Finney
Master Chef
Bought a couple of salmon steaks on the way home from work.
Cut skin off, rolled the one of 'legs' of the steaks into the cavity, then rolled the other leg around the rolled one. Wrapped the skin back around and secured with a tooth pick. Dusted with 'blackening' rub and threw on the kettle. Had the charcoal baskets 3/4 filled with lump. Seared for 3 min per side. Just had the salmon and a romaine salad.
Cut skin off, rolled the one of 'legs' of the steaks into the cavity, then rolled the other leg around the rolled one. Wrapped the skin back around and secured with a tooth pick. Dusted with 'blackening' rub and threw on the kettle. Had the charcoal baskets 3/4 filled with lump. Seared for 3 min per side. Just had the salmon and a romaine salad.