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Salmon off the WSM

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Post Tue May 28, 2013 2:19 pm
scorched_porch medium-well
medium-well

Posts: 249
Location: Redwood City, California

Kicked off the season with a Salmon out of the WSM, and I had a bunch of Jalapenos that needed to be used up. So I mixed some garlic, cream cheese, cooked shrimp and basil and stuffed them and wrapped them in bacon. Put these on the pit with the salmon. They were a big hit. I did the salmon with a mixture of yogurt, tahini, garlic, lemon juice and soy sauce. Paired this with Mrs Scorches pilaf and a Persian cucumber salad. Fantastic. I am really liking that WSM! Holds temp like a champ and it's so trouble free (so far).

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Wood Fired Argentine Parrilla
22.5 WSM
http://thequinchoproject.wordpress.com/

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Post Tue May 28, 2013 3:40 pm
CharredGriller User avatar
BBQ Deputy
BBQ Deputy

Posts: 5693
Location: Central Alberta, Canada
Oh yeah - that's what I'm talkin' bout!

Excellent meal, scorched-porch! :D
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.

Post Tue May 28, 2013 3:41 pm

Posts: 44
Looks delish!!

Post Tue May 28, 2013 4:29 pm
beercuer User avatar
well done
well done

Posts: 2268
Location: Southern Californy
What a glorious spread, SP! Looks and sounds to be marvelously flavorful. Most creative, too. Great work, Chef! :D
Got beer???

Post Wed May 29, 2013 8:42 am
QJuju well done
well done

Posts: 1915
Location: Louisville, Kentucky

Salmon looks tasty and the colors in the veg is awesome! And a jally... great plate.
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Post Wed May 29, 2013 8:44 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7122
Location: Stoughton, WI
That plate's a winner all the way around, SP!

Post Wed May 29, 2013 9:36 am
sroach well done
well done

Posts: 1118
Location: Warrington, PA
Tasty tasty!!
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XL BGE
18.5 Kettle Gold
18.5 WSM


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