fuel catalyst

[Rawze]

(05-30-2019 )Waterloo Wrote:  

(05-29-2019 )smorgan87 Wrote:  Lmao. One these days im driving to GA for the sole purpose of drinkin with rawze.

It is worth the trip! And the food... And yes, he should be a chef, hell he is! ;-)

I made salmon again last night... you name was mentioned there Waterloo about how you used to not like salmon so much until it was cooked right. LOL

Rawze's Secret/ideas to grilling salmon ...

* Use the skin of the fish on the one side as your foil for the grill. - You do this by getting the grill to like 500 degrees and spraying the hell out of the skin (+ grill grates) side with olive oil, drop it on the grill and let that skin sear a bit before turning grill down to 350 or so again.

* As it starts to cook, it will leach oil. KEEP THAT OIL WICKED/BRUSHED AWAY AS IT LEACHES while its cooking every few minutes. I use a grill paint brush. - It will leach several times while its coking.

* Replace the leached oil with a sauce. That sauce is --
** heavy amount of butter. Heavy amount of old-bay seasoning. heavy amount of blackened seasoning. libral amount of ground/crushed dill-weed. A tiny splash of teriyaki sauce. --- Mixture is Pre-Fried in a pan until the butter+seasonings darken a tiny bit, then add a half cup of water to give it all a wetness and easy to brush onto the fish as it cooks.

cook the fish slowly with low heat, until its nice and flaky .. 320~ish F degrees or so once that one (skin) side got seared. Keep wicking away the oils that leach out,.. keep re-applying a bit of the butter mixture in its place as you go along. - Drink beer along the way, the beer drinking is part of the cooking process. LOL


-- Chef ramsey can kiss my ar##sse!. that S.O.B. ever comes over here, i'll show him how to cook some damn fish and ribs and such.. LOL (the beer is a flowin').