May 25th, 2010, 10:04 AM
Hipcheck converted me long ago.
Chef Paul's for the win. They have it ar Ralph's and you just pour a ton of it on the salmon so it gets crispy.
For veggies, I wrap them in foiil and fill it partially with water so it gets steamed in there.
With asparagus, Italian squash or corn you can just throw it on the grill (soak the corn first). Asparagus is one of my fave veggies for grilling.
A thermometer is mandatory so you can get your meat to the exact temperature. Don't overcook or undercook.
May 25th, 2010, 01:11 PM
Quit following me around, creep.
Originally Posted by Velvet Merkin
May 25th, 2010, 01:42 PM
I'll agree with everyone who's mentioned a thermometer. This is the one I use: ThermoWorks - The New Splash-Proof Super-Fast Thermapen
Sure, it's really expensive, but it's really accurate and really fast. My cooking has improved a whole lot since I switched to this bad boy. And yes, this is the one used by a lot of the TV chefs like Alton Brown.
May 25th, 2010, 02:06 PM
Great advice on here. I've done the cedar plank method and it worked out good before. I'll do that again. Kind of pricey though, since I ruined the plank on the first piece of fish I bbq'd.
What about a wine or beer to pair with my salmon and veggie meal?
May 25th, 2010, 05:00 PM
I am going to Seattle this weekend and my buddy is going to be cooking some Salmon up for me.
May 26th, 2010, 03:52 PM
I've got a great rub for ribeyes, ny strips etc....Its different and you must enjoy the flavor of coffee.
For your first time doing it I would do it in three equal parts....
1 part freshly groud coffee (DO NOT use pre ground ****)
1 part brown sugar
1 part kosher salt
Put your steaks in a zip lock bag or whatever you prefer and liberally cover the steaks w/ the rub. Let them chill for a few hours and work their magic. I've tweaked it over the years and I now use less kosher salt. Thats my preference. Keep the steaks on indirect heat and cook them nice and medium rare. Enjoy and thank me later!
May 26th, 2010, 06:16 PM
Sweet, have to try this sometime.
Originally Posted by KRC1221
Another easy rub is the old Taco Seasoning Trick. Simply take a packet of Taco Seasoning(or make your own...almost equally as easy), crush a ton of garlic, mix together with olive oil and marinate overnight in the ziploc. You can do this with chicken but make sure you make your own and cut down the salt dramatically.
And since its been a while....F Randy Jones!
What sets him apart is that he’s big, and he can skate, and he can protect the puck from anyone. If you’re trying to get it and he doesn’t want you to get, you’re not going to. -Justin Williams on Kopitar
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May 27th, 2010, 09:57 PM
My fave chicken marinade is Soy Vay Veri Teri Terriyaki with about 5 cloves of garlic chopped up inside. Let it soak for about 4 hours, then grill...love the nice caramel color of the exterior. I also use Hips BBQ marinade he posted here years ago with the Grape Seed Oil
May 28th, 2010, 08:00 AM
Ok. Living in the Pacific NW does have some perks. Copper River Salmon arrived in our stores (yeah COSTCO!!! WOOT!!!) last week and the run on it has been amazing. We have noticed the price is a bit lower this year as well. Hope that trends down to SoCali for you guys.
I grill salmon and veggies quite a bit to say the least and there can't be anything easier. I have a great mainade for salmon involving tequila, OJ, cilantro and a jalepeno pepper but I will have to post when I get home as I don't have it at work. But cooking salmon on the grill can't be much easier.
Depending upon the width of the fillet you have, salmon on average, cooks up at 8 minutes a side. Marinade the salmon then drop on the grill flesh side down. I picked this tip up from the Weber Grilling cookbook. Grill the flesh side until you can slide your spatula under the fish and flick your wrist to see if you can get the fish off the grill without sticking to the grill surface. When you can pull the salmon off the grill fully with no sticking it is ready to flip. It is this easy.
Next flip the fillet on to the skin side down and let that cook for about 3 minutes. The Weber book gave me another tip in that after 3 or 4 minutes on the skin side you should be able to slide your spatula between the skin and the flesh and you can take the fillet right off the grill while leaving the skin on the grill. It is great for presentation without the skin and the fish is completely done.
As for veggies I use an extremely easy recipe and it involves foil pocket rather then a boat. I slice/chop my veggies up (I usually use zucchini, squash, green beans, bell pepper, tomato) and just make a big mound out them inside the foil (usually with zucchini/squash on bottom). Then I drizzle Italian dressing all over it and around it to use the cooking medium. Here is the key. Tightly wrap the foil and wrap a second piece of foil around the first but the key is to tightly wrap all of it. You are looking to steam the veggies in the Italian dressing. We like our veggies a little burnt so if you don't watch your grill temp and time they could end up burned.
Happy grilling. I will be enjoying Copper River Salmon this weekend!
May 28th, 2010, 08:04 AM