UH HUH !! WHO HAS "THEE" BBQ RECIPE !!

[FM2]

I thought I would continue this salmon cooking odessey since there are so many fish and the abundance is showing on grills all over the place.

How about receipe's for the "Q" salmon. We had a great cook out on Saturday and the cajun salmon was the hit. Here is how I prepared it:
<UL TYPE=SQUARE>Fresh filet of Salmon
Bottle of Cajun spice (found in the meat dept of most grocery stores)
[LIST]Fresh garlic[LIST]Fresh lemon[LIST]Salt[LIST]Fresh ground pepper corns

Place the filet in tin foil and lightly brush the fish with olive oil then put on the salt and fresh ground pepper. The olive oil helps to keep the spices on the meat and provides some flavor. I leave the skin on as this provides a barrier between the foil and fish. Squeeze fresh lemon over the filet and coat with the fresh garlic. Then coat the entire filet with the cajun spices. The spice mix is the one used for blackened fish and is really spicy so check with your guests on how hot they like it. Completely seal the foil and place on the Q for about 10 minutes. Wait for another 10 minutes before uncovering to let the juices mix and the fish to rest and firm up. Serve with your favorite side dishes and CABS (cold adult beverages). Blush wine or amber ale's go great with this.

I know I have stated previously I can't eat fish which is true but I really enjoy cooking it.

Let's hear your recipe.

[Ramstrong]

This is off Bob's board. But every time this topic comes up, this recipie is my baby.

Olympic Salmon Steaks

4-6 salmon steaks

1 tablespoon liquid smoke

1 teaspoon salt

dash of pepper

1 clove garlic, crushed

2 tablespoons vinegar

1/2 teaspoon paprika

1/2 teaspoon powdered mustard

3 tablespoons lemon juice

3 drops Tabasco sauce

1 teaspoon Worcestershire sauce

1/4 cup ketchup

1/4 cup butter, melted

Arrange fish in a shallow baking dish. Combine the remaining ingredients and mix thoroughly. Pour over fish and marinate 30 minutes. Remove fish and place on a greased broiler rack. Brush with sauce. Broil 5 inches from heat about 10 minutes or until fish flakes when tested with a fork. Serves 4 to 6.


now rather than broil it I prefer to bbq it inside a bbq rack. Pretty much two cooling racks with hinges on one side and clasps on the other. you place the fish inside and clasp the bad boys in. This keeps the fish from falling apart when you flip it. keep brushing the marinade on as you flip it as you would ribs.

I've got a buddy that always used to eat his fish with ketchup but prepared this way he eats it like candy. normally about 3/16 of a springer in a sitting. Give it a shot and you won't be disappointed.

[DF]

They both sound good..
yummmmmm! images/icons/grin.gif

[Baldpate Basher]

images/icons/shocked.gif Hoooold on thar!

I just got a recipe from my friend for "Viet Namese Deep Fryed Salmon"! Yeah I know Salmon may not be native to Viet Nam but they sure can cook it up well. Here goes;

2Lbs Fresh Salmon,
3tspn chopped lemon grass,
2tspn chopped garlic,
1tspn salt,
1/2tspn black pepper.

The lemon grass can be baught at Fred Meyer's or most oriental food stores. Chop it in a blender and save the rest in the refer.

Mix together and let stand for at least 30 mins. Heat some veg. oil in a frypan to medium heat. Put in the fish untill brown, then turn over and brown the other side. You'll want to let it drain on some paper towls and then serve.

It's easy as any other fryed fish and the test is better than what my Grandma' used to make.

Try it and get back to me.

[ 08-15-2001: Message edited by: RRTITUS ]

[ 08-15-2001: Message edited by: RRTITUS ]

[Deleted User]

"save the rest in the refer" ? What's 'lemon grass' like smoked? images/icons/grin.gif

[Master Baiter]

I prefer to fillet out the boneless tail section for the Q:

Saturate with lemon and a good italian dressing like Bernsteins. Marinate for about 2-3 hours. Construct a foil tray and place fillets in tray skin down and pour marinate in tray, sprinkle with italian seasoning and lay thin sliced lemon down middle. Cook in BBQ with lid on till desired doneness, serve with wild rice and voila!

How about a good tri-tip roast:

Marinate for 3-5 days (or more) in a mixture of Stout and Cattlemens BBQ sauce (more stouty than saucy). Turn meat every half day and poke with a fork to allow marinade to penetrate deep. take out of marinade and sprinkle with pepper and garlic salt. Decant marinade into a squezze bottle. Slow roast on BBQ applying marinade often to build up a good coating on outside. Packed full of flavor! images/icons/cool.gif

[Tilla]

The "easiest guaranteed everybody's gonna love it" recipe for BBQ is marinate the fillets in Yoshidas Gourmet Sauce for several hours. People will not have the time to use utensils to get at the "Salmon Candy". images/icons/grin.gif

[Firedog]

One of my Favorites is to use
non fat catalina dressing (because it doesnt catch fire)
Crushed Garlic Cloves
Crushed red pepper
Marinante for a few hours then BBQ

Can also add a bit of red wine
also Soy sauce