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The TeAm's Great BBQ Recipe Compendium

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... and here is a great BBQ recipe:

Take a whole and very fresh (not frozen) salmon fillet, butter a big enough (it has to go around the fish and some more ...) aluminum foil piece. Salt the skin-side of the salmon with course sea salt, put it on the foil. Season the meat side of the fish with coarse sea salt, sprinkle a few drops of lemon juice (do not add a a lemon in it self, the yellow skin does change the taste), add a small sting of black pepper and cover with a few branches of fresh dill. Close the aluminum foil, put the whole package on a grill or bury it in the hot and glowing coals.
Ready usually after 35 - 45 minutes.

Salmon could not be better ...

You could have some mayo-sause, but if all is well (no frozen salmon is that well ..., coarse sea salt, fresh dill) the the fish si wonderfully cooked, not the least dry.
 
petrusbroder said:
... and here is a great BBQ recipe:

Take a whole and very fresh (not frozen) salmon fillet, butter a big enough (it has to go around the fish and some more ...) aluminum foil piece. Salt the skin-side of the salmon with course sea salt, put it on the foil. Season the meat side of the fish with coarse sea salt, sprinkle a few drops of lemon juice (do not add a a lemon in it self, the yellow skin does change the taste), add a small sting of black pepper and cover with a few branches of fresh dill. Close the aluminum foil, put the whole package on a grill or bury it in the hot and glowing coals.
Ready usually after 35 - 45 minutes.
Click to expand...

This recipe sounds so tasty...wow... I need to print it and try myself!

It's great that the BBQ season is starting! However since the beginning of May it's quite chilly here in Switzerland!
 
I was thinking about trying that recipe when I go camping later this week, until I remembered that I've had very bad luck with fish lately. Everything has been cooked fine--my internals aren't handling fish well at all anymore.
 
petrusbroder said:
... and here is a great BBQ recipe:

Take a whole and very fresh (not frozen) salmon fillet, butter a big enough (it has to go around the fish and some more ...) aluminum foil piece. Salt the skin-side of the salmon with course sea salt, put it on the foil. Season the meat side of the fish with coarse sea salt, sprinkle a few drops of lemon juice (do not add a a lemon in it self, the yellow skin does change the taste), add a small sting of black pepper and cover with a few branches of fresh dill. Close the aluminum foil, put the whole package on a grill or bury it in the hot and glowing coals.
Ready usually after 35 - 45 minutes.

Salmon could not be better ...

You could have some mayo-sause, but if all is well (no frozen salmon is that well ..., coarse sea salt, fresh dill) the the fish si wonderfully cooked, not the least dry.
Click to expand...

Great recipe. Sometimes the simple recipes are the best, when you are working with a good piece of food, you don't need to smother it, just a little seasoning can go a long way!

Grilled tonight, nothing fancy (still getting use to the new grill), just BBQ chicken, biscuits, asparagus, and fudge brownies for dessert!
 
Broke away a litte earlier from flood repairs to check out Nashville. What a great city. Music everywhere, from rock to country to folk. We had a few great beers in the Big River Grille and Brewery and the Broadway Brewhouse and Mojo Grille. Listen to a couple of musicians in Big Shotz and stopped in the Hard Rock for souveniers. I would like to visit Nashville again under better circumstances. Nice city.
 
I can't wait to get back home and try that Salmon Recipe Petrus! It sounds simple and tasty! We fly back to Pennsylvania on Wednesday. Maybe next weekend I'll get the chance.

I will post puppy pictures (we got the pick of the litter) when I get home.
 
FMC, make sure you're not getting something like escolar. If that's what you got, it was probably called something else.

Salmon's awfully expensive. 🙁 I know several canned tuna recipes - but I can't think of any with BBQ sauce.
 
Hi All,
Wow - almost towel day again - time flies!

My Salmon was vacuum sealed (by me) within minutes of when I caught it in SE Alaska, then quick frozen to below zero F and kept at below zero until I am ready to thaw and eat it.
It's a very fresh fillet when I use it, and has the proper texture and flavor.
What matters most with Salmon is how it's processed and kept.

Reminds me I'm due to smoke up another batch real soon - just two little vacuum sealed packages of smoked salmon left in the fridge. 🙁
 
Today I cut the grass for the first time in 2010.
14 days ago we still had freezing temperatures ... 8 days ago the last snow melted, ...
4 days ago the trees had no leaves - today most of the leaves are out. This is a two weeks spring, because during the past 5 days we have had temperatures above 21ºC - and 7 days of those temp means it is summer ...
 
Yes, quite a few people. At least when the ashes blew over Europe:
At the most a minimally cooler summer - since the big explosion (in the 19th century) of the vulcano Krakatoa (which BTW was much more powerful) dropped the temp less than 2ºC for 2 years ...
 
Oh, about 25 - 32ºC (77 - 90ºF) in summer. Just now it is +3.4ºC (37.4ºF). That is way too cold for me but very good for the crunchers ...
Just two days ago we had a period of approx 8 days with temps in the 24 - 26ºC range (75-80ºF) ...
 
Super cute Kittens! 😀

*sniff* end of Lost!, great last episode 😎 very touching too.
Anyone else here watch it?

[edit]opps didn't get around to those DPAD stats :$, didn't have time. I'll do it now.
 
petrusbroder said:
Crunching what??
That is a nice fleet, Ch ... Navy!
Click to expand...

They crunch DPAD, as it is very easy to setup, it's set & forget, and it doesn't run after a reboot. So it's very work-friendly. And it gives way nicely if something else starts running, so it's my preferred project on work machines.
 
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