The Snack Thread

[Boone]

That looks pretty damn good! Tell me that you didn't throw away the skin. I'm sure that you can fry it. Have I ever done it? No. But I'm sure that you can. Also, how do you like that SnS kettle? I have a line on one, relatively cheap, and I'm waiting for the woman to get back to me on it. I've been intrigued by them since they've come out. The grill looks very well made and has a lot of kick-ass looking, and practical, features. Non FB Fran, aka the Great Enabler, may eventually put her foot down with all my grills/smokers/cookers, but she hasn't yet! I've given away grills to make room for new, (used), ones.

I think Mark’s paper bag trick is cool, but I think a better way to do it would be to pour boiling water over the skin which will allow you to peel it right off without ‘cooking’ the salmon. You could then get smoke exposure on all sides of the fish. I suppose the downside is you have to make sure it doesn’t stick but I think an ordinary non-stick grill basket with holes would work perfectly.

 

[Skinsfan1311]

I think Mark’s paper bag trick is cool, but I think a better way to do it would be to pour boiling water over the skin which will allow you to peel it right off without ‘cooking’ the salmon. You could then get smoke exposure on all sides of the fish. I suppose the downside is you have to make sure it doesn’t stick but I think an ordinary non-stick grill basket with holes would work perfectly.

I love the skin, whether it's soggy, or crispy. I've never cooked it slow like Mark, but I intend to do so. Thanks!

 

[Mark The Homer]

I think Mark’s paper bag trick is cool, but I think a better way to do it would be to pour boiling water over the skin which will allow you to peel it right off without ‘cooking’ the salmon. You could then get smoke exposure on all sides of the fish. I suppose the downside is you have to make sure it doesn’t stick but I think an ordinary non-stick grill basket with holes would work perfectly.

Great idea! I've heard of a similar idea, doing it with chicken skin so that it crisps better.

I would wonder if there would be more of a risk of the fish becoming dry during the smoke-cook that way, or perhaps becoming too smokey? Still, definitely worth trying out.

If feeling brave, one could also make sushi, sashimi, etc. with that raw skinless salmon. Just skip the cook.

And then you'd also have the salmon skin to play with as well. Win-win.

 

[Boone]

I like to remove the skin and then cube the salmon into bite-size pieces, toss it in a pan with soy, honey, sriracha, lime juice and smoke it. Comes out amazing

 

[Mark The Homer]

Boone is the Maki Magician of BGO. I think that's clear.

 

[Skinsfan1311]

I like to remove the skin and then cube the salmon into bite-size pieces, toss it in a pan with soy, honey, sriracha, lime juice and smoke it. Comes out amazing

Time and temp in the smoker?

 

[Boone]

I usually smoke at low temp for 30 minutes then crank up to 350 until it looks done

 

[Boone]

Skinsfan1311 - sorry, been on the road. Basically cook those salmon bites like you would burnt ends. Ideally you want a little glaze/carmelization on them coming off the grill.

 

[Mark The Homer]

I just recently finished a book, a NYT bestseller, recommended by my wife. It's titled Demon Copperfield. 546 pages. By Barbara Kingsolver.

It's about this kid who was born of a teenage meth addict Mom in Appalachia.

So last page. These two young people are driving down from Appalachia (Eastern Kentucky) to the ocean because seeing the ocean is on Demon's bucket list.

Here's what it says on page 546.

She smacked her forehead. "Oh my God. Oysters."

"What about them?"

(They're unbelievable.)

"I'm saying Mrs. Peggot used to cook them in soup at Christmas, and I was not a fan."

"This is nothing like that. At the beach, they're fresh. You crack them open and eat them right off the shell. Raw. Technically I guess still alive."

"And that's a good thing?"

"You won't believe how good. It's like kissing the ocean. Demon." She leaned forward so I could see her face, and drilled those bad-girl eyes into me with a look that threatened my perfect driving record. "And it's kissing you back."

Oh, my Lord. This girl has set her cap.

I drove left-handed with my right arm resting on her seat back, running my thumb over the little hairs on the back of her neck. The trip itself, just the getting there, possibly the best part of my life so far.

...

<end>

Bought these at HT a couple days ago. They like to be cold and wet. In the summer, I keep them in the fridge, right side up, under a wet paper towel, under a loose sheet of aluminum foil.

Edit: Ate a couple on the half shell with a squirt of fresh lemon, then made an omelette out of the remaining. They gave me a baker's half dozen.

Editx2: Why do I see a red line underneath "omelette?"

 

[Skinsfan1311]

I just recently finished a book, a NYT bestseller, recommended by my wife. It's titled Demon Copperfield. 546 pages. By Barbara Kingsolver.

It's about this kid who was born of a teenage meth addict Mom in Appalachia.

So last page. These two young people are driving down from Appalachia (Eastern Kentucky) to the ocean because seeing the ocean is on Demon's bucket list.

Here's what it says on page 546.

She smacked her forehead. "Oh my God. Oysters."

"What about them?"

(They're unbelievable.)

"I'm saying Mrs. Peggot used to cook them in soup at Christmas, and I was not a fan."

"This is nothing like that. At the beach, they're fresh. You crack them open and eat them right off the shell. Raw. Technically I guess still alive."

"And that's a good thing?"

"You won't believe how good. It's like kissing the ocean. Demon." She leaned forward so I could see her face, and drilled those bad-girl eyes into me with a look that threatened my perfect driving record. "And it's kissing you back."

Oh, my Lord. This girl has set her cap.

I drove left-handed with my right arm resting on her seat back, running my thumb over the little hairs on the back of her neck. The trip itself, just the getting there, possibly the best part of my life so far.

...

<end>

Bought these at HT a couple days ago. They like to be cold and wet. In the summer, I keep them in the fridge, right side up, under a wet paper towel, under a loose sheet of aluminum foil.

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Mmmmmmmmmm!

 

[Mark The Homer]

 

[Mark The Homer]

I just tried them. Damn! They're really good. Not a fan of Old Bay chips, but these Goldfish are crazy good! I'm not a big fan of cheese curls either, but Herr's Old Bay Cheese curls are really good too...

Okay I have tried the cheese curls. Wow - these are really interesting. You take one, you bite it in half, then put that half between your molars and crunch it a few times. And the crunched up cheese curl just dissolves in your mouth. It reminds me of cotton candy. It just melts right there in your mouth and turns into liquid. Very unique. And very delicious. Price is a bit high though. I paid $3.99.

 

[skinsmarydu]

Sour Cream & Onion Ritz Toasted Chips are sooooo addictive.
I also love Sabritones Chile & Lime baked thingys.

 

[Ashburn Dave]

I'll be trying this tonight. One minute cake.

 

[skinsmarydu]

I'll be trying this tonight. One minute cake.

And soon I'll be able to look over my shoulder and see my larger-than-life butt.
Thanks, dude.

 

[skinsmarydu]

So, my guilty pleasure is Slim Jim's.

The only thing worse for me is trying to get them open.

 

[Boone]

I feel you on that. I could eat a hundred of them in one sitting

 

[Ashburn Dave]

We used to eat these all the time growing up.

 

[Mickalino]

I recently became a huge fan of these...
It's popcorn fused into a chip.
Tastes different than popcorn and different than any chip.
I challenge someone to start a bag, and see if you can stop without finishing most or all of the bag