S
Steve Pope
Guest
In case anyone is interested I have placed three photos
of a salmon fillet here: http://www.rahul.net/spp/salmon/
The first photo is before cooking, a 2.4 lb piece of fresh
California king salmon sitting in its so-called "BBQ wok" insert.
The second photo shows it on the Weber grill, after about 30
minutes of slow indirect smoke-cooking on the covered grill
(which used charcoal plus some plum wood), a few minutes before
removing it. The third photo is the completely cooked salmon.
It was somewhat medium-rare in the very middle, the rest cooked
through an even medium.
Had I gone 28 minutes total instead of 33, it would have
been rare in the entire middle interior -- still fine.
(And no, no white liquid stuff ever oozed out during cooking.
Possibly due to its freshness, or possibly due to the very
slow cooking method.)
Salmon from Hudson Fish, Berkeley Farmer's Markets.
Steve
of a salmon fillet here: http://www.rahul.net/spp/salmon/
The first photo is before cooking, a 2.4 lb piece of fresh
California king salmon sitting in its so-called "BBQ wok" insert.
The second photo shows it on the Weber grill, after about 30
minutes of slow indirect smoke-cooking on the covered grill
(which used charcoal plus some plum wood), a few minutes before
removing it. The third photo is the completely cooked salmon.
It was somewhat medium-rare in the very middle, the rest cooked
through an even medium.
Had I gone 28 minutes total instead of 33, it would have
been rare in the entire middle interior -- still fine.
(And no, no white liquid stuff ever oozed out during cooking.
Possibly due to its freshness, or possibly due to the very
slow cooking method.)
Salmon from Hudson Fish, Berkeley Farmer's Markets.
Steve