All posts by Ronald

just me. What you see is what you get.
Fish, Salmon, WSM

Warm smoked side of Salmon

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I’ve done my fair share of salmon on the OTP, but this time I was trying something different. I wanted to do some warm smoked salmon, since I had a nice group of friends coming over tonight. It was one side of salmon with the skin still on, so I could play around with it nicely.

First I did was to salten it. There are 2 ways of brining, wet and dry, and I choose the wet one. I took 10 liters of water and added 1 kg of salt to it. (ratio is 100 grams per liter of water).

now, keep stirring until all the salt is dissolved and absorbed by the water. Doesn’t takt that long, just be patient. Took me about 5 minutes.

Added the whole salmon and let it in there for about 60-90 minutes.

After that, I removed the salmon from the brine and let it dry out in the fridge for at least 24 hours.

Now, for the smoking, I had to play around a little. I couldn’t get the temperature in my smoker under 85 degrees, so I had to go with that. (Celcius, not Fahrenheit).

Once in the temperature, I cut the salmon in 2 parts and placed them on the grill on smoking planks (although they absolutely didn’t burn, what was the idea). I used the planks to make sure I could remove the salmon from the grill rack, and not have it stuck to it at the end of the smoke.

I applied whiskey barrel wood, but I guess all wood would be good. Just choose your own personal preference.

I continued to measure the core temperature and maintaining the lowest temperature possible in the WSM and kept adding hands of whiskey wood to it, to keep the smoke levels going, especially in the beginning.

After about 1 – 1,5 hour, temperature hit a 45 degrees celcius mark and I decided it was time to have a go at it.

Now, just put it on the table, add some forks and a bowl of fresh warm bread and let them have a go at it. It was delicious!

Direct, OTP, Salmon

Salmon with grilled vegetables skewers

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Awesome healthy food with low carbs. Loved it, and it need to make more variations of it, but for now, this was a very well enjoyed version!

needed :

  • 450 grams of salmon filet
  • zucchini
  • egg plant
  • red onion
  • bell pepper
  • fresh dill
  • organic, biological lemon
  • fresh chives
  • fresh parsley
  • extra vergine olive oil

so, to begin, we dice up a nice bunch of dill and add the zest of a lemon. Then we add seasalt to the salmon. The mixture (dill and lemon zest), mixed up with some extra vergine olive oil, is to be basted on the salmon filet and put in the fridge for at least an hour.

now, make the skewers with the vegetables, by cutting them up in large chunks and add them to the skewer. No guideline needed there, I guess.

I also cut up the chives, parsley and dill and added olive oil and created a nice green herby baste to put on the skewers when we add them to the bbq.

I’ve started with the skewers, and grilled them directly first. Grill was about 180, which is my prefered temp 😉

simply turn and add more herb baste, and put indirect.

Now, I’ve added the plank (cherry in this case) directly on the wood and once it started smoking, turned it over and added the salmon. Picture is indirect, but that was only to add it without burning my fingers. I’ve added the slices of lemon on it and put it directly for about 10 minutes. Salmon is done pretty fast!

Only serving is left, so I’ve put it on my plate, and I’m absolutely enjoying it!

Bon appetit!

asparagus, Direct, Fish, OTP, Potatoes, trout

Grilled trout with green asparagus and roasted potatos

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Been some time for me to make a new post here, but it’s that time again, fortunately. I had a nice workout on Stand Up Paddling yesterday, and wanted to enjoy the good weather a little more, so I fired up the old OTP again. Bought some fresh rainbow trouts and was feeling confident. Trout is usually one of my favorites, eventhough there are often a lot of fishbones that stuck to the meat and end up in my mouth, but …. it doesn’t affect taste, and that’s good!

Ingredients

  • 2 fresh rainbow trouts
  • 500 grams (1 pound) of precooked little potatoes
  • 500 grams of green asparagus
  • fresh dille
  • about 50-75 ml of extra vergine olive oil
  • 1 lemon
  • salt and pepper to taste.

First the preparation.

Take 2 teaspoons of chopped dille and add the 75 ml of olive oil. Add a nice bit of salt and a little pepper and mix well into a nice marinade.

So after mixing it well, just add about 2 tablespoons of this marinade to the asparagus and to the potatoes as well, and mix it through.

Now start with the trouts. They were bought cleaned, so I just washed them out a little with fresh water and dried the skin with a towel. Now I’ve cutted into the sides a few times with a large kitchen knife and added salt and pepper to both sides and the inside as well.

After salting and peppering it, I’ve added 2-3 slices of lemon and a few branches of dille in there, before putting it into my fish grate for the BBQ.

Now, I’ve prepared everything I need, I just need to fire up the Q and pre-heat the oven on about 50 degrees celcius. (you’ll know why later on)

I’ve used a grill pan over direct coals to grill the potatoes in about 20 minutes, while turning them over every 5-10 minutes, giving them a nice grill mark style cook, and did the same with the asparagus, except a lot shorter, of course.

The trout only needs about 5-6 minutes per side, but while doing that, I’ve kept the potatoes and asparagus warm in the pre-heated oven. (told you I’d explain later 😉 )

Served and ready to be enjoyed!

Chicken, OTP, Vegetables

Tandoori chicken skewers

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With some naan bread and some nice vegetables this is a great meal and everyone would / could enjoy it. I have some improvements here (since someone told me for Tandoori chicken it needs to be marinated in yoghurt as well, which I obviously didn’t), so I’ll keep at it, and keep improving, but these were already pretty good.

I used regular chicken breasts for the slices of chicken and I used my previously posted tandoori rub to season them.

ingredients :

  • 1,2 kg of chicken breasts (3 double filets)
  • 2 large red onions
  • 2 large red bell peppers
  • tandoori rub
  • 3 or 4 tablespoons of olive oil

First, chop up the breasts in nice chunks and put them in a large bowl.
Then I cut up the peppers and onions in pretty decent pieces (avg 2x2cm)

Now, add the oil to the chicken bowl and mix up well.
After that, start adding the rub and mix well with your bare hands until you see a nice consistent layer of rub on all pieces of chicken. Cover and put in the fridge to marinate for about 1-2 hours.

Now, once marinated, start filling the skewers. I started with 1 piece of chicken, 1 piece of bell pepper, 1 piece of onion, 2 pieces of chicken, 1 bell pepper, 1 onion, and finish of with a piece of chicken. Simple enough, but add your own twist, please. Nothing is set in stone.

Grill them over direct heat and lay indirect for a total of about 10 minutes. Enjoy!!

Chicken, Rub

Tandoori dry rub

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I had never done a tandoori chicken on the grill, but if the lady asks, the lady gets (a first try). For the rub, I did the following to make it, and that was good!

  • 0.5 tablespoon of black pepper grains
  • 4 tablespoons of cumin seeds
  • 3 tablespoons of coriander seeds
  • 8 whole cloves (dutch would be ‘kruidnagel’)
  • 5 tablespoons of paprika powder (I used a slightly sweetened one)
  • 0.5 tablespoon of cayenne pepper
  • 0.5 teaspoon of cinnamon
  • 1 teaspoon of nutmeg
  • 0.5 tablespoon of sea salt

Put these dry herbs in a pan (no oil or butter, ofcourse) and heat it up to release all the flavors.

Once nicely warm and smelling A.W.E.S.O.M.E.! (If I may say so myself), I’ve grounded them up to a fine well mixed seasoning.

ready to use. This amount is more than enough for multiple times, but please use at your own discretion. I’m not the boss of your kitchen 😉