New Posts  All Forums:Forum Nav:

How fast do you ski? - Page 10

post #271 of 297
Quote:
Originally Posted by trekchick View Post
Speaking of Fish,
How fast can a fish be cooked on the grill?
Further, what kind of seasonings do you recommend?
You want your coals to have a nice layer of ash on them, not too hot. But put the grill on about 15 minutes earlier, because you want the grill to be nice and hot. Spray or brush a little oil on the grill so the fish doesn't stick.

Then do the fish for two minutes on the non-skin side to get some nice grill marks, then flip, put the lid on the grill and walk away for at least seven minutes but up to twenty.

By putting the lid on the grill you slow down the cooking process since the fire gets less oxygen while making sure the heat gets distributed evenly throughout the fish. It sounds crazy, but you hardly ever overcook the fish unless your fire was too hot (ie. red hot coals rather than a nice layer of white ash).

For seasonings I like Old Bay or Lawry's seasoned salt on fish with a grind or two of black pepper and a squeeze of lemon. If you like smoke flavor, you can also throw a couple of twigs of fruit wood or wood chips on the fire right before you start the fish.

This has been a Skier's Food Network special announcement. And now back to your regularly scheduled programming on Modern Marvels, "The GPS System, and its use as a speed gun to misreport your skiing speed".
post #272 of 297
Quote:
Originally Posted by viking kaj View Post
Hey, don't you live on the Wasatch? So what's this Lake Michigan stuff?
Not at the moment.

Quote:
Originally Posted by viking kaj View Post
You want your coals to have a nice layer of ash on them, not too hot. But put the grill on about 15 minutes earlier, because you want the grill to be nice and hot. Spray or brush a little oil on the grill so the fish doesn't stick.

Then do the fish for two minutes on the non-skin side to get some nice grill marks, then flip, put the lid on the grill and walk away for at least seven minutes but up to twenty.

By putting the lid on the grill you slow down the cooking process since the fire gets less oxygen while making sure the heat gets distributed evenly throughout the fish. It sounds crazy, but you hardly ever overcook the fish unless your fire was too hot (ie. red hot coals rather than a nice layer of white ash).

For seasonings I like Old Bay or Lawry's seasoned salt on fish with a grind or two of black pepper and a squeeze of lemon. If you like smoke flavor, you can also throw a couple of twigs of fruit wood or wood chips on the fire right before you start the fish.
I like to separate the coals after they get hot into two rows on either side. I also put the olive oil on the salmon instead of the grill. I lay the slab skin side down on the grill between the rows of coals (indirect cooking) and cover. Only gapers grill salmon skin-side-up first. When it's almost done, I flip the slab over for about 1-2 minutes tops.
post #273 of 297
Quote:
Originally Posted by Jer View Post
Not at the moment.
So where does the moment find you, Wisconsin?



Quote:
Originally Posted by Jer View Post
I like to separate the coals after they get hot into two rows on either side. I also put the olive oil on the salmon instead of the grill. I lay the slab skin side down on the grill between the rows of coals (indirect cooking) and cover. Only gapers grill salmon skin-side-up first. When it's almost done, I flip the slab over for about 1-2 minutes tops.
The advantage with doing it skin-side-up first and then flipping is that you usually can separate the fish from the skin fairly easily when you are done cooking which gets you to a boneless, skinless filet. Also grill marks count for something in presentation, just ask bumpfreaq, and you get nicer grill marks with a very hot grill.

Now, as fastidious as you seem to be, do you remove the pin bones with a needle nose or not?

And now back from fast fish grilling to your regularly scheduled fast skiing on my fatties in the trees and powder (yeah right) program.

Whoa, what was that? Man those pine branches hurt at 50 mph plus!!! Good thing I programmed my GPS before I was concussed.
post #274 of 297
Quote:
Originally Posted by viking kaj View Post
just ask bumpfreaq,
Yeah, I ski pretty fast... which is to say; faster than most but not as fast as some... maybe 45 or so when I let 'em run. I figure that's fast enough for floppy pow boards that I've beat to shite in the bumps.

As for grilling fish....I like to oil and salt the flesh first. I always remove the skin before I start because I don't want to deal with it later and because though I enjoy the taste of fish, after a point the more intense the fish flavor the less I enjoy it. Grilling with the skin on intensifies the fish flavor. I grill flesh side down first because grill marks are pretty.... also, they demonstrate that the cook has control over the finished product. If I'm entertaining and absolutely need to count on beautiful grill marks with no sticking then I take the skin I've removed and throw it on the grill before I start the fish. I find this to work decidedly better than spraying or wiping with oil. Usually though I just spray.

Regarding the grill. Yeah, it's got to be hot. I light it, close it and leave it until the air temp above the grates is 425-450 degrees. I prefer to eat food grilled over natural wood coals but I use a gas grill for two reasons: first, my condo association does not allow charcoal and second gas is much more convenient. In the summer I'm likely to be grilling four or five times a week, about half that in the winter. When I used coals, I found this to be a difficult goal to accomplish.

I used to keep a dedicated pair of needle nose for pin boning. Now I find that I can get them nearly as easily by pinching them between my thumb and the back of my knife.
post #275 of 297
Quote:
Originally Posted by viking kaj View Post
So where does the moment find you, Wisconsin?
Yep. I found that I like things like trees, lakes and non 100+ degree daytime highs, so I'll just be out there (Utah) for the winters from now on. We've been going out at Sturgeon Bay the past few times. Usually put in at Algoma.

As for bones/skin/grill marks - I don't freak out about them. Bones and skin aren't that big of a hassel (at least not compared to the hassel of removing them) and I'm not big into "plating".

Has anyone here ever had Sockeye? Man, those are deliscious! I like Chinooks and all, but I wish the DNR would stop doing stuff like introducing swarms of wild turkey and plant some Sockeye salmon instead.
post #276 of 297
that's freshwater meat. The flavor in your salmon comes from saltwater.
They're completely different meats.

Take a trip to the pacific, jer, where salmon is red... the good meat.
post #277 of 297
They sell a cheap radar gun at radio shack that I bought a few years ago. That would be a pretty accurate way to check speed. You just need a buddy to hit you as you come down the run.

I'd suggest using it on a fairly warm day though, the LED doesn't like the cold
post #278 of 297
Quote:
Originally Posted by Jer View Post
Has anyone here ever had Sockeye? Man, those are deliscious! I like Chinooks and all, but I wish the DNR would stop doing stuff like introducing swarms of wild turkey and plant some Sockeye salmon instead.
I love Sockeye. Isn't Copper River all Sockeye? Yum.

Brown Trout are really good as well.

Anybody like Grayling?
post #279 of 297
Quote:
Originally Posted by samurai View Post
that's freshwater meat. The flavor in your salmon comes from saltwater.
They're completely different meats.

Take a trip to the pacific, jer, where salmon is red... the good meat.

Er. since when is fish meat???

Now whale, that is some tasty meat. Like the best prime rib, only buttery.

Kaj
post #280 of 297
Quote:
Originally Posted by Jer View Post
Yep. I found that I like things like trees, lakes and non 100+ degree daytime highs, so I'll just be out there (Utah) for the winters from now on. We've been going out at Sturgeon Bay the past few times. Usually put in at Algoma.

As for bones/skin/grill marks - I don't freak out about them. Bones and skin aren't that big of a hassel (at least not compared to the hassel of removing them) and I'm not big into "plating".

Has anyone here ever had Sockeye? Man, those are deliscious! I like Chinooks and all, but I wish the DNR would stop doing stuff like introducing swarms of wild turkey and plant some Sockeye salmon instead.
Jer, sockeye makes me think of you!

Christ,we live on sockeye here in the great Pacific NW!

Now jer old chum (not the fish Ya gotta give me a little respect for turning the thread to fish!!! Look how much fun you been havin'.

Yah u-betcha!
post #281 of 297
Salmon are pretty good fighters and all, and I've had some epic battles with steelhead on a fly rod but when it comes to sport - nothing comes close to hooking a nice big Atomicman!
post #282 of 297
Quote:
Originally Posted by Jer View Post
Salmon are pretty good fighters and all, and I've had some epic battles with steelhead on a fly rod but when it comes to sport - nothing comes close to hooking a nice big Atomicman!
So do you catch and release?
post #283 of 297
Quote:
Originally Posted by Atomicman View Post
Now jer old chum (not the fish Ya gotta give me a little respect for turning the thread to fish!!! Look how much fun you been havin'.
Hey, speaking of fast fish, has anybody ever tried to track the speed of a fish using their GPS?
post #284 of 297
It's not radar-confirmed, but here you go...
http://jeb.biologists.org/cgi/reprint/204/22/3895.pdf
post #285 of 297
i used to ski really fast... now i ski really REALLY fast.
post #286 of 297
six hundred sixty six miles per hour.
post #287 of 297
Sweet. A year and a half gone, and I can come back to the same dead-horse topics and feel like I haven't missed anything!

The last time I was here, I was still skiing crappy Tennessee snow, attempting to justify jumping off a lift to escape a breakdown, and getting yelled at for it. It's nice not being the village idiot any more.
Incidentally, that lift stopped for 4 hours the next day because of a car full of 10 year olds swinging their skis and derailing the cable. Somehow I'm glad I haven't been back there since the incident.

Anyways, I'm gonna go look for some new sticks.

Temp internships in the Texas oil industry kick butt.
post #288 of 297
Quote:
Originally Posted by ZacMan1987 View Post
Sweet. A year and a half gone, and I can come back to the same dead-horse topics and feel like I haven't missed anything!

Ever notice that it's not enough to be skiing as fast as you yourself are capable of skiing? It's always got to be faster than such and such or so and so.

Anyways, I'm gonna go look for some new sticks.

Temp internships in the Texas oil industry kick butt.
hey I am capable of skiing at 70mph, thats faster than probably this entire board.
post #289 of 297
Quote:
Originally Posted by BushwackerinPA View Post
hey I am capable of skiing at 70mph, thats faster than probably this entire board.
Oh really? :
post #290 of 297
Quote:
Originally Posted by BushwackerinPA View Post
hey I am capable of skiing at 70mph, thats faster than probably this entire board.
Sweet. I can drive as fast as you want, so long as road is straight and the car meets the necessary requirements.
post #291 of 297
Quote:
Originally Posted by ZacMan1987 View Post
Sweet. A year and a half gone, and I can come back to the same dead-horse topics and feel like I haven't missed anything!

The last time I was here, I was still skiing crappy Tennessee snow, attempting to justify jumping off a lift to escape a breakdown, and getting yelled at for it. It's nice not being the village idiot any more.
Incidentally, that lift stopped for 4 hours the next day because of a car full of 10 year olds swinging their skis and derailing the cable. Somehow I'm glad I haven't been back there since the incident.

Anyways, I'm gonna go look for some new sticks.

Temp internships in the Texas oil industry kick butt.
Welcome back, and no you didn't miss a whole lot! Enjoy your stick search.
post #292 of 297
Thanks
post #293 of 297
BRO!!! I ski at 129 -and a half!- mph ALL THE TIME. I measure myself against other skiers by height. I peed farther than any of you!
post #294 of 297
Quote:
Originally Posted by fressen View Post
I peed farther than any of you!
I heard a story from a guy I know who says that he WITNESSED a dude pee over the top of a train boxcar. They even had a guy climb up on top to verify he was making it all the way over....

Not sure if I believe him, but I bet that dude skis 100mph, ALL THE TIME!!!
post #295 of 297
Quote:
Originally Posted by U.P. Racer View Post
I heard a story from a guy I know who says that he WITNESSED a dude pee over the top of a train boxcar. They even had a guy climb up on top to verify he was making it all the way over....

Not sure if I believe him, but I bet that dude skis 100mph, ALL THE TIME!!!
Theres not enough room in this country for the two of us! I bet he only skis in the sub-hundreds. Dork! And so what if he does. I bet I'm taller.
post #296 of 297
I know that I ski fast enough to get into trouble with the patrollers.
But not fast enough to get away from them.
I think that I need to work on the second part.

Mike
post #297 of 297
Quote:
Originally Posted by Jer View Post
Yep. I found that I like things like trees, lakes and non 100+ degree daytime highs, so I'll just be out there (Utah) for the winters from now on. We've been going out at Sturgeon Bay the past few times. Usually put in at Algoma.
So how 'bout dem Packers? I'll bet Farve can throw faster than any of you can ski...
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: General Skiing Discussion