The Texas BBQ Forum

We've been sick since Christmas Day. Ups and downs, not much going on by way of cooking, unless you count looking at YOUR posts!

The fault was mine. I bought a package of frozen salmon from Aldi and I should have known better. Usually, we have fresh salmon, and ONLY on the grill outdoors.

We dragged the frozen stuff out today and prepped each piece with mustard plus a different seasoning: SB TX Pecan, mixed BBQ shake, Emeril, and lemon pepper.

Meh, would be the word. PB wants to finish it off on a toasted bagel with cream cheese. I'm just glad we baked potatoes. And I am not at all ashamed to admit these are canned green beans.



Maybe we needed That Green Sauce.

I'll say one thing, that sure is a pretty looking plate of food. I'm not a salmon person so I really can't comment.

Looks like a good plate to me. Sorry to hear you guys have been sick but I’m glad you’re on the mend!


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"Tis the Season to be Sneezin" Get Well Y'all
I'm like WillieP and except for Patties from the can, I don't do Salmon or order it when eating out.
It always seemed so "dry" to me so I gave up HOWEVER, after looking at some of Wild Bill's and ?Capt'ns? dishes I may just have to try some on a plank when Spring gets there - if it gets here Only thing I see wrong with the beans is they are French Style

OldUsedParts wrote:"Tis the Season to be Sneezin" Get Well Y'all
I'm like WillieP and except for Patties from the can, I don't do Salmon or order it when eating out.
It always seemed so "dry" to me so I gave up HOWEVER, after looking at some of Wild Bill's and ?Capt'ns? dishes I may just have to try some on a plank when Spring gets there - if it gets here Only thing I see wrong with the beans is they are French Style

With a pull tab.

Fresh salmon on the grill is always much better. And as an extra added bonus, it doesn't smell up the house.

Still, I'll probably finish up the rest of this fish soon.

Looks good neighbors !!
Yeah,vive gone frozen too with Salmon if I couldn't get fresh.
Sometimes they are really good, I think how it's packaged has alot to do with the taste tho.
Ever do a Bourbon Glaze on them ?
It's excellent.


Hope you feel better, lots of crud circulating around both sides of the Hudson River unfortunately ...

Thanks, WV. We've been sicker, but not for this long. It's almost a month!

Never tried bourbon glaze on salmon. The usual was a touch of mustard, brown sugar, and something from McCormick called Smokehouse Maple.

Sailor Kenshin wrote:Thanks, WV. We've been sicker, but not for this long. It's almost a month!

Never tried bourbon glaze on salmon. The usual was a touch of mustard, brown sugar, and something from McCormick called Smokehouse Maple.

Feel better, the last time I got the crud like that it was just shy of 2 months.

Hey Sailor....sorry to here the Salmon wasn't up to snuff. What IT are you cooking it to.
I bake and pan fry Salmon in the house often. Truly fresh Salmon will never stink up the kitchen. I feel sorry for y'all that can't get your hands on really fresh Salmon and I ain't talking about that net pen raised, pellet fead Atlantic Salmon. That stuff is garbage.

Em...if it's dry it's over cooked or the fish wasn't handled properly during the time it was netted, processed and frozen. I'm thinking most restaurants cook Salmon to a IT of at least 160 just to cover their butts. At 160 the Salmon is ruined IMO.

A couple years ago my wife and I went to a popular seafood restraurant called Anthonys. It was in January. I noticed on the menu they had Fresh wild Salmon. I asked the waitress where do they get fresh Salmon in January knowing that all the commercial fishing is done in the Summer and early fall. The waitress replied that actually the Salmon was Fresh Frozen. WTH !!!! Frozen is frozen...it ain't fresh.
I'm lucky. I've never had restaurant Salmon or needed to buy any from my grocer. The Salmon I catch what we can't eat fresh I carefully vac pack and freeze the rest. What we don't cook in a few months of the frozen fish the rest gets smoked. I clean out the freezer of frozen fish once a year and smoke it.

Now this is my idea of fresh Salmon. This 4lb fillet is off a winter Chinook that ate its last meal 2 days ago....last meal as in the herring on the end of my line

A great cook can make a good meal, even from pre-packaged stuff, and THIS looks like a great meal! Suggest some capers for that salmon with cream cheese on the bagel to the prof!

Wild Bill, ?maybe? just maybe? this Spring I'll get your iddies on what and how to know and buy good Salmon, which I'm not sure is attainable here in my Turf. Then, I'll get your Grilling techs and who knows I may crank one out that I consider eatable What makes the "Plank" so sought after

bondobill wrote:Hey Sailor....sorry to here the Salmon wasn't up to snuff. What IT are you cooking it to.
I bake and pan fry Salmon in the house often. Truly fresh Salmon will never stink up the kitchen. I feel sorry for y'all that can't get your hands on really fresh Salmon and I ain't talking about that net pen raised, pellet fead Atlantic Salmon. That stuff is garbage.

Em...if it's dry it's over cooked or the fish wasn't handled properly during the time it was netted, processed and frozen. I'm thinking most restaurants cook Salmon to a IT of at least 160 just to cover their butts. At 160 the Salmon is ruined IMO.

A couple years ago my wife and I went to a popular seafood restraurant called Anthonys. It was in January. I noticed on the menu they had Fresh wild Salmon. I asked the waitress where do they get fresh Salmon in January knowing that all the commercial fishing is done in the Summer and early fall. The waitress replied that actually the Salmon was Fresh Frozen. WTH !!!! Frozen is frozen...it ain't fresh.
I'm lucky. I've never had restaurant Salmon or needed to buy any from my grocer. The Salmon I catch what we can't eat fresh I carefully vac pack and freeze the rest. What we don't cook in a few months of the frozen fish the rest gets smoked. I clean out the freezer of frozen fish once a year and smoke it.

Now this is my idea of fresh Salmon. This 4lb fillet is off a winter Chinook that ate its last meal 2 days ago....last meal as in the herring on the end of my line

image.jpeg

Are you TRYING to make me jealous?

Luckyyyy indeed!