Bill Schultz
TVWBB Hall of Fame
Stopped at the Monger's place to see what just came in for our weekly fish meal. He had some nice Salmon and fresh in Steamers from Maine. Here's how I did them.
The usual suspects lined up
Cubed some Yukons, EVOO, Kosher and fresh ground along with some Hot Paprika and Thyme in the CI on the Genny first at 375
Plank soaking for about an hour
Salmon done with Himalayan Pink and fresh ground, some brown sugar and Dill, drizzled some EVOO on top
The smell of that Cedar smoking on the low lit burner was like heaven, the Salmon done on the Genny
Next up, the Steamers. Made a broth with a cup of Chardonnay two TBSP of diced garlic, two TBSP of butter and some fresh ground, half a juiced lemon all done on the Genny
On the table with some canned cut beans
The usual suspects lined up
Cubed some Yukons, EVOO, Kosher and fresh ground along with some Hot Paprika and Thyme in the CI on the Genny first at 375
Plank soaking for about an hour
Salmon done with Himalayan Pink and fresh ground, some brown sugar and Dill, drizzled some EVOO on top
The smell of that Cedar smoking on the low lit burner was like heaven, the Salmon done on the Genny
Next up, the Steamers. Made a broth with a cup of Chardonnay two TBSP of diced garlic, two TBSP of butter and some fresh ground, half a juiced lemon all done on the Genny
On the table with some canned cut beans
Last edited:
