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Go Back   REVscene Automotive Forum > Vancouver LifeStyles (VLS) > Food & Fine Dining

Food & Fine Dining Hungry? Come on down to Wings - Fun, Food and Drinks.
Top Restaurants in town? Got a good recipe to share? Share culinary info or post up photos of your delicious dish. #revsceneVLS

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Old 07-27-2010, 11:14 PM   #76
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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!
























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Last edited by Volvoman; 07-27-2010 at 11:19 PM.
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Old 07-27-2010, 11:17 PM   #77
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yesterdays meal





chicken leg with montreal chicken spice and a thing of corn
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Old 08-08-2010, 03:19 PM   #78
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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!!
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Old 08-08-2010, 03:53 PM   #79
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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.
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Old 08-09-2010, 05:51 PM   #80
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a sneak pic of a roast I just put on. This is the first time im using my rotisserie so wish me luck

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Old 08-09-2010, 08:50 PM   #81
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a sneak pic of a roast I just put on. This is the first time im using my rotisserie so wish me luck

/quagmire

Alllllright!

Nice! Rotisserie is the shit, I'll never do a roast in the oven again.
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Old 08-09-2010, 08:59 PM   #82
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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.



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Old 08-09-2010, 10:58 PM   #83
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does anyone know curry recipes for the grill? east indiano style
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Old 08-10-2010, 11:02 PM   #84
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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.



Try 1 hour 15 min at 350 give u nice med rare for that size of prime rib
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Old 08-11-2010, 12:23 AM   #85
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Quote:
Originally Posted by Volvoman View Post
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!
























Looks good, but too bad you used farmed Atlantic Salmon instead of wild caught Pacific Spring or Sockeye Salmon.
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Old 08-11-2010, 12:29 AM   #86
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Quote:
Originally Posted by Great68 View Post
Caught these Saturday morning:



Cedar planked it yesterday, with a mustard/maple syrup glaze:



Goes good with the fresh spotted prawns I caught yesterday morning (not pictured)

Fuck I love the west coast.
What are those fish? Sockeye? The spots on the tails lead me to believe they're Sockeye, and if so, they're fat slob Sockeyes! Must be full of eggs...please tell me you didn't throw away the eggs....
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Old 08-22-2010, 06:52 PM   #87
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What are those fish? Sockeye? The spots on the tails lead me to believe they're Sockeye, and if so, they're fat slob Sockeyes! Must be full of eggs...please tell me you didn't throw away the eggs....
They were chinooks, all hatchery males except for the one wild white chinook female on the far right of the picture.
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Old 08-22-2010, 07:09 PM   #88
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This thread is money!
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Old 08-22-2010, 07:29 PM   #89
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What are those fish? Sockeye? The spots on the tails lead me to believe they're Sockeye, and if so, they're fat slob Sockeyes! Must be full of eggs...please tell me you didn't throw away the eggs....
How do you prep the eggs from freshly caught sockeye salmon?
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Old 08-23-2010, 12:47 AM   #90
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whats the best place to pick up these cedar planks
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Old 08-24-2010, 06:08 PM   #91
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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.












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Old 08-29-2010, 11:12 AM   #92
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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


Sirloin Burger with Mozzarella cheese, Grilled Onions, Fire roasted Tomatoes, Arugula and Pesto Mayo
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Old 11-20-2010, 11:37 PM   #93
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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

and yes I LOVE cheese lol



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Old 11-20-2010, 11:40 PM   #94
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I guess my invite got lost in the mail...
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Old 11-20-2010, 11:42 PM   #95
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Damm did my stool pigeon get lost again
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Old 11-21-2010, 12:13 AM   #96
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love the chicken burgers.
nothing beats simple burgers not overloaded with ingredients.
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Old 11-21-2010, 02:19 PM   #97
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i bbq all year round too. heres some indian style chicken i bbq'ed a few days ago

Last edited by sunny_j; 11-21-2010 at 02:24 PM.
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Old 11-21-2010, 05:25 PM   #98
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Old 12-12-2010, 08:14 PM   #99
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top shelf on low for a hr and a half is the only way to cook wings
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Old 12-17-2010, 06:58 PM   #100
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yo need some of those indian recipes, both look awsome
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