I use this as a chicken marinade as well with buttermilk, green onions, chives, and garlic.Quote:
Originally Posted by ianmonsta
Printable View
I use this as a chicken marinade as well with buttermilk, green onions, chives, and garlic.Quote:
Originally Posted by ianmonsta
The "Grilling" issue is out now and I highly recommend this magazine (Cooks Illustrated: Home) if you want to learn how to grill a lot of stuff. It's well worth the $8 cover price.
advanced technique, not to be taken lightly.Quote:
Originally Posted by Hipcheck
I resemble that remark.Quote:
Originally Posted by navinjohnson
Finally, a weekend perfect for grilling. I think I'm gonna fire up the 'cue and grill some mahi mahi for tacos...
So I ended up getting 4.5 lbs. of Copper River salmon to cook up tomorrow. I paid $9.99 a lb. so I ended up buying the whole fish in two full size fillets. I am going to grill one up tomorrow even though we are having brutal weather in the PUget Sound this weekend. Cool (high '50's) and rain (imagine that! rain in Seattle!). I am still going to grill $40 bucks worth of this fish.
Here is my Tequila-Orange Juice recipe for salmon - trust me it is awesome:
1/2 cup of Orange Juice
3 tablespoons of extra-virgin olive oil
3 tablespoons Tequila
1 table spoon chopped cilantro (although I use a lot more)
1 tablespoon minced jalapeno pepper, with seeds (although I use the whole pepper)
1 teaspoon granulated garlic
1 teaspoon kosher salt
1 teaspoon ground cumin
To make the marinade: In a small bowl whist together the marinade ingredients.
Place the salmon in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 30 to 45 minutes.
Remove the fillets from the bag and discard the marinade. Grill the salmon, flesh side down, over Direct Medium heat until you can lift the fillets with tongs without the fillets sticking to the grate, 7 to 8 minutes. Turn, skin side down, and finish cooking for 2 to 3 minutes. Slide a spatula between the skin and transfer the fillets to a serving platter.
Happy grilling as this is a great, and very easy, marinade to salmon.
Now you're teasing me here, too?!? BOOOO!Quote:
Originally Posted by ketel&tonic
about the brown sugar, should it be dried first? I know some who spread out the brown sugar on the cooking tray and let dry before using as rub.Quote:
Originally Posted by KRC1221
http://www.smokingmeatforums.com/for...ng-brown-sugar
Used as a rub then refrigerated it would be a waste of time to dry it. The moisture of the fridge and meat makes drying the sugar moot.Quote:
Originally Posted by BeerMan
But to be honest, I don't actually think it's worth the trouble to dry the sugar. But this comes down to a personal preference. If you want to go ahead, but I don't think it's all that important.
So I grilled up the Copper River salmon tonight. Unreal fish. The delicacy and richness of flavor is off the charts. Be real careful when you grill it up. It tends to fall apart real easy and is difficult but you just have to pay attention, which I didn't. Regardless I got it done and it tasted great. The family loved it. I have another 2.25 lbs. and will cook it up soon. Very much looking forward to it.Quote:
Originally Posted by roenick
Hmmm that's interesting. I took the brown sugar right out of the jar that we store it in and put it on the steaks. I've never heard of drying it but who knows. I actually used that rub on some ribeyes from Whole Foods over the weekend.Quote:
Originally Posted by BeerMan
Also picked up their hardwood charcoal. It doesn't last super long so you need to use a good amount. Gave the steaks a quick sear over the coals and then used indirect heat the whole time.
If you try drying out the brown sugar let me know what you think!
Posted via Mobile Device
