As promised recently, now that Fall is here, we will look a bit at what I like to call alternative outdoor activities. By that, I mean that they are apart from hunting and fishing, but are still done outdoors and are very enjoyable. This week’s topic will be fire. From the time humans first inhabited the earth, fire has been an important factor in their lives. Over the eons, fire has provided warmth against the cold. It has also been a means to cook and preserve food. It was even used to ward off predators. While those uses are still around today, one of fire’s biggest roles is for entertainment. There is really little that can compare to a nice fire on a chilly Fall evening.
When it comes to what wood to use, it depends on the use you have planned for the fire. If you plan to just sit around, have a favorite beverage and shoot the bull with family and friends, just about any wood will do. If, however, you plan to roast “weenies,” toast marshmallows or make s’mores, you will need some type of hardwood, as the sap from softwoods, such as pine, will contaminate your food. Although I find s’mores to be too overwhelmingly sweet, I love hot dogs and marshmallows cooked over an open fire.
When I was a kid, folks just built their fires on the ground, something many still do today. Nowadays, a wide variety of manufactured fire-pits are available, including some smokeless versions. These are a neat and convenient to enjoy the smell and feel of a nice fire, and they work well for cooking as well.
For many years, my son and I would make a trip or two to Pulaski, New York, to do some salmon fishing. Let’s look at the role these fish can play in table fare.
While salmon is both good and good for you, there are a couple of problems to overcome. First of all, salmon are, by their very nature, oily fish. Therefore, when cooking them, you must keep the flesh out of the oil. If you don’t, you’ll be unable to eat it. If you use a roast pan to bake the fish, be sure to put it on a rack. The other problem, if it can really be called that, is the fact that salmon fillets are normally very thick. This means that you must exercise caution to make sure you don’t burn the outside, while leaving the inside raw. Therefore, the cooking temperature should be no higher than medium.
Here’s a salmon cooking technique that I have done only a couple of times. I used a technique called planking. First of all, I applied an ample amount of Old Bay Seasoning. Next came Uncle Glenn’s Blend, from Con Yeager Spices.
For the actual cooking, I took a cedar plank that I had soaked in water for several hours, and placed it on the gas grill. I then put the salmon on the plank. After turning it once, I let it cook on medium heat for about an hour. The end result was nothing short of delicious. There was no oily taste at all. Apparently, the oil had either soaked into the plank or drained off. A slight smoky flavor permeated the fillets. The planks, which are good for only one use, can be purchased at many cooking stores. Planking works well on meat, fish and poultry. If you’ve never tried it, you owe it to your taste buds to give it a shot.
Another of my favorite ways of preparing salmon is to smoke it. Once again, long and slow are the key words to success. There are all kinds of smokers on the market, but I use either one fueled with propane or the Old Smokey Electric. For salmon, I prefer to use hickory wood, although others will work, too. After brining, I like to dissolve some brown sugar in water and brush it on the fish. After a day in the smoker, it tastes like very delicate ham.
Chris Henderson email: salmonangler1@gmail.com
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