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Author Topic: Yaki Chums and Chili Spuds  (Read 559 times)

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Offline squirtthecat

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Yaki Chums and Chili Spuds
« Reply #-1 on: August 10, 2012, 10:08:58 PM »
A.K.A.  Standing on the Shoulders of Giants!

Ok, I stole these methods from Tenthunter and Chili Head

Keta (known as chum, or dog) salmon and some TJ's Soy Vey.




Nice glaze, and on the top rack of the MAK on smoke.




On 'Smoke' for 30 minutes.

Meanwhile, blast some little yukons in the pressure cooker for three minutes, then hammer 'em flat into an oiled Griswold and a re-purposed brownie pan.






My tater flattener.




Bump MAK to 300° for 15 minutes.



Bump to 375° for the last 15. (to get some color on the potatoes)


Done!




Dump and foil to keep warm.




Pull the salmon.  It should have fit into this pan nicely.  Not so much..




Plated up and ring the dinner bell!



PDG!
« Last Edit: August 10, 2012, 11:02:40 PM by squirtthecat »
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Offline Greg Stoudenmire

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Re: Yaki Chubs and Chili Spuds
« on: August 10, 2012, 10:13:35 PM »
Nice looking food!
Plate me up some.
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Offline Keymaster

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Re: Yaki Chums and Chili Spuds
« Reply #1 on: August 10, 2012, 11:14:34 PM »
I think in three years of watching STC cook meat I have nevr seen him cook Salmon, I may be wrong ... Dang good looking job on the feesh Pat and I like the smashed tators!!!
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