Primitive Archer

Main Discussion Area => Around the Campfire => Topic started by: sadiejane on March 25, 2012, 08:42:18 pm

Title: gone in 60 seconds
Post by: sadiejane on March 25, 2012, 08:42:18 pm

2 lbs 2 people
smoked on yr basic weber grill
yummmmmm
(http://i878.photobucket.com/albums/ab346/sadiejane9/DSCN1661.jpg)

Title: Re: gone in 60 seconds
Post by: Stringman on March 25, 2012, 09:17:52 pm

Isthat Salmon?? It looks delicious! Almost appears to have a candy glaze with some kind of hand rub... Really never liked salmon much, but that looks GOOD!!!    :o

Title: Re: gone in 60 seconds
Post by: sadiejane on March 25, 2012, 09:22:09 pm

yup it be salmon-a very light brown sugar olive oil baste- just a tiny hint of sweet-mostly just good smoky salmon flavor

Title: Re: gone in 60 seconds
Post by: Stringman on March 25, 2012, 09:27:16 pm

Looks like a "sit on the back deck and eat it with ur fingers" kinda flavor!

Title: Re: gone in 60 seconds
Post by: sadiejane on March 25, 2012, 09:28:13 pm

Quote from: Stringman on March 25, 2012, 09:27:16 pm

Looks like a "sit on the back deck and eat it with ur fingers" kinda flavor!

you got it man-never made it in the house

Title: Re: gone in 60 seconds
Post by: mullet on March 25, 2012, 10:22:38 pm

That looks better than the ribs I smoked today, Yummy. :P

Title: Re: gone in 60 seconds
Post by: Pat B on March 26, 2012, 12:44:47 am

Boy, that looks good, Sadie. We eat quite a bit of salmon. Topping with sweet or sour(Guelden's mustard) helps to equalize the oiliness of the meat. I haven't tried smoking it on the grill. I'll have to give it a try.

Title: Re: gone in 60 seconds
Post by: Josh B on March 26, 2012, 01:39:47 am

I ate pretty good this weekend myself. I crockpotted some ribs in beer with a shot of Worcestershire sauce and a pinch of meat tenderizer for 3 hrs. While that was simmering I made some rice dressing out of rice, 1/2 cup of diced vidalia, 1/2 cup diced jalapeno, 1/2 cup of diced Portobello, and a handful of diced peeled and cooked shrimp.  3 tablespoons each of dry roux, a nice merlot, and a teaspoon of a mild pepper blend.  Simmer down to a paste and stuffed into some poblano peppers .  Wrapped the stuffed peppers in tin foil and put them on the grill with the ribs.  While those were cooking, I made some red beans and rice.  The meal wasn't exactly well rounded, but I sure was after devouring it!  Looking at your salmon is making me hungry again though.  That looks real good!   Josh

Title: Re: gone in 60 seconds
Post by: sadiejane on March 26, 2012, 02:59:59 pm

josh-man those look like some mighty fine eats.
sure do hope yr at mojam this year.
and i get invited to yr camp to eat!!!  ;)

Title: Re: gone in 60 seconds
Post by: Josh B on March 26, 2012, 03:07:24 pm

As it stands right now, I plan on being there.  If so, you and Wayne will always be welcome at my fire.  Josh

Title: Re: gone in 60 seconds
Post by: Sparrow on March 26, 2012, 05:07:53 pm

Boy,...That is good looking fish. I Haven't smoked any salmon since "09. Moved down from Alaska,left my smoker and the salmon there. Haven't been able to get excited about these up river (Migrating) salmon we got here. Going back up to Southeast Alaska this coming august during the silver run, Have an invite to use a buddies smoker while I am up there.Hopefully will get in some good fishing in the salt and make a supply to bring home.  My mouth be watering.  '  Frank