đĨđđ Sword Fight: Chicken or Fish?
Charcoal wings are always a winner but the salmon was soo good, takes the smoke so well, stays super juicy in cubes and gets an amazing seared crust – low key the only way I want to cook salmon đ¤ˇđģââī¸
PREPARATION
Salmon removed of any skin, and portioned into chunks, delicately skewered and folded thin loves for even cooking. I try to skewer âagainst the grainâ of the fat so it wonât fall / peel from that seam when being repeatedly turned
Wings dried and skewered by flat or drum so everything cooks evenly. Flats skewered between the bone, and drums skewered alternatively positions so the meaty part has some breathing room to cook.
đ§ @oldbayseasoning
đĨ @charcoalchariots
.
.
.
#Salmon #Wings #ChickenWings #oldbay #BBQ #Barbecue #Grilling #skewers #kebab #kabob
source
I donât agree that charcoal has better flavor than wood fire cooking; if you smoke meat with wood it doesnât taste a camp fire. They both have there strengths but smoked meat is really delicious
You know its done when the meat just slips off the skewer without any resistance. That's the best par. No guess work.
Make full length videos and Iâll subscribe. I hate watching all shorts.
Where did you buy the skewers?
Hank Hill would like a word with youâĻ
đ¤¤đ¤¤đ¤¤đ¤¤đ¤¤đ¤¤đ¤¤đ¤¤đ¤¤đ¤Šđ¤Šđ¤Šđ¤Šđ¤Šđ¤Šđ¤Šđ¤Š
Agree to disagree but it does look good
Congratulations, you discovered 'shashlik', a famous east European dish. The next level is lula-kebab and khachapuri.