Menu / Flyer
Catering & Wedding Info
BBQbyDan Testimonials
  

Contact BBQbyDan
Sponsor BBQbyDan
 

www.BBQDan.com
www.BBQbyDan.com
www.BBQWhisperer.com

 
Home

 Search
 
BBQ Events & Doings
BBQ Contests & Past Info
Recipes, Smoking Meats
Recipes, My Favorites
Military Charitable Events
 
BBQbyDan Web Index
     

   BBQbyDan Seasonings
& Rubs - Purchased here

 

 FAQ, BBQ-Info-Files

 FAQ, BBQ-Info-On-line

 Feedback-Info Request

 

KCBS BBQ Cook-Off Info
Links, BBQ & Related

    

Pictures, BBQ

 Pictures, Food

 Pictures, People
  
 Grilling

Recipes, Smoking Meats
Recipes (50,000+)

Recipes, My Favorites

Recipes, Grilling
     
BBQbyDan Event
Web Site Index

 


   

      


    

Simple Green Cleaning Products are used exclusively by
Team BBQbyDan

 


         


    Collapsible Windproof  Chafing Dishes,  Wind Guards, Chafing Dish Skirts, Chafer Safety Barrier, Induction and Butane Cooker Guards.
www.wrapnguard.com  
Email:
info@wrapnguard.com

   


   
 

   


     


    


    


    


    


      


 
    


  


  


      


   


  


  


      
  


        


   


   


   


  


  


                  


       


           


     


   

 

  
  
 

Recipes, BBQ & Other

                                      SALMON, RICK STREIFF'S WAY

RickTrophies001.jpg (40678 bytes)

Salmon, one half side, no skin
Salt, to taste
Pepper, to taste
Garlic granules, to taste
Onion granules, to taste
Butter (1 cube) Rick uses Olive Oil
Dill, chopped, 4 tablespoons
Capers, 4 tablespoons

The half Salmon is cut long-ways, like a large fillet. 

I then melt the cube of butter. Spread the butter on the internal inside portion of the fillet heavily with a basting brush. 

Then sprinkle salt, pepper, garlic, onion and dill on to taste. Lightly dab a bit more butter on to mix and adhere seasonings on the meat a bit better.

Turn over and do the same to the skinned side. Place on a grate on a cooking sheet, or foil, in a BBQ Pit, Smoker, or oven at  240 - 325. 

About half-way through the cooking time (35 - 50 minutes) place  a temperature probe in the salmon to verify temperature. Then take this opportunity to spread the capers on the top side portion of the salmon. 

Finish cooking. I would not take it past 137-139 degrees.

That is the way Rick (below) told me to do it!!!

 

  
 

 BBQbyDan,  BBQbyDan Inc.,  BBQDan,  BBQ Whisperer,  BBQ Bivouac,  CRK Specialty Q,  Coyote Road Kill 
BBQbyDan.com
,  BBQDan.com,  BBQWhisperer.com,  CoyoteRoadKill.com,  BBQBivouac.com
Registered Trademark (BBQbyDan
Class 030, 035, 043), Service Marks, & Trademarks, claimed 1998-2015 by BBQbyDan Inc.
Copyright
1998-2015,  BBQDan.com,  BBQbyDan.com,  BBQWhisperer.com,  &  CoyoteRoadKill.com websites  
All rights reserved.  No content can be used for commercial purposes without written consent. 
Content used for educational purposes or media review must include appropriate source information.
Revised: 06 Jan 2015 12:33 .

 
 
Hit Counter