"ttyymmnn" (ttyymmnn)
07/16/2020 at 19:39 • Filed to: None
5
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"ttyymmnn" (ttyymmnn)
07/16/2020 at 19:39 • Filed to: None | 5
| 14 |
ItalianJobR53 - now with added 'MERICA and unreliability
> ttyymmnn
07/16/2020 at 20:19 |
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That looks tasty!
BaconSandwich is tasty.
> ttyymmnn
07/16/2020 at 20:42 |
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I'll second that - that does look tasty. You're down in Texas, right? I'll be right over... in 20 or so hours.
Rusty Vandura - www.tinyurl.com/keepoppo
> ttyymmnn
07/16/2020 at 21:05 |
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Yum.
ClassicDatsunDebate
> ttyymmnn
07/16/2020 at 21:08 |
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Very nice!,
barnie
> ttyymmnn
07/16/2020 at 21:15 |
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Those looks delicious! Just bought a new bbq brush and cans of propane for Sparrow’s grill (no charcoal on a plastic boat). Found skewers for scrimps (Claire Lower sez coat with mayo) and Musahi is having scallops. Good but not quite enough. Tomorrow us old farts go for lunch and shopping. Y ou just set the main course. Maybe some mushroom spinach or bacon Brussels S prouts on the side?
Even cold, leftover salmon has many uses.
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ttyymmnn
> ItalianJobR53 - now with added 'MERICA and unreliability
07/16/2020 at 22:26 |
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It was!
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ttyymmnn
> BaconSandwich is tasty.
07/16/2020 at 22:27 |
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It won’t keep, and there’s no leftovers. Sorry.
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ttyymmnn
> ClassicDatsunDebate
07/16/2020 at 22:27 |
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It was.
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ttyymmnn
> barnie
07/16/2020 at 22:28 |
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Alas, there were no leftovers.
RacinBob
> ttyymmnn
07/16/2020 at 23:39 |
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Brown sugar for caramelization ?
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ttyymmnn
> RacinBob
07/17/2020 at 00:45 |
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Yup. Soy sauce, olive oil, brown sugar, garlic, and lemon pepper. Marinated a few hours in a plastic bag, then grilled first with flesh side down over coals. Then flip, pour remaining marinade over, and cook to side of coals with lid on. Fantastic.
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RacinBob
> ttyymmnn
07/17/2020 at 16:42 |
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I came up with something similar. Brown sugar, mixed with a dash of olive oil, soy sauce and a some drops of sriracha so that it is a firm paste . Mix a couple of tablespoons for each piece in your photo. Season the mix with soy and Sriracha to taste
Grill the salmon skin down. S pread the mixture on the high point of the flesh. Grill till done without flipping at grill temp of 400f or so. The b rown sugar paste will melt and spread across meat and make a glaze. Sriracha is a nice balance to the sweet and salt.
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RacinBob
> ttyymmnn
07/17/2020 at 16:45 |
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PS, since I see you have a grill pan, our summer go to is either asparagus seasoned with oil, salt and pepper. Or diced peppers, onions, garlic cloves and fresh mushrooms seasoned with oil, salt and pepper. cooked on the grill pan. Make a pile of them, cook till tender with a nice char. Very popular.
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ttyymmnn
> RacinBob
07/17/2020 at 17:12 |
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I’ve never been much of a sriracha fan. We’ve used a similar marinade for chicken, but with the lemon pepper swapped for rosemary. Fantastic.
Not big on hot spicy stuff, but the veggies sound good. We often do potatoes on the grill. Dice, season with whatever you like, olive oil, wrap in foil, throw on the grill. I have two Webers, one big one smaller, and use the smaller one for the potatoes since they take longer. We recently did Brussels sprouts the same way. Think it was just olive oil, salt, pepper, maybe some garlic powder. I grew up hating sprouts, but my mom always boiled them. On the grill is the way to go, or roasted.
I only recently remembered that I had that grill tray. I started using it for everything, and liked it so much I bought a second one. Much easier to flip things without worrying about them breaking up and falling through the grate or getting stuck to it. Also much easier to clean than the big grill grate .