In Reply to: SALMON Ideas ! ! ! posted by MW on May 16, 2000 at 23:28:12:
MW,
Many Eggceptional salmon recipes have been posted just recently. For lunch today at the office, I brought in the last of a batch I made over the weekend. You can expect lots of responses to your question and I'd like to be one of the first to provide my 1/50 of a dollars worth.
Marinate the fillet for several hours in a good robust teriyaki sauce such as Angostura. Remove from fridge 30-60 minutes before cooking, pat the flesh dry with paper towels and then paint on a liberal coating of Jack Daniels, Maker's Mark, etc with a basting brush. Now drizzle with maple syrup and toss onto the Egg, skin side down at about 250* dome. Sugar maple or Alder chips or a blend compliments this dish nicely. The filet should flake easily with a fork in 60-90 minutes.
K~G
Posted by KennyG on October 12, 2000 at 15:00:01:
In Reply to: Salmon HELP!!!! posted by Doug on October 12, 2000 at 14:08:08:
Doug,
Many opinions will follow. I will be doing my
favorite at Egg Fest next week. The whole filet marinated at least 4 hrs in a
good robust teriyaki sauce such as Angostura. Just before cooking, I'll dry the
flesh and liberally "paint" on a coating of Jack Daniels or Makers
Mark (whichever I didn't drink the night before) followed by a drizzle of maple
syrup. Then on to a 250* Egg direct over the coals and skin side down. About an
hour should be enough until it flakes nicely with a fork and just starting to
form a light crust.
I'll use alder and guava chips as fire spice.
K~G
Posted by KennyG on October 13, 2000 at 12:42:43:
In Reply to: Re: Salmon HELP!!!! posted by char buddy on October 13, 2000 at 10:56:15:
char buddy ,
You're correct. Just pick up a bottle of Angostura. I use zip loc freezer bags for most of my marinating. The largest (2.5 gallon) size will usually hold a pair of full salmon filets. Pour in enough teriyaki to moisten both sides and splash in a little J.D. or whatever at this time. Push out the air and zip it shut and take to the fridge. 8 hours of marinating is perfect. Right before cooking, dry the fresh with paper towels and paint on more J.D. with a basting brush and then the syrup. This particular batch was smoked on a "foreign" cooker since I was having a party and Humpty was working on a Boston butt.
Good luck and hope you enjoy.
K~G
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