Did another sub-freezing cookout tonight! Our second bit of salmon from the Pacific Northwest, courtesy of Badmovie and Lunar Geography’s cats.<\/p>\n
Well, more courtesy of the two humans, but the cats should get some credit. If it wasn’t for us taking care of them, we would never have been gifted with the tasty, tasty fish.
\n
\nThis is the first time I’ve cooked fish on the grill, and it worked out pretty well. Just a few notes for similar first time fish grillers:<\/p>\n
Grill spray!<\/b> – It’s a good idea. Use it before you light the grill, obviously, but fish gets flaky and it keeps the fish from sticking down too badly.<\/p>\n
Skin!<\/b> – Cook the fish skin-on if at all possible. Some if it will stick down – there’s just no avoiding it – and if it’s the skin that’s stuck to the grill, all the better. You weren’t going to be eating that part anyway. Were you?<\/p>\n
Butter!<\/b> – The recipe I’ve got for grilled fish is nice and simple, with chopped garlic and melted butter. If what you’ve got is similar, be sure to cook on a rack well above your coals (or gas flame). When you brush that stuff on, any spill over is going<\/b> to flare up.<\/p>\n
Light!<\/b> – If you start a cookout at around quarter to seven in late February, it’ll be nearly pitch-dark in half an hour. But on the plus side, you won’t have to worry about mosquitos.<\/p>\n","protected":false},"excerpt":{"rendered":"
Did another sub-freezing cookout tonight! Our second bit of salmon from the Pacific Northwest, courtesy of Badmovie and Lunar Geography’s cats. Well, more courtesy of the two humans, but the cats should get some credit. If it wasn’t for us … Continue reading