If you have a smoker, smoke the habaneros first. Works great on beef
or pork but also adds just a bit of flavor to salmon, particularly if
you like to blacken the salmon slightly in wagnerware before you cook it.

I'm getting fond of Thai chili pepper, a dash of balsamic mixed with
kaffir juice, soak the salmon slightly then blacken both sides in an old
wagner skillet, then either grill or bake the salmon. The kaffir juice
also works well as a replacement for lemon or lime juice when eating the
salmon.

Any of you folks still see the old dried out variety of kippered smoked
salmon? Used to find it in the local grocery stores around Kalispell
Mt all the time, but nobody here in the SF Bay area seems to carry
anything but the gooey wet smoked salmon any more except FishMarket and
even theirs is pretty moist. The old dried stuff was pretty dry, no
liquid content to speak of, about half way on the way to becoming jerky.
May have been regional I guess.





Mike Romain proclaimed:

> That one sounds good, I have posted the recipe in another post on the
> plank to answer both in one.
>
> Mike
>
> RoyJ wrote:
>
>>Care to exapnd that recipe a bit? We grill salmon all the time, always
>>looking for good toppings. Lately I've been using a Habernao and roasted
>>red pepper jam for mine, soy, concentrated OJ, and sherry (1/3 each)with
>>tarragon for my wife's.
>>
>>Mike Romain wrote:
>>
>>
>>>Mmmm. Had some fresh Atlantic salmon yesterday that I marinated in oil
>>>and lemon juice with dill then put it on a cedar plank and BBQ'ed it
>>>with maple hardwood charcoal. Had a caper/dill/garlic sauce for topping
>>>it. Ohh was it good....
>>>
>>>Mike
>>>86/00 CJ7 Laredo, 33x9.5 BFG Muds, 'glass nose to tail in '00
>>>88 Cherokee 235 BFG AT's
>>>Canadian Off Road Trips Photos: Non members can still view!
>>>Jan/06 http://www.imagestation.com/album/pi...?id=2115147590
>>>(More Off Road album links at bottom of the view page)
>>>
>>>jbjeep wrote:
>>>
>>>
>>>>or BBQ!
>>>>
>>>>-jenn
>>>>
>>>>On Wed, 06 Dec 2006 03:01:15 GMT, "Clint" <cneufeld@mysocks.shaw.ca> wrote:
>>>>
>>>>
>>>>
>>>>>>Whaddya use, then? Teriyaki sauce?
>>>>>>
>>>>>>Clint
>>>>>>
>>>>>>"jbjeep" <jbjeep@saw.net> wrote in message
>>>>>>news:shacn211k3gikip20hhlgl3asutnp66mko@4ax. com...
>>>>>>
>>>>>>
>>>>>>>Move west where thanks to the Salmon we dont use salt!
>>>>>>>
>>>>>>>joking!
>>>>>>>-jenn
>>>>>>>
>>>>>>>On 5 Dec 2006 10:47:52 -0800, Thoth1126@gmail.com wrote:
>>>>>>>
>>>>>>>
>>>>>>>
>>>>>>>>>Hi! I'm new here. I'm from Montreal, Canada and bought a 2002 TJ in May
>>>>>>>>>2006. Every single day I give thanks to the Jeep Gods for this ride.
>>>>>>>>>Summer, Snow, fall, all the seasons are heightened by this vehicle. Its
>>>>>>>>>like a drug.
>>>>>>>>>
>>>>>>>>>Anyways, I'm obsessed with salt on the roads and even though I hose it
>>>>>>>>>down when I come home, the next morning there's residue. I taste my
>>>>>>>>>Jeep. I'm so scared it will rust like crazy. The previous owner treated
>>>>>>>>>it every year, as did I this fall, but I'm still freaking out. I've had
>>>>>>>>>6 or 8 cars in my life, but I've never cared more.....

 

If you have a smoker, smoke the habaneros first. Works great on beef
or pork but also adds just a bit of flavor to salmon, particularly if
you like to blacken the salmon slightly in wagnerware before you cook it.

I'm getting fond of Thai chili pepper, a dash of balsamic mixed with
kaffir juice, soak the salmon slightly then blacken both sides in an old
wagner skillet, then either grill or bake the salmon. The kaffir juice
also works well as a replacement for lemon or lime juice when eating the
salmon.

Any of you folks still see the old dried out variety of kippered smoked
salmon? Used to find it in the local grocery stores around Kalispell
Mt all the time, but nobody here in the SF Bay area seems to carry
anything but the gooey wet smoked salmon any more except FishMarket and
even theirs is pretty moist. The old dried stuff was pretty dry, no
liquid content to speak of, about half way on the way to becoming jerky.
May have been regional I guess.





Mike Romain proclaimed:

> That one sounds good, I have posted the recipe in another post on the
> plank to answer both in one.
>
> Mike
>
> RoyJ wrote:
>
>>Care to exapnd that recipe a bit? We grill salmon all the time, always
>>looking for good toppings. Lately I've been using a Habernao and roasted
>>red pepper jam for mine, soy, concentrated OJ, and sherry (1/3 each)with
>>tarragon for my wife's.
>>
>>Mike Romain wrote:
>>
>>
>>>Mmmm. Had some fresh Atlantic salmon yesterday that I marinated in oil
>>>and lemon juice with dill then put it on a cedar plank and BBQ'ed it
>>>with maple hardwood charcoal. Had a caper/dill/garlic sauce for topping
>>>it. Ohh was it good....
>>>
>>>Mike
>>>86/00 CJ7 Laredo, 33x9.5 BFG Muds, 'glass nose to tail in '00
>>>88 Cherokee 235 BFG AT's
>>>Canadian Off Road Trips Photos: Non members can still view!
>>>Jan/06 http://www.imagestation.com/album/pi...?id=2115147590
>>>(More Off Road album links at bottom of the view page)
>>>
>>>jbjeep wrote:
>>>
>>>
>>>>or BBQ!
>>>>
>>>>-jenn
>>>>
>>>>On Wed, 06 Dec 2006 03:01:15 GMT, "Clint" <cneufeld@mysocks.shaw.ca> wrote:
>>>>
>>>>
>>>>
>>>>>>Whaddya use, then? Teriyaki sauce?
>>>>>>
>>>>>>Clint
>>>>>>
>>>>>>"jbjeep" <jbjeep@saw.net> wrote in message
>>>>>>news:shacn211k3gikip20hhlgl3asutnp66mko@4ax. com...
>>>>>>
>>>>>>
>>>>>>>Move west where thanks to the Salmon we dont use salt!
>>>>>>>
>>>>>>>joking!
>>>>>>>-jenn
>>>>>>>
>>>>>>>On 5 Dec 2006 10:47:52 -0800, Thoth1126@gmail.com wrote:
>>>>>>>
>>>>>>>
>>>>>>>
>>>>>>>>>Hi! I'm new here. I'm from Montreal, Canada and bought a 2002 TJ in May
>>>>>>>>>2006. Every single day I give thanks to the Jeep Gods for this ride.
>>>>>>>>>Summer, Snow, fall, all the seasons are heightened by this vehicle. Its
>>>>>>>>>like a drug.
>>>>>>>>>
>>>>>>>>>Anyways, I'm obsessed with salt on the roads and even though I hose it
>>>>>>>>>down when I come home, the next morning there's residue. I taste my
>>>>>>>>>Jeep. I'm so scared it will rust like crazy. The previous owner treated
>>>>>>>>>it every year, as did I this fall, but I'm still freaking out. I've had
>>>>>>>>>6 or 8 cars in my life, but I've never cared more.....

 

If you have a smoker, smoke the habaneros first. Works great on beef
or pork but also adds just a bit of flavor to salmon, particularly if
you like to blacken the salmon slightly in wagnerware before you cook it.

I'm getting fond of Thai chili pepper, a dash of balsamic mixed with
kaffir juice, soak the salmon slightly then blacken both sides in an old
wagner skillet, then either grill or bake the salmon. The kaffir juice
also works well as a replacement for lemon or lime juice when eating the
salmon.

Any of you folks still see the old dried out variety of kippered smoked
salmon? Used to find it in the local grocery stores around Kalispell
Mt all the time, but nobody here in the SF Bay area seems to carry
anything but the gooey wet smoked salmon any more except FishMarket and
even theirs is pretty moist. The old dried stuff was pretty dry, no
liquid content to speak of, about half way on the way to becoming jerky.
May have been regional I guess.





Mike Romain proclaimed:

> That one sounds good, I have posted the recipe in another post on the
> plank to answer both in one.
>
> Mike
>
> RoyJ wrote:
>
>>Care to exapnd that recipe a bit? We grill salmon all the time, always
>>looking for good toppings. Lately I've been using a Habernao and roasted
>>red pepper jam for mine, soy, concentrated OJ, and sherry (1/3 each)with
>>tarragon for my wife's.
>>
>>Mike Romain wrote:
>>
>>
>>>Mmmm. Had some fresh Atlantic salmon yesterday that I marinated in oil
>>>and lemon juice with dill then put it on a cedar plank and BBQ'ed it
>>>with maple hardwood charcoal. Had a caper/dill/garlic sauce for topping
>>>it. Ohh was it good....
>>>
>>>Mike
>>>86/00 CJ7 Laredo, 33x9.5 BFG Muds, 'glass nose to tail in '00
>>>88 Cherokee 235 BFG AT's
>>>Canadian Off Road Trips Photos: Non members can still view!
>>>Jan/06 http://www.imagestation.com/album/pi...?id=2115147590
>>>(More Off Road album links at bottom of the view page)
>>>
>>>jbjeep wrote:
>>>
>>>
>>>>or BBQ!
>>>>
>>>>-jenn
>>>>
>>>>On Wed, 06 Dec 2006 03:01:15 GMT, "Clint" <cneufeld@mysocks.shaw.ca> wrote:
>>>>
>>>>
>>>>
>>>>>>Whaddya use, then? Teriyaki sauce?
>>>>>>
>>>>>>Clint
>>>>>>
>>>>>>"jbjeep" <jbjeep@saw.net> wrote in message
>>>>>>news:shacn211k3gikip20hhlgl3asutnp66mko@4ax. com...
>>>>>>
>>>>>>
>>>>>>>Move west where thanks to the Salmon we dont use salt!
>>>>>>>
>>>>>>>joking!
>>>>>>>-jenn
>>>>>>>
>>>>>>>On 5 Dec 2006 10:47:52 -0800, Thoth1126@gmail.com wrote:
>>>>>>>
>>>>>>>
>>>>>>>
>>>>>>>>>Hi! I'm new here. I'm from Montreal, Canada and bought a 2002 TJ in May
>>>>>>>>>2006. Every single day I give thanks to the Jeep Gods for this ride.
>>>>>>>>>Summer, Snow, fall, all the seasons are heightened by this vehicle. Its
>>>>>>>>>like a drug.
>>>>>>>>>
>>>>>>>>>Anyways, I'm obsessed with salt on the roads and even though I hose it
>>>>>>>>>down when I come home, the next morning there's residue. I taste my
>>>>>>>>>Jeep. I'm so scared it will rust like crazy. The previous owner treated
>>>>>>>>>it every year, as did I this fall, but I'm still freaking out. I've had
>>>>>>>>>6 or 8 cars in my life, but I've never cared more.....

 

I just saw some of that kippered salmon. I was at a local Russian deli
getting some sauerkraut and noticed some strips of it. It looked dry
and chewy for sure. They had salmon bellies done that way too. They
have about every 'european' smoked fish known there.

We used to get it often out west.

Mike

Lon wrote:
>
> If you have a smoker, smoke the habaneros first. Works great on beef
> or pork but also adds just a bit of flavor to salmon, particularly if
> you like to blacken the salmon slightly in wagnerware before you cook it.
>
> I'm getting fond of Thai chili pepper, a dash of balsamic mixed with
> kaffir juice, soak the salmon slightly then blacken both sides in an old
> wagner skillet, then either grill or bake the salmon. The kaffir juice
> also works well as a replacement for lemon or lime juice when eating the
> salmon.
>
> Any of you folks still see the old dried out variety of kippered smoked
> salmon? Used to find it in the local grocery stores around Kalispell
> Mt all the time, but nobody here in the SF Bay area seems to carry
> anything but the gooey wet smoked salmon any more except FishMarket and
> even theirs is pretty moist. The old dried stuff was pretty dry, no
> liquid content to speak of, about half way on the way to becoming jerky.
> May have been regional I guess.
>
> Mike Romain proclaimed:
>
> > That one sounds good, I have posted the recipe in another post on the
> > plank to answer both in one.
> >
> > Mike
> >
> > RoyJ wrote:
> >
> >>Care to exapnd that recipe a bit? We grill salmon all the time, always
> >>looking for good toppings. Lately I've been using a Habernao and roasted
> >>red pepper jam for mine, soy, concentrated OJ, and sherry (1/3 each)with
> >>tarragon for my wife's.
> >>
> >>Mike Romain wrote:
> >>
> >>
> >>>Mmmm. Had some fresh Atlantic salmon yesterday that I marinated in oil
> >>>and lemon juice with dill then put it on a cedar plank and BBQ'ed it
> >>>with maple hardwood charcoal. Had a caper/dill/garlic sauce for topping
> >>>it. Ohh was it good....
> >>>
> >>>Mike
> >>>86/00 CJ7 Laredo, 33x9.5 BFG Muds, 'glass nose to tail in '00
> >>>88 Cherokee 235 BFG AT's
> >>>Canadian Off Road Trips Photos: Non members can still view!
> >>>Jan/06 http://www.imagestation.com/album/pi...?id=2115147590
> >>>(More Off Road album links at bottom of the view page)
> >>>
> >>>jbjeep wrote:
> >>>
> >>>
> >>>>or BBQ!
> >>>>
> >>>>-jenn
> >>>>
> >>>>On Wed, 06 Dec 2006 03:01:15 GMT, "Clint" <cneufeld@mysocks.shaw.ca> wrote:
> >>>>
> >>>>
> >>>>
> >>>>>>Whaddya use, then? Teriyaki sauce?
> >>>>>>
> >>>>>>Clint
> >>>>>>
> >>>>>>"jbjeep" <jbjeep@saw.net> wrote in message
> >>>>>>news:shacn211k3gikip20hhlgl3asutnp66mko@4ax. com...
> >>>>>>
> >>>>>>
> >>>>>>>Move west where thanks to the Salmon we dont use salt!
> >>>>>>>
> >>>>>>>joking!
> >>>>>>>-jenn
> >>>>>>>
> >>>>>>>On 5 Dec 2006 10:47:52 -0800, Thoth1126@gmail.com wrote:
> >>>>>>>
> >>>>>>>
> >>>>>>>
> >>>>>>>>>Hi! I'm new here. I'm from Montreal, Canada and bought a 2002 TJ in May
> >>>>>>>>>2006. Every single day I give thanks to the Jeep Gods for this ride.
> >>>>>>>>>Summer, Snow, fall, all the seasons are heightened by this vehicle. Its
> >>>>>>>>>like a drug.
> >>>>>>>>>
> >>>>>>>>>Anyways, I'm obsessed with salt on the roads and even though I hose it
> >>>>>>>>>down when I come home, the next morning there's residue. I taste my
> >>>>>>>>>Jeep. I'm so scared it will rust like crazy. The previous owner treated
> >>>>>>>>>it every year, as did I this fall, but I'm still freaking out. I've had
> >>>>>>>>>6 or 8 cars in my life, but I've never cared more.....

 

I just saw some of that kippered salmon. I was at a local Russian deli
getting some sauerkraut and noticed some strips of it. It looked dry
and chewy for sure. They had salmon bellies done that way too. They
have about every 'european' smoked fish known there.

We used to get it often out west.

Mike

Lon wrote:
>
> If you have a smoker, smoke the habaneros first. Works great on beef
> or pork but also adds just a bit of flavor to salmon, particularly if
> you like to blacken the salmon slightly in wagnerware before you cook it.
>
> I'm getting fond of Thai chili pepper, a dash of balsamic mixed with
> kaffir juice, soak the salmon slightly then blacken both sides in an old
> wagner skillet, then either grill or bake the salmon. The kaffir juice
> also works well as a replacement for lemon or lime juice when eating the
> salmon.
>
> Any of you folks still see the old dried out variety of kippered smoked
> salmon? Used to find it in the local grocery stores around Kalispell
> Mt all the time, but nobody here in the SF Bay area seems to carry
> anything but the gooey wet smoked salmon any more except FishMarket and
> even theirs is pretty moist. The old dried stuff was pretty dry, no
> liquid content to speak of, about half way on the way to becoming jerky.
> May have been regional I guess.
>
> Mike Romain proclaimed:
>
> > That one sounds good, I have posted the recipe in another post on the
> > plank to answer both in one.
> >
> > Mike
> >
> > RoyJ wrote:
> >
> >>Care to exapnd that recipe a bit? We grill salmon all the time, always
> >>looking for good toppings. Lately I've been using a Habernao and roasted
> >>red pepper jam for mine, soy, concentrated OJ, and sherry (1/3 each)with
> >>tarragon for my wife's.
> >>
> >>Mike Romain wrote:
> >>
> >>
> >>>Mmmm. Had some fresh Atlantic salmon yesterday that I marinated in oil
> >>>and lemon juice with dill then put it on a cedar plank and BBQ'ed it
> >>>with maple hardwood charcoal. Had a caper/dill/garlic sauce for topping
> >>>it. Ohh was it good....
> >>>
> >>>Mike
> >>>86/00 CJ7 Laredo, 33x9.5 BFG Muds, 'glass nose to tail in '00
> >>>88 Cherokee 235 BFG AT's
> >>>Canadian Off Road Trips Photos: Non members can still view!
> >>>Jan/06 http://www.imagestation.com/album/pi...?id=2115147590
> >>>(More Off Road album links at bottom of the view page)
> >>>
> >>>jbjeep wrote:
> >>>
> >>>
> >>>>or BBQ!
> >>>>
> >>>>-jenn
> >>>>
> >>>>On Wed, 06 Dec 2006 03:01:15 GMT, "Clint" <cneufeld@mysocks.shaw.ca> wrote:
> >>>>
> >>>>
> >>>>
> >>>>>>Whaddya use, then? Teriyaki sauce?
> >>>>>>
> >>>>>>Clint
> >>>>>>
> >>>>>>"jbjeep" <jbjeep@saw.net> wrote in message
> >>>>>>news:shacn211k3gikip20hhlgl3asutnp66mko@4ax. com...
> >>>>>>
> >>>>>>
> >>>>>>>Move west where thanks to the Salmon we dont use salt!
> >>>>>>>
> >>>>>>>joking!
> >>>>>>>-jenn
> >>>>>>>
> >>>>>>>On 5 Dec 2006 10:47:52 -0800, Thoth1126@gmail.com wrote:
> >>>>>>>
> >>>>>>>
> >>>>>>>
> >>>>>>>>>Hi! I'm new here. I'm from Montreal, Canada and bought a 2002 TJ in May
> >>>>>>>>>2006. Every single day I give thanks to the Jeep Gods for this ride.
> >>>>>>>>>Summer, Snow, fall, all the seasons are heightened by this vehicle. Its
> >>>>>>>>>like a drug.
> >>>>>>>>>
> >>>>>>>>>Anyways, I'm obsessed with salt on the roads and even though I hose it
> >>>>>>>>>down when I come home, the next morning there's residue. I taste my
> >>>>>>>>>Jeep. I'm so scared it will rust like crazy. The previous owner treated
> >>>>>>>>>it every year, as did I this fall, but I'm still freaking out. I've had
> >>>>>>>>>6 or 8 cars in my life, but I've never cared more.....

 

I just saw some of that kippered salmon. I was at a local Russian deli
getting some sauerkraut and noticed some strips of it. It looked dry
and chewy for sure. They had salmon bellies done that way too. They
have about every 'european' smoked fish known there.

We used to get it often out west.

Mike

Lon wrote:
>
> If you have a smoker, smoke the habaneros first. Works great on beef
> or pork but also adds just a bit of flavor to salmon, particularly if
> you like to blacken the salmon slightly in wagnerware before you cook it.
>
> I'm getting fond of Thai chili pepper, a dash of balsamic mixed with
> kaffir juice, soak the salmon slightly then blacken both sides in an old
> wagner skillet, then either grill or bake the salmon. The kaffir juice
> also works well as a replacement for lemon or lime juice when eating the
> salmon.
>
> Any of you folks still see the old dried out variety of kippered smoked
> salmon? Used to find it in the local grocery stores around Kalispell
> Mt all the time, but nobody here in the SF Bay area seems to carry
> anything but the gooey wet smoked salmon any more except FishMarket and
> even theirs is pretty moist. The old dried stuff was pretty dry, no
> liquid content to speak of, about half way on the way to becoming jerky.
> May have been regional I guess.
>
> Mike Romain proclaimed:
>
> > That one sounds good, I have posted the recipe in another post on the
> > plank to answer both in one.
> >
> > Mike
> >
> > RoyJ wrote:
> >
> >>Care to exapnd that recipe a bit? We grill salmon all the time, always
> >>looking for good toppings. Lately I've been using a Habernao and roasted
> >>red pepper jam for mine, soy, concentrated OJ, and sherry (1/3 each)with
> >>tarragon for my wife's.
> >>
> >>Mike Romain wrote:
> >>
> >>
> >>>Mmmm. Had some fresh Atlantic salmon yesterday that I marinated in oil
> >>>and lemon juice with dill then put it on a cedar plank and BBQ'ed it
> >>>with maple hardwood charcoal. Had a caper/dill/garlic sauce for topping
> >>>it. Ohh was it good....
> >>>
> >>>Mike
> >>>86/00 CJ7 Laredo, 33x9.5 BFG Muds, 'glass nose to tail in '00
> >>>88 Cherokee 235 BFG AT's
> >>>Canadian Off Road Trips Photos: Non members can still view!
> >>>Jan/06 http://www.imagestation.com/album/pi...?id=2115147590
> >>>(More Off Road album links at bottom of the view page)
> >>>
> >>>jbjeep wrote:
> >>>
> >>>
> >>>>or BBQ!
> >>>>
> >>>>-jenn
> >>>>
> >>>>On Wed, 06 Dec 2006 03:01:15 GMT, "Clint" <cneufeld@mysocks.shaw.ca> wrote:
> >>>>
> >>>>
> >>>>
> >>>>>>Whaddya use, then? Teriyaki sauce?
> >>>>>>
> >>>>>>Clint
> >>>>>>
> >>>>>>"jbjeep" <jbjeep@saw.net> wrote in message
> >>>>>>news:shacn211k3gikip20hhlgl3asutnp66mko@4ax. com...
> >>>>>>
> >>>>>>
> >>>>>>>Move west where thanks to the Salmon we dont use salt!
> >>>>>>>
> >>>>>>>joking!
> >>>>>>>-jenn
> >>>>>>>
> >>>>>>>On 5 Dec 2006 10:47:52 -0800, Thoth1126@gmail.com wrote:
> >>>>>>>
> >>>>>>>
> >>>>>>>
> >>>>>>>>>Hi! I'm new here. I'm from Montreal, Canada and bought a 2002 TJ in May
> >>>>>>>>>2006. Every single day I give thanks to the Jeep Gods for this ride.
> >>>>>>>>>Summer, Snow, fall, all the seasons are heightened by this vehicle. Its
> >>>>>>>>>like a drug.
> >>>>>>>>>
> >>>>>>>>>Anyways, I'm obsessed with salt on the roads and even though I hose it
> >>>>>>>>>down when I come home, the next morning there's residue. I taste my
> >>>>>>>>>Jeep. I'm so scared it will rust like crazy. The previous owner treated
> >>>>>>>>>it every year, as did I this fall, but I'm still freaking out. I've had
> >>>>>>>>>6 or 8 cars in my life, but I've never cared more.....

 

Heh, my kid just said the oriental store across the street sells Salmon
Jerky too.

Mike

Mike Romain wrote:
>
> I just saw some of that kippered salmon. I was at a local Russian deli
> getting some sauerkraut and noticed some strips of it. It looked dry
> and chewy for sure. They had salmon bellies done that way too. They
> have about every 'european' smoked fish known there.
>
> We used to get it often out west.
>
> Mike
>
> Lon wrote:
> >
> > If you have a smoker, smoke the habaneros first. Works great on beef
> > or pork but also adds just a bit of flavor to salmon, particularly if
> > you like to blacken the salmon slightly in wagnerware before you cook it.
> >
> > I'm getting fond of Thai chili pepper, a dash of balsamic mixed with
> > kaffir juice, soak the salmon slightly then blacken both sides in an old
> > wagner skillet, then either grill or bake the salmon. The kaffir juice
> > also works well as a replacement for lemon or lime juice when eating the
> > salmon.
> >
> > Any of you folks still see the old dried out variety of kippered smoked
> > salmon? Used to find it in the local grocery stores around Kalispell
> > Mt all the time, but nobody here in the SF Bay area seems to carry
> > anything but the gooey wet smoked salmon any more except FishMarket and
> > even theirs is pretty moist. The old dried stuff was pretty dry, no
> > liquid content to speak of, about half way on the way to becoming jerky.
> > May have been regional I guess.
> >
> > Mike Romain proclaimed:
> >
> > > That one sounds good, I have posted the recipe in another post on the
> > > plank to answer both in one.
> > >
> > > Mike
> > >
> > > RoyJ wrote:
> > >
> > >>Care to exapnd that recipe a bit? We grill salmon all the time, always
> > >>looking for good toppings. Lately I've been using a Habernao and roasted
> > >>red pepper jam for mine, soy, concentrated OJ, and sherry (1/3 each)with
> > >>tarragon for my wife's.
> > >>
> > >>Mike Romain wrote:
> > >>
> > >>
> > >>>Mmmm. Had some fresh Atlantic salmon yesterday that I marinated in oil
> > >>>and lemon juice with dill then put it on a cedar plank and BBQ'ed it
> > >>>with maple hardwood charcoal. Had a caper/dill/garlic sauce for topping
> > >>>it. Ohh was it good....
> > >>>
> > >>>Mike
> > >>>86/00 CJ7 Laredo, 33x9.5 BFG Muds, 'glass nose to tail in '00
> > >>>88 Cherokee 235 BFG AT's
> > >>>Canadian Off Road Trips Photos: Non members can still view!
> > >>>Jan/06 http://www.imagestation.com/album/pi...?id=2115147590
> > >>>(More Off Road album links at bottom of the view page)
> > >>>
> > >>>jbjeep wrote:
> > >>>
> > >>>
> > >>>>or BBQ!
> > >>>>
> > >>>>-jenn
> > >>>>
> > >>>>On Wed, 06 Dec 2006 03:01:15 GMT, "Clint" <cneufeld@mysocks.shaw.ca> wrote:
> > >>>>
> > >>>>
> > >>>>
> > >>>>>>Whaddya use, then? Teriyaki sauce?
> > >>>>>>
> > >>>>>>Clint
> > >>>>>>
> > >>>>>>"jbjeep" <jbjeep@saw.net> wrote in message
> > >>>>>>news:shacn211k3gikip20hhlgl3asutnp66mko@4ax. com...
> > >>>>>>
> > >>>>>>
> > >>>>>>>Move west where thanks to the Salmon we dont use salt!
> > >>>>>>>
> > >>>>>>>joking!
> > >>>>>>>-jenn
> > >>>>>>>
> > >>>>>>>On 5 Dec 2006 10:47:52 -0800, Thoth1126@gmail.com wrote:
> > >>>>>>>
> > >>>>>>>
> > >>>>>>>
> > >>>>>>>>>Hi! I'm new here. I'm from Montreal, Canada and bought a 2002 TJ in May
> > >>>>>>>>>2006. Every single day I give thanks to the Jeep Gods for this ride.
> > >>>>>>>>>Summer, Snow, fall, all the seasons are heightened by this vehicle. Its
> > >>>>>>>>>like a drug.
> > >>>>>>>>>
> > >>>>>>>>>Anyways, I'm obsessed with salt on the roads and even though I hose it
> > >>>>>>>>>down when I come home, the next morning there's residue. I taste my
> > >>>>>>>>>Jeep. I'm so scared it will rust like crazy. The previous owner treated
> > >>>>>>>>>it every year, as did I this fall, but I'm still freaking out. I've had
> > >>>>>>>>>6 or 8 cars in my life, but I've never cared more.....

 

Heh, my kid just said the oriental store across the street sells Salmon
Jerky too.

Mike

Mike Romain wrote:
>
> I just saw some of that kippered salmon. I was at a local Russian deli
> getting some sauerkraut and noticed some strips of it. It looked dry
> and chewy for sure. They had salmon bellies done that way too. They
> have about every 'european' smoked fish known there.
>
> We used to get it often out west.
>
> Mike
>
> Lon wrote:
> >
> > If you have a smoker, smoke the habaneros first. Works great on beef
> > or pork but also adds just a bit of flavor to salmon, particularly if
> > you like to blacken the salmon slightly in wagnerware before you cook it.
> >
> > I'm getting fond of Thai chili pepper, a dash of balsamic mixed with
> > kaffir juice, soak the salmon slightly then blacken both sides in an old
> > wagner skillet, then either grill or bake the salmon. The kaffir juice
> > also works well as a replacement for lemon or lime juice when eating the
> > salmon.
> >
> > Any of you folks still see the old dried out variety of kippered smoked
> > salmon? Used to find it in the local grocery stores around Kalispell
> > Mt all the time, but nobody here in the SF Bay area seems to carry
> > anything but the gooey wet smoked salmon any more except FishMarket and
> > even theirs is pretty moist. The old dried stuff was pretty dry, no
> > liquid content to speak of, about half way on the way to becoming jerky.
> > May have been regional I guess.
> >
> > Mike Romain proclaimed:
> >
> > > That one sounds good, I have posted the recipe in another post on the
> > > plank to answer both in one.
> > >
> > > Mike
> > >
> > > RoyJ wrote:
> > >
> > >>Care to exapnd that recipe a bit? We grill salmon all the time, always
> > >>looking for good toppings. Lately I've been using a Habernao and roasted
> > >>red pepper jam for mine, soy, concentrated OJ, and sherry (1/3 each)with
> > >>tarragon for my wife's.
> > >>
> > >>Mike Romain wrote:
> > >>
> > >>
> > >>>Mmmm. Had some fresh Atlantic salmon yesterday that I marinated in oil
> > >>>and lemon juice with dill then put it on a cedar plank and BBQ'ed it
> > >>>with maple hardwood charcoal. Had a caper/dill/garlic sauce for topping
> > >>>it. Ohh was it good....
> > >>>
> > >>>Mike
> > >>>86/00 CJ7 Laredo, 33x9.5 BFG Muds, 'glass nose to tail in '00
> > >>>88 Cherokee 235 BFG AT's
> > >>>Canadian Off Road Trips Photos: Non members can still view!
> > >>>Jan/06 http://www.imagestation.com/album/pi...?id=2115147590
> > >>>(More Off Road album links at bottom of the view page)
> > >>>
> > >>>jbjeep wrote:
> > >>>
> > >>>
> > >>>>or BBQ!
> > >>>>
> > >>>>-jenn
> > >>>>
> > >>>>On Wed, 06 Dec 2006 03:01:15 GMT, "Clint" <cneufeld@mysocks.shaw.ca> wrote:
> > >>>>
> > >>>>
> > >>>>
> > >>>>>>Whaddya use, then? Teriyaki sauce?
> > >>>>>>
> > >>>>>>Clint
> > >>>>>>
> > >>>>>>"jbjeep" <jbjeep@saw.net> wrote in message
> > >>>>>>news:shacn211k3gikip20hhlgl3asutnp66mko@4ax. com...
> > >>>>>>
> > >>>>>>
> > >>>>>>>Move west where thanks to the Salmon we dont use salt!
> > >>>>>>>
> > >>>>>>>joking!
> > >>>>>>>-jenn
> > >>>>>>>
> > >>>>>>>On 5 Dec 2006 10:47:52 -0800, Thoth1126@gmail.com wrote:
> > >>>>>>>
> > >>>>>>>
> > >>>>>>>
> > >>>>>>>>>Hi! I'm new here. I'm from Montreal, Canada and bought a 2002 TJ in May
> > >>>>>>>>>2006. Every single day I give thanks to the Jeep Gods for this ride.
> > >>>>>>>>>Summer, Snow, fall, all the seasons are heightened by this vehicle. Its
> > >>>>>>>>>like a drug.
> > >>>>>>>>>
> > >>>>>>>>>Anyways, I'm obsessed with salt on the roads and even though I hose it
> > >>>>>>>>>down when I come home, the next morning there's residue. I taste my
> > >>>>>>>>>Jeep. I'm so scared it will rust like crazy. The previous owner treated
> > >>>>>>>>>it every year, as did I this fall, but I'm still freaking out. I've had
> > >>>>>>>>>6 or 8 cars in my life, but I've never cared more.....

 

Heh, my kid just said the oriental store across the street sells Salmon
Jerky too.

Mike

Mike Romain wrote:
>
> I just saw some of that kippered salmon. I was at a local Russian deli
> getting some sauerkraut and noticed some strips of it. It looked dry
> and chewy for sure. They had salmon bellies done that way too. They
> have about every 'european' smoked fish known there.
>
> We used to get it often out west.
>
> Mike
>
> Lon wrote:
> >
> > If you have a smoker, smoke the habaneros first. Works great on beef
> > or pork but also adds just a bit of flavor to salmon, particularly if
> > you like to blacken the salmon slightly in wagnerware before you cook it.
> >
> > I'm getting fond of Thai chili pepper, a dash of balsamic mixed with
> > kaffir juice, soak the salmon slightly then blacken both sides in an old
> > wagner skillet, then either grill or bake the salmon. The kaffir juice
> > also works well as a replacement for lemon or lime juice when eating the
> > salmon.
> >
> > Any of you folks still see the old dried out variety of kippered smoked
> > salmon? Used to find it in the local grocery stores around Kalispell
> > Mt all the time, but nobody here in the SF Bay area seems to carry
> > anything but the gooey wet smoked salmon any more except FishMarket and
> > even theirs is pretty moist. The old dried stuff was pretty dry, no
> > liquid content to speak of, about half way on the way to becoming jerky.
> > May have been regional I guess.
> >
> > Mike Romain proclaimed:
> >
> > > That one sounds good, I have posted the recipe in another post on the
> > > plank to answer both in one.
> > >
> > > Mike
> > >
> > > RoyJ wrote:
> > >
> > >>Care to exapnd that recipe a bit? We grill salmon all the time, always
> > >>looking for good toppings. Lately I've been using a Habernao and roasted
> > >>red pepper jam for mine, soy, concentrated OJ, and sherry (1/3 each)with
> > >>tarragon for my wife's.
> > >>
> > >>Mike Romain wrote:
> > >>
> > >>
> > >>>Mmmm. Had some fresh Atlantic salmon yesterday that I marinated in oil
> > >>>and lemon juice with dill then put it on a cedar plank and BBQ'ed it
> > >>>with maple hardwood charcoal. Had a caper/dill/garlic sauce for topping
> > >>>it. Ohh was it good....
> > >>>
> > >>>Mike
> > >>>86/00 CJ7 Laredo, 33x9.5 BFG Muds, 'glass nose to tail in '00
> > >>>88 Cherokee 235 BFG AT's
> > >>>Canadian Off Road Trips Photos: Non members can still view!
> > >>>Jan/06 http://www.imagestation.com/album/pi...?id=2115147590
> > >>>(More Off Road album links at bottom of the view page)
> > >>>
> > >>>jbjeep wrote:
> > >>>
> > >>>
> > >>>>or BBQ!
> > >>>>
> > >>>>-jenn
> > >>>>
> > >>>>On Wed, 06 Dec 2006 03:01:15 GMT, "Clint" <cneufeld@mysocks.shaw.ca> wrote:
> > >>>>
> > >>>>
> > >>>>
> > >>>>>>Whaddya use, then? Teriyaki sauce?
> > >>>>>>
> > >>>>>>Clint
> > >>>>>>
> > >>>>>>"jbjeep" <jbjeep@saw.net> wrote in message
> > >>>>>>news:shacn211k3gikip20hhlgl3asutnp66mko@4ax. com...
> > >>>>>>
> > >>>>>>
> > >>>>>>>Move west where thanks to the Salmon we dont use salt!
> > >>>>>>>
> > >>>>>>>joking!
> > >>>>>>>-jenn
> > >>>>>>>
> > >>>>>>>On 5 Dec 2006 10:47:52 -0800, Thoth1126@gmail.com wrote:
> > >>>>>>>
> > >>>>>>>
> > >>>>>>>
> > >>>>>>>>>Hi! I'm new here. I'm from Montreal, Canada and bought a 2002 TJ in May
> > >>>>>>>>>2006. Every single day I give thanks to the Jeep Gods for this ride.
> > >>>>>>>>>Summer, Snow, fall, all the seasons are heightened by this vehicle. Its
> > >>>>>>>>>like a drug.
> > >>>>>>>>>
> > >>>>>>>>>Anyways, I'm obsessed with salt on the roads and even though I hose it
> > >>>>>>>>>down when I come home, the next morning there's residue. I taste my
> > >>>>>>>>>Jeep. I'm so scared it will rust like crazy. The previous owner treated
> > >>>>>>>>>it every year, as did I this fall, but I'm still freaking out. I've had
> > >>>>>>>>>6 or 8 cars in my life, but I've never cared more.....

 

Thanks Mike

I'll try to get some cedar planks today or early this week.

I have lots of garlic from the garden, also lots of dried hot peppers
from the garden so maybe I can get creative.

Merrill

Mike Romain wrote:
> I have been known to take salmon and even smoked eel for 'unagi' or
> sushi eel on Jeep runs. I usually wrap the salmon in foil for open fire
> coal cooking. I like a bit of lemon and dill in it when cooking, but
> sometimes stuff them with cooked rice and mushrooms or something like
> 'Uncle Ben's' wild rice mix.
>
> I believe in eating well when out camping. My wife and son agree.
>
> The local grocery stores actually sell red cedar planks in the fish
> departments. It's an original Native Canadian recipe I believe, Western
> North American anyway.. The planks are a basic 1"x8" chunk of cedar cut
> a foot long. Finished they measure 7.5" x 3/4" x 12". A nice cedar
> shake would work, but would only likely last a couple BBQ's before it
> burned through. The plank I am using now has about 6 BBQ's on it. It
> still has one or two left I think. The smoke from the smoldering cedar
> makes the flavor. It will be bland if the fire is too cold to start the
> burn.
>
> You soak the plank for a few hours by weighing it down in a full sink of
> water, then you shake it off and oil it. Add the salmon and put it on
> the BBQ at a temperature that is going to start the plank charring.
> Close it up and cook for about 20-30 minutes per fish inch thickness. I
> start checking for flakiness at 20 minutes and go from there.
>
> I like to oil the salmon and marinate it in oil, lemon, black pepper,
> dill and a bit of garlic usually. I think the oil seals the juices in.
>
> I have a couple mackerel sitting in the freezer I want to plank next
> BBQ.
>
> The sauce I made the other day was a type of tartar sauce.
>
> 1 cup mayo. I used half mayo and half miracle whip just because I had
> them both.
>
> 1 teaspoon dried mustard.
>
> 1 hard-boiled egg, diced fine.
>
> 1 garlic clove, crushed and diced fine.
>
> 1 scant tablespoon dried dill weed or more of fresh chopped if I can
> get.
>
> 1 tablespoon diced capers.
>
> 1 teaspoon whole capers.
>
> pinch of black pepper, fresh cracked or milled is best.
>
> a splash of lemon juice, about a tablespoon or less depending on your
> taste.
>
> Mix and chill for a while to let the flavors mix.
>
> I make another variation using more lemon, 2 tablespoons, garlic and
> sweet green relish instead of capers and dill. It is a winner around
> here too. I don't always even use the garlic, just make the sweet and
> sour one.
>
> Mike
>
> merrill wrote:
> >
> > Mike, now that we've gone really OT can you advise me on the cedar
> > planking.
> >
> > My GF loves salmon and I like it too. I have heard that cedar slabs on
> > the BBQ makes salmon really great. I can get western cedar at the local
> > furniture factory or eastern cedar in my back yard (chainsaw required).
> >
> > Merrill
> >
> > Mike Romain wrote:
> > > I like the salmon from both coasts. They are different, yet the
> > > same... Fresh wild is so much sweeter than frozen or farm salmon though
> > > we eat then too. We get farm salmon frozen in a bag for less than $3.00
> > > each usually. Enough for 3 people. Cedar planking even a farm salmon
> > > tastes wicked.
> > >
> > > Mike
> > >
> > > jbjeep wrote:
> > > >
> > > > YUM! Only thing that would make that better would be fresh Copper River Salmon.
> > > >
> > > > -jenn
> > > >
> > > > On Thu, 07 Dec 2006 09:48:09 -0500, Mike Romain <romainm@sympatico.ca> wrote:
> > > >
> > > > >>Mmmm. Had some fresh Atlantic salmon yesterday that I marinated in oil
> > > > >>and lemon juice with dill then put it on a cedar plank and BBQ'ed it
> > > > >>with maple hardwood charcoal. Had a caper/dill/garlic sauce for topping
> > > > >>it. Ohh was it good....
> > > > >>
> > > > >>Mike
> > > > >>86/00 CJ7 Laredo, 33x9.5 BFG Muds, 'glass nose to tail in '00
> > > > >>88 Cherokee 235 BFG AT's
> > > > >>Canadian Off Road Trips Photos: Non members can still view!
> > > > >>Jan/06 http://www.imagestation.com/album/pi...?id=2115147590
> > > > >>(More Off Road album links at bottom of the view page)
> > > > >>
> > > > >>jbjeep wrote:
> > > > >>>
> > > > >>> or BBQ!
> > > > >>>
> > > > >>> -jenn
> > > > >>>
> > > > >>> On Wed, 06 Dec 2006 03:01:15 GMT, "Clint" <cneufeld@mysocks.shaw.ca> wrote:
> > > > >>>
> > > > >>> >>Whaddya use, then? Teriyaki sauce?
> > > > >>> >>
> > > > >>> >>Clint
> > > > >>> >>
> > > > >>> >>"jbjeep" <jbjeep@saw.net> wrote in message
> > > > >>> >>news:shacn211k3gikip20hhlgl3asutnp66mko@4ax.com. ..
> > > > >>> >>> Move west where thanks to the Salmon we dont use salt!
> > > > >>> >>>
> > > > >>> >>> joking!
> > > > >>> >>> -jenn
> > > > >>> >>>
> > > > >>> >>> On 5 Dec 2006 10:47:52 -0800, Thoth1126@gmail.com wrote:
> > > > >>> >>>
> > > > >>> >>>>>Hi! I'm new here. I'm from Montreal, Canada and bought a 2002 TJ in May
> > > > >>> >>>>>2006. Every single day I give thanks to the Jeep Gods for this ride.
> > > > >>> >>>>>Summer, Snow, fall, all the seasons are heightened by this vehicle. Its
> > > > >>> >>>>>like a drug.
> > > > >>> >>>>>
> > > > >>> >>>>>Anyways, I'm obsessed with salt on the roads and even though I hose it
> > > > >>> >>>>>down when I come home, the next morning there's residue. I taste my
> > > > >>> >>>>>Jeep. I'm so scared it will rust like crazy. The previous owner treated
> > > > >>> >>>>>it every year, as did I this fall, but I'm still freaking out. I've had
> > > > >>> >>>>>6 or 8 cars in my life, but I've never cared more.....