Joe G
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Member since Jun 02, 2007
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Success Rating: 98% (40 ratings)
Slow Roasted Lamb Loin Taster
by Dino R
Served with oven dried tomatoes, potato galette and finished with a rosemary infused jus.
| Active Time: 1 hr | Comments: 2 |
| Total Time: 3 hrs | Views: 1581 |
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Nice work Curtis. Thanks for sharing. Always wondered how these were made. P
Okay everyone, going to share a super BBQ secret with you. Try this recipe but do it for the BBQ instead of the oven. Leave the skin on the salmon though. Heat the BBQ to the highest setting for about 10 minutes then turn down to the lowest setting.
Then, after a few minutes to let the flames die down a bit, place the filet on the BBQ (skin side down), close the lid and cook for about 10 minutes (lid on). No need to flip this filet if you keep the lid closed. To check for doneness, use a spatula and lift up the filet in the middle. If the salmon meat just flakes apart from the weight of the filet at the thickest part .... it's done. You'll see... the meat will just start to separate along the natural seam. Easy as pie.
The only thing you have to be careful of is that the BBQ should not flame up from oil dripping on the coals. So check periodically. Flames and BBQ'ing are not a great mix. You can use a couple of drops of water to put out the flames if you see any and move the salmon out of the flame then close the lid again. When done, use two large metal spatulas and transfer to a serving platter and enjoy.
From a fisherman I know to you - It's the best. Try it and tell me what you think.
Joe