Most all of the guides say salmon should be around 145. That probably equates to medium-rare for beef.
140 to 145 is medium for beef. Alton Brown likes his beef at 138 which is medium rare or 135 to 145. Medium is 145 to 150. Well done is over 150. https://www.certifiedangusbeef.com/kitchen/doneness.php Salmon is different. Alton Brown cooks his to a temperature of 131 which is a little too done for me. Medium rare salmon is 125 or less. I would go for 122 to 127, personally. I really need to get appropriate thermometers. I think I only have a candy/deep fry thermometer, an over thermometer and I've lost my refrigerator thermometer. I need to get one that reads infrared and another that I can poke into something.
I just spent lunch time catching up on this thread. After liking all the pictures, im ready for lunch again!!!!
The best salmon I ever had in my life was grilled to 120 at Ray's Boathouse on Lake Washington in Seattle. Pretty spendy but well worth it. Normally my preference is for Sockeye but this was King Salmon, Chinook. Wow oh wow. No dry parts that taste like dried out cardboard. Everyplace I go serves their salmon well done even when I request it medium rare. One time I ordered it rare and it came to me rare, ugh. I've either got to cook it at home or go to what everyone told me at Boeing was Seattle's best seafood restaurant, Ray's Boathouse.
That's popular these days but I just don't see mixing salmon and miso or it's Korean equivalent together. All I want is grilled to perfection salmon and fresh lemon juice.
Its cheesecake factory so its made for white people's palates. I think the best salmon has been cooked on those wooden planks. Had it at Emeril's restaurant in Vegas and it was good as fuck. Or lox. I love smoked salmon/lox.
It ain't no Weber nor is it even a hibachi, therefor it's fancy 'schmancy'. The extent of my fancy 'schmancy' is the use of all wood charcoal and no charcoal starter other than a chimney with wadded up newspaper and a tad bit of vegetable oil. I like to grill my ribs separately. That way I can paint them with doctored BBQ sauce on all sides. We grilled a bunch of hamburgers yesterday. We each ate one and then froze the rest. Got 15% ground sirloin which was expensive. One of the worst hamburgers I've ever eaten. Tasted dry dry dry with no flavor nor even a good hamburger smell. Tasted like it was 8% or maybe less. She then offered the ten that we froze to her girlfriend and gonna by some 20% hamburger for grilling soon. Damn, I miss a good hamburger. Been eating broiled hot links for lunch. Really good. I miss the old days when you could by a grilled hot link at Cub Foods, later renamed Winco. These hot links actually split as they cook and I love that.
Actually, it's a knockoff of a Traeger. Works really good. Can grill or smoke. In this case, time was limited, so I used that method in the vid I shared. The ribs were actually on the grill no more than 1/2 hour. Nonethelesss, super moist and tasty. The apricot glaze is amazing!
Apricot glaze does sound interesting. I love apricot marmalade. I've always enjoyed the BBQ sauce my wife gets at Costco with some added powdered cayenne pepper that my wife makes with a coffee grinder sans the seeds. First, we cook the ribs, then dab on some sauce which we cook until it bubbles on the grill. For some reason, and much to my wife's chagrin, I prefer the beef ribs over the baby backs. Tougher but more flavorful.
