Discussion in 'Chit-Chat' started by Clutch, Feb 6, 2014.
One bowl at a time. Small batch...
Copper River Salmon and some Wagyu bavettes... I'm not a salmon fan, but if you haven't tried the Copper River stuff you should.
I love salmon.
Skin down on a grill sometimes leaves the skin behind if you don’t oil the grill and the skin. I prefer a grill basket for fish.
I cleaned it really well and oil'd it before putting them on. I was a bit worried, but they came up easily. Just used Kosher salt, black pepper, and olive oil on the salmon. Really amazing.
Sounds awesome. Enjoy.
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