Post by: shakyshooter on June 25, 2013, 05:34:51 PM
Post by: Kc_Kracker on June 25, 2013, 06:35:41 PM
filet it open
lay it in a pan in foil (enough to cover it)
cover in butter
salt
other spices will tend to take away from salmon in a huge way
cover with rest of foil and grill
now WATCH THE TIME you only need about 10-15 minutes on a hot grill
its done when you can grab the spine and lift it up without meat sticking to it, and youll also notice its all one color of pink across the whole fish.
ITS DONE dont overcook salmon, its sacrilegious! now after its cooked youll notice a UNIFORM pink color with white fat coagulated on top, ITS DONE!!
like i said, youll kiss me later. :tup:
enjoy :tup:
Post by: Feanix on June 25, 2013, 06:58:19 PM
Post by: BOWHUNTER45 on June 25, 2013, 07:01:55 PM
Post by: shakyshooter on June 25, 2013, 07:09:38 PM
Post by: GUscottie on June 25, 2013, 07:11:35 PM
Post by: BOWHUNTER45 on June 25, 2013, 07:15:34 PM
Post by: BOWHUNTER45 on June 25, 2013, 07:17:08 PM
yes the age old method. if your a newb the #1 mistake is over cooking, youll kiss me later for this.I know Kracker can cook ...that looks great :tup:
filet it open
lay it in a pan in foil (enough to cover it)
cover in butter
salt
other spices will tend to take away from salmon in a huge way
cover with rest of foil and grill
now WATCH THE TIME you only need about 10-15 minutes on a hot grill
its done when you can grab the spine and lift it up without meat sticking to it, and youll also notice its all one color of pink across the whole fish.
ITS DONE dont overcook salmon, its sacrilegious! now after its cooked youll notice a UNIFORM pink color with white fat coagulated on top, ITS DONE!!
like i said, youll kiss me later. :tup:
enjoy :tup:
Post by: MuleySniper on June 25, 2013, 07:18:05 PM
Post by: Kc_Kracker on June 25, 2013, 08:11:36 PM
Post by: quacksmoker on June 25, 2013, 08:16:11 PM
Post by: shakyshooter on June 25, 2013, 08:20:50 PM
Post by: shakyshooter on June 25, 2013, 08:23:25 PM
The coagulated protein on the salmon means that you cooked it too hot for too long. Lower the temp, lengthen the cooking time and it will be more moist and taste better.Thanks for the tip, buddy ! would you suggest i use just a few coals and then add some over time, in order to keep it low and slow ? as i will be using a kettle webber grill
Post by: wildmanoutdoors on June 25, 2013, 08:36:21 PM
Cup of brown suger, half cup jack D. Mix it good and coat it. Mmmmmm
Post by: Kc_Kracker on June 25, 2013, 11:34:47 PM
The coagulated protein on the salmon means that you cooked it too hot for too long. Lower the temp, lengthen the cooking time and it will be more moist and taste better.
uh sure it does, nothing like misleading newbs :rolleyes: this isn't a 12 hr pork butt and this isn't a low n slow cook unless you want cat food. the coagulated debris is FAT leaving the meat nothing more nothing less, all meat has fat.
Post by: Kc_Kracker on June 25, 2013, 11:37:41 PM
Whiskey river BBQ.bbq sauce on salmon? :o i take it you dont like the taste of salmon?
Cup of brown suger, half cup jack D. Mix it good and coat it. Mmmmmm
Post by: hunterrcc on June 25, 2013, 11:41:16 PM
Post by: Kc_Kracker on June 25, 2013, 11:42:28 PM
Cook it until the white fat is bubbling out of the meat on top. It is so good.MMMMMMMM SALMON FAT, YUMMY! :tup: :tup: :tup:
Post by: wildmanoutdoors on June 26, 2013, 06:24:42 AM
Whiskey river BBQ.bbq sauce on salmon? :o i take it you dont like the taste of salmon?
Cup of brown suger, half cup jack D. Mix it good and coat it. Mmmmmm
Its not a BBQ sauce. Its just its name. Dont you put brown suger in your smoked Salmon?
Salmon taste like pond water. Better deep fried in fish and chips!
Post by: Kc_Kracker on June 26, 2013, 08:04:56 AM
Post by: h20hunter on June 26, 2013, 08:06:58 AM
Here it is....
http://www.amazon.com/Tom-Douglas-Salmon-Rub-3-5/dp/B000M5TTHI/ref=sr_1_1?ie=UTF8&qid=1372259922&sr=8-1&keywords=SALMON+RUB (http://www.amazon.com/Tom-Douglas-Salmon-Rub-3-5/dp/B000M5TTHI/ref=sr_1_1?ie=UTF8&qid=1372259922&sr=8-1&keywords=SALMON+RUB)
Post by: lostbackpacker on June 26, 2013, 08:10:44 AM
Post by: wildmanoutdoors on June 26, 2013, 08:11:01 AM
hes not smoking it hes bbqing it :tup:
Over your head, I know. Its a very popular sauce for BBQ salmon at high end joints. Not Skippers.
Post by: wildmanoutdoors on June 26, 2013, 08:41:56 AM
You seemed to think it was BBQ sauce.
I refered to smoking with brown suger is great on salmon, well so is BBQ salmon with a brown suger sauce.
Like I said, over your head...Your like debating with a rock. Very dense. :chuckle:
Post by: sirmissalot on June 26, 2013, 08:56:46 AM
I grew up eating salmon with the brown sugar glazing, although we used olive oil instead of whiskey :chuckle: but the whiskey works now! I rarely do the brown sugar now just because I got sick of it as a kid, that's the only way my mom would cook it. But it is delicious.
Barbecuing salmon wrapped in foil is not barbecuing, it's steaming it. I too would rather the fat be IN the salmon, not oozing out, but to each their own.
I normally sear the flesh side for a few minutes with the grill smokin hot, turn it down then flip it over skin side down on a piece of foil or sometimes a cedar plank. I like to season my salmon well, and sometimes top with some sweet onion slices. I have a few glazes I will put on jut before I pull it off, by the end of summer I am mixing things up a bit after the taste of salmon is getting old.
Oh, and I would never cut the bellies and collars off when I fillet them, what a waste!
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F13%2F06%2F27%2Fasy5yhet.jpg&hash=207b241528a4817f460a9f6c630c671065e41c10)
This one looks a little ugly but it's a raspberry chipotle sauce on it. Dang good stuff with salmon!
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F13%2F06%2F27%2F7anedu7a.jpg&hash=4fe064aa13f5ca02f24c9e55ba314fe6e06e7acf)
Post by: 92xj on June 26, 2013, 09:52:20 AM
If you've ever cooked salmon, you've probably noticed an unappetizing white, chunky foam appear on the surface of the fish. It's called albumin and the folks at America's Test Kitchen recently shared some insight on how it forms and what you can do to minimize it.
Albumin is a protein that is pushed out of the muscle fibers of the fish as it cooks, coagulating on the surface. Canned, smoked or poached salmon are especially prone to albumin formation, but a small amount of the protein will appear on the surface of even perfectly-cooked fish.
Overcooked salmon, however, will have even more albumin on its surface, so the best way to avoid it is to be careful not to overcook your fish.
What is that white film on cooked salmon? It’s a protein called albumin (like egg white) that comes from overcooking
How to Avoid White Stuff from Salmon
One person looked all over the internet without finding the answer and so asked the question on Yahoo Answers: "How do I cook salmon and avoid all the white fatty stuff that accumulates on it while it is cooking?"
Perhaps the reason why answer could not be found is because there is no real way to avoid the white stuff. But some things to try is to not overcook, to marinate the salmon, brush it away during cooking, and dry the meat before cooking. To make better presentation, just scrape it off before serving.
Post by: Alchase on June 26, 2013, 11:58:34 AM
http://www.bbqguys.com/item_name_Outset-Expandable-Flex-Grill-Basket-With-Rosewood-Handle_path_2120_item_2637626.html (http://www.bbqguys.com/item_name_Outset-Expandable-Flex-Grill-Basket-With-Rosewood-Handle_path_2120_item_2637626.html)
This way you can cook flip the fillet over for the last couple minutes to melt off any fat boogers that may accumulate. And it puts a nice sear on the fillet.
The coagulated protein on the salmon means that you cooked it too hot for too long. Lower the temp, lengthen the cooking time and it will be more moist and taste better.Thanks for the tip, buddy ! would you suggest i use just a few coals and then add some over time, in order to keep it low and slow ? as i will be using a kettle webber grill
If I am cooking on the weber BBQ, I get a good bed of coals going then throw a block of cherry or apple wood on the coals. Once it gets nice and smoky, I place the salmon on and close the lid for about 5 minutes.
Flip it for a couple minutes and call it done.
Post by: MuleySniper on June 26, 2013, 12:11:55 PM
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F13%2F06%2F27%2Fytabutyn.jpg&hash=180063cdc0701c431fe2ad003e1cc0d730c09ff6)
Post by: 206 on June 27, 2013, 06:16:04 PM
I like it too on a hot webber coated with olive oil then crusted with jerk seasoning. Only time I use foil when grilling is when I do onions...
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F13%2F06%2F27%2Fytabutyn.jpg&hash=180063cdc0701c431fe2ad003e1cc0d730c09ff6)
On coal that's it! Don't waste coal with a foil boat when a oven at 325 is always consistent.
Post by: Alchase on June 28, 2013, 12:37:16 PM
On coal that's it! Don't waste coal with a foil boat when a oven at 325 is always consistent.
I never really understood the use of foil while BBQing, no different then using the oven. Unless of coarse you will be opening them back up.
Post by: dscubame on June 28, 2013, 01:29:39 PM
hes not smoking it hes bbqing it :tup:
Over your head, I know. Its a very popular sauce for BBQ salmon at high end joints. Not Skippers.
Smoking and bbq'ing are the same thing. It is "grilling" that often times is referred to as bbq'ing as in this case. I know I am being precise here but it is true, do the research.
Post by: Alchase on June 28, 2013, 01:35:40 PM
I like it too on a hot webber coated with olive oil then crusted with jerk seasoning. Only time I use foil when grilling is when I do onions...
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F13%2F06%2F27%2Fytabutyn.jpg&hash=180063cdc0701c431fe2ad003e1cc0d730c09ff6)
Yum!
I love seared salmon
Post by: pianoman9701 on June 28, 2013, 01:38:05 PM
Post by: WSU on June 28, 2013, 01:50:10 PM
Barbecuing salmon wrapped in foil is not barbecuing, it's steaming it. I too would rather the fat be IN the salmon, not oozing out, but to each their own.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F13%2F06%2F27%2Fasy5yhet.jpg&hash=207b241528a4817f460a9f6c630c671065e41c10)
This one looks a little ugly but it's a raspberry chipotle sauce on it. Dang good stuff with salmon!
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F13%2F06%2F27%2F7anedu7a.jpg&hash=4fe064aa13f5ca02f24c9e55ba314fe6e06e7acf)
That is what I was going to say. Why bother with a bbq if you isn't touching the grill or fire?
Post by: Kc_Kracker on July 02, 2013, 05:25:50 PM
Smoking and bbq'ing are the same thing.
:o
Post by: h20hunter on July 02, 2013, 05:37:53 PM
Post by: trophyhunt on July 02, 2013, 06:25:38 PM
Post by: quacksmoker on July 03, 2013, 07:55:27 AM
The coagulated protein on the salmon means that you cooked it too hot for too long. Lower the temp, lengthen the cooking time and it will be more moist and taste better.
uh sure it does, nothing like misleading newbs :rolleyes: this isn't a 12 hr pork butt and this isn't a low n slow cook unless you want cat food. the coagulated debris is FAT leaving the meat nothing more nothing less, all meat has fat.
http://www.americastestkitchenfeed.com/cooking-science/2012/12/what-is-that-weird-white-stuff-on-cooked-salmon-its-albumin-and-we-discovered-how-to-minimize-it/ (http://www.americastestkitchenfeed.com/cooking-science/2012/12/what-is-that-weird-white-stuff-on-cooked-salmon-its-albumin-and-we-discovered-how-to-minimize-it/)
Post by: Kc_Kracker on July 03, 2013, 09:16:42 AM
Post by: quacksmoker on July 03, 2013, 09:33:40 AM
because everything you read on the internet is correct :rolleyes: there are just as many websites debunking that lame explanation. i suppose you think smoking and bbq are the same thing too :chuckle:
Are you serious? This is a scientific fact, not some message board commentary. There is a distinct difference between fat and protien, but that appears to be way over your head. Why don't you show me one website that says this is fat? You can't because it is well known that this is protien being secreated.
"We turned to Donald Kramer, professor of seafood science at the University of Alaska, Fairbanks, for an explanation. According to Kramer, this “white curd” is composed of fish albumin—soluble proteins that are squeezed out onto the surface of the fish and coagulate once they denature during the cooking process. Most often, this curd is seen when salmon is canned, smoked, or poached. “There’s nothing harmful in it,” said Kramer. “There will always be a certain amount that comes out, and how the fish is cooked is probably not going to affect that.”"
I think I will trust an educated opinion.
Post by: WAcoueshunter on July 03, 2013, 09:43:17 AM
I learned this method from a Weber grill book, and have used it about the last 100 times. It works well. Here's a YouTube from Weber demonstrating:
How to grill salmon perfectly with the best Weber Gas Grill (http://www.youtube.com/watch?v=KYNqQyKbeck#ws)
Post by: quacksmoker on July 03, 2013, 09:58:41 AM
Man......Quacksmoker......You just love to fight and call folks names.....Fool this....Idiot that......save us all the hassle of explaining forum etiquette and shut it.
I nicened it up for you. But the message is still the same. I simply posted scientific fact. He chose to call me on it and I replied in kind. Maybe you need some of your own forum etiquette and stop trolling threads where you have nothing to contribute.
Post by: quacksmoker on July 03, 2013, 10:04:28 AM
I'm not trolling....I have contributed to this thread and many others.
You seem to want to be combative with pretty much every post you type. Do you simply like being a jerk?
I can be pretty good at it.
I simply posted clarification to help others out. KC just decided to make it an issue and I replied in kind. If thats being a jerk, then so be it.
Post by: dscubame on July 03, 2013, 10:07:20 AM
because everything you read on the internet is correct :rolleyes: there are just as many websites debunking that lame explanation. i suppose you think smoking and bbq are the same thing too :chuckle:
I edit and delete this post... I had to ask myself why do I even care. :tup:
Post by: Buckmark on July 03, 2013, 10:17:56 AM
Post by: quacksmoker on July 03, 2013, 10:25:20 AM
Another thread bites the dust.....Not that the information may of been incorrect and clarification needed for some of us that may not of known the facts, but diplomacy and tact is something alot of people need to work on.
It did get me hungry for some salmon.
Post by: dscubame on July 03, 2013, 10:33:41 AM
4th of July weekend is prime time for bbq'ing so fire them up and cook some good eats!!
Post by: jackelope on July 03, 2013, 10:50:31 AM
Another thread bites the dust.....Not that the information may of been incorrect and clarification needed for some of us that may not of known the facts, but diplomacy and tact is something alot of people need to work on.
These BBQ/smoker/cooking threads are worse than when the waterfowl guys get going beating up on themselves. Some of you guys sound like a bunch of old hens squabbling with each other. You all should take up your differences somewhere else, like a BBQ forum. It's ridiculous...really. We get so sick of having to babysit these stupid pissing matches. Take it elsewhere. Thats a warning. Next time will be a vacation for whoever is involved. Consider that a warning. some of you have already been warned, apparently to no avail.
Act like adults, not school children.
Post by: bearpaw on July 03, 2013, 10:53:09 AM
The coagulated protein on the salmon means that you cooked it too hot for too long. Lower the temp, lengthen the cooking time and it will be more moist and taste better.
uh sure it does, nothing like misleading newbs :rolleyes: this isn't a 12 hr pork butt and this isn't a low n slow cook unless you want cat food. the coagulated debris is FAT leaving the meat nothing more nothing less, all meat has fat.
I suggest you educated yourself instead of advertising your ignorance. Alligator mouth with a jaybird brain.
http://www.americastestkitchenfeed.com/cooking-science/2012/12/what-is-that-weird-white-stuff-on-cooked-salmon-its-albumin-and-we-discovered-how-to-minimize-it/ (http://www.americastestkitchenfeed.com/cooking-science/2012/12/what-is-that-weird-white-stuff-on-cooked-salmon-its-albumin-and-we-discovered-how-to-minimize-it/)
quacksmoker,
Nobody likes reading comments like these, there is no need for this, it's not acceptable on this forum. Please clean up your posts or you will be taking a vacation from the site.
KC, you know you are on thin ice, please do not aggravate people.
Thanks, Dale
Post by: bearpaw on July 03, 2013, 11:12:33 AM
I like it too on a hot webber coated with olive oil then crusted with jerk seasoning. Only time I use foil when grilling is when I do onions...
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F13%2F06%2F27%2Fytabutyn.jpg&hash=180063cdc0701c431fe2ad003e1cc0d730c09ff6)
Yum!
I love seared salmon
That does look tasty.... :EAT:
Post by: Alchase on July 03, 2013, 12:27:35 PM
PS: Brining does seem to help limit the "snottiness" of salmon, and can also improve the flavor significantly.
:rolleyes:
Post by: jackmaster on July 03, 2013, 12:30:41 PM
Post by: dscubame on July 03, 2013, 01:47:51 PM
Another thread bites the dust.....Not that the information may of been incorrect and clarification needed for some of us that may not of known the facts, but diplomacy and tact is something alot of people need to work on.
These BBQ/smoker/cooking threads are worse than when the waterfowl guys get going beating up on themselves. Some of you guys sound like a bunch of old hens squabbling with each other. You all should take up your differences somewhere else, like a BBQ forum. It's ridiculous...really. We get so sick of having to babysit these stupid pissing matches. Take it elsewhere. Thats a warning. Next time will be a vacation for whoever is involved. Consider that a warning. some of you have already been warned, apparently to no avail.
Act like adults, not school children.
I do not think the waterfowl guys would appreciate such a comment.
Post by: pianoman9701 on July 03, 2013, 03:17:25 PM
Post by: jackelope on July 03, 2013, 04:11:07 PM
Another thread bites the dust.....Not that the information may of been incorrect and clarification needed for some of us that may not of known the facts, but diplomacy and tact is something alot of people need to work on.
These BBQ/smoker/cooking threads are worse than when the waterfowl guys get going beating up on themselves. Some of you guys sound like a bunch of old hens squabbling with each other. You all should take up your differences somewhere else, like a BBQ forum. It's ridiculous...really. We get so sick of having to babysit these stupid pissing matches. Take it elsewhere. Thats a warning. Next time will be a vacation for whoever is involved. Consider that a warning. some of you have already been warned, apparently to no avail.
Act like adults, not school children.
I do not think the waterfowl guys would appreciate such a comment.
I'm ok with that. I think by now they've recognized they have a problem.
:tup:
Post by: dscubame on July 03, 2013, 05:37:18 PM
Post by: jackelope on July 03, 2013, 06:00:23 PM
As long as your ok with it and they are ok with you pointing out their insufficiency.
That made me chuckle.
:chuckle:
Post by: dscubame on July 03, 2013, 06:02:50 PM
Post by: Bean Counter on July 04, 2013, 12:15:30 AM
Post by: dscubame on July 04, 2013, 06:42:54 AM
Yum. Fresh salmon. One of the few things I miss about living on a costal state.
Me too. Salmon, oysters, clams, mussels, dungies, mmmmm. Always have said that is top of my miss list when I moved to Spokane. A few times a year I go to Aberdeen to get my fix.
Post by: akirkland on July 04, 2013, 08:00:02 AM
Post by: scottcrb on July 05, 2013, 04:53:59 PM
Post by: sirmissalot on July 08, 2013, 08:52:35 AM
Post by: bearpaw on July 08, 2013, 02:47:15 PM
I like to KISS my salmon. Keep It Simple Stupid. Listen to Kracker. His sounds the best for a true salmon lover like myself. Maybe add a bit of lemon zest instead of slices.
Please refrain from name calling, thanks.
Post by: Becky on July 08, 2013, 02:52:50 PM
I like to KISS my salmon. Keep It Simple Stupid. Listen to Kracker. His sounds the best for a true salmon lover like myself. Maybe add a bit of lemon zest instead of slices.
Please refrain from name calling, thanks.
K.I.S.S. stands for Keep It Simple Stupid, common saying around here.. I don't think he was calling anyone names there :dunno: :)
Mmmm some yummy looking pics here, hopefully we'll be trying some of these recipes out too.
Post by: bearpaw on July 08, 2013, 03:00:58 PM
I like to KISS my salmon. Keep It Simple Stupid. Listen to Kracker. His sounds the best for a true salmon lover like myself. Maybe add a bit of lemon zest instead of slices.
Please refrain from name calling, thanks.
K.I.S.S. stands for Keep It Simple Stupid, common saying around here.. I don't think he was calling anyone names there :dunno: :)
Mmmm some yummy looking pics here, hopefully we'll be trying some of these recipes out too.
ok thanks, I missed that... :tup:
Post by: Kc_Kracker on July 08, 2013, 06:06:32 PM
I like to KISS my salmon. Keep It Simple Stupid. Listen to Kracker. His sounds the best for a true salmon lover like myself. Maybe add a bit of lemon zest instead of slices.
Please refrain from name calling, thanks.
:chuckle: ya dont be callin me names andy, im deeply offended :chuckle:
Post by: akirkland on July 08, 2013, 09:09:04 PM
I like to KISS my salmon. Keep It Simple Stupid. Listen to Kracker. His sounds the best for a true salmon lover like myself. Maybe add a bit of lemon zest instead of slices.
Look here Rob! I will be deeply offended if I dont get that new deck all bloody this August. Just sayin :chuckle: :hello:
Please refrain from name calling, thanks.
:chuckle: ya dont be callin me names andy, im deeply offended :chuckle:
Post by: akirkland on July 08, 2013, 09:30:56 PM
I like to KISS my salmon. Keep It Simple Stupid. Listen to Kracker. His sounds the best for a true salmon lover like myself. Maybe add a bit of lemon zest instead of slices.
Please refrain from name calling, thanks.
K.I.S.S. stands for Keep It Simple Stupid, common saying around here.. I don't think he was calling anyone names there :dunno: :)
Mmmm some yummy looking pics here, hopefully we'll be trying some of these recipes out too.
Thanks Smossy's Girl :tup: