On Tue, 5 Jan 2010 18:52:58 -0800 (PST), Tim
wrote:

On Jan 5, 5:22*pm, John H wrote:
On Tue, 5 Jan 2010 13:25:49 -0800 (PST), Tim
wrote:



I've heard grilling or broiled is probably best, but anyhow.

i have the option to buy it locally in a side fillet or the horseshoe
cut.

I got a side fillet and put a little olive oil in the skillet and
cooked until brown, but the other side still had the skin on it, so
after flipping it and letting the skin side cook a couple minutes, I
peeled the skin off easily then cooked at it for about anothe 4
minutes.

It turned out OK, I thought. It was flakey and tender. a bit of lemon
juice and pepper helped out. I'm staying away from salt.

I'm sure there are *better ways to skillet fry salmon then what I did.

sooo....

What should I do next time around?

I love it on a smoker. I've got one of these:http://tinyurl.com/ydkc2gq

Put the salmon on there for an hour with some mesquite chips and it's
done. Very good.

That's fine, John. But at 10 degrees above zero?

Salmon jerky is an appropriate meal for Herring.

On Tue, 5 Jan 2010 18:52:58 -0800 (PST), Tim
wrote:

On Jan 5, 5:22*pm, John H wrote:
On Tue, 5 Jan 2010 13:25:49 -0800 (PST), Tim
wrote:



I've heard grilling or broiled is probably best, but anyhow.

i have the option to buy it locally in a side fillet or the horseshoe
cut.

I got a side fillet and put a little olive oil in the skillet and
cooked until brown, but the other side still had the skin on it, so
after flipping it and letting the skin side cook a couple minutes, I
peeled the skin off easily then cooked at it for about anothe 4
minutes.

It turned out OK, I thought. It was flakey and tender. a bit of lemon
juice and pepper helped out. I'm staying away from salt.

I'm sure there are *better ways to skillet fry salmon then what I did.

sooo....

What should I do next time around?

I love it on a smoker. I've got one of these:http://tinyurl.com/ydkc2gq

Put the salmon on there for an hour with some mesquite chips and it's
done. Very good.

That's fine, John. But at 10 degrees above zero?

Make it an hour and a half. Keep the smoker out of the wind.

John H wrote:
On Tue, 5 Jan 2010 18:52:58 -0800 (PST), Tim
wrote:

On Jan 5, 5:22 pm, John H wrote:
On Tue, 5 Jan 2010 13:25:49 -0800 (PST), Tim
wrote:



I've heard grilling or broiled is probably best, but anyhow.
i have the option to buy it locally in a side fillet or the horseshoe
cut.
I got a side fillet and put a little olive oil in the skillet and
cooked until brown, but the other side still had the skin on it, so
after flipping it and letting the skin side cook a couple minutes, I
peeled the skin off easily then cooked at it for about anothe 4
minutes.
It turned out OK, I thought. It was flakey and tender. a bit of lemon
juice and pepper helped out. I'm staying away from salt.
I'm sure there are better ways to skillet fry salmon then what I did.
sooo....
What should I do next time around?
I love it on a smoker. I've got one of these:http://tinyurl.com/ydkc2gq

Put the salmon on there for an hour with some mesquite chips and it's
done. Very good.
That's fine, John. But at 10 degrees above zero?

Make it an hour and a half. Keep the smoker out of the wind.


An hour and a half to cook a salmon steak?

snerk

It's a good day for golf, herring...go out there and catch some
hypothermia.

Harry wrote:
John H wrote:
On Tue, 5 Jan 2010 18:52:58 -0800 (PST), Tim
wrote:

On Jan 5, 5:22 pm, John H wrote:
On Tue, 5 Jan 2010 13:25:49 -0800 (PST), Tim
wrote:



I've heard grilling or broiled is probably best, but anyhow.
i have the option to buy it locally in a side fillet or the horseshoe
cut.
I got a side fillet and put a little olive oil in the skillet and
cooked until brown, but the other side still had the skin on it, so
after flipping it and letting the skin side cook a couple minutes, I
peeled the skin off easily then cooked at it for about anothe 4
minutes.
It turned out OK, I thought. It was flakey and tender. a bit of lemon
juice and pepper helped out. I'm staying away from salt.
I'm sure there are better ways to skillet fry salmon then what I did.
sooo....
What should I do next time around?
I love it on a smoker. I've got one of these:http://tinyurl.com/ydkc2gq

Put the salmon on there for an hour with some mesquite chips and it's
done. Very good.
That's fine, John. But at 10 degrees above zero?

Make it an hour and a half. Keep the smoker out of the wind.


An hour and a half to cook a salmon steak?

snerk

It's a good day for golf, herring...go out there and catch some
hypothermia.

Harry buddy, He is talking about smoking a salmon steak, not grilling
it. I know you are getting old, but heck, even my ugly, dumb wife and
my alcoholic son would know the difference.

On Jan 6, 7:53*am, Harry wrote:
John H wrote:
On Tue, 5 Jan 2010 18:52:58 -0800 (PST), Tim
wrote:

On Jan 5, 5:22 pm, John H wrote:
On Tue, 5 Jan 2010 13:25:49 -0800 (PST), Tim
wrote:

I've heard grilling or broiled is probably best, but anyhow.
i have the option to buy it locally in a side fillet or the horseshoe
cut.
I got a side fillet and put a little olive oil in the skillet and
cooked until brown, but the other side still had the skin on it, so
after flipping it and letting the skin side cook a couple minutes, I
peeled the skin off easily then cooked at it for about anothe 4
minutes.
It turned out OK, I thought. It was flakey and tender. a bit of lemon
juice and pepper helped out. I'm staying away from salt.
I'm sure there are *better ways to skillet fry salmon then what I did.
sooo....
What should I do next time around?
I love it on a smoker. I've got one of these:http://tinyurl.com/ydkc2gq

Put the salmon on there for an hour with some mesquite chips and it's
done. Very good.
That's fine, John. But at 10 degrees above zero?

Make it an hour and a half. Keep the smoker out of the wind.

An hour and a half to cook a salmon steak?

*snerk

It's a good day for golf, herring...go out there and catch some
hypothermia.- Hide quoted text -

- Show quoted text -

To smoke/cook a salmon steak, dumbass.

Harry wrote:
John H wrote:
On Tue, 5 Jan 2010 18:52:58 -0800 (PST), Tim
wrote:

On Jan 5, 5:22 pm, John H wrote:
On Tue, 5 Jan 2010 13:25:49 -0800 (PST), Tim
wrote:



I've heard grilling or broiled is probably best, but anyhow.
i have the option to buy it locally in a side fillet or the horseshoe
cut.
I got a side fillet and put a little olive oil in the skillet and
cooked until brown, but the other side still had the skin on it, so
after flipping it and letting the skin side cook a couple minutes, I
peeled the skin off easily then cooked at it for about anothe 4
minutes.
It turned out OK, I thought. It was flakey and tender. a bit of lemon
juice and pepper helped out. I'm staying away from salt.
I'm sure there are better ways to skillet fry salmon then what I
did.
sooo....
What should I do next time around?
I love it on a smoker. I've got one of
these:http://tinyurl.com/ydkc2gq

Put the salmon on there for an hour with some mesquite chips and it's
done. Very good.
That's fine, John. But at 10 degrees above zero?

Make it an hour and a half. Keep the smoker out of the wind.


An hour and a half to cook a salmon steak?

snerk

It's a good day for golf, herring...go out there and catch some
hypothermia.
Smoke, not cook! And that's in a cold climate.

Bruce

In article 33a13e77-12a4-489c-8395-
, says...

On Jan 5, 5:22*pm, John H wrote:
On Tue, 5 Jan 2010 13:25:49 -0800 (PST), Tim
wrote:



I've heard grilling or broiled is probably best, but anyhow.

i have the option to buy it locally in a side fillet or the horseshoe
cut.

I got a side fillet and put a little olive oil in the skillet and
cooked until brown, but the other side still had the skin on it, so
after flipping it and letting the skin side cook a couple minutes, I
peeled the skin off easily then cooked at it for about anothe 4
minutes.

It turned out OK, I thought. It was flakey and tender. a bit of lemon
juice and pepper helped out. I'm staying away from salt.

I'm sure there are *better ways to skillet fry salmon then what I did.

sooo....

What should I do next time around?

I love it on a smoker. I've got one of these:http://tinyurl.com/ydkc2gq

Put the salmon on there for an hour with some mesquite chips and it's
done. Very good.

That's fine, John. But at 10 degrees above zero?

Perfect time for a smoker... Just gotta' take a couple sections out of
the feed tube so you can get 160F in the barrel...

Sit around with a couple of friends, some drinks and stuff. Feed the
firebox and watch the thermometer...

Scotty

In article ,
says...

On Tue, 5 Jan 2010 13:25:49 -0800 (PST), Tim
wrote:

I've heard grilling or broiled is probably best, but anyhow.

i have the option to buy it locally in a side fillet or the horseshoe
cut.

I got a side fillet and put a little olive oil in the skillet and
cooked until brown, but the other side still had the skin on it, so
after flipping it and letting the skin side cook a couple minutes, I
peeled the skin off easily then cooked at it for about anothe 4
minutes.

It turned out OK, I thought. It was flakey and tender. a bit of lemon
juice and pepper helped out. I'm staying away from salt.

I'm sure there are better ways to skillet fry salmon then what I did.

sooo....

What should I do next time around?

I love it on a smoker. I've got one of these:
http://tinyurl.com/ydkc2gq

Put the salmon on there for an hour with some mesquite chips and it's
done. Very good.

Daaaaayyyyemmmm. I got to put up some pictures of my smoker so you and
loogie can see what a real smoker looks like. Not a "big box" BBQ

On Wed, 6 Jan 2010 08:44:06 -0500, I am Tosk
wrote:

In article ,
says...

On Tue, 5 Jan 2010 13:25:49 -0800 (PST), Tim
wrote:

I've heard grilling or broiled is probably best, but anyhow.

i have the option to buy it locally in a side fillet or the horseshoe
cut.

I got a side fillet and put a little olive oil in the skillet and
cooked until brown, but the other side still had the skin on it, so
after flipping it and letting the skin side cook a couple minutes, I
peeled the skin off easily then cooked at it for about anothe 4
minutes.

It turned out OK, I thought. It was flakey and tender. a bit of lemon
juice and pepper helped out. I'm staying away from salt.

I'm sure there are better ways to skillet fry salmon then what I did.

sooo....

What should I do next time around?

I love it on a smoker. I've got one of these:
http://tinyurl.com/ydkc2gq

Put the salmon on there for an hour with some mesquite chips and it's
done. Very good.

Daaaaayyyyemmmm. I got to put up some pictures of my smoker so you and
loogie can see what a real smoker looks like. Not a "big box" BBQ

I needed one I could take to Germany and Korea with me. This bugger
has done just fine, I'll have you know.

John H wrote:
On Wed, 6 Jan 2010 08:44:06 -0500, I am Tosk
wrote:

In article ,
says...
On Tue, 5 Jan 2010 13:25:49 -0800 (PST), Tim
wrote:

I've heard grilling or broiled is probably best, but anyhow.

i have the option to buy it locally in a side fillet or the horseshoe
cut.

I got a side fillet and put a little olive oil in the skillet and
cooked until brown, but the other side still had the skin on it, so
after flipping it and letting the skin side cook a couple minutes, I
peeled the skin off easily then cooked at it for about anothe 4
minutes.

It turned out OK, I thought. It was flakey and tender. a bit of lemon
juice and pepper helped out. I'm staying away from salt.

I'm sure there are better ways to skillet fry salmon then what I did.

sooo....

What should I do next time around?
I love it on a smoker. I've got one of these:
http://tinyurl.com/ydkc2gq

Put the salmon on there for an hour with some mesquite chips and it's
done. Very good.
Daaaaayyyyemmmm. I got to put up some pictures of my smoker so you and
loogie can see what a real smoker looks like. Not a "big box" BBQ

I needed one I could take to Germany and Korea with me. This bugger
has done just fine, I'll have you know.

Would it fit under the seat or in the overhead?