Page 2 of 4 FirstFirst 1 2 3 4 LastLast
Results 26 to 50 of 77
  1. #26
    Join Date
    Mar 2009
    Posts
    3,064
    Fuck it, just have Hugh do it after he arrives

  2. #27
    Join Date
    Dec 2010
    Posts
    7,390
    Quote Originally Posted by tuco View Post
    Fuck it, just have Hugh do it after he arrives
    Hugh's just parking cars.
    Quote Originally Posted by Hugh Conway View Post
    Hugh Conway sucks
    Quote Originally Posted by Meadow Skipper View Post
    I guess stfu might be right about steel toed boots
    Quote Originally Posted by pedoherp69 View Post
    I know actual transpeople.
    Quote Originally Posted by rokjoxx View Post
    We is got a good military, maybe cause some kids get to shooting sports early here.

  3. #28
    Hugh Conway Guest
    Quote Originally Posted by stfu&gbtw View Post
    Hugh's just parking cars.
    well duh, the parking lot's where I glaze tuco's mom.

  4. #29
    Join Date
    Dec 2010
    Posts
    7,390
    Quote Originally Posted by Hugh Conway View Post
    well duh, the parking lot's where I glaze tuco's mom.
    Try not to leave any grill marks this time.
    Quote Originally Posted by Hugh Conway View Post
    Hugh Conway sucks
    Quote Originally Posted by Meadow Skipper View Post
    I guess stfu might be right about steel toed boots
    Quote Originally Posted by pedoherp69 View Post
    I know actual transpeople.
    Quote Originally Posted by rokjoxx View Post
    We is got a good military, maybe cause some kids get to shooting sports early here.

  5. #30
    Join Date
    Mar 2009
    Posts
    3,064
    Quote Originally Posted by Hugh Conway View Post
    well duh, the parking lot's where I glaze tuco's mom.
    Is that what you're calling lil' hugh these days?
    Sicko

  6. #31
    Join Date
    Feb 2005
    Posts
    19,214
    Tamari, lemon, a drizzle of maple, crack S&P. That's it.
    Is it radix panax notoginseng? - splat
    This is like hanging yourself but the rope breaks. - DTM
    Dude Listen to mtm. He's a marriage counselor at burning man. - subtle plague

  7. #32
    Join Date
    Feb 2008
    Posts
    5,722
    For the less motivated crowd, costco has a pineapple habanero marinade that fits the sweet-hot profiles well, if that's your thang.

  8. #33
    Join Date
    Dec 2010
    Posts
    7,390
    Sorry to have wasted everyone's effort. The couple turned up with the fish, but they were not impressed with my glaze suggestion, so they's already slathered the thing in mayo, dill, and lemon and wrapped it in newspaper and aluminum foil. I left the cooking up to them.. It came out okay... Pretty blah though for GENUINE ALASKA SALMON. My famous bbq chicken bites saved the day.
    Quote Originally Posted by Hugh Conway View Post
    Hugh Conway sucks
    Quote Originally Posted by Meadow Skipper View Post
    I guess stfu might be right about steel toed boots
    Quote Originally Posted by pedoherp69 View Post
    I know actual transpeople.
    Quote Originally Posted by rokjoxx View Post
    We is got a good military, maybe cause some kids get to shooting sports early here.

  9. #34
    Join Date
    Feb 2005
    Location
    under the hogback shadow
    Posts
    3,234
    That is about the worst thing to put on salmon. what a waste. My condolences to the deceased & your taste buds.

  10. #35
    Join Date
    Oct 2006
    Location
    8530' MST/200' EST
    Posts
    4,397
    my go to is a ground ginger/soy sauce mix for the filet, then I like to whip up a topper:
    mango
    avocado
    strawberry
    cilantro
    honey
    simbal olek chili paste
    salt and pepper
    lime juice
    "If we can't bring the mountain to the party, let's bring the PARTY to the MOUNTAIN!"

  11. #36
    Join Date
    Nov 2006
    Location
    idaho panhandle!
    Posts
    9,952
    Quote Originally Posted by stfu&gbtw View Post
    Sorry to have wasted everyone's effort. The couple turned up with the fish, but they were not impressed with my glaze suggestion, so they's already slathered the thing in mayo, dill, and lemon and wrapped it in newspaper and aluminum foil. I left the cooking up to them.. It came out okay... Pretty blah though for GENUINE ALASKA SALMON. My famous bbq chicken bites saved the day.
    That fucking sucks. Ruined it, they did.

  12. #37
    Join Date
    Aug 2007
    Location
    Bottom feeding
    Posts
    10,828
    Quote Originally Posted by stfu&gbtw View Post
    mayo, dill, and lemon and wrapped it in newspaper and aluminum.
    They may be your friends but they are morons.
    Well maybe I'm the faggot America
    I'm not a part of a redneck agenda

  13. #38
    Join Date
    Dec 2010
    Posts
    7,390
    I don't disagree.. And they overcooked it. A lot of build up for nothing. Ended up tasting something you'd get in a cafeteria.
    Quote Originally Posted by Hugh Conway View Post
    Hugh Conway sucks
    Quote Originally Posted by Meadow Skipper View Post
    I guess stfu might be right about steel toed boots
    Quote Originally Posted by pedoherp69 View Post
    I know actual transpeople.
    Quote Originally Posted by rokjoxx View Post
    We is got a good military, maybe cause some kids get to shooting sports early here.

  14. #39
    Join Date
    Nov 2002
    Location
    EWA
    Posts
    22,005
    You'll need to have them back and show them how it's really done. That's just plain sad. <vibes>

    Maybe pick them up this for a birthday/holiday/anniversary present so they can begin to understand the level of their sin.

    While my Latin-spice rubbed flank steak might have been on the grill a few minutes longer than it should have (could it have been all the margs we were drinking? LOL!) the Mexican grilled corn was FAB and a huge hit (first time making it). Note - this is messy corn - big sturdy corn holders are a must.



    MEXICAN-STYLE CHARCOAL-GRILLED CORN

    Published September 1, 2009. From Cook's Illustrated.

    WHY THIS RECIPE WORKS:

    To achieve maximum charring without drying out the corn, we grilled husked corn directly on the grates over a very hot fire. Coating the corn with oil and chili powder gave it spice and prevented it from sticking to the grill. A mixture of sour cream and mayonnaise proved a good substitute for hard-to-find crema in the sauce used to coat the cooked corn in this authentic-tasting grilled corn recipe.

    SERVES 6

    If you can find queso fresco or Cotija, use either in place of the Pecorino Romano.

    INGREDIENTS

    Vegetable oil for cooking grate
    1/4 cup regular or light mayonnaise
    3 tablespoons sour cream
    3 tablespoons minced fresh cilantro leaves
    1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
    3/4 teaspoon chili powder
    1/4 teaspoon ground black pepper
    1/4 teaspoon cayenne pepper (optional)
    4 teaspoons juice from 1 lime
    1 ounce Pecorino Romano, grated (about 1/2 cup) (see note)
    4 teaspoons vegetable oil
    1/2 teaspoon kosher salt or 1/4 teaspoon table salt
    6 large ears corn, husks and silk removed

    INSTRUCTIONS
    1. Light large chimney starter filled with charcoal (6 quarts, about 100 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes. Arrange all coals in even layer over half of grill, leaving other half empty. Position cooking grate over coals, cover grill, and heat grate until hot, about 5 minutes; scrape grate clean with grill brush. Dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate.

    2. While grill is heating, combine mayonnaise, sour cream, cilantro, garlic, 1/4 teaspoon chili powder, black pepper, cayenne (if using), lime juice, and cheese in large bowl; set aside. In second large bowl, combine oil, salt, and remaining 1/2 teaspoon chili powder; add corn and toss until coated evenly.

    3. Grill corn over coals, turning occasionally, until lightly charred on all sides, 7 to 12 minutes total. Remove from grill and place in bowl with mayonnaise mixture; toss to coat evenly. Serve immediately.

  15. #40
    Join Date
    Apr 2004
    Location
    cordova,AK
    Posts
    3,688
    I know people like their grills. . Unless you are a proficient griller I find it easier to bake trhe fish not as easy to overcook. Am thawing some fish for a batch of poke for weekend barbeque. simple and easy
    off your knees Louie

  16. #41
    Join Date
    Mar 2009
    Posts
    3,064
    Quote Originally Posted by stfu&gbtw View Post
    Sorry to have wasted everyone's effort. The couple turned up with the fish, but they were not impressed with my glaze suggestion, so they's already slathered the thing in mayo, dill, and lemon and wrapped it in newspaper and aluminum foil. I left the cooking up to them.. It came out okay... Pretty blah though for GENUINE ALASKA SALMON. My famous bbq chicken bites saved the day.
    Douchebags
    FWIW, I don't think Hugh could have done any better........ with the fish or the parking

  17. #42
    Join Date
    Aug 2005
    Location
    Maple Syrup and Lumberjacks, eigh.
    Posts
    4,285
    for a fillet of salmon, I usually do this:

    • 1-2 tablespoons honey
    • 1/4 cup chopped fresh cilantro
    • 1/4 cup hoisin sauce
    • 1 1/2 tablespoons minced fresh ginger
    • 1 tablespoon chopped canned chipotle chilies in adobo
    • 1 tablespoon golden brown sugar
    • clove or 2 of garlic

    double triple or quad it as necessary. Mix it all together and put it on the salmon, let it marinade if you like. I usually put it on dirty old previously frozen Pink Salmon.
    ::.:..::::.::.:.::..::.

  18. #43
    Join Date
    Oct 2004
    Location
    50 miles E of Paradise
    Posts
    15,570
    Quote Originally Posted by KQ View Post
    While my Latin-spice rubbed flank steak might have been on the grill a few minutes longer than it should have (could it have been all the margs we were drinking? LOL!) the Mexican grilled corn was FAB and a huge hit (first time making it). Note - this is messy corn - big sturdy corn holders are a must.



    MEXICAN-STYLE CHARCOAL-GRILLED CORN

    Published September 1, 2009. From Cook's Illustrated.

    WHY THIS RECIPE WORKS:

    To achieve maximum charring without drying out the corn, we grilled husked corn directly on the grates over a very hot fire. Coating the corn with oil and chili powder gave it spice and prevented it from sticking to the grill. A mixture of sour cream and mayonnaise proved a good substitute for hard-to-find crema in the sauce used to coat the cooked corn in this authentic-tasting grilled corn recipe.

    SERVES 6

    If you can find queso fresco or Cotija, use either in place of the Pecorino Romano.

    INGREDIENTS

    Vegetable oil for cooking grate
    1/4 cup regular or light mayonnaise
    3 tablespoons sour cream
    3 tablespoons minced fresh cilantro leaves
    1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
    3/4 teaspoon chili powder
    1/4 teaspoon ground black pepper
    1/4 teaspoon cayenne pepper (optional)
    4 teaspoons juice from 1 lime
    1 ounce Pecorino Romano, grated (about 1/2 cup) (see note)
    4 teaspoons vegetable oil
    1/2 teaspoon kosher salt or 1/4 teaspoon table salt
    6 large ears corn, husks and silk removed

    INSTRUCTIONS
    1. Light large chimney starter filled with charcoal (6 quarts, about 100 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes. Arrange all coals in even layer over half of grill, leaving other half empty. Position cooking grate over coals, cover grill, and heat grate until hot, about 5 minutes; scrape grate clean with grill brush. Dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate.

    2. While grill is heating, combine mayonnaise, sour cream, cilantro, garlic, 1/4 teaspoon chili powder, black pepper, cayenne (if using), lime juice, and cheese in large bowl; set aside. In second large bowl, combine oil, salt, and remaining 1/2 teaspoon chili powder; add corn and toss until coated evenly.

    3. Grill corn over coals, turning occasionally, until lightly charred on all sides, 7 to 12 minutes total. Remove from grill and place in bowl with mayonnaise mixture; toss to coat evenly. Serve immediately.
    Ms TBS made this a week ago, except she didn't mayo and used cojita instead of romano. She said it was a Mexican street delicacy. It was good but it's a bad idea to eat it standing up.

  19. #44
    Join Date
    Nov 2002
    Location
    EWA
    Posts
    22,005
    Quote Originally Posted by telebobski View Post
    Ms TBS made this a week ago, except she didn't mayo and used cojita instead of romano. She said it was a Mexican street delicacy. It was good but it's a bad idea to eat it standing up.
    Yes - very messy but good! I used Queso Fresco.

    These corn holders worked great as they are big and have good sturdy prongs:



    Zyliss Corn Holders

  20. #45
    Join Date
    Oct 2005
    Location
    Wasatch
    Posts
    6,256
    We've cooked a cherry chutney the past couple times we've done salmon. A little onion, a bunch of fresh cherries (pitted) quarter cup apple cider vinegar, a splash of lemon juice at the end.

    Served on top of or on the side of nice pnw king filets which we've just done under the broiler with a little salt and pepper.

    We've had no complaints about either the fish or the dressing.

  21. #46
    Join Date
    Nov 2009
    Location
    out yonder
    Posts
    318
    Slathered in mayo? Ugh. What a waste.

    If it's super fresh, or if it's Copper River salmon, I'll usually just do olive oil, kosher salt, cracked pepper. Perfect on its own. If I need something else, maple glaze is always tasty, and I'd really like to get my hands on my friends' raw sugar/citrus rub recipe. Delicious.

    My favorite marinade, all really strong flavors, so it's good for previously frozen or off season:

    Firecracker Salmon:
    4 salmon steaks
    1/4 cup peanut oil
    2 tbs soy sauce
    2 tbs balsamic vinegar
    2 tbs chopped green onions
    1.5 tsp brown sugar
    1 clove garlic minced
    1 tsp fresh grated ginger
    1/2 tsp red chili flakes
    1/2 tsp sesame oil
    1/8 tsp salt

    Whisk together and let marinate for 4-6 hours

  22. #47
    Join Date
    Feb 2010
    Location
    The best neighborhood in hades
    Posts
    4,553
    I've always been a fan of just doctoring up some honey mustard with whatever I'm feeling like - brown sugar, dill, soy once in a while. Just honey mustard or dijon mustard work pretty dang well if you want to be lazy.
    "One season per year, the gods open the skies, and releases a white, fluffy, pillow on top of the most forbidding mountain landscapes, allowing people to travel over them with ease and relative abandonment of concern for safety. It's incredible."

  23. #48
    Join Date
    Sep 2001
    Location
    The Cone of Uncertainty
    Posts
    49,306
    Quote Originally Posted by stfu&gbtw View Post
    they's already slathered the thing in mayo, dill, and lemon and wrapped it in newspaper and aluminum foil..
    What did they do with the newspaper?

  24. #49
    Join Date
    Sep 2001
    Location
    The Cone of Uncertainty
    Posts
    49,306
    Oh I thought maybe it was for something to read while they ruined the salmon.

  25. #50
    Join Date
    Dec 2002
    Posts
    2,137
    Newspaper salmon mayo
    As timeless as a pb&j.

    I bet this is their oven.
    Click image for larger version. 

Name:	image.jpg 
Views:	83 
Size:	140.1 KB 
ID:	156625

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •