm gonna try this..[p]Thanks
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thirdeye,[p]beautiful, what kind of salmon?[p]Ray
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Babyray,[p]That was wild caught Coho. That piece in the center is the belly strip I cut off before steaking the fillet. It is fattier, but really good. [p]~thirdeye~
Happy Trails~thirdeye~Barbecue is not rocket surgery
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