Chiefs fan since the ’90s. Raconteur, troublemaker and general loudmouth who makes adhering to Rule 9 a way of life. AG’s resident Fool on the Hill.
My mind can be changed, but only by proper application of facts and reason. (Hint: If you are internet-arguing, it won’t happen.)
I can be reached by adding (at)Yahoo.com to the end of my screen name. That includes if you want me to edit your fanpost, and I’ll treat it just like any other piece from the regular writers that “crosses my desk”.
anybody get the # of that truck?
Mr. Brown Junior sounds like he is having fun… good for him good for us.. not so good for Tyreek..
I could really use a dog video today pompano… I’m trying to keep myself from crawling into this deep dark hole..
So, if you’re a fan of LOTR and Tolkien then try reading the Silmarillion, it is worth the effort. No doubt you’re going stir crazy, hang in there.
Can you tell me what that is on the grill in the picture?
Larch also posts some damn good recipes at times. Some of which you can find in the fan post…
Thx Rip. Do you have to use a special grill for that or do foil or baist them first?
Looks like king salmon
We simply rinse the fillets, brush them with olive oil, sprinkle with seasoned salt and an herbal mix of choice like lemon dill, then place them on a perforated grilling tray and cook over low heat (I have 3 burners in that propane barbecue, for salmon they’re all on low) for about 20-25 minutes or until just after the meat turns from translucent to opaque. Salmon fillets with the skin removed take less time and are prone to burning but they’re hard to flip (one argument in favour of salmon steaks). Trout and Arctic char take less time than salmon – around 15-20 minutes – and follow the same procedure.