Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free.

[ Lost Username or Password | Pitmaster Club Information, | Join 30 Days Free | Contact Us ]

There are 2 page views remaining.

Meat-Up in Memphis

T-Shirts & More T-Shirts & More
Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

Cool Embroidered Shirt Cool Embroidered Shirt
This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

Click here for more info.

Support ARC

Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.

https://tinyurl.com/amazingribs

BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.

 


Placeholder

Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them


The Swiss Army Knife Of Thermometers

Placeholder

The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

Placeholder

Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


Placeholder

G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

Announcement

Collapse

Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
See more
See less

The great Salmon debate - SV vs Seared

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • Hugh
    Club Member
    • Jun 2017
    • 374
    • My setup:
      Gas Grill - Weber Genesis II 310
      GrillGrates (2 flipped over for searing)
      Anova Sous Vide
      22" Kettle with SnS and Drip/Griddle
      Thermapen Mk4
      iGrill2 with 4 probes

    Top | #1

    The great Salmon debate - SV vs Seared

    Our Sunday nite group loved the brisket tonight but next week they have ordered salmon. I expect my new SV machine on Wednesday. My wife likes her salmon steamed in tin foil. I like it seared. I'm wondering if maybe doing it SV is a compromise that would work. Serious eats has a recipe with Holandaise sauce that looks good.

    Which do you prefer? Seared or SV'd?

  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9446
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
      Weber One Touch Premium Copper 22" Kettle (gift)
      Slow 'n Sear for 22" Kettle
      Weber One Touch Premium Black 26" Kettle (gift)
      Slow 'n Sear XL for 26" Kettle (gift)
      Weber Smokey Joe Gold
      Weber Rapid Fire Chimney
      Vortex
      Maverick ET-732 White
      Maverick ET-732 Copper
      2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
      Thermoworks Thermapen w/ Back light (gift)
      Thermoworks Timestick
      Cambro Model 300MPC110 w/ Winco SS Pans
      B & B and Kingsford Charcoal
      B & B Pellets

    Top | #2
    I don't like sous vide for salmon. Even if I sear it afterwards. For me unnecessary. The only fish I might sous vide is some large tough catfish fillets.

    And I prefer grilled salmon over smoked and I prefer the skin on rather than off. I don't eat the skin but it helps preserve that moistness.

    Comment

    • scottranda
      Charter Member
      • May 2015
      • 1449
      • Charlotte, NC

      Top | #3
      I SV'd salmon once. Cooked it perfectly. Too perfectly because it flaked when I took it out of the bag. I couldn't sear it at all. I don't SV salmon anymore.

      Comment

      • Huskee
        Pit Boss/Manager
        • May 2014
        • 13994
        • central MI, USA
        • Follow me on Instagram, huskeesbarbecue
          Smokers / Grills
          • Yoder loaded Wichita offset smoker
          • PBC
          • Grilla Silverbac pellet grill
          • Slow 'N Sear Deluxe Kamado (SnSK)
          • Dyna-Glo XL Premium dual chamber charcoal grill
          • Weber 22" Original Kettle Premium (copper)
          • Weber 26" Original Kettle Premium (black)
          • Weber Jumbo Joe Gold (18.5")
          • Weber Smokey Joe Silver (14.5")
          • Brinkmann cabinet charcoal smoker (repurposed)


          Thermometers
          • (3) Maverick XR-50: 4-probe Wireless Thermometers
          • (7) Maverick ET-732s
          • (1) Maverick ET-735 Bluetooth (in box)
          • (1) Smoke by ThermoWorks
          • (1) Signals by ThermoWorks
          • Thermapen MkII, orange
          • ThermoPop, yellow
          • ThermoWorks ChefAlarm
          • Morpilot 6-probe wireless
          • ThermoWorks Infrared IRK2
          • ThermoWorks fridge & freezer therms as well


          Accessories
          • Instant Pot 6qt
          • Anova Bluetooth SV
          • Kitchen Aide mixer & meat grinder attachment
          • Kindling Cracker King (XL)
          • BBQ Dragon
          • Weber full & half chimneys, Char-Broil Half Time chimney
          • Weber grill topper
          • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
          • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
          • Pittsburgh Digital Moisture Meter


          Beverages
          • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
          • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
          • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
          • Most favorite beer: The one in your fridge
          • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
          • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
          • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.


          About me
          Real name: Aaron
          Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

          Occupation:
          • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

        Top | #4
        Salmon really needs no help being tender, which is where SV shines. But, this is my opinion.

        Comment

        • Hugh
          Club Member
          • Jun 2017
          • 374
          • My setup:
            Gas Grill - Weber Genesis II 310
            GrillGrates (2 flipped over for searing)
            Anova Sous Vide
            22" Kettle with SnS and Drip/Griddle
            Thermapen Mk4
            iGrill2 with 4 probes

          Top | #5
          I hear you Jerod, I like grilled as well. I'd like to find something that my wife likes too. I was thinking if I SV it, she can have it right out of the SV. I'll sear it quickly for myself and my daughter just to get a crust. Was it decent when you seared after SV or was it too moist?

          Comment


          • Jerod Broussard
            Jerod Broussard commented
            Editing a comment
            ecowper I've done 3, all from SRF's and I could not slice the indirect and reversed seared tips thin enough. With sous vide I can cut a mouthful and go to town. Cover that bad boy with sauteed onions and mushrooms. Yeehaw!!!

          • ecowper
            ecowper commented
            Editing a comment
            Jerod Broussard dear lord .... onions and mushrooms ..... you're fired!

          • tbob4
            tbob4 commented
            Editing a comment
            I know this is about salmon but ecowper - I almost typed the same thing to Jerod Broussard earlier this week about smoked tri-tip. He has to make a trip out west. I think we can make a convert out of him. Mine is not Santa Maria style so we can give him a variety of goodnesses!
        • David C
          Founding Member
          • Jul 2014
          • 111
          • Bay Area, California
          • Cookers:
            Memphis Advantage w. Searing insert option
            Bradley 6-rack digital
            Thermal bath for sous vide, pressure cooker, etc.

            Time & Temp:
            iGrill2 & iGrill wireless thermometers used with iPhone 5
            Drawer full of various Maverick models

            BBQ Interests:
            Love smoking ribs, pulled pork, salmon, sablefish, rib roasts, sausages, lox, beef ribs, and brisket when I can -- strictly for friends, fun, etc.

            Websites:
            http://www.cardinalphoto.com
            http://www.sousvide.org

          Top | #6
          You can actually mix & match, like with steaks. For King Salmon I really like a mustard-dill rub then sous vide to whatever internal temp you like (depends on how cooked you want it). But then you can also do a quick sear on it. Or of course you could use a more simple oil, then salt & pepper, sous vide, sear, and top with a sauce. Thinner species like Sockeye (Red) I tend to cook more traditionally (usually on my pellet cooker). Lots of options.

          Comment


          • Hugh
            Hugh commented
            Editing a comment
            Saw you comment after my last post. I had to google King Salmon. I think we call it Chinook Salmon up here. I never thought of looking at species and thickness. Thank you for the insight. Just checked and the local fish store has chinook as well as coho, sockeye and atlantic.

          • ecowper
            ecowper commented
            Editing a comment
            Hugh King and Chinook are not the same thing. Coho, Sockeye, Chinook, King are all different species of salmon. Atlantic is almost guaranteed to be farm raised off of Norway and you should really avoid it at all costs.

          • HorseDoctor
            HorseDoctor commented
            Editing a comment
            Sorry ecowper but King and Chinook are different names for the same fish. Also known as tyee salmon and a couple other names that escape me right now.
            Last edited by HorseDoctor; August 21st, 2017, 07:49 PM.
        • Hugh
          Club Member
          • Jun 2017
          • 374
          • My setup:
            Gas Grill - Weber Genesis II 310
            GrillGrates (2 flipped over for searing)
            Anova Sous Vide
            22" Kettle with SnS and Drip/Griddle
            Thermapen Mk4
            iGrill2 with 4 probes

          Top | #7
          Response is over whelming! No SV for salmon, stick to seared. scottranda - I never thought of that, cooked the way she likes it, me searing it isn't going to happen. I'll tell her I got the recipe from a fancy french restaurant (not my BBQ site)!

          Comment

        • ecowper
          Founding Member
          • Jul 2014
          • 2752
          • Maple Valley, WA
          • Grill = Hasty-Bake Gourmet Dual Finish
            Smoke = Weber Smokey Mountain 22.5"

            Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
            Thermometer = Maverick ET732
            Thermometer = ThermoWorks Chef Alarm
            Thermapen Mk IV = Light blue
            Thermapen Classic = Grey
            PID Controller = Fireboard Drive + Auber 20 CFM Fan

            Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
            Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
            Favorite beer = Sam Adams Boston Lager or Shiner Bock
            Favorite whisky = Lagavulin 16 year old single malt

            Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


            Eric Cowperthwaite aka ecowper

          Top | #8
          So ... I'm from the Pacific Northwest, for what that is worth. I cook salmon all the time. Mostly on the grill. My two preferred approaches do not involve sous vide or searing :-)

          1. Take a whole side of sockeye or king, skin/fat still on. Season with preferred rub (I have a good rub based on Moroccan flavors that my family likes) .... cook indirect, skin side down to medium'ish ... then flip to meat side over direct heat for 2-3 minutes ....long enough for grill marks and bring the meat temp to medium well. Pull and serve

          2. A whole sockey or silver ... crust it heavily in a kosher salt rub .... mix the kosher salt with a bit of oil to bind it, then layer on the fish until about 1/8 inch thick. Cook on the grill on indirect heat until it probes to medium .... pull and allow it to rest for about 10 minutes. It will continue to cook in the salt and reach medium well.

          Finally, you can do a wood plank approach, like the northwest Indian tribes do. Not something I've tried yet.

          Comment

          • ecowper
            Founding Member
            • Jul 2014
            • 2752
            • Maple Valley, WA
            • Grill = Hasty-Bake Gourmet Dual Finish
              Smoke = Weber Smokey Mountain 22.5"

              Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
              Thermometer = Maverick ET732
              Thermometer = ThermoWorks Chef Alarm
              Thermapen Mk IV = Light blue
              Thermapen Classic = Grey
              PID Controller = Fireboard Drive + Auber 20 CFM Fan

              Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
              Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
              Favorite beer = Sam Adams Boston Lager or Shiner Bock
              Favorite whisky = Lagavulin 16 year old single malt

              Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


              Eric Cowperthwaite aka ecowper

            Top | #9
            Just a PS .... grilled salmon with the skin still on, but it has been slowly cooked and the skin is crispy, is to die for ;-)

            Comment

            • Hugh
              Club Member
              • Jun 2017
              • 374
              • My setup:
                Gas Grill - Weber Genesis II 310
                GrillGrates (2 flipped over for searing)
                Anova Sous Vide
                22" Kettle with SnS and Drip/Griddle
                Thermapen Mk4
                iGrill2 with 4 probes

              Top | #10
              Sooooo many choices. I know I like Jerod's and ecowper's techniques. Having said that.....I really like the idea of introducing the SV purchase as 'NOT another BBQ toy', its for cooking fish and vegetables and such don't you know..'.

              Added bonus, I just have to play with the darn thing, so I have to experiment with David's suggestion.

              So I think I'm going to buy a big hunk of King and cook it up all four ways and see what the crowd likes. Too much fun.

              Comment


              • kmhfive
                kmhfive commented
                Editing a comment
                Wonder if your "French" recipe could be SV, then for you, hit with a butane torch for a thin crust--no heavy lifting onto a grill.

              • Hugh
                Hugh commented
                Editing a comment
                oh no, another necessary toy!
            • fzxdoc
              Founding Member
              • Jul 2014
              • 4178
              • My toys:
                Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
                Pit Barrel Cooker (which rocks)
                Weber Summit S650 Gas Grill
                Weber Kettle Premium 22"
                Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
                Camp Chef Somerset IV 4-burner outdoor gas range


                Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
                Adrenaline BBQ Company's Elevated SS Rack for WSCGC
                Adrenaline BBQ Company's SS Rack for DnG
                Grill Grate for SnS
                Grill Grates: five 17.375 sections with GrateGriddle for Summit S650 gasser (they sit on top of existing Weber SS grates)
                2 Grill Grate Griddles
                Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser

                Fireboard Extreme BBQ Thermometer Package
                Fireboard Competition Probes 1" (two) and two more Ambient Probes
                Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
                Thermoworks Thermapen MK5 (pink)
                Thermoworks Thermapen MK4 (pink too)
                Thermoworks Temp Test 2 Smart Thermometer
                Thermoworks Extra Big and Loud Timer
                Thermoworks Timestick Trio
                Maverick ET 73 a little workhorse with limited range
                Maverick ET 733
                Maverick (Ivation) ET 732
                Grill Pinz
                Vortex (two of them)

                Two Joule Sous Vide devices
                VacMaster Pro 350 Vacuum Sealer
                Instant Pot 6 Quart Electric Pressure Cooker
                Charcoal Companion TurboQue
                A-Maze-N tube 12 inch tube smoker accessory for use with pellets

                BBQ Dragon and Dragon Chimney

                Shun Classic 8" Chef's Knife
                Shun Classic 6" Chef's Knife
                Shun Classic Gokujo Boning and Fillet Knife
                Shun Classic 3 1/2 inch Paring Knife

              Top | #11
              I sous vide salmon all the time with my Joule. I follow Chef Steps' method: 122 degrees for 1 hour for 1.5 inch thick piece of salmon; 40 minutes for 1 inch piece of salmon. Then I either sear it in a skillet in brown butter or, for a change of pace I coat it with dijon mustard, cover with buttered lemon pepper panko and broil for a few minutes. Yummy yum yum says my fish-loving husband.

              I handle it gently taking it out of the sous vide bag and it's always firm and flaky.

              Kathryn

              Comment


              • Hugh
                Hugh commented
                Editing a comment
                My darling wife likes her fish well done (along with everything else). If I take it to 130 and serve directly, will that be well done or do I need to go higher?

                Thx
            • Potkettleblack
              Club Member
              • Jun 2016
              • 1834
              • Chicago, IL
              • Grill: Grilla Original / Weber Genesis EP-330
                Thermometers: Thermapen / iGrill 2 / Fireboard
                For Smoke: Chunks / Pellet Tube / Mo Pouch
                Sous Vide: Joule / Nomiku WiFi
                Disqus: Le Chef - (something something something)

              Top | #12
              Have done a lot of SV salmon for wife, done low and then seared one side on the grill. Gently out of the bag, good candidate for Sans Vide processing (put it in a ziplock, don't seal the bag, keep the mouth of the bag out of the water), also a good candidate for cooking with a bit of oil or butter, to reduce adhesion to the bag.

              Salmon can have a lot of albumin expelled by SV, which can lead to white junk on the salmon. Easily removed with paper towel, always gently.

              Comment


              • HorseDoctor
                HorseDoctor commented
                Editing a comment
                Salmon can be "done" before the albumin is expelled. Try it a little less time or lower temp.
            • HorseDoctor
              Charter Member
              • Sep 2014
              • 1150
              • Central Iowa

              Top | #13
              Could always do "slow roasted" salmon (from Hubert Keller). Salt and pepper, baste with butter and in 250F oven for 15 min. It is done, almost poached but better. You could then sear yours quickly if you really must. It is awesome with a dill cream sauce!

              Comment

              • texastweeter
                Club Member
                • Jul 2017
                • 1970
                • Republic of Texas

                Top | #14
                smoked or seared, all other ways are an abomination of nature, punishable by death by brisket....

                Comment

                • tbob4
                  Charter Member
                  • Nov 2014
                  • 1871
                  • Chico, CA
                  • BBQ's
                    _____________________
                    California Custom Smokers Intensive Cooking Unit
                    California Custom Smokers Meat Locker
                    Santa Maria Grill
                    Vision Grill

                    Beer
                    _______________________
                    Sierra Nevada IPA

                    Wood
                    _______________________
                    Almond
                    Oak
                    Madrone
                    Cherry
                    Peach
                    Apple

                  Top | #15
                  I like SV salmon but not as much as my foil on the BBQ salmon. My daughter LOVES the SV salmon. She finds that the leftovers are much more versatile. After firming up in the fridge after day 1, she fries it in a pan and mixes with egg. While still slightly soft out of the SV she takes some aside for sandwiches and dips.

                  Comment

                  Announcement

                  Collapse

                  Meat-Up in Memphis 2020

                  Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
                  See more
                  See less

                  About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, spareribs, pulled pork, beef brisket, burgers, chicken, smoked turkey, lamb, steaks, barbecue sauces, spice rubs, and side dishes, with the world's best buying guide to barbecue smokers, grills, accessories, and thermometers, edited by Meathead.

                  This site is brought to you by readers like you who support us with their membership in our Pitmaster Club. Click here to learn more about benefits to membership.

                  Advertising on this site. AmazingRibs.com is by far the most popular barbecue website in the world and one of the 50 most popular food websites in the US according to comScore, Quantcast, Compete, and Alexa. Visitors and pageviews increase rapidly every year. Click here for analytics and advertising info.

                  © Copyright 2005 to 2019 by AmazingRibs.com. All text, recipes, photos, and computer code are owned by AmazingRibs.com and protected by US copyright law unless otherwise noted. It is a US Federal crime to publish or distribute anything on this website without permission. But we're easy! We usually grant permission and don't charge a fee. To get permission, just click here. And you don't need permission to link to us.

                  Our Privacy Promise, Terms of Service, Code of Ethics. AmazingRibs.com promises to never sell or distribute any info about you individually without your express permission, and we promise not to, ahem, pepper you with email or make you eat spam. We are GDPR (the General Data Protection Regulations as passed by the European Union). GDPR requires that we be willing to delete any info we have about an EU resident if you request it. We go a step further. We extend this right to anyone, EU resident or not. For more about our privacy promise, code of ethics, terms of service, and how we operate to insure you unbiased info, click here.

                  Working...
                  X