The Grilling Thread

[SunMo]

A good trick for grilling salmon: grill the non-skin side first for a few minutes. Flip and grill the skin side for the remainder (majority) of the time. That way if/when the salmon sticks to the grill you can just run the spatchula between the skin and the meat without losing anything in the fire.

so you put it right on the fire?  and how hot?

[ice grillin you]

[Rome]

Cooking salmon is easy if you wrap it in aluminum foil first.  First marinate it in white wine, butter & lemon or lime, wrap the marinated fish in the foil and then cook it over medium heat (or on the side of a charcoal grill).

[rjs246]

A good trick for grilling salmon: grill the non-skin side first for a few minutes. Flip and grill the skin side for the remainder (majority) of the time. That way if/when the salmon sticks to the grill you can just run the spatchula between the skin and the meat without losing anything in the fire.

so you put it right on the fire?  and how hot?

With fish I try to wrap the grill with tin foil to make cleanup and grilling easier, but not always. How hot? I don't know. Hot enough to cook delicious meat.

[Zanshin]

Zanshin....I'm guessing you've got yourself a fancy schmancy gas grill, eh?  I won't go so far as to say that gas grills suck but I definitely prefer me some charcoal for my grilling.  I do have a small portable gas grill though that I use for camping, tailgating, etc.....mostly because I don't have to worry as much about cleanup.  

I use both, but the one I just bought was a gas grill.  I prefer the charcoal-- but it just isn't practical for cooking a quick dinner after work.

[Sgt PSN]

A good trick for grilling salmon: grill the non-skin side first for a few minutes. Flip and grill the skin side for the remainder (majority) of the time. That way if/when the salmon sticks to the grill you can just run the spatchula between the skin and the meat without losing anything in the fire.

so you put it right on the fire?  and how hot?

You cooking with gas or charcoal?  I use charcoal and I set the grill about 5-6 inches above my coals.  Salmon is something that you don't want to get too close to the fire because it doesn't take much for it to dry out.  Not really sure what to tell you for gas grills because I've never cooked salmon on them before.  

rjs is right on about cooking the meaty side first for a few minutes and then fliping to the skinned side for the majority of the time.  

As for prepping the salmon, my favorite is to marinade it in teriyaki.  I like to sprinkle a little garlic salt on the fish, then put it in a large zip lock bag and then just dump whatever I'm going to marinade it with into the bag.  Seal it up and let it sit in the fridge.  Salmon absorbs marinade alot faster than regular meats and will be suitable for grilling in about 20-30 minutes.  I prefer to leave mine sit for at least an hour though before throwing it on the grill.  

[ice grillin you]

A good trick for grilling salmon: grill the non-skin side first for a few minutes. Flip and grill the skin side for the remainder (majority) of the time. That way if/when the salmon sticks to the grill you can just run the spatchula between the skin and the meat without losing anything in the fire.

so you put it right on the fire?  and how hot?

With fish I try to wrap the grill with tin foil to make cleanup and grilling easier, but not always.

im still waiting for mayo to be in the can of starkist

[Rome]

I use a Foreman grill for quick grilling.  If I'm cooking chicken for chicken salad or whatever then it definitely does the job plus cleanup is a snap.  Just click the release buttons, and it takes less than 30 seconds to clean the grill.

I don't recommend cooking nice pieces of steak or fish on it, however.  I use a Weber gas grill for them.  I can't stand charcoal because of the aftertaste it leaves.

[rjs246]

im still waiting for mayo to be in the can of starkist

I've been turning my leftover salmon into salmon salad lately and it is farging delicious. A little mayo with some horseradish. Good god damn.

[Sgt PSN]

I use both, but the one I just bought was a gas grill.  I prefer the charcoal-- but it just isn't practical for cooking a quick dinner after work.

Right on.  The routine I've manage to get myself into over the last week or so is to prepare the meat the night before, get it soaking in the marinade and in the fridge.  As soon as I get home, fire up the grill and me and my girl sit at the picnic table and play a game of chess while the food's cooking.  I normally get home around 5 and am usually eating by 6-6:30.  Perfect.  

[Zanshin]

The problem for me is that if I get home at 5:30, I need to be eating dinner by 6, or I'll be picking at junk until dinner is ready.

[Sgt PSN]

Must learn discipline, Danielson. 

[Zanshin]

Must learn to eat more during the day.

[SunMo]

A good trick for grilling salmon: grill the non-skin side first for a few minutes. Flip and grill the skin side for the remainder (majority) of the time. That way if/when the salmon sticks to the grill you can just run the spatchula between the skin and the meat without losing anything in the fire.

so you put it right on the fire?  and how hot?

You cooking with gas or charcoal?  I use charcoal and I set the grill about 5-6 inches above my coals.  Salmon is something that you don't want to get too close to the fire because it doesn't take much for it to dry out.  Not really sure what to tell you for gas grills because I've never cooked salmon on them before. 

rjs is right on about cooking the meaty side first for a few minutes and then fliping to the skinned side for the majority of the time. 

As for prepping the salmon, my favorite is to marinade it in teriyaki.  I like to sprinkle a little garlic salt on the fish, then put it in a large zip lock bag and then just dump whatever I'm going to marinade it with into the bag.  Seal it up and let it sit in the fridge.  Salmon absorbs marinade alot faster than regular meats and will be suitable for grilling in about 20-30 minutes.  I prefer to leave mine sit for at least an hour though before throwing it on the grill. 

thanks sargey

[Sgt PSN]

Cooking Ribs, we always cover our ribs in white vinegar, then add water to get it above the ribs, and put them into the oven for an hour.  The vinegar helps the meat break away easily from the bones.  Once they are done in the over, cover them in corriander, garlic, cumin, and salt and pepper.  I'll do a light bbq sauce covering, cook them for 5 minutes at medium heat on the grill.  Then cover them with sauce pretty thick, and cook for another 5. 

I may have to give this a try.  I tried doing ribs once and farged them up royaly.  My dog wouldn't even eat them.  Is the vinegar a relatively standard practice when grilling ribs?  I can't stand vinegar at all but I've had more than my fair share of ribs over the years and none of them ever even had lingering taste of it.  But if that's pretty common amongst the rib grilling community then I guess I'll have to keep a small bottle of it in my pantry.