group salmon

mr toad

jj gave me the instructions - cooking times, etc. he suggested a marinade of 1/2 bourbon, 1/2 dark sugar, - - cat suggested i add a bit of teriyaki sauce to tone down the sugar -- wow and super wow - son-in-law after first bite said, "this has convinced me, i need an egg!"
thanks jj and cat - once again the "green one" does the work and i am the hero

Doug

Mr. Toad, you're 100% correct....the EGG makes us look soooo good What a deal! Friends and family go away from a meal done on the EGG saying "how does he do it!!" Its all in the "green one!"

Tim M

Mr. Toad,
Did I miss the instructions on how you did it and at what temps?? Share - i need all the help I can get with fish.[p]Tim

Cat

Mr. Toad,[p]Well, what I suggested was soy sauce. But teriyaki sounds like a great idea...I'll have to try that.[p]Thanks for advancing the state of the art, Mr. T. [p]Cathy

JJ

Tim M,
Equal parts dark brown sugar and burbon. Cat likes to add some terriaki to temper the sugar. Cook at 300* skin side down for10 min per 1" of thickness until the meat flakes easily. Very simple. Enjoy!!!

Cat

JJ,[p]Soy sauce, soy sauce (you know us Yankees, we don't like things too sweet). Otherwise I'm in full agreement, bro. ;-}[p]I told Mr. T. we wanted to share his commission on his son-in-law's egg.[p]Cat

JJ

Cat,
Soy sauce it is.

Gretl

Mr. Toad,
I tried that salmon recipe last Sunday. I used bourbon, soy sauce, and maple syrup because I discovered at the last minute that I was out of brown sugar. I bought a beautiful 2 1/2 lb salmon fillet at Sam's Club and when I prepared it, I found that it had been skinned. I lightly oiled a piece of foil and put the fish (which had been marinating in the marinade mixture for about 2 hours) on the foil on top of an grill extender, which just served to keep the fish a bit higher up from the heat. After about 45 minutes at about 350 temp, it was done and SO moist and flavorful! I've spoiled my family and friends to the point that nobody wants to go to restaurants any more. This is a GREAT way to prepare salmon![p]Cheers,
Gretl

mr toad

gretl,
the salmon i smoked was also from sam's club - i was also a bit surprised to find that it had been skinned - i did not use the grill extender (good idea) but - when the side to the fire began to darken and crust - i closed down mr egg - results - longer smoking time - and a beautiful and tasty crust on the grill side of the salmon - everyone at the table comment on the wonderful taste of the light crust

Unknown

JJ,[p]I add a shake or two of Tabasco to give it a bit of a zing...

Tractor

Mr. Toad,
How long did you marinate? This sounds GREAT. I will be preparing it next Tuesday.[p]Tractor

mr toad

tractor,
apx. 2 hrs.

Gretl

Mr. Toad,
My salmon also had a nice dark crusty edge with a sort of glaze where (I guess) the sugar in the marinade solidified. I saw through the chimney that even with the grill extender and the moderate temperature, the sauce was bubbling around the sides after only about 10 minutes. I just finished some leftovers for lunch and I am constantly marvelling at how succulent Egg results are! Wow.

Gretl

Larry Jenkins,
...and a generous squeeze of lime when serving to counteract the sweet....

Tim M

JJ,
I will give it a try next time my wife presents me with salmon. Maybe I will add a little of that Moore's marinade, its basically soy sauce.[p]Tim

JJ

Tim M,
I like the Moore's marinade better than Dales as it contain way less salt. Jump on your Bike and get some salmon. hehe

mr toad

gretl,[p]likewise - neighbor came over for lunch - reheated seemed to be as good as last night - neighbor had one question - can i do this on my gas grill - i told him to call jj[p]

Tim M

JJ,
Heck with the bike - I'll grab the plane.[p]Tim

Unknown

Gretl,
BARBY SALMON FILLETS ARE GREAT. GET SOME GREAT ONES OUT
HERE IN RIVERSIDE CALIFORNIA FROM PRICE CLUB OUTLETS.
I USE A LARGE WEBER AND AN EGG. EGG IS THE BEST THOUGH.
USE REAL MESQUITE CHARCOAL(NOT MESQUITE BRIQUETTES).
get salmon fillet with skin on it. double check for bones.
have large tray for salmon.
use fresh lemon juice
(warm the lemons up in microwave till lemons are just warm
to the touch. then roll them around on countertop a bit to
soften them up more. then cut them in half. using a fork
and holding the lemon half in left hand, stick the fork in
the center of the lemon and twist mash the pulp to get out
as much of the juice as possible. two whole lemons are a
nice start for one fillet. a little fresh lime juice is a
nice extra start).
use a very fine dice of red onion. couple of teaspoons or so.
get gilroy fine mash garlic that's fresh in jars out here
in calfornia.i just do a lite spread of garlic all over the
fillet.
a little salt and pepper.
wishbone dressing company has a fairly new dressing out.
it's a robust italian dressing. more intense italian
peppers and such than the normal italian dressing.
one small bottle actually does one fillet nicely. to
whatever taste one has as to quantity.
also, baste the fillet with some good extra virgin olive
oil. don't drown the fish, just give a nice coating.
the suggestion of tabasco touch is a nice thought. maybe
even some jalapeno powder, or even fresh fine diced
jalapeno pepper would nice also. some sort of pepper heat
would be neat. if you have kids or a neighbor's wife like
i do, anything stronger than ketchup is too hot, just
send'em out to macdonalds for the day.
i use extra strong strength reynolds foil wrat. use several
layers and lay the fillet on it. then tent the fillet
with the foil. making the tent rather high leaving a little
area at top for steam exhaust. also lets in the mesquite
smoke. have to stay on top of this or fish is fertilizer.
usually takes about half an hour to an hour to cook the
one fillet. really makes a wonderfull italian style
fillet. the fish has a fairly delicate flavor, just hate
to drown it in too much stuff. a little white wine would
be nice in the marinade also. maybe a little extra italian
flat leaf parsley would be a nice touch. maybe some
cilantro leaf if using hot peppers. some brown sugar to
balance the hot peppers might be an idea sometime.
trust me, if you even come close to this one, there won't
be any fish left at all. you may have to cook more than
one fillet.
thanks for the time.