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Author Topic: What Are You Grilling?  (Read 6250 times)
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Cheech
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« Reply #15 on: July 15, 2006, 10:03:09 PM »

Mmmmmmm.....grilled salmon. Looks absolutely delicious and a good sized fish from the fillets. What kind...coho, king, atlantic, dry rub, marinade...?? Details MT, details. :wink:

BTW, I saw some previously frozen Alaskan chum (dog) salmon fillets in the store last week for $4.99LB. :shock: Fresh chum can be great smoked, but $4.99 LB? :N
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Harold
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« Reply #16 on: July 16, 2006, 05:24:35 PM »

And you didn't call for company?  That looks great!!!
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MT Net
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« Reply #17 on: July 16, 2006, 06:19:58 PM »

Cheech, I think Atlantic salmon, marinade was something the wife concocted from a recipe on the Food Network.  I hhave no idea; these recipes come and go to her liking...whether I like them or not.   :oops:

I should have called you Harold, you weren't too far away in the B-Dub.  

now, I'm looking for a good quality sea run salmon to make lox with.  with this heat, and thirst quenching gin and tonics, I got a hankering for Lox.
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JSSCHOEN
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« Reply #18 on: June 07, 2007, 01:26:35 AM »

GRILLED ASPARAGUS
GOES GREAT WITH JUST ABOUT EVERYTHING!
TRIM OFF THE TOUGH BOTTOM ENDS OF APPROX. 10 SPEARS/PERSON, THEN RINSE.  SKEWER 5 SPEARS TOGETHER WITH 3 TOOTHPICKS THRU THE MIDDLE AND ABOUT AN INCH AND A HALF FROM EACH END.
PLACE IN A 13X9 GLASS BAKING DISH. POUR A MARINADE OF 3 PARTS EXTRA VIRGIN OLIVE OIL,1 PART VINEGEAR(BALSALMIC,CIDER OR RICE WINE),2-3 CLOVES CHOPPED GARLIC, 1 TSP. FENNEL SEED
OVER ASPARAGUS.COVER WITH PLASTICWRAP
AND REFRIGERATE FOR 2-4 HRS.
PLACE CROSSWISE ON A HOT GRILL 3-5 MIN. ON A SIDE UNTIL TENDER. SALT&PEPPER TO TASTE.
TRY DIFFERENT MARINADES, BUT DON'T FORGET TO ADD OIL IF IT DOESN'T HAVE ANY . [color=#] [/color]
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Al Mudhill
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« Reply #19 on: June 07, 2007, 10:51:49 AM »

I marinate in my Asparagus in Raspberry Vinaigrette, grill then chill, drizzle with more Raspberry Vin when serving.
Great with Grilled *Oriental BBQ Pork Shoulder Steaks & Jasmine Rice w/grill veggies!

Marinate steaks in Soy sauce, green onions, and a little Sesame oil.
I have the Vac-U-Seal marinator so ½ hr works for me, but  4-6 hrs the standard way should do.
Grill steaks *fast on high heat,  dip in sauce only after fully cooled

Dip-sauce= Combine Sweet Baby Ray's Teriyaki, and SBR's Hot & Sweet, add a splash or two of Soy & a tablespoonful of frozen Orange Juice Concentrate  :shh or Grape Jelly

I Wok up some multi-colored Peppers (RGOY), Sweet Onions, Snow Pea pods, and Sugar Snap beans, and Bean sprouts on the grill to go with the rice, when veggies are done add some soy sauce and water w/corn starch to make veggie sauce.
top with chow mein noodles, a ice cold beer on the side.... MMmmmmmm!

DAMN... Now I've got to fire up the grill today...Guess what's for LUNCH?Huh??

* Little know food-act:
Trichinella spiralis in Pork is killed if the meat is frozen at  -20º for about a week.
and trichinellosis is now generally associated only with wild game, and home-slaughtered pigs that have fed on meat products so "Well-done Pork " is not necessary!
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JSSCHOEN
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« Reply #20 on: June 07, 2007, 01:06:27 PM »

SOUNDS SO GOOD I GUESS I BETTER HEAD TO THE STORE 'CAUSE I KNOW WHATS GOING ON THE GRILL TONIGHT.
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