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speaking of cedar planking, had some pictures from when i used to grill ghetto style on a habatchi. I have a real grill now. Cedar Plank Salmon with a Maple Ginger Glaze This is a wonderful way to grill salmon. Cooking on western red cedar was discovered by the Indians in the Pacific Northwest over 100 years ago. The salmon always stays moist and the glaze and cedar impart a wonderful combination of flavors. Serve the salmon right on the plank in the middle of the table on a heat-proof trivet, leave it smoldering for additional fun. The plank will keep the salmon warm while you serve. Number of Servings: 6-8 Ingredients: 1 Salmon filet 3-4 lbs. (skin removed) 1 Tasty Timber Grilling Plank 1 bunch whole green onions 1/4 c. lemon juice 1/2 c. maple syrup 1/ 3 c. dark soy sauce 1 tsp. chopped garlic 1 tsp. chopped ginger Instructions: Maple Ginger Glaze: Combine maple syrup, lemon juice, dark soy sauce, chopped ginger, chopped garlic in a sauce pan over med heat, reduce by 1/2. Place the bunch of whole green onions (trimmed) as a bed for the salmon filet on the pre-soaked cedar plank; place salmon on top of the onions. Place plank on a medium high covered gas or charcoal BBQ grill. Baste with the glaze starting after about 10 minutes on the grill, then 2 more times while it cooks. Grill for about 25 minutes or until it reaches 140 degrees internal temp. Remove from grill and baste one more time. Serve the plank right on the table. Try serving the salmon on top of Yukon Gold mustard mash potatoes (add a tbsp of stone ground Dijon mustard to your potatoes when mashing.) Enjoy! http://members.shaw.ca/volvoman/inde...d/IMG_0390.JPG http://members.shaw.ca/volvoman/inde...d/IMG_0392.JPG http://members.shaw.ca/volvoman/inde...d/IMG_0393.JPG http://members.shaw.ca/volvoman/inde...d/IMG_0394.JPG http://members.shaw.ca/volvoman/inde...d/IMG_0395.JPG http://members.shaw.ca/volvoman/inde...d/IMG_0396.JPG http://members.shaw.ca/volvoman/inde...d/IMG_0397.JPG http://members.shaw.ca/volvoman/inde...d/IMG_0399.JPG http://members.shaw.ca/volvoman/inde...d/IMG_0400.JPG http://members.shaw.ca/volvoman/inde...d/IMG_0401.JPG http://members.shaw.ca/volvoman/inde...d/IMG_0402.JPG http://members.shaw.ca/volvoman/inde...d/IMG_0403.JPG |
yesterdays meal http://members.shaw.ca/volvoman/inde...d/IMG_1366.jpg http://members.shaw.ca/volvoman/inde...d/IMG_1367.jpg chicken leg with montreal chicken spice and a thing of corn |
Speaking of BBQ's...I recently bought a Weber 300. This BBQ gets real hot real fast. But I am having issues when barbecuing chicken wings. The skin tends to stick and burn pretty fast even though cooked in low heat. Anyone have this same issue? But I must say this BBQ makes perfect BBQ steaks!! |
keep it on low and slow cook it, the great thing about wings are is they have that fatty skin and you can keep it on low and cook for a hr and it will stll be nice and tender. If you are worried about them sticking try seasoning the grates with oil or a easy way is to put tin foil down. |
a sneak pic of a roast I just put on. This is the first time im using my rotisserie so wish me luck :p http://img638.imageshack.us/img638/1...0740600695.jpg |
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Alllllright! Nice! Rotisserie is the shit, I'll never do a roast in the oven again. |
I had it on for a little over a hr and the q was at 400 the whole time. a little well done but damm it was still money. Not bad for my first time I think. http://img12.imageshack.us/img12/789...0740600695.jpg http://img814.imageshack.us/img814/7...0740600695.jpg |
does anyone know curry recipes for the grill? east indiano style |
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This thread is money! |
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whats the best place to pick up these cedar planks |
put a fire in front of me and a few beer, i'm on that in a second. pretty much average 4-5 bbq's a week in the summer.the salmon in the first pic is a recipe from the Salmon House on the Hill. the chef there was happy to give out the secrets, spoke with us for over 10 minutes. http://members.shaw.ca/northvanmike/.../bbqsalmon.jpg http://members.shaw.ca/northvanmike/...on/burgers.jpg http://members.shaw.ca/northvanmike/skeleton/bbq1.jpg http://members.shaw.ca/northvanmike/skeleton/bbq2.jpg http://members.shaw.ca/northvanmike/skeleton/bbq3.jpg http://members.shaw.ca/northvanmike/skeleton/tbone.jpg http://members.shaw.ca/northvanmike/...on/bigribs.jpg http://members.shaw.ca/northvanmike/skeleton/ribs.jpg http://members.shaw.ca/northvanmike/...on/flatrib.jpg http://members.shaw.ca/northvanmike/...n/flatrib2.jpg http://members.shaw.ca/northvanmike/...n/flatrib3.jpg |
A couple burgers I made over the past few days. Sorry for the second pick, the lighting was brutal. Tuna Burger with Soy-Ginger Slaw, Avocado, Cilantro and Cumin Mayo http://sphotos.ak.fbcdn.net/hphotos-...7_184428_n.jpg Sirloin Burger with Mozzarella cheese, Grilled Onions, Fire roasted Tomatoes, Arugula and Pesto Mayo http://sphotos.ak.fbcdn.net/hphotos-..._8070449_n.jpg |
Ok not a post in almost 3 months WTF? I BBQ year round -30 or 50 degrees. Why you may ask? shit nothing beats the BBQ and thats the way I roll ;) I thought I would post some pics or my bbq chicken burgers with cheese 11pm on a Sat night :D and yes I LOVE cheese lol http://img98.imageshack.us/img98/465...4074060069.jpg http://img109.imageshack.us/img109/5...0574060069.jpg |
I guess my invite got lost in the mail... :( |
Damm did my stool pigeon get lost again :( |
love the chicken burgers. nothing beats simple burgers not overloaded with ingredients. |
i bbq all year round too. heres some indian style chicken i bbq'ed a few days ago http://i280.photobucket.com/albums/k...ings/photo.jpg |
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1 Attachment(s) top shelf on low for a hr and a half is the only way to cook wings :drool |
yo need some of those indian recipes, both look awsome |
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