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Author Topic: BBQ salmon  (Read 3713 times)

fishon

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BBQ salmon
« on: October 30, 2009, 03:15:58 PM »
I made some BBQ coho the other day that was pretty good.

I marinated the fish for about 6 hours and then BBQ'd it in a foil packet. Turned out especially tasty!

Black pepper
garlic
shaved white onion
dash of soy sauce
dash of worchestershire
a little bit of butter on top to melt.

Closed the top of the foil packet to help keep the fish moist and cooked it over a medium heat.

Does anyone use alder planks for cooking their fish on the BBQ? I've heard it gives the fish a nice smoky flavor but have never tried it.


GH

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Re: BBQ salmon
« Reply #1 on: October 30, 2009, 03:47:19 PM »
Alder or cedar impart a nice flavor. Make sure you soak it first. A brick and a bar pan work nicely.

HBH

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Re: BBQ salmon
« Reply #2 on: January 03, 2010, 07:55:28 PM »
i have used wet alder chips in my BBQ to "smoke" it while cooking  on the BBQ

tightline

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Re: BBQ salmon
« Reply #3 on: January 09, 2010, 02:06:01 PM »
I use alder wood in our smoker style bbq and have really liked the taste.  Each year my ultimate frisbee team hosts a huge tournament and we cook between 500 to 700 lbs of fish in a massive BBQ trailer a guy in Everson custom built for us.  Cook covered for a while, then open it up to let some smoke come in to finish it off.  Just don't let it get too done.  I am not very tech savvy or I would post a photo of the bbq in action.  Our group will rent it out if you have a party big enough to run a minimum of 100lbs. of salmon.  It can take 500 in one load.

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Re: BBQ salmon
« Reply #3 on: January 09, 2010, 02:06:01 PM »

 

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