yorkiebyte
Loc: Scottsdale, AZ/Bandon by the Sea, OR
quixdraw's absolutely D.Lish Salmon Dinner post reminded me that I had an
image of a chunk of Coho Salmon that I had about a week or so ago. It was grilled on the tiny gas grill I bought for rain days here on the coast ( meaning I can't grill with charcoal on the Hibachi that I'm fond of doing - that has to be out in the open!). The salmon was fresh off the boat and being cut up when I walked in the door of the fish market....
Salt and pepper with a bit of my new favorite sauce (Bachan's "The Original Japanese Barbeque Sauce") on top. The skin was well oiled with an EVOO to provide an extra-crisp, edible skin!
~ The salmon was grilled to 130deg for a nice flake. I put a few pieces of cherry wood chips on the burner heat plate to smolder and put aluminum foil on the fish to catch a Bit.0.Smoke.
My wife had a nice thick piece of pork (in the Background!) cooked to 145deg. VERY juicy!! She is not a fan of salmon whatsoever! She did have a bite, however, and said she ACTUALLY liked this piece! But, she would not eat anymore.... !
A great story and an excellent picture. Itβs a good example of creative composition. Well done or, as you might say, Whooo Hooo!!! ππππ. PS Iβm with your wife on the pork.
yorkiebyte wrote:
quixdraw's absolutely D.Lish Salmon Dinner post reminded me that I had an
image of a chunk of Coho Salmon that I had about a week or so ago. It was grilled on the tiny gas grill I bought for rain days here on the coast ( meaning I can't grill with charcoal on the Hibachi that I'm fond of doing - that has to be out in the open!). The salmon was fresh off the boat and being cut up when I walked in the door of the fish market....
Salt and pepper with a bit of my new favorite sauce (Bachan's "The Original Japanese Barbeque Sauce") on top. The skin was well oiled with an EVOO to provide an extra-crisp, edible skin!
~ The salmon was grilled to 130deg for a nice flake. I put a few pieces of cherry wood chips on the burner heat plate to smolder and put aluminum foil on the fish to catch a Bit.0.Smoke.
My wife had a nice thick piece of pork (in the Background!) cooked to 145deg. VERY juicy!! She is not a fan of salmon whatsoever! She did have a bite, however, and said she ACTUALLY liked this piece! But, she would not eat anymore.... !
b quixdraw's /b absolutely D.Lish Salmon Dinner... (
show quote)
Good picture and story! Last night, I'd have preferred the pork as well!
yorkiebyte wrote:
quixdraw's absolutely D.Lish Salmon Dinner post reminded me that I had an
image of a chunk of Coho Salmon that I had about a week or so ago. It was grilled on the tiny gas grill I bought for rain days here on the coast ( meaning I can't grill with charcoal on the Hibachi that I'm fond of doing - that has to be out in the open!). The salmon was fresh off the boat and being cut up when I walked in the door of the fish market....
Salt and pepper with a bit of my new favorite sauce (Bachan's "The Original Japanese Barbeque Sauce") on top. The skin was well oiled with an EVOO to provide an extra-crisp, edible skin!
~ The salmon was grilled to 130deg for a nice flake. I put a few pieces of cherry wood chips on the burner heat plate to smolder and put aluminum foil on the fish to catch a Bit.0.Smoke.
My wife had a nice thick piece of pork (in the Background!) cooked to 145deg. VERY juicy!! She is not a fan of salmon whatsoever! She did have a bite, however, and said she ACTUALLY liked this piece! But, she would not eat anymore.... !
b quixdraw's /b absolutely D.Lish Salmon Dinner... (
show quote)
Excellent photo of a great meal. I would go for the pork too! I am going to try that sauce of yours, I ordered it and should be here tomorrow.
Great job again picture is great and the food looks delicious
Joe
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