We are having a BBQ / pool party on Saturday for about 24 people & the food will be the standard burgers, dogs, chicken, potato salad, pasta salad, chips, beer, etc....& of course Cap't. Morgans.
What's the menu for Memorial Day Weekend
- Thread starter MadJack
- Start date
for anyone that wants to try an alternative to the ordinary potato salad, try this that goes great when smoking or grilling grub:
- Cut 3 lbs. of red potatoes in ? inch pieces.
- Cover potatoes in saucepan with water and add in a teaspoon of salt and 3 tablespoons of your favorite dry rub
- Bring potatoes/water to a boil, reduce heat and simmer for 15 minutes
- Whisk together ? cup BBQ Sauce with 3 tablespoons canola oil, 2 tablespoons cider vinegar, 2 teaspoons spicy mustard.
- Toss cooked potatoes in wet sauce mixture
- Mix 1 cup finely chopped celery with ? cup finely chopped celery, ? cup finely chopped parsley, ? teaspoon black pepper and ? teaspoon salt
- Toss in dry mixture to potatoes, let stand 20 minutes and serve at room temperature.
- Above measurements serves about 8
Salmon on the grill!
had this tonight!
it's best to get salmon fillets of even size so they cook evenly. One of mine had a very thin part, I just pulled that off when it finished before the rest.
but first you gotta pull the pin bones out of the salmon fillet. I use sharp strong tweezers, most folks use small needle-nose pliers. Put the fillet over dome-shaped bowl turned upside down, which help expose and extract the bones. I didn't have one in this kitchen, so I just used the rounded portion of regular bowl
Salmon is traditionally grilled here in the Pacific NW on a cedar plank. The soaked wood helps keep the fish moist, and imparts a subtle woody flavor.
But the planks can be a bit fussy to work with, and most folks don't have then. A perfectly acceptable substitute, indistinguishable by taste, is to use soaked wood chips instead. Get fillets with the skin on, so the chips don't stick to the fish flesh and mess it up.
Put the soaked chips in foil tray you poked holes or made slits in to let more heat thru to release more woody flavor. I also tried a strong mustard glaze on most of the fish today. Didn't taste as good as my usual dijon glaze. Also left portion of one fillet done in more simple, but still tasty manner--just oil, sugar and salt+pepper put on it.
today I poked lotta holes and grilled it medium heat (25 mins) for lotta smokey flavor. Less holes and high heat for 10 mins for less of a smoke flavor.
glaze:
1/4 cup mayo
1/4 cup mustard (dijon I like best, not the whole-seed mustard I tried today)
1 tablespoon fresh dill (or dried)
1.5 teaspoon fresh lime juice
2 teaspoons brown sugar
Salmon done!!
keep checking salmon for doneness buy pushing in knife and seeing if flakes easily. #1 mistake is overcooking it!
the glaze gets a nice brown carmelized flavor. If you don't wanna bother with the glaze, then just brush the flesh with olive oil (as I did on part of it as you see) and sprinkle mix you made in bowl of sugar (1.5 teaspoon), salt (1/2 teaspoon) and pepper (generous 1/4 teaspoon) after you pat fillet dry with paper towel.
I used cheap Coho salmon today (about $9/lb). Also called Silver salmon, these species are smaller and bit more oily than others. Sockeye and Red salmon are similar, but more red in color. Sockeye can be cheaper, but has more of a "wild" flavor.
You preferably want fresh (not frozen) salmon, skin on, wild caught. The farm raised salmon has milder flavor, less red color, and various environmental problems. Flash-frozen is ok, tastes as good, just a bit more mushy texture.
The best is Chinook, or King salmon (about $17/lb here). These tend to be larger and make better fillets for grilling. Also among the best is the famous Copper River Salmon from Alaska. It can be king, sockeye or coho (about $26/lb here now). I find the regular King salmon to be as good, or almost as good tho. Ask your fishmonger for advice on this.
had this tonight!
it's best to get salmon fillets of even size so they cook evenly. One of mine had a very thin part, I just pulled that off when it finished before the rest.
but first you gotta pull the pin bones out of the salmon fillet. I use sharp strong tweezers, most folks use small needle-nose pliers. Put the fillet over dome-shaped bowl turned upside down, which help expose and extract the bones. I didn't have one in this kitchen, so I just used the rounded portion of regular bowl
Salmon is traditionally grilled here in the Pacific NW on a cedar plank. The soaked wood helps keep the fish moist, and imparts a subtle woody flavor.
But the planks can be a bit fussy to work with, and most folks don't have then. A perfectly acceptable substitute, indistinguishable by taste, is to use soaked wood chips instead. Get fillets with the skin on, so the chips don't stick to the fish flesh and mess it up.
Put the soaked chips in foil tray you poked holes or made slits in to let more heat thru to release more woody flavor. I also tried a strong mustard glaze on most of the fish today. Didn't taste as good as my usual dijon glaze. Also left portion of one fillet done in more simple, but still tasty manner--just oil, sugar and salt+pepper put on it.
today I poked lotta holes and grilled it medium heat (25 mins) for lotta smokey flavor. Less holes and high heat for 10 mins for less of a smoke flavor.
glaze:
1/4 cup mayo
1/4 cup mustard (dijon I like best, not the whole-seed mustard I tried today)
1 tablespoon fresh dill (or dried)
1.5 teaspoon fresh lime juice
2 teaspoons brown sugar
Salmon done!!
keep checking salmon for doneness buy pushing in knife and seeing if flakes easily. #1 mistake is overcooking it!
the glaze gets a nice brown carmelized flavor. If you don't wanna bother with the glaze, then just brush the flesh with olive oil (as I did on part of it as you see) and sprinkle mix you made in bowl of sugar (1.5 teaspoon), salt (1/2 teaspoon) and pepper (generous 1/4 teaspoon) after you pat fillet dry with paper towel.
I used cheap Coho salmon today (about $9/lb). Also called Silver salmon, these species are smaller and bit more oily than others. Sockeye and Red salmon are similar, but more red in color. Sockeye can be cheaper, but has more of a "wild" flavor.
You preferably want fresh (not frozen) salmon, skin on, wild caught. The farm raised salmon has milder flavor, less red color, and various environmental problems. Flash-frozen is ok, tastes as good, just a bit more mushy texture.
The best is Chinook, or King salmon (about $17/lb here). These tend to be larger and make better fillets for grilling. Also among the best is the famous Copper River Salmon from Alaska. It can be king, sockeye or coho (about $26/lb here now). I find the regular King salmon to be as good, or almost as good tho. Ask your fishmonger for advice on this.
there's a great restaurant in Girabaldi, on Tillamook Bay that has the best fresh Salmon on the coast:0008
Nebraska fan's brother already has the smoker out.
I'm feeling a little like South Dakota State in Lincoln for homecoming..... Nebraska fan's brother already has the smoker out.
humbled by greatness :shrug: guess the guys is really good with his smoker.
Nebraska fan's brother already has the smoker out.
You better bring your jalapeno bread or something. When are the ribs due?
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Grilled Shrimp tonight!
Grilled Shrimp tonight!
I was tired of shelling the things still hot off the grill. Marinate sticking mostly on shells, not flesh. Problem is, tastes better grilled with shell on. Grill them without shell and they get too dry.
So tried another tactic read in cooking magazine. Grill the already shelled shrimp, packing them tightly on skewer so they can stay on the grill longer to get good grill marks, then finish last minute or so of cooking in heated sauce on grill to restore the moisture.
worked out fine! Here's the first skewer finish cooking in the heated sauce:
Charcoal-Grilled Shrimp Skewers
Serves 4 as a main course, 6 as an appetizer.
Shrimp and sauce cook together on the grill, so get everything ready to take out to grill. These medium-large shrimp fit on 13 inch skewers just fine.
Ingredients:
1.5 pounds extra-large shrimp, peeled, deveined, tails left on.
3 tablespoons olive oil to brush skewers
1/4 teaspoon sugar
1 recipe Spicy Lemon-Garlic Sauce
1. Paper towels shrimp dry. Pack 'em tightly onto 3 skewers, alternating direction of heads and tails. Brush oil on both sides, then sprinkle lightly with salt and pepper. Sprinkle one side of each skewer with sugar.
2. get birquets going. When they ready, pile 'em a couple birquets deep on one half grill, leave other half with none underneath. This cool side gets the waiting and hot cooking sauce.
3. Put sauce over hot side of grill and cook in disposable tin, stirring occasionally for a few minutes until hot, then scoot plate to cooler side of grill. Put shrimp skewers, sugared sides down, on hot side of grate; use tongs to push shrimp together on skewer if they have separated. Grill shrimp, uncovered, until lightly charred, 4 to 5 minutes. Using tongs, flip and grill until second side is pink and slightly translucent, 1 to 2 minutes longer.
4. grab skewer with potholder and carefully slide shrimp off skewers into pie plate with sauce. Toss shrimp and sauce to combine and transfer pie plate to hot side of grill; cook, stirring, until shrimp are opaque and fully cooked, about 30 seconds. Remove from grill, add parsley and toss to combine. Transfer to serving platter and serve immediately with lemon wedges.
I started each skewer about 2 mins apart, so I'd have time to finish cooking each in sauce just before next one was ready. I put the cooked shrimp in waiting foil to close around them
Spicy Lemon-Garlic Sauce
4 Tbsp unsalter butter, cut into 4 pieces
4 Tbsp juice from 2 lemons
?-? tsp red pepper flakes
4 medium garlic cloves, pressed
⅛ tsp table salt
dash of Old Bay Seasoning
⅓ c minced fresh parsley leaves (toss with shirmp as last step)
Crowding Shrimp ona Skewer
Stab the skewer through the center of each shrimp. As you add more, alternate the directions of the heads and tails for the compact arrangement you see in pics. The shrimp should be crowded and touching each other.
Grilled Shrimp tonight!
I was tired of shelling the things still hot off the grill. Marinate sticking mostly on shells, not flesh. Problem is, tastes better grilled with shell on. Grill them without shell and they get too dry.
So tried another tactic read in cooking magazine. Grill the already shelled shrimp, packing them tightly on skewer so they can stay on the grill longer to get good grill marks, then finish last minute or so of cooking in heated sauce on grill to restore the moisture.
worked out fine! Here's the first skewer finish cooking in the heated sauce:
Charcoal-Grilled Shrimp Skewers
Serves 4 as a main course, 6 as an appetizer.
Shrimp and sauce cook together on the grill, so get everything ready to take out to grill. These medium-large shrimp fit on 13 inch skewers just fine.
Ingredients:
1.5 pounds extra-large shrimp, peeled, deveined, tails left on.
3 tablespoons olive oil to brush skewers
1/4 teaspoon sugar
1 recipe Spicy Lemon-Garlic Sauce
1. Paper towels shrimp dry. Pack 'em tightly onto 3 skewers, alternating direction of heads and tails. Brush oil on both sides, then sprinkle lightly with salt and pepper. Sprinkle one side of each skewer with sugar.
2. get birquets going. When they ready, pile 'em a couple birquets deep on one half grill, leave other half with none underneath. This cool side gets the waiting and hot cooking sauce.
3. Put sauce over hot side of grill and cook in disposable tin, stirring occasionally for a few minutes until hot, then scoot plate to cooler side of grill. Put shrimp skewers, sugared sides down, on hot side of grate; use tongs to push shrimp together on skewer if they have separated. Grill shrimp, uncovered, until lightly charred, 4 to 5 minutes. Using tongs, flip and grill until second side is pink and slightly translucent, 1 to 2 minutes longer.
4. grab skewer with potholder and carefully slide shrimp off skewers into pie plate with sauce. Toss shrimp and sauce to combine and transfer pie plate to hot side of grill; cook, stirring, until shrimp are opaque and fully cooked, about 30 seconds. Remove from grill, add parsley and toss to combine. Transfer to serving platter and serve immediately with lemon wedges.
I started each skewer about 2 mins apart, so I'd have time to finish cooking each in sauce just before next one was ready. I put the cooked shrimp in waiting foil to close around them
Spicy Lemon-Garlic Sauce
4 Tbsp unsalter butter, cut into 4 pieces
4 Tbsp juice from 2 lemons
?-? tsp red pepper flakes
4 medium garlic cloves, pressed
⅛ tsp table salt
dash of Old Bay Seasoning
⅓ c minced fresh parsley leaves (toss with shirmp as last step)
Crowding Shrimp ona Skewer
Stab the skewer through the center of each shrimp. As you add more, alternate the directions of the heads and tails for the compact arrangement you see in pics. The shrimp should be crowded and touching each other.
- May 9, 2009
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got chicken on grill now for my boys and brats for me:00hour
got shrimp that will post later for TerryRays post for this weekend along with fish and filets..still not decided what nights to do which and the accompaniments:toast:
got shrimp that will post later for TerryRays post for this weekend along with fish and filets..still not decided what nights to do which and the accompaniments:toast:
