James Lake
TVWBB Emerald Member
All the girls were home on Saturday night so I had to show my skills on the grill which they all appreciated.
Here is the asparagus in a balsamic vinegar bath with butter.
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Prepping salmon on the planks. One is mixture of brown sugar, ginger, coriander, sea salt, cinnamon and lemon juice. For this fillet I prepared the salmon on the plank and applied the mixture while the salmon was on the plank, best idea ever as the salmon was cooking I could smell this plank and the aroma was great. The second salmon was a mixture of Dijon and stone ground mixture applied to the salmon and then brown sugar crumbled on top.
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After prepping the salmon I prepared radicchio wrapped in bacon. I prepared a paste of garlic, red pepper flakes, S&P and EVOO. I applied the paste to a strip of bacon and wrapped around radicchio that had be quartered and cored.
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Radicchio is a lettuce that does not have a lot of moister in it, it looks a lot like a small red cabbage. I put the radicchio over direct flame and kept turning. The bacon did not really crisp up like the family likes, in future cooks I will attempt a more indirect cook with smoke and let the bacon get crisp. Similar to ABTs.
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The salmon was cooked on the gasser for 30 minutes.
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Took the asparagus out of the bath and charred on the grill over direct heat and then back into the bath prior to serving. Here is a picture of the plate, the wife says that I need to work on my platting skills. Notice the bone....right I didn't check one of the fillets for bones...damn...my bad.
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The final vote from the girls was that the sweeter salmon tasted best, I did enjoy both and I liked the savory of the mustard salmon.
The oldest girl home from her summer job loves it when I smoke some nuts for her. So I told her that if she helped her mom with dishes I would put some nuts on the grill. 4 cups of cashews mixed with a little peanut oil, coriander, brown sugar and a little cayenne pepper. Smoked over indirect hickory for 20 minutes.
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My view as I enjoyed my second glass of pinot and watched the nuts cook
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Here is the asparagus in a balsamic vinegar bath with butter.
Prepping salmon on the planks. One is mixture of brown sugar, ginger, coriander, sea salt, cinnamon and lemon juice. For this fillet I prepared the salmon on the plank and applied the mixture while the salmon was on the plank, best idea ever as the salmon was cooking I could smell this plank and the aroma was great. The second salmon was a mixture of Dijon and stone ground mixture applied to the salmon and then brown sugar crumbled on top.
After prepping the salmon I prepared radicchio wrapped in bacon. I prepared a paste of garlic, red pepper flakes, S&P and EVOO. I applied the paste to a strip of bacon and wrapped around radicchio that had be quartered and cored.
Radicchio is a lettuce that does not have a lot of moister in it, it looks a lot like a small red cabbage. I put the radicchio over direct flame and kept turning. The bacon did not really crisp up like the family likes, in future cooks I will attempt a more indirect cook with smoke and let the bacon get crisp. Similar to ABTs.
The salmon was cooked on the gasser for 30 minutes.
Took the asparagus out of the bath and charred on the grill over direct heat and then back into the bath prior to serving. Here is a picture of the plate, the wife says that I need to work on my platting skills. Notice the bone....right I didn't check one of the fillets for bones...damn...my bad.
The final vote from the girls was that the sweeter salmon tasted best, I did enjoy both and I liked the savory of the mustard salmon.
The oldest girl home from her summer job loves it when I smoke some nuts for her. So I told her that if she helped her mom with dishes I would put some nuts on the grill. 4 cups of cashews mixed with a little peanut oil, coriander, brown sugar and a little cayenne pepper. Smoked over indirect hickory for 20 minutes.
My view as I enjoyed my second glass of pinot and watched the nuts cook
