Let's Talk BBQ
FORUM SPONSORS => MAK Grills => Topic started by: akjeff on August 05, 2018, 11:37:28 AM
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Well, it's coho(aka silver) salmon season now. While I don't like to doctor up fresh sockeye with anything more than S&P/butter, I'm not opposed to it with silvers. They're not as delicate, and pretty fatty and rich. So, I brushed the fillets with olive oil, seasoned with S&P, and put them in the 2 Star on "SMOKE". In the meantime, I reduced about a 1/2 cup of Jim Beam maple flavored bourbon. Then melted in a stick of butter, and a little extra maple syrup. When the fish was at about 125F internal, I brushed it with the glaze, and kicked the heat up to 250F until it reached 140F internal. It didn't suck! 8)
Jeff
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That looks really good.
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Not much on fish but I would eat that! :thumbup:
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That looks delicious!
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Very nice!
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That looks really good.
a big X2
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Thanks guys! Super simple to make, and the glaze is so thin, that I think it's still a pretty healthy meal.
Jeff
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That looks amazingly tasty!!!! Nicely done :)