Grilled spring chinook

Discussion in 'Fish' started by hell fire grill, Feb 4, 2009.

  1. Its time to start moving this stuff so when the fresh fish get here in a couple of months there will be room for them in the freezer. This is my favorite way to cook salmon. I keep it simple. Salt, pepper and garlic powder. I throw it on a hotter than hell grill grate. I think the thermo on my performer said 475ish this time. Start it skin side down, always skin on. I flip it a couple of times because I like the fireworks and I get a better feel for how well done it isent. I dont cook it, for myself, untill it flakes apart because most of the flavor is gone by the time it gets that well cooked. I want it so its just good and hot and cracked open a little in the thickest part. Nice and rare.
  2. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    That's enough to make a guy hungry! Thanks for the pics.
  3. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Looks good. [​IMG]
  4. cowgirl

    cowgirl Smoking Guru OTBS Member

    Cacus that looks mighty tasty!! Mmmmm, could ya send some over for my breakfast? [​IMG]
  5. slanted88

    slanted88 Smoking Fanatic SMF Premier Member

    Taste buds are going crazy!
  6. txbbqman

    txbbqman Smoking Fanatic SMF Premier Member

    I'm with ya slant, mine are running in overdrive today

    [​IMG]great looking fish
  7. beerguy

    beerguy Fire Starter

    That does it! I am getting some salmon tommorow.
  8. darrin

    darrin Meat Mopper

    [​IMG] Very nice!
  9. looks perfectly cooked to me :)
  10. Thanks for the kind words folks.
  11. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    That be some sweet salmon!!
  12. bw0529

    bw0529 Smoke Blower SMF Premier Member

    LOOKS GREAT Caucs...Can't wait till spring and get the flyrod out

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