Fish Basket

Unknown

Hi folks,[p]As with many of the messages I have seen here lately, I am also the proud new owner of a BGE. This thing is great. I cooked one the best rib-eye's I have ever eaten this past weekend. [p]I also love grilled salmon. WHEN I was using the ol' charcoal grill to cook salmon, I always used a fish basket so that I could turn the fish to cook both sides without it falling apart os sticking to the grill surface. Since the BGE grilling suface sits a couple of inches below the actual top of the grill, I can not use my old basket. Is there something else out there that will work the same way? How do you guys/gals do it?

Cajun

Green Egg Apprentice,[p]See the link below. I have used this basket for quite a while now without complaint. I cook salmon with the basket at least once a month.[p]Good luck[p]Cajun

Unknown

Green Egg Apprentice, Cajun said it right. I use one similar to the one he shows you. The handle is removable while it cooks, allowing the lid to go down. I tell you what tho, I will spray my grill with PAM, get humpty up to 600 and put some blackened mahi mahi or salmon filets on there, sear for 3 min. per side, pull and eat. I do not even use the basket.

LOG

Green Egg Apprentice,
I cook Salmon all the time. No need for a basket. It has never stuck and never fell apart. This weekend I cooked a freshly caught trout that I filleted and cooked with Raging River and the Maple Syrup/Butter combo (ala Nature Boy) with a touch of Hickory. Man was that tasty, maybe even better then the Salmon. These were thinner then the Salmon and still no problem without a basket. Give it a try. Take the time saved it takes to clean the basket and have a few beers!
Jeff/LOG

Nature Boy

<p />Green Egg Apprentice,[p]Wish I could comment on the basket, but I have never used one. I cook a lot of fish, and have had real good luck right on a clean lightly oiled grate. The key for me is to cut the filet into manageable pieces, and flip only once. Once you get some good brown color on the first side, and it releases itself from the grill, flip it gently, and cook on the other side until it is done. Before you flip, sometimes it helps to "break" the bond by pushing the fish parallel to the grate. This will release the meat without tearing the crust. Once you do this a few times you will be able to cook even relatively fragile fish right on the grate.[p]Happy cookin!
Chris

Unknown

So, do you guys cook your filets with the skin on? If so, do you cook skin-side-down for the first part?

fishlessman

Green Egg Apprentice,
something that works real nice is a bed of chives. pour some oil into a flat plate and drag them thru it. spread them on the grate and cook the fish on top. im not a big fan of salmon, but for a more flakey fish like cod, pollock, or haddock it works well.lemon slices can be used instead of the chives as well. for more firm fish like tuna or mahi, oil the fish and throw it on a hot grill

thirdeye

Green Egg Apprentice,[p]I buy salmon or steelhead fillets with the skin on, put all of my fresh seasonings or rub on the one side only and never turn. I spray a coating of pam or brush with peanut oil on the skin side to avoid sticking. I use medium temps around 300° and cook to an internal of 135° or so. The presentation of a 3 or 4 pound fillet done this way is really nice. I'm doing a two pound center cut tonight![p]~thirdeye~