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Some Interesting Video Scenes of Alaska Boating
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Some Interesting Video Scenes of Alaska Boating
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Some Interesting Video Scenes of Alaska Boating
On Wed, 27 Jan 2016 11:03:54 -0500, Justan Olphart
wrote: On 1/27/2016 10:28 AM, wrote: https://vimeo.com/25499166 Very pretty. It almost didn't make me feel cold while watching it. ;-) === Yes. However some of those areas in south eastern Alaska I believe are actually warmer than Boston. They get a lot of drizzle and fog though. |
Some Interesting Video Scenes of Alaska Boating
On Wed, 27 Jan 2016 11:13:50 -0500,
wrote: On Wed, 27 Jan 2016 11:03:54 -0500, Justan Olphart wrote: On 1/27/2016 10:28 AM, wrote: https://vimeo.com/25499166 Very pretty. It almost didn't make me feel cold while watching it. ;-) === Yes. However some of those areas in south eastern Alaska I believe are actually warmer than Boston. They get a lot of drizzle and fog though. It did look like Homer. The average winter temperatures in the Kenai are a lot warmer than most of the lower 48. It doesn't really get much warmer in the summer tho. (low 30s to high 60s f) I was actually surprised about Fairbanks. When we got off the plane there in June, it was hotter than it was in Ft Myers (99f). That is where you can have a 150 degree difference between summer and winter. (-50 to +100 f) |
Some Interesting Video Scenes of Alaska Boating
On Wed, 27 Jan 2016 11:30:28 -0500, John H.
wrote: On Wed, 27 Jan 2016 11:13:50 -0500, wrote: On Wed, 27 Jan 2016 11:03:54 -0500, Justan Olphart wrote: On 1/27/2016 10:28 AM, wrote: https://vimeo.com/25499166 Very pretty. It almost didn't make me feel cold while watching it. ;-) === Yes. However some of those areas in south eastern Alaska I believe are actually warmer than Boston. They get a lot of drizzle and fog though. Wonder what he was frying the salmon in - bacon grease? Looked good. Whale blubber |
Some Interesting Video Scenes of Alaska Boating
On Wed, 27 Jan 2016 11:48:36 -0500, wrote:
On Wed, 27 Jan 2016 11:30:28 -0500, John H. wrote: On Wed, 27 Jan 2016 11:13:50 -0500, wrote: On Wed, 27 Jan 2016 11:03:54 -0500, Justan Olphart wrote: On 1/27/2016 10:28 AM, wrote: https://vimeo.com/25499166 Very pretty. It almost didn't make me feel cold while watching it. ;-) === Yes. However some of those areas in south eastern Alaska I believe are actually warmer than Boston. They get a lot of drizzle and fog though. Wonder what he was frying the salmon in - bacon grease? Looked good. Whale blubber I've never tried fried salmon. Might have to bread it and fry it next time I get some. -- Ban idiots, not guns! |
Some Interesting Video Scenes of Alaska Boating
On Wed, 27 Jan 2016 15:13:39 -0500, John H.
wrote: I've never tried fried salmon. Might have to bread it and fry it next time I get some. === Best grilled with fresh cut onions, no breading. |
Some Interesting Video Scenes of Alaska Boating
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Some Interesting Video Scenes of Alaska Boating
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Some Interesting Video Scenes of Alaska Boating
On Wed, 27 Jan 2016 16:39:57 -0500, wrote:
On Wed, 27 Jan 2016 16:12:48 -0500, wrote: On Wed, 27 Jan 2016 15:13:39 -0500, John H. wrote: I've never tried fried salmon. Might have to bread it and fry it next time I get some. === Best grilled with fresh cut onions, no breading. I really like the halibut up there. It is not that flavorless plank you get in the styrofoam tray at Publix. (hard to tell where the fish stops and the tray starts) It is really more like snook. I was at the Homer Best Western for a "hali bite" dinner (deep fried chunks about 1.5" square) and it was the best meal I had in Alaska. The captain of the water taxi told us about that. It was a local favorite. I think they also serve them as appetizers in the bar Some friends brought back an RV freezer full of halibut they'd caught on a fishing trip while in Alaska. Great stuff, even though it had been frozen. -- Ban idiots, not guns! |
Some Interesting Video Scenes of Alaska Boating
John H. wrote:
On Wed, 27 Jan 2016 11:48:36 -0500, wrote: On Wed, 27 Jan 2016 11:30:28 -0500, John H. wrote: On Wed, 27 Jan 2016 11:13:50 -0500, wrote: On Wed, 27 Jan 2016 11:03:54 -0500, Justan Olphart wrote: On 1/27/2016 10:28 AM, wrote: https://vimeo.com/25499166 Very pretty. It almost didn't make me feel cold while watching it. ;-) === Yes. However some of those areas in south eastern Alaska I believe are actually warmer than Boston. They get a lot of drizzle and fog though. Wonder what he was frying the salmon in - bacon grease? Looked good. Whale blubber I've never tried fried salmon. Might have to bread it and fry it next time I get some. -- Ban idiots, not guns! I grew up with fried salmon. Probably why I do not care for salmon. Salmon steaks, over fried in bacon grease. Maybe because it still had bloodline and skin. |
Some Interesting Video Scenes of Alaska Boating
wrote:
On Wed, 27 Jan 2016 16:12:48 -0500, wrote: On Wed, 27 Jan 2016 15:13:39 -0500, John H. wrote: I've never tried fried salmon. Might have to bread it and fry it next time I get some. === Best grilled with fresh cut onions, no breading. I really like the halibut up there. It is not that flavorless plank you get in the styrofoam tray at Publix. (hard to tell where the fish stops and the tray starts) It is really more like snook. I was at the Homer Best Western for a "hali bite" dinner (deep fried chunks about 1.5" square) and it was the best meal I had in Alaska. The captain of the water taxi told us about that. It was a local favorite. I think they also serve them as appetizers in the bar The Alaska Halibut, actually Pacific halibut, have more fat than the California Halibut. Also they get a lot bigger. Southern range is about Eureka, Calif. best we had was in Haider, AK at "The Bus". Lady who runs it, her husband is commercial fisherman, and the halibut fish and chips were outstanding. Fish probably caught he previous day, or maybe that morning. We ate at a place up the hill in Homer, that the locals recommend. Was really great. |
Some Interesting Video Scenes of Alaska Boating
On Wed, 27 Jan 2016 14:33:52 -0800, Califbill billnews wrote:
John H. wrote: On Wed, 27 Jan 2016 11:48:36 -0500, wrote: On Wed, 27 Jan 2016 11:30:28 -0500, John H. wrote: On Wed, 27 Jan 2016 11:13:50 -0500, wrote: On Wed, 27 Jan 2016 11:03:54 -0500, Justan Olphart wrote: On 1/27/2016 10:28 AM, wrote: https://vimeo.com/25499166 Very pretty. It almost didn't make me feel cold while watching it. ;-) === Yes. However some of those areas in south eastern Alaska I believe are actually warmer than Boston. They get a lot of drizzle and fog though. Wonder what he was frying the salmon in - bacon grease? Looked good. Whale blubber I've never tried fried salmon. Might have to bread it and fry it next time I get some. -- Ban idiots, not guns! I grew up with fried salmon. Probably why I do not care for salmon. Salmon steaks, over fried in bacon grease. Maybe because it still had bloodline and skin. We usually eat it smoked with apple chips. But something different sounds good. Might have to try it tomorrow. I've got the bacon grease. Did your mom bread it at all, or just throw it in the pan? -- Ban idiots, not guns! |
Some Interesting Video Scenes of Alaska Boating
On Wed, 27 Jan 2016 14:33:53 -0800, Califbill billnews wrote:
We ate at a place up the hill in Homer, that the locals recommend. Was really great. That sounds like the Best Western. (at the time I was there) It was up the hill, on the main drag right near where the road that loops the other side of town goes off to the east. |
Some Interesting Video Scenes of Alaska Boating
John H. wrote:
On Wed, 27 Jan 2016 14:33:52 -0800, Califbill billnews wrote: John H. wrote: On Wed, 27 Jan 2016 11:48:36 -0500, wrote: On Wed, 27 Jan 2016 11:30:28 -0500, John H. wrote: On Wed, 27 Jan 2016 11:13:50 -0500, wrote: On Wed, 27 Jan 2016 11:03:54 -0500, Justan Olphart wrote: On 1/27/2016 10:28 AM, wrote: https://vimeo.com/25499166 Very pretty. It almost didn't make me feel cold while watching it. ;-) === Yes. However some of those areas in south eastern Alaska I believe are actually warmer than Boston. They get a lot of drizzle and fog though. Wonder what he was frying the salmon in - bacon grease? Looked good. Whale blubber I've never tried fried salmon. Might have to bread it and fry it next time I get some. -- Ban idiots, not guns! I grew up with fried salmon. Probably why I do not care for salmon. Salmon steaks, over fried in bacon grease. Maybe because it still had bloodline and skin. We usually eat it smoked with apple chips. But something different sounds good. Might have to try it tomorrow. I've got the bacon grease. Did your mom bread it at all, or just throw it in the pan? -- Ban idiots, not guns! Dad streaked it and fried it in a cast iron pan. I did not really care for it. But we got lots of salmon, as my dad did a lot of the machining for the commercial boats as well as we had a 23' dual outboard cabin cruiser. Smoke it with alder. Does well with fish. |
Some Interesting Video Scenes of Alaska Boating
John H. wrote:
On Wed, 27 Jan 2016 16:39:57 -0500, wrote: On Wed, 27 Jan 2016 16:12:48 -0500, wrote: On Wed, 27 Jan 2016 15:13:39 -0500, John H. wrote: I've never tried fried salmon. Might have to bread it and fry it next time I get some. === Best grilled with fresh cut onions, no breading. I really like the halibut up there. It is not that flavorless plank you get in the styrofoam tray at Publix. (hard to tell where the fish stops and the tray starts) It is really more like snook. I was at the Homer Best Western for a "hali bite" dinner (deep fried chunks about 1.5" square) and it was the best meal I had in Alaska. The captain of the water taxi told us about that. It was a local favorite. I think they also serve them as appetizers in the bar Some friends brought back an RV freezer full of halibut they'd caught on a fishing trip while in Alaska. Great stuff, even though it had been frozen. -- Ban idiots, not guns! Commercial vacuum packing keeps the stuff like fresh. My tuna from long range San Diego trips is still good out of the deep freeze a year later. |
Some Interesting Video Scenes of Alaska Boating
wrote:
On Wed, 27 Jan 2016 14:33:53 -0800, Califbill billnews wrote: We ate at a place up the hill in Homer, that the locals recommend. Was really great. That sounds like the Best Western. (at the time I was there) It was up the hill, on the main drag right near where the road that loops the other side of town goes off to the east. Was not on the main highway. May have been Duncan House. |
Some Interesting Video Scenes of Alaska Boating
On Wed, 27 Jan 2016 20:27:58 -0800, Califbill billnews wrote:
John H. wrote: On Wed, 27 Jan 2016 16:39:57 -0500, wrote: On Wed, 27 Jan 2016 16:12:48 -0500, wrote: On Wed, 27 Jan 2016 15:13:39 -0500, John H. wrote: I've never tried fried salmon. Might have to bread it and fry it next time I get some. === Best grilled with fresh cut onions, no breading. I really like the halibut up there. It is not that flavorless plank you get in the styrofoam tray at Publix. (hard to tell where the fish stops and the tray starts) It is really more like snook. I was at the Homer Best Western for a "hali bite" dinner (deep fried chunks about 1.5" square) and it was the best meal I had in Alaska. The captain of the water taxi told us about that. It was a local favorite. I think they also serve them as appetizers in the bar Some friends brought back an RV freezer full of halibut they'd caught on a fishing trip while in Alaska. Great stuff, even though it had been frozen. -- Ban idiots, not guns! Commercial vacuum packing keeps the stuff like fresh. My tuna from long range San Diego trips is still good out of the deep freeze a year later. That's what they had done with their halibut. -- Ban idiots, not guns! |
Some Interesting Video Scenes of Alaska Boating
On Wed, 27 Jan 2016 20:27:58 -0800, Califbill billnews wrote:
John H. wrote: On Wed, 27 Jan 2016 14:33:52 -0800, Califbill billnews wrote: John H. wrote: On Wed, 27 Jan 2016 11:48:36 -0500, wrote: On Wed, 27 Jan 2016 11:30:28 -0500, John H. wrote: On Wed, 27 Jan 2016 11:13:50 -0500, wrote: On Wed, 27 Jan 2016 11:03:54 -0500, Justan Olphart wrote: On 1/27/2016 10:28 AM, wrote: https://vimeo.com/25499166 Very pretty. It almost didn't make me feel cold while watching it. ;-) === Yes. However some of those areas in south eastern Alaska I believe are actually warmer than Boston. They get a lot of drizzle and fog though. Wonder what he was frying the salmon in - bacon grease? Looked good. Whale blubber I've never tried fried salmon. Might have to bread it and fry it next time I get some. -- Ban idiots, not guns! I grew up with fried salmon. Probably why I do not care for salmon. Salmon steaks, over fried in bacon grease. Maybe because it still had bloodline and skin. We usually eat it smoked with apple chips. But something different sounds good. Might have to try it tomorrow. I've got the bacon grease. Did your mom bread it at all, or just throw it in the pan? -- Ban idiots, not guns! Dad streaked it and fried it in a cast iron pan. I did not really care for it. But we got lots of salmon, as my dad did a lot of the machining for the commercial boats as well as we had a 23' dual outboard cabin cruiser. Smoke it with alder. Does well with fish. Haven't seen alder around here. Oak does pretty well. I bought some cedar planks the other day to try on the grill. Have to give those a shot too. -- Ban idiots, not guns! |
Some Interesting Video Scenes of Alaska Boating
John H. wrote:
On Wed, 27 Jan 2016 20:27:58 -0800, Califbill billnews wrote: John H. wrote: On Wed, 27 Jan 2016 14:33:52 -0800, Califbill billnews wrote: John H. wrote: On Wed, 27 Jan 2016 11:48:36 -0500, wrote: On Wed, 27 Jan 2016 11:30:28 -0500, John H. wrote: On Wed, 27 Jan 2016 11:13:50 -0500, wrote: On Wed, 27 Jan 2016 11:03:54 -0500, Justan Olphart wrote: On 1/27/2016 10:28 AM, wrote: https://vimeo.com/25499166 Very pretty. It almost didn't make me feel cold while watching it. ;-) === Yes. However some of those areas in south eastern Alaska I believe are actually warmer than Boston. They get a lot of drizzle and fog though. Wonder what he was frying the salmon in - bacon grease? Looked good. Whale blubber I've never tried fried salmon. Might have to bread it and fry it next time I get some. -- Ban idiots, not guns! I grew up with fried salmon. Probably why I do not care for salmon. Salmon steaks, over fried in bacon grease. Maybe because it still had bloodline and skin. We usually eat it smoked with apple chips. But something different sounds good. Might have to try it tomorrow. I've got the bacon grease. Did your mom bread it at all, or just throw it in the pan? -- Ban idiots, not guns! Dad streaked it and fried it in a cast iron pan. I did not really care for it. But we got lots of salmon, as my dad did a lot of the machining for the commercial boats as well as we had a 23' dual outboard cabin cruiser. Smoke it with alder. Does well with fish. Haven't seen alder around here. Oak does pretty well. I bought some cedar planks the other day to try on the grill. Have to give those a shot too. -- Ban idiots, not guns! Apple or cherry are nice and mild. Oak will be stronger. Forget hickory for any fish. |
Some Interesting Video Scenes of Alaska Boating
On Thu, 28 Jan 2016 19:21:19 -0500, Alex wrote:
Apple or cherry are nice and mild. Oak will be stronger. Forget hickory for any fish. I do mahi over hickory chips on the gas grill. It is pretty good that way. I cook it hot and right on the edge of burning. You cook it fast so the juices are sealed in. Get it off the heat before it is really done inside and let the carry over heat to the rest. I prefer it fresh but frozen will work if that is all I can get. Be sure it is thawed and room temperature before you start cooking so it cooks fast. |
Some Interesting Video Scenes of Alaska Boating
|
Some Interesting Video Scenes of Alaska Boating
On Sat, 30 Jan 2016 22:03:19 -0500, Alex wrote:
wrote: On Thu, 28 Jan 2016 19:21:19 -0500, Alex wrote: Apple or cherry are nice and mild. Oak will be stronger. Forget hickory for any fish. I do mahi over hickory chips on the gas grill. It is pretty good that way. I cook it hot and right on the edge of burning. You cook it fast so the juices are sealed in. Get it off the heat before it is really done inside and let the carry over heat to the rest. I prefer it fresh but frozen will work if that is all I can get. Be sure it is thawed and room temperature before you start cooking so it cooks fast. I was referring to a smoker at lower temperatures. 250º tops. Yes, I knew. That's what I meant also. I tried it on the gas grill last night with the cedar planks underneath. Didn't taste nearly as good as on the smoker. Might use the cedar planks as firewood. -- Ban idiots, not guns! |
Some Interesting Video Scenes of Alaska Boating
On Sunday, January 31, 2016 at 8:01:38 AM UTC-5, John H. wrote:
On Sat, 30 Jan 2016 22:03:19 -0500, Alex wrote: wrote: On Thu, 28 Jan 2016 19:21:19 -0500, Alex wrote: Apple or cherry are nice and mild. Oak will be stronger. Forget hickory for any fish. I do mahi over hickory chips on the gas grill. It is pretty good that way. I cook it hot and right on the edge of burning. You cook it fast so the juices are sealed in. Get it off the heat before it is really done inside and let the carry over heat to the rest. I prefer it fresh but frozen will work if that is all I can get. Be sure it is thawed and room temperature before you start cooking so it cooks fast. I was referring to a smoker at lower temperatures. 250º tops. Yes, I knew. That's what I meant also. I tried it on the gas grill last night with the cedar planks underneath. Didn't taste nearly as good as on the smoker.. Might use the cedar planks as firewood. -- Ban idiots, not guns! Did you do it correctly? Soak the planks in water for an hour. Toast the planks on the cooking side for a couple of minutes. Flip over, place the fish, then move to an unheated part of the grill (use indirect heat to cook). You can use them many times. It's not the same as the smoker, but it's good in a different way. |
Some Interesting Video Scenes of Alaska Boating
On Sun, 31 Jan 2016 05:13:43 -0800 (PST), Its Me wrote:
On Sunday, January 31, 2016 at 8:01:38 AM UTC-5, John H. wrote: On Sat, 30 Jan 2016 22:03:19 -0500, Alex wrote: wrote: On Thu, 28 Jan 2016 19:21:19 -0500, Alex wrote: Apple or cherry are nice and mild. Oak will be stronger. Forget hickory for any fish. I do mahi over hickory chips on the gas grill. It is pretty good that way. I cook it hot and right on the edge of burning. You cook it fast so the juices are sealed in. Get it off the heat before it is really done inside and let the carry over heat to the rest. I prefer it fresh but frozen will work if that is all I can get. Be sure it is thawed and room temperature before you start cooking so it cooks fast. I was referring to a smoker at lower temperatures. 250º tops. Yes, I knew. That's what I meant also. I tried it on the gas grill last night with the cedar planks underneath. Didn't taste nearly as good as on the smoker. Might use the cedar planks as firewood. -- Ban idiots, not guns! Did you do it correctly? Soak the planks in water for an hour. Toast the planks on the cooking side for a couple of minutes. Flip over, place the fish, then move to an unheated part of the grill (use indirect heat to cook). You can use them many times. It's not the same as the smoker, but it's good in a different way. My directions didn't say anything about toasting the planks on the cooking side, and my gas grill does not have an 'unheated part'. I use a Weber - http://www.weber.com/grills/series/weber-q-series/2200 Remember, I'm cheap. -- Ban idiots, not guns! |
Some Interesting Video Scenes of Alaska Boating
On Sunday, January 31, 2016 at 10:38:01 AM UTC-5, John H. wrote:
On Sun, 31 Jan 2016 05:13:43 -0800 (PST), Its Me wrote: On Sunday, January 31, 2016 at 8:01:38 AM UTC-5, John H. wrote: On Sat, 30 Jan 2016 22:03:19 -0500, Alex wrote: wrote: On Thu, 28 Jan 2016 19:21:19 -0500, Alex wrote: Apple or cherry are nice and mild. Oak will be stronger. Forget hickory for any fish. I do mahi over hickory chips on the gas grill. It is pretty good that way. I cook it hot and right on the edge of burning. You cook it fast so the juices are sealed in. Get it off the heat before it is really done inside and let the carry over heat to the rest. I prefer it fresh but frozen will work if that is all I can get. Be sure it is thawed and room temperature before you start cooking so it cooks fast. I was referring to a smoker at lower temperatures. 250º tops. Yes, I knew. That's what I meant also. I tried it on the gas grill last night with the cedar planks underneath. Didn't taste nearly as good as on the smoker. Might use the cedar planks as firewood. -- Ban idiots, not guns! Did you do it correctly? Soak the planks in water for an hour. Toast the planks on the cooking side for a couple of minutes. Flip over, place the fish, then move to an unheated part of the grill (use indirect heat to cook). You can use them many times. It's not the same as the smoker, but it's good in a different way. My directions didn't say anything about toasting the planks on the cooking side, and my gas grill does not have an 'unheated part'. I use a Weber - http://www.weber.com/grills/series/weber-q-series/2200 Remember, I'm cheap. -- Ban idiots, not guns! I like to "season" the planks by slightly charring them on the fish side before using. My grill has three burners, so I can turn off the center one and leave the outside burners on. It makes the planks last longer since there's no direct heat on them to burn em' up, and allows the fish to cook a bit slower which I believe allows more time for the cedar flavor to develop. Your single burner grill is probably more of a challenge. But smoked is always good! |
Some Interesting Video Scenes of Alaska Boating
On Sun, 31 Jan 2016 07:48:49 -0800 (PST), Its Me wrote:
On Sunday, January 31, 2016 at 10:38:01 AM UTC-5, John H. wrote: On Sun, 31 Jan 2016 05:13:43 -0800 (PST), Its Me wrote: On Sunday, January 31, 2016 at 8:01:38 AM UTC-5, John H. wrote: On Sat, 30 Jan 2016 22:03:19 -0500, Alex wrote: wrote: On Thu, 28 Jan 2016 19:21:19 -0500, Alex wrote: Apple or cherry are nice and mild. Oak will be stronger. Forget hickory for any fish. I do mahi over hickory chips on the gas grill. It is pretty good that way. I cook it hot and right on the edge of burning. You cook it fast so the juices are sealed in. Get it off the heat before it is really done inside and let the carry over heat to the rest. I prefer it fresh but frozen will work if that is all I can get. Be sure it is thawed and room temperature before you start cooking so it cooks fast. I was referring to a smoker at lower temperatures. 250º tops. Yes, I knew. That's what I meant also. I tried it on the gas grill last night with the cedar planks underneath. Didn't taste nearly as good as on the smoker. Might use the cedar planks as firewood. -- Ban idiots, not guns! Did you do it correctly? Soak the planks in water for an hour. Toast the planks on the cooking side for a couple of minutes. Flip over, place the fish, then move to an unheated part of the grill (use indirect heat to cook). You can use them many times. It's not the same as the smoker, but it's good in a different way. My directions didn't say anything about toasting the planks on the cooking side, and my gas grill does not have an 'unheated part'. I use a Weber - http://www.weber.com/grills/series/weber-q-series/2200 Remember, I'm cheap. -- Ban idiots, not guns! I like to "season" the planks by slightly charring them on the fish side before using. My grill has three burners, so I can turn off the center one and leave the outside burners on. It makes the planks last longer since there's no direct heat on them to burn em' up, and allows the fish to cook a bit slower which I believe allows more time for the cedar flavor to develop. Your single burner grill is probably more of a challenge. But smoked is always good! Do you remove the skin from the fillets or buy the salmon steaks? -- Ban idiots, not guns! |
Some Interesting Video Scenes of Alaska Boating
On Sunday, January 31, 2016 at 10:51:39 AM UTC-5, John H. wrote:
On Sun, 31 Jan 2016 07:48:49 -0800 (PST), Its Me wrote: On Sunday, January 31, 2016 at 10:38:01 AM UTC-5, John H. wrote: On Sun, 31 Jan 2016 05:13:43 -0800 (PST), Its Me wrote: On Sunday, January 31, 2016 at 8:01:38 AM UTC-5, John H. wrote: On Sat, 30 Jan 2016 22:03:19 -0500, Alex wrote: wrote: On Thu, 28 Jan 2016 19:21:19 -0500, Alex wrote: Apple or cherry are nice and mild. Oak will be stronger. Forget hickory for any fish. I do mahi over hickory chips on the gas grill. It is pretty good that way. I cook it hot and right on the edge of burning. You cook it fast so the juices are sealed in. Get it off the heat before it is really done inside and let the carry over heat to the rest. I prefer it fresh but frozen will work if that is all I can get. Be sure it is thawed and room temperature before you start cooking so it cooks fast. I was referring to a smoker at lower temperatures. 250º tops. Yes, I knew. That's what I meant also. I tried it on the gas grill last night with the cedar planks underneath. Didn't taste nearly as good as on the smoker. Might use the cedar planks as firewood. -- Ban idiots, not guns! Did you do it correctly? Soak the planks in water for an hour. Toast the planks on the cooking side for a couple of minutes. Flip over, place the fish, then move to an unheated part of the grill (use indirect heat to cook). You can use them many times. It's not the same as the smoker, but it's good in a different way. My directions didn't say anything about toasting the planks on the cooking side, and my gas grill does not have an 'unheated part'. I use a Weber - http://www.weber.com/grills/series/weber-q-series/2200 Remember, I'm cheap. -- Ban idiots, not guns! I like to "season" the planks by slightly charring them on the fish side before using. My grill has three burners, so I can turn off the center one and leave the outside burners on. It makes the planks last longer since there's no direct heat on them to burn em' up, and allows the fish to cook a bit slower which I believe allows more time for the cedar flavor to develop. Your single burner grill is probably more of a challenge. But smoked is always good! Do you remove the skin from the fillets or buy the salmon steaks? -- Ban idiots, not guns! I cook the fillets skin side down, and don't turn them when on the plank. I find that I can "scoop" them off the plank leaving the skin behind. Never tried the steaks. |
Some Interesting Video Scenes of Alaska Boating
Its Me wrote:
On Sunday, January 31, 2016 at 10:51:39 AM UTC-5, John H. wrote: On Sun, 31 Jan 2016 07:48:49 -0800 (PST), Its Me wrote: On Sunday, January 31, 2016 at 10:38:01 AM UTC-5, John H. wrote: On Sun, 31 Jan 2016 05:13:43 -0800 (PST), Its Me wrote: On Sunday, January 31, 2016 at 8:01:38 AM UTC-5, John H. wrote: On Sat, 30 Jan 2016 22:03:19 -0500, Alex wrote: wrote: On Thu, 28 Jan 2016 19:21:19 -0500, Alex wrote: Apple or cherry are nice and mild. Oak will be stronger. Forget hickory for any fish. I do mahi over hickory chips on the gas grill. It is pretty good that way. I cook it hot and right on the edge of burning. You cook it fast so the juices are sealed in. Get it off the heat before it is really done inside and let the carry over heat to the rest. I prefer it fresh but frozen will work if that is all I can get. Be sure it is thawed and room temperature before you start cooking so it cooks fast. I was referring to a smoker at lower temperatures. 250º tops. Yes, I knew. That's what I meant also. I tried it on the gas grill last night with the cedar planks underneath. Didn't taste nearly as good as on the smoker. Might use the cedar planks as firewood. -- Ban idiots, not guns! Did you do it correctly? Soak the planks in water for an hour. Toast the planks on the cooking side for a couple of minutes. Flip over, place the fish, then move to an unheated part of the grill (use indirect heat to cook). You can use them many times. It's not the same as the smoker, but it's good in a different way. My directions didn't say anything about toasting the planks on the cooking side, and my gas grill does not have an 'unheated part'. I use a Weber - http://www.weber.com/grills/series/weber-q-series/2200 Remember, I'm cheap. -- Ban idiots, not guns! I like to "season" the planks by slightly charring them on the fish side before using. My grill has three burners, so I can turn off the center one and leave the outside burners on. It makes the planks last longer since there's no direct heat on them to burn em' up, and allows the fish to cook a bit slower which I believe allows more time for the cedar flavor to develop. Your single burner grill is probably more of a challenge. But smoked is always good! Do you remove the skin from the fillets or buy the salmon steaks? -- Ban idiots, not guns! I cook the fillets skin side down, and don't turn them when on the plank. I find that I can "scoop" them off the plank leaving the skin behind. Never tried the steaks. I never leave the skin on fish except for Chinese style whole fish. I like to remove the dark portion off the sides, as they screw up the taste. Chinese style, I sear in a wok with oil and garlic, and then steam with some soy, and wine, and add green onions near the end. I use rock cod, a white meat fish, and remove the head, and scales and guts. And the fish is maybe 10" long when it hits the wok. |
Some Interesting Video Scenes of Alaska Boating
On Sun, 31 Jan 2016 09:01:53 -0800 (PST), Its Me wrote:
On Sunday, January 31, 2016 at 10:51:39 AM UTC-5, John H. wrote: On Sun, 31 Jan 2016 07:48:49 -0800 (PST), Its Me wrote: On Sunday, January 31, 2016 at 10:38:01 AM UTC-5, John H. wrote: On Sun, 31 Jan 2016 05:13:43 -0800 (PST), Its Me wrote: On Sunday, January 31, 2016 at 8:01:38 AM UTC-5, John H. wrote: On Sat, 30 Jan 2016 22:03:19 -0500, Alex wrote: wrote: On Thu, 28 Jan 2016 19:21:19 -0500, Alex wrote: Apple or cherry are nice and mild. Oak will be stronger. Forget hickory for any fish. I do mahi over hickory chips on the gas grill. It is pretty good that way. I cook it hot and right on the edge of burning. You cook it fast so the juices are sealed in. Get it off the heat before it is really done inside and let the carry over heat to the rest. I prefer it fresh but frozen will work if that is all I can get. Be sure it is thawed and room temperature before you start cooking so it cooks fast. I was referring to a smoker at lower temperatures. 250º tops. Yes, I knew. That's what I meant also. I tried it on the gas grill last night with the cedar planks underneath. Didn't taste nearly as good as on the smoker. Might use the cedar planks as firewood. -- Ban idiots, not guns! Did you do it correctly? Soak the planks in water for an hour. Toast the planks on the cooking side for a couple of minutes. Flip over, place the fish, then move to an unheated part of the grill (use indirect heat to cook). You can use them many times. It's not the same as the smoker, but it's good in a different way. My directions didn't say anything about toasting the planks on the cooking side, and my gas grill does not have an 'unheated part'. I use a Weber - http://www.weber.com/grills/series/weber-q-series/2200 Remember, I'm cheap. -- Ban idiots, not guns! I like to "season" the planks by slightly charring them on the fish side before using. My grill has three burners, so I can turn off the center one and leave the outside burners on. It makes the planks last longer since there's no direct heat on them to burn em' up, and allows the fish to cook a bit slower which I believe allows more time for the cedar flavor to develop. Your single burner grill is probably more of a challenge. But smoked is always good! Do you remove the skin from the fillets or buy the salmon steaks? -- Ban idiots, not guns! I cook the fillets skin side down, and don't turn them when on the plank. I find that I can "scoop" them off the plank leaving the skin behind. Never tried the steaks. Ditto. -- Ban idiots, not guns! |
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