Test cook Bryan Roof and host Bridget Lancaster reveal the secrets to making a Southern California classic, Smoked Fish Tacos. Next, equipment expert Adam Ried shows host Julia Collin Davison his top pick of chimney starters. Finally, test cook Christie Morrison makes Julia the perfect Grilled Steak Fajitas.
Get the recipe for Smoked Fish Tacos:
Get the recipe for Grilled Steak Fajitas:
Buy our winning chimney starter:
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Mmmm mmm good !!!
Awesome recipes!😁👍
I have to try this out. Always looking for new ways to cook salmon.
The gray greasy great monday elderly amuse because summer hemodynamically brake beyond a adaptable judo. four frail, blue-eyed badge
Clean hands Brian…nice nail beds!
I tried to smoke fish, but the damn things wouldn't stay lit…
i can eat it with just rice and lemon juice
Steak with veggies look great but the steak a little to pink for me.
The recipes are awesome as usual. In other news, Julia looks GORGEOUS!
Love this, but I'd add cilantro instead…
No flower tortillas. Always corn.
The only salmon available is the kind that is thinner on one end. I cut the thin part off and freeze all the salmon. When cooking I can now cook thin and fat salmon to the perfect temp. I often cook frozen and check temp at the end. The reason for this it’s hard to get a nice sear without drying out the middle when the steaks are thin. With salmon a thermometer is essential since perfect and dry are just a few seconds away
I always cook my own beans. They are very easy to cook on a pressure cooker and the flavour is amazing. Additionally you don't need to blend the beans to dive body to the soup because they will be creamy and rich
Another great video, thank you!
Why no recipe for apricot preserves?
I love smoked fish.
Thank you Cooks Country.
I love ninfa's on navigation.
great recipes and equipment review. Thanks love the videos
on the Chimney starters….there is a Big difference between charcoal and the briquettes you showed. Charcoal burns hotter and is made from real wood only. Briquettes are made from Coal and wood shavings compressed (https://en.wikipedia.org/wiki/Briquette). I like your show but sometimes the fact are off. However, I am in the PNW and there may be a big difference between here and there.
Looks delicious, after curing the salmon, is it edible? or it has to be cooked? TY in advance!
Can't wait to try these! Thanks!
🔥🔥🔥🔥🔥🔥
The "See you later…Alligator" is much better thank you
Love it! Thank you!! Will definitely try these soon.
Thank you for the delicious taco & fajita recipes. I love all ATK videos!
Nice smoke salmon and the best beef
Julia, looks great with her hair longer.
Both of these dishes look amazing. I need a grill ASAP. 😣
I made a similar salmon a long time ago and it was incredible. Imagining that with a smoky flavor sounds breathtaking. 😊
The effect on the background in the outdoor shots makes me feel like I'm dreaming lol. When does the giant chick show up? 😆
Thank you!
💜💚
Chimney starters, and lighting charcoal.
If you have a turkey fryer burner, or a side
burner on a gas grill, turn the separator
upside down. That will get the charcoal
closer to the fire, and give you the ability
to use more charcoal. YES, use the side
burner, or the TFryer burner. Turkey fryer
burner, charcoal ready in about 5 minutes.
Yes, I DO! Also, use the Weber charcoal
chimney starter.
steve
"…Bacon of the Sea!"
BEST saying from this episode. maybe,
the best of the Year!
steve
Hello friend, thank you for the video, we have some goods are looking for tester to do reviews, is there any way we can cooperate? We are selling refrigerator water filter. Can you give me your email? I will talk to you for details in email.
Salmon needs a avocado and lime
No thanks on the salmon. I didn't like any of it. A big miss. Great on the skirt steak and prep!!
Obese lazy women way over using aluminum foil and using racist salt and acting proud of crappy results.
Admit it, Brian. The real reason you trim the fatty belly off is so you can eat at as sashimi!
salmon looked fantastic
What a great video…loved the combo
So how old is this episode?
I will try salmon tacos and the fajitas. Both seem to be delicious. Greetings from Peru
Good recipe, as usual way too many steps……..
Doesn't pineapple juice also act as a tenderizer? Pineapple is a bromeliad and I think they have an enzyme in them that breaks down proteins.
I was rooting for my Weber starter, I really like that extra handle!
Can't wait to try the recipes. Yum
Where is the Weber rapid fire available for $15!?! It’s always at least 20 everywhere I look.
Skirt steak has gotten to expensive to be approachable anymore, it used to be the "unknown" cut, but at this point you can get better cuts for less money.
This was a great episode. 👍
Tacos – I know Bryan was replicating Ruddell's salmon tacos and they look awesome but I still prefer salmon with avocado, cabbage and lime. Apple, carrots, mustard and mayo? I'll give it a try one day.
Fajitas – Christie nailed it. Very cool that she used the marinade to juice up the grilled onions and peppers and love that she eliminated the sizzling hot plate. It's traditional everywhere and how Ninfa's does it (or did when I visited) but it's unnecessary. 😀
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