I love cedar planked salmon! Looks good. What did you dust it with?
Wow remote probe in fish... Really. At a loss for words
It looks great brother. Salmon is one of my favorites. However I have to ask, why not on the PBC?
I wanted to know when it was 145 IT......What am I missing here?
Looks great. Nice job!
Love salmon, and that looks great!
KC
I probe my salmon too because i want it off @ 140. Salmon especially isn't good over cooked.
Looks really good, nice thick fillet!
I always liked Tonys on salmon because of the spice and salt...bet the DB was good.
Nice looking salmon! We love that too. Do it almost once a week if we can. Is that a nice glass of Chardonnay by chance? :grin:
Nothing nice to say so I won't
There's ways to see if fish and salmon are done without therms but instead of breaking a piece off and looking inside I'd rather probe with an instant read. Temping is a great way to see when it's done as to not over cook.Nothing nice to say so I won't
I'm always up for learning different ways to check for doneness. Go ahead and share please. All i did before therms was look for translucence and when there was just a little left in the center of the thickest part i'd rest it to finish cooking and eat.Sticking very hard not to comment.
Ahem
Yep won't go the learn to