| Author | Message | ||
     86129squids |
Allright, my GF's best buddy and her homie are just back from Michigan with a good load of salmon steaks- alas, they didn't bring back any whole fish, but what the hey. What are youn's favorite and relatively easy ways to prep for charcoal grilling? I do most everything but fish on the grill, but I aint skeered... More technical and detailed suggestions are good too- we'll probably get to them later!! Thanks!   | ||
| Moxnix |
Baked with parsley and a slice of lemon on each one, wrapped in tin foil, don't overcook. Also, smoked steelhead is nice. | ||
| Sifo |
Cover in your favorite salsa and bake! | ||
| Mtjm2 |
J , How do you want it cooked ? 1) Fire up the grill , oil the grill serface , lihgtly salt,pepper, olive oil the fish .Turn 1 time 10 min. into cooking. 2) In a small bowl , olive oil , salt ,pepper,tyme ,aregino, lemon slices, sliced green olives , parsly . combine ingredeants , brush fish , place in alum. foil . Place lemon slices on top .close and place on grill . Sorry for the spelling ! | ||
| 86129squids |
OK, gettin' a little confused- I've not seen the fish yet, but apparently "salmon" and "trout" being called "steelhead" can be easily mixed up. Just started the Googling- heck, I love trout as much if not more than salmon... Bottom line is we're having FRESH fish for dinner! Yum... | ||
| Strokizator |
Cedar plank salmon is easy and truly delicious. Soak the plank in water, preheat on grill for a few minutes, flip the plank over, lay fish on top, close lid and cook until done. Fish comes out moist with slight smokey cedar flavor. You can put stuff on top of the fish while cooking for extra goodness. The planks are available in most hardware store bbq aisles. Don't pick up shingles from a construction site. | ||
| Dick8008 |
This sounds gross but trust me it's yummy. Mix brown sugar and fresh ground blacknpeppar, coarsely ground. Place salmon on cedar plank, soaking Ike mentioned above Cover the salmon with spicy brown mustard Then cover with brown sugar/pepper mix Place in grill and forget it, dont turn over The sugar melts all over but the sweetness of the sugar balances out the mustard and pepper. Like I said it sounds gross but it's ggod. The last 3 times I've had salmon it's been that way. | ||
| Dick8008 |
Like strokizator said, don't buy shingles or any other treated cedar. My local grocery store carries cedar planks in the summer time. I actually use them twice, once on each side. | ||
| 86129squids |
Thanks all, the adventure WILL continue... my buddies ended up with 22# of fresh fish, which we helped them wrap/bag/freeze before dinner. After the confusion about what type of fish began, I finally found out this was king salmon, not steelhead... anyhoo, for a Tennessee boy to get his hands/teeth into some Great Lakes salmon that had been swimming about a day and a half earlier... We ended up passing on the cedar planks and used a huge grilling basket over charcoal, seasoned lightly with oil and two different spices for two HUGE steaks (easily more than enough for 4 peeps), grilled some zucchini and squash, served it all with cucumber salad, Caesar pasta salad, freshly sliced Cherokee Purple tomatoes... we got such a start on the fish, we almost forgot about the grilled veggies that we'd set aside to keep warm while the fish finished on the grill... wow. I love dinners like this! Thanks for listening/posting. If there's one thing other than motorcycling that I'm passionate about, it's cooking- and EATING! (Message edited by 86129squids on August 04, 2011) | ||
| 86129squids |
And, it's worth noting- we FINALLY got a decent thunderstorm late, which SLOWLY passed thru, and a good soaking... we spent the last bit of the evening watching the sky lightning show, with a flash every 3-5 seconds. Yes, it's so dry here it's been miserable. My sis, in Little Rock, told me about a squirrel that was seen passed out, laying with its back smooshed against a house's glass window, trying to cool off... Fresh fish from the Great Lakes is a fine treat in this weather! | ||
| Kenm123t |
We use the fish clamp baskets to handle the fish for broiling looks like two hinged at the ends snow shoes. works great you can use what ever you like to coat them with | ||
| Cityxslicker |
parchement bag, 'steamed' on the grill right next to the kabobs, sashlik, prawns and potatoes ; served with beer of course ! in the bag it is on auto pilot, stays moist, if it is a small one the whole thing will go, otherwise you are getting the knife out and fillet-in (it is my fav way to do brooks and rainbows) | ||
| 86129squids |
Good idea City- I'm guessing you keep the fish on a perforated pan to avoid any bag combustion... Prawns in the shell, nomnomnom... but what is sachlik? Whoops, "sashlik"... Caution, thread deviation in head based on your previous posts... (Message edited by 86129squids on August 05, 2011) | ||
| Mr_grumpy |
What moxnix said, but I add pepper too. | ||
| Moxnix |
Pepper, ground. And a pinch of sea salt. In Seattle last week, I enjoyed fresh Alaska red salmon. Three times. Silvers from Bristol bay twice, Chinook from Southeast once. I'm thinking of moving back, just for the seafood. | ||
| Bads1 |
I've eaten more salmon then I could admit to. Guess living on Lake Michigan within a mile and a half makes for.... well I've eaten enough. The best.... look up a recipe for Blackened Salmon. That is the best you'll ever try. | ||
| Cityxslicker |
Cooking and eating sashlik is every bit a social activity as it is a tradition. If you have ever been invited to a barbecue, you should take that to mean you are in someone's good graces, particularly in Russian circles. Because sashlik apparently "cannot tolerate a woman's touch," the men are charged with the inexorable duty of firing up the kostor, or fire pits, and throwing on a heaping helping of sashlik on the barbie. Ingredients: can be either 4-7 pounds worth of either leg of lamb, pork shoulder or beef - all boneless 2 white onions 1 teaspoon of salt your choice of meat seasonings 1 teaspoon of grounded red pepper 1 teaspoon of sweet paprika 2 limes for juice 2 teaspoons of vegetable oil What sets Sashlik apart from simply being roasted meat served on a stick is its mouth watering juices bursting from within. Although sashlik is a simple meal to put together, as with most foods, it is all in the preparation. The key to sashlik is in the marinade. Marinade Mix Up Directions: First things first, we have to saturate the meat with the marinade overnight to give the sashlik its distinct flavor. Trim any loose fat from the meat, but not all of the fat. Fat is needed for proper heat transfer when cooking. Loose fat will only drip into the open fire and cause random flare ups, which could cause uneven cooking. Cut the meat into chunks that you will later skewer and place them into a bowl. Marinade: Take those white onions and mince it into the bowl. Now add a teaspoon of salt, sweet paprika and grounded red pepper into the bowl as well as the 2 teaspoons of vegetable oil and your favorite seasoning. Juice the two limes into the bowl. Work all of the above ingredients into the meat thoroughly then proceed to tenderize the meat. Saran wrap that bowl and store it in the fridge for at least 4 hours, but for full flavor, we recommend overnight. Cooking: It's the big day and your guests are arriving. The trick is timing. Fire up the grill for at least a good 20 minutes before bringing out the marinated meat. You'll know if the flame is hot enough by sticking your hand a little less than a foot over the grill. The heat should swat your hand away within 2-3 seconds. While the grill is heating up, start placing the meat onto the skewers. If you so choose, vegetable can be served on skewers too. Although aesthetics-wise it would be more pleasing to the eye to alternate vegetables with the cubes of meat, because of the difference in cooking times, we recommend you keep the meat and vegetables on different skewers. Once the kostor is fired up and ready, take those skewers and place them on the grill. Rotate them periodically to make sure the sashlik skewers cook evenly. The sashlik can take anywhere from 30-40 minutes to cook depending on the heat off the grill. Serve hot (enjoy with copious amounts of vodka and many friends) http://youtu.be/AyKLN9nTLOc I also like an elk or lean buffalo. | ||
| 86129squids |
OMG, thanks, City- that sounds wonderful! In case you've not grokked it yet, I'm a food geek... And- I had to correct my previous post. "Sashlik" just corrupted me, that's all I have to say. | ||
| Moxnix |
Gee whiz, City, you reminded my of going out in the cities of N. Africa in the evening when the shishkabob carts were in full roar. Marinated lamb on the wood coals. A flavor like nothing else. Does anyone have the recipe for cooking salmon in the dishwasher? | ||
| Cityxslicker |
many many cook outs with the crazy Ivans and of course the Ukrainian girls with the pelmeni, salat oliver, piroshki and black raspberry chocolate tortifino's I have too many Russian cook books to mention, but I still cant wait to eat my way through Ukraine from home cooked sources... and salivating waiting on fresh caviar. | ||
| Arbalest |
Simple recipe for salmon....poach in an inch or so of GOOD white wine, say a Chardonnay. Remove the fish. Add a squirt of good yellow mustard to the poaching liquid. Heat til liquid is reduced by a third. Pour over salmon, enjoy. | ||
| Zane |
Worlds best salmon receipt... 1/4 virgin olive oil 1/4 dry white wine. I use Chardonnay Some fresh ground black pepper 2 - 3 gloves of crushed garlic juice from a lime. wisk all together and then marinate the fish for about 1/2 hour. As you're grilling the fish, use the marinate as to baste the fish. The gods will weep with joy... (Message edited by Zane on August 08, 2011) | ||
| Hootowl |
Sprinkle on some smoked paprika and kosher salt. Bake. |
