Fantastic salmon

Unknown · January 2007

I received a BGE veggie/fish perforated cooking grid for Christmas, and decided I needed to try it out. Two 1/4 lb.salmon steaks (Chilean farm raised--sorry AlaskanC). Both with EVOO, one with S&P, other with Tsunami Spin. S&P one was very good, but the DP Tsunami Spin piece was some of the best fish ever. Moist, great crust, fantastic taste. Sorry, no pics.
325 deg. for 25 minutes, indirect. Nothing fancy, but really outstanding. I would serve to guests anytime. Congrats to Chris and DP team for a great rub.

AlaskanC · January 2007

uncbb,[p]Don't make me sic one of my wild fish on you !!! lol

uncbbq · January 2007

AlaskanC,
Ah, would that I had the resources you do for salmon. Don't disillusion me--I thought the stuff from Chile was great.
Your salmon at Eggtoberfest was awesome, by the way.

AlaskanC · January 2007

glad you liked it! We will be back with more for the '07 fest!

Nature Boy · January 2007

Thanks much! Glad you enjoyed. Tsunami is probably the rub I am most proud of creating, as it is so unique. Much appreciate you putting it on your meal!![p]Happy cookin'
Chris

BOBF · January 2007

AlaskanC,[p]I appreciated your comments the other day re wild caught salmon vs farm raised. The people in Louisiana feel the same way about shrimp and crawfish. I will pay the extra to support local business. Only time I know I truly ever had wild salmon was some I caught at Rivers Inlet, BC some years ago. There is a difference.[p]Saying all that, I really wanted some planked salmon so I went out and bought some cedar planks - they had a warning to the effect: The State of California had determined that cooking with charcoal exposes the user to chemicals that are known to cause cancer. No problem, I can deal with that. [p]I went to get my salmon and the store label said : "Farm raised in Chili". That image I could not deal with. [p]Just went home and made gumbo.[p]I am going to order some salmon from your recommended source.[p]Have been invited on a cruise in May that stops in Juneau, Skagway and Ketchikan. This was not my first choice on seeing Alaska, but it is kind of a reunion thing and we can get ideas for the next trip.[p]

Celtic Wolf · January 2007

BOBF,[p] No offense to the Californian on this forum, but the State of California has determined everything can cause cancer and taxes everyone appropriately. [p] You aren't really cooking with Charcoal either. Charcoal gets it's name from the mixture of charred wood and crushed coal that is used to form the briquette. You are using Lump which is nothing more then charred wood.[p]

Unknown · January 2007

a guy came into my store the other day. he was from nova scotia. he said he used to work up there and ate/fished salmon all his life. one of his buds still does it.[p]but when they go up, they rarely eat native salmon, opting for farm raised... cause, in his eyes, he'd rather leave the wild ones there to have babies and make more fish.[p]i don't know if he's supporting 'foreign' farmed fish, but it was interesting to hear a native guy talk about not eating the wild stuff.[p]jaymer...

Fantastic salmon

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