I didn't go fishing.π‘
My friend Scary Mary is a sales manager and has many sales representatives that work for her. One of her salesman and his friends took a trip up to Sitka, Alaska to go salmon fishing and the big King salmon were running up the river. They caught a lot of fish and brought about 200 pounds home with them. He very graciously gave her 4 big pieces of salmon.
She asked me if I would cook them for her and 2 of her friends. I said sure, of course. That means I get some.π
My intent was to baked them on the BGE. I had just received my new Ash Basket. So I cleaned out the firebox on my BGE and put in my new toy, filled it with lump, lite it up and let it burn for a few minutes. I put in a couple of chunks of Alder, added the plate setter, grate & Grill Grate. I closed the dome thinking all is good. I went into the kitchen to continue my prep work.
I headed outside to check on my BGE thinking it will be at 225Β° based on how I left it and where I set my vents. I was shocked to see my fire had gone out!π‘ I really was perplexed. I haven't had a fire go out in years. Somehow I must have blocked the vents on the side of the firebox. Anyway I rotated the Ash Basket, re-lite the lump and off we go. I got it up to temp but I was way behind.
These filet's of salmon were 2" thick. I put the on the Grill Grates, inserted probes in 2 of them from my Maverick ET735 and closed the dome. The cook is on. I can watch the cooking temp and the internal temp of the filets from my iPad. I'm reading the news and intermittently check my temps. After a while I'm thinking these filets are so thick they are going to take to long at 225Β° and I was already behind by about 45 minutes because of the fire catastrophe. I'm thinking I need to fire up a charcoal starter full of briquettes and get the 26" Weber & SnS ready to save my ass.π€
I got both cookers going and when the internal temp of the salmon was at 115Β° I took them off the GG's, put them on a plate and took 1 of the GG's and moved it over to the Weber and placed it over the SnS. Thank goodness I left the skin on the filets. I put them on the hot GG, skin side up at first to get some grill marks. Then I took them off and turned the GG over, flat side up. I put the filets back on, skin side down, and cooked them to 135Β°. It was a crazy cook but all turned out well.
For sides I did asparagus, Sous vide style, fettuccine Alfredo and I made a hollandaise sauce, not from a packet, real hollandaise sauce, for the salmon and the asparagus.
The Salmon I dry brined in salt & sugar before putting in a marinade of oil, lemon juice, lemon jest and chopped fresh Dill weed.
At the end of the day... If I had this cook to do over again, I would have done them Sous Vide to 130Β° and then put them on the grill grates at a much lower temperature so my grill marks weren't so dark.π€ However... The three others had no clue that my cook went totally sideways and said... This is the best salmon I've ever eaten, all three of them. It was kinky but all turned out well.π
My friend Scary Mary is a sales manager and has many sales representatives that work for her. One of her salesman and his friends took a trip up to Sitka, Alaska to go salmon fishing and the big King salmon were running up the river. They caught a lot of fish and brought about 200 pounds home with them. He very graciously gave her 4 big pieces of salmon.
She asked me if I would cook them for her and 2 of her friends. I said sure, of course. That means I get some.π
My intent was to baked them on the BGE. I had just received my new Ash Basket. So I cleaned out the firebox on my BGE and put in my new toy, filled it with lump, lite it up and let it burn for a few minutes. I put in a couple of chunks of Alder, added the plate setter, grate & Grill Grate. I closed the dome thinking all is good. I went into the kitchen to continue my prep work.
I headed outside to check on my BGE thinking it will be at 225Β° based on how I left it and where I set my vents. I was shocked to see my fire had gone out!π‘ I really was perplexed. I haven't had a fire go out in years. Somehow I must have blocked the vents on the side of the firebox. Anyway I rotated the Ash Basket, re-lite the lump and off we go. I got it up to temp but I was way behind.
These filet's of salmon were 2" thick. I put the on the Grill Grates, inserted probes in 2 of them from my Maverick ET735 and closed the dome. The cook is on. I can watch the cooking temp and the internal temp of the filets from my iPad. I'm reading the news and intermittently check my temps. After a while I'm thinking these filets are so thick they are going to take to long at 225Β° and I was already behind by about 45 minutes because of the fire catastrophe. I'm thinking I need to fire up a charcoal starter full of briquettes and get the 26" Weber & SnS ready to save my ass.π€
I got both cookers going and when the internal temp of the salmon was at 115Β° I took them off the GG's, put them on a plate and took 1 of the GG's and moved it over to the Weber and placed it over the SnS. Thank goodness I left the skin on the filets. I put them on the hot GG, skin side up at first to get some grill marks. Then I took them off and turned the GG over, flat side up. I put the filets back on, skin side down, and cooked them to 135Β°. It was a crazy cook but all turned out well.
For sides I did asparagus, Sous vide style, fettuccine Alfredo and I made a hollandaise sauce, not from a packet, real hollandaise sauce, for the salmon and the asparagus.
The Salmon I dry brined in salt & sugar before putting in a marinade of oil, lemon juice, lemon jest and chopped fresh Dill weed.
At the end of the day... If I had this cook to do over again, I would have done them Sous Vide to 130Β° and then put them on the grill grates at a much lower temperature so my grill marks weren't so dark.π€ However... The three others had no clue that my cook went totally sideways and said... This is the best salmon I've ever eaten, all three of them. It was kinky but all turned out well.π
Attached Files
Congrats again on your new position. You're doing fine work. 
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