Winter Salt / Northern thread
Guest
Posts: n/a
Re: Winter Salt / Northern thread- now 'Canadian' cooking
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.....
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.....
Guest
Posts: n/a
Re: Winter Salt / Northern thread- now 'Canadian' cooking
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.....
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.....
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