Cooking Salmon - Page 2

hookup · 01-12-09, 01:19 PM

Quote:

Originally Posted by keithdog

I've soaked pork chops in Italian dressing for years. .

Doesn't the pork go bad after that long?

woody · 01-12-09, 01:24 PM

^ ^ ^

MississippiBoy · 01-12-09, 03:09 PM

Oh lord....

keithdog · 01-12-09, 08:12 PM

If you keep the pork refridgerated while it marinates, it'll be fine.

pig_n_jig · 01-12-09, 08:31 PM

Quote:

Originally Posted by keithdog

If you keep the pork refridgerated while it marinates, it'll be fine.

But to refrigerate it marinating for years could turn into quite a science project.

bamabassman · 01-12-09, 09:29 PM

lardy, lordy, lordy......................hahahaha

keithdog · 01-15-09, 07:42 PM

Hahahaha p&j

weezymagic · 01-16-09, 03:35 PM

who said cook a steak quick? i hope they meant fish steak and not red meat steak. also, ir you are grilling without a "thick" coating of anything...a 1 inch deep salmon or most fish will bee done in roughly 9 minutes. this is will put it at the safe zone to eat as determined by the health and food industry. i know it isnt always perfect timing but its about right

zooker · 01-16-09, 04:38 PM

weezy
i rarely do fish steaks unless it is a salt water fish -mackeral and tuna namely-i do alot of fish fillet grilling/smokin.. i do know that low heat and a longer cook time works best for fillets.. btw i cook either 1 whole or a 1/2 a fillet at a time.-lil pcs are a waste of time imo- this large size cooking gets a more evenly cooked fillet.i belive last time i smoked a fillet the grill temp was around 200 degrees..

btw 90% of the wild fish we eat tend to have some kind of nasty toxins in it.. around here it's mercury. the reason i ALWAYS skin the fish reguardless of what kind..

remember guys the head and skin hold the highest consertrations of any toxins..

zooker

islandbass · 01-16-09, 07:34 PM

Quote:

Originally Posted by pig n jig

You can soak the fillet chunks in italian dressing over night. Crumble Italian seasoned croutons into your breading mix and deepfry.

P N J

Woh... I have not tried that, but from the description, that sounds like very, very, very excellent eats, my friend.

- ib in seattle, salmon country.

bamabassman · 01-16-09, 08:52 PM

zooker you mean you have NEVER had stripper steaks?!? man when i was a youngster, granddad cooke em ALL the summer through. mmmmmmm mmmm!!lemon peppered and buttered. ok....STOP IT!!! YA'LL DOING IT AGAIN!!!! dam............lmao

keithdog · 05-11-09, 05:21 PM

Ok, I'm on vacation and planning to cook cedar plank salmon. I've never done this with cedar planks before. I know I have to soak the planks for 2 hours before grilling. But do I cook over the heat source? I read one recipe which said to use the indirrect cooking meathod of having the planks away from the heat source. I would think I would want the planks over the heat source so I get the smoke effect of the planks. But maybe I would still get that with indirrect cooking? Any suggestions? Any particular way of seasoning the salmon? The one recipe I read suggested salt, pepper, and gratted lemon peel. I don't think I'll use the lemon as my kids don't like lemon flavored chicken or fish.

bamabassman · 05-11-09, 11:01 PM

BIGGBASSIN144...WHERE ARE YOU? keithdawg, he and a couple others are the ones to answer this for ya pal. tell us how ya did too ok? i am interested in cedar plank smoked ribs and steak(?), as well as other things i heard one can do this with.

BigBassin144 · 05-12-09, 06:34 AM

Quote:

Originally Posted by keithdog

Ok, I'm on vacation and planning to cook cedar plank salmon. I've never done this with cedar planks before. I know I have to soak the planks for 2 hours before grilling. But do I cook over the heat source? I read one recipe which said to use the indirrect cooking meathod of having the planks away from the heat source. I would think I would want the planks over the heat source so I get the smoke effect of the planks. But maybe I would still get that with indirrect cooking? Any suggestions? Any particular way of seasoning the salmon? The one recipe I read suggested salt, pepper, and gratted lemon peel. I don't think I'll use the lemon as my kids don't like lemon flavored chicken or fish.

Exactly. I put mine on the grill directly over the heat, but turn it down low. They take a while to cook and you have to watch the sides of the planks for buring and fire. If they flame up, spray them with a squirt bottle. Oh, I soak mine in a water and white wine.

This should help ha out.

http://www.bassfishin.com/bassfishin...r+plank+salmon

BB

keithdog · 05-12-09, 08:56 AM

Thanks for the great info Big. Can't wait to try this out

01-16-09, 04:38 PM	#34
zooker BassFishin.Com Premier Elite Join Date: Jan 2004 Location: denton nc Posts: 13,441	weezy i rarely do fish steaks unless it is a salt water fish -mackeral and tuna namely-i do alot of fish fillet grilling/smokin.. i do know that low heat and a longer cook time works best for fillets.. btw i cook either 1 whole or a 1/2 a fillet at a time.-lil pcs are a waste of time imo- this large size cooking gets a more evenly cooked fillet.i belive last time i smoked a fillet the grill temp was around 200 degrees.. btw 90% of the wild fish we eat tend to have some kind of nasty toxins in it.. around here it's mercury. the reason i ALWAYS skin the fish reguardless of what kind.. remember guys the head and skin hold the highest consertrations of any toxins.. zooker __________________ the godfather.. aml in remission since 7-20-09

05-11-09, 11:01 PM	#38
bamabassman BassFishin.Com Premier Elite Join Date: Jan 2008 Location: cedar bluff, alabama Posts: 15,292	BIGGBASSIN144...WHERE ARE YOU? keithdawg, he and a couple others are the ones to answer this for ya pal. tell us how ya did too ok? i am interested in cedar plank smoked ribs and steak(?), as well as other things i heard one can do this with. __________________ so many lures, so little time.

01-12-09, 01:24 PM	#27
woody BassFishin.Com Super Veteran Join Date: Mar 2008 Location: Jonesville, Indiana Posts: 3,597	^ ^ ^

01-12-09, 03:09 PM	#28
MississippiBoy BassFishin.Com Super Veteran Join Date: May 2007 Location: Ridgeland MS Posts: 3,923	Oh lord....

01-12-09, 08:12 PM	#29
keithdog BassFishin.Com Premier Elite Join Date: Jul 2006 Location: IN Posts: 8,308	If you keep the pork refridgerated while it marinates, it'll be fine.

01-12-09, 09:29 PM	#31
bamabassman BassFishin.Com Premier Elite Join Date: Jan 2008 Location: cedar bluff, alabama Posts: 15,292	lardy, lordy, lordy......................hahahaha

01-15-09, 07:42 PM	#32
keithdog BassFishin.Com Premier Elite Join Date: Jul 2006 Location: IN Posts: 8,308	Hahahaha p&j

01-16-09, 03:35 PM	#33
weezymagic BassFishin.Com Active Member Join Date: Nov 2008 Location: Kirkwood (STL), Missouri Posts: 166	who said cook a steak quick? i hope they meant fish steak and not red meat steak. also, ir you are grilling without a "thick" coating of anything...a 1 inch deep salmon or most fish will bee done in roughly 9 minutes. this is will put it at the safe zone to eat as determined by the health and food industry. i know it isnt always perfect timing but its about right

01-16-09, 08:52 PM	#36
bamabassman BassFishin.Com Premier Elite Join Date: Jan 2008 Location: cedar bluff, alabama Posts: 15,292	zooker you mean you have NEVER had stripper steaks?!? man when i was a youngster, granddad cooke em ALL the summer through. mmmmmmm mmmm!!lemon peppered and buttered. ok....STOP IT!!! YA'LL DOING IT AGAIN!!!! dam............lmao

05-11-09, 05:21 PM	#37
keithdog BassFishin.Com Premier Elite Join Date: Jul 2006 Location: IN Posts: 8,308	Ok, I'm on vacation and planning to cook cedar plank salmon. I've never done this with cedar planks before. I know I have to soak the planks for 2 hours before grilling. But do I cook over the heat source? I read one recipe which said to use the indirrect cooking meathod of having the planks away from the heat source. I would think I would want the planks over the heat source so I get the smoke effect of the planks. But maybe I would still get that with indirrect cooking? Any suggestions? Any particular way of seasoning the salmon? The one recipe I read suggested salt, pepper, and gratted lemon peel. I don't think I'll use the lemon as my kids don't like lemon flavored chicken or fish.

05-12-09, 08:56 AM	#40
keithdog BassFishin.Com Premier Elite Join Date: Jul 2006 Location: IN Posts: 8,308	Thanks for the great info Big. Can't wait to try this out

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