Salmon suggestions

[michael w]

Isaac is moving on, so its back to the kettle, anyone have a recipe that doesn't have 250 ingredients. 

[Duke]

Salmon is one of my specialties. I have done it several different ways, but one of my easy favorites remains. Coat the fish with PAM. Then I like to use Weber's Boston Bay on it. Grill with a side of veggies and a side of rice with butter.

[glrasmussen]

Isaac is moving on, so its back to the kettle, anyone have a recipe that doesn't have 250 ingredients. 

Do you want to cook for dinner or smoke for a snack?
I have one for both. Butt I don't have exact measurements for the ingredients.
Unfortunately I don't write down measurements, I go by gut...

Greg

[Troy]

Salmon is one of my specialties. I have done it several different ways, but one of my easy favorites remains. Coat the fish with PAM. Then I like to use Weber's Boston Bay on it. Grill with a side of veggies and a side of rice with butter.

alright this pam thing is going to far. now you're spraying it on food!?

[Duke]

alright this pam thing is going to far. now you're spraying it on food!?

  Actually I find it has a higher burn point than evoo and it keeps the salmon from sticking so easily. It also seems to help the grill marks and aid in the browning. I have been using it on everything lately. I also keep my ci grates coated with it.

[Heyjude]

Whew, for s cecond I thought the topic ws going to switch to butter on rice!

I think spraying the salmon first instead of the grill is a great idea.
When I spray my hot grill, it justs vaporizes almost immediately. I doubt much reamins to protect or help the food. But by putting it on something as fragile as Salmon, it gives you a fighting chance!

Have you not seen the grill marks that Dukes Salmon has?

[Troy]

i'm pretty sure pam is made for pans. i don't know how safe it is to spray directly on food.

that freaks me out

[Duke]

i'm pretty sure pam is made for pans. i don't know how safe it is to spray directly on food.

that freaks me out

It's food grade? It's made for baking. Have you ever notice the different flavors they make? The grill also doesn't need to be a 1000 degrees to cook any fish to where it vaporizes. I used to use evoo, but it flares up and black smoke billows out. You could also try wok oil.

[Troy]

i realize it's food grade; however you spray "it" onto the cooking surface before the food hits the surface.
"it" may be pure oil, but chances are it's not.

when you spray a surface, a lot of 'not oil' chemicals evaporate or burn off.
when you spray food, those chemicals may be sticking to the food.

i haven't done any research or testing. this is just my gut feeling

[Duke]

Possibly, but it tastes darn good!

Seriously, why would they make different flavors to just spray on a pan? It's mainly canola oil.

[Troy]

marketing

[Duke]

That's fine, but it is mainly canola oil. What's the difference between canola spray and bottled canola then? With or without any other flavors added? 

[Heyjude]

I would bet that if it contained anything that could be considered life threatening to humans, they wouldn't put it in the can.. Its basically an oil with a propellant.
It proably has some other ingredients that help in preventing the "Stickage" as they say.
And Troy, were all gonna die someday. I doubt we will have to write on your epitaph.
"He died from non-stick spray, a tragedy" More likely, he died from too much butter on his rice!

[Heyjude]

OOOh... Check out these links:

http://www.ehow.com/how_4449528_make-nonstick-cooking-spray.html

http://www.mazola.com/products/cooking-sprays-faqs.aspx

[Duke]

Yep.

Q.

"Can Mazola No-Stick be sprayed on my food?"



A.

"Yes. All ingredients in Mazola No-Stick Cooking Spray are U.S. FDA approved for food use and can be safely sprayed directly on food. Remember never to spray Mazola® No Stick on heated surfaces and never spray Mazola® No Stick near an open flame."