How to Make Smoked Fish Tacos and Grilled Steak Fajitas
ฝัง
- เผยแพร่เมื่อ 23 ก.ย. 2024
- 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: cooks.io/2B6UND7
Get the recipe for Grilled Steak Fajitas: cooks.io/2WrTQN6
Buy our winning chimney starter: amzn.to/2Wu3bUC
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The fact that we are getting these recipes for free is unbelievable
why shouldn't it be free to the public? ATK gets paid through ads, sponsorships and viewership. Furthermore, people will not pay for recipes when there are so many other outlets widely available (for free).
you prolly dont care but if you're stoned like me atm then you can stream pretty much all of the latest series on instaflixxer. Been watching with my gf for the last weeks xD
@Aidan Riley yup, have been using InstaFlixxer for years myself :D
@Aidan Riley yea, I have been watching on InstaFlixxer for since november myself :)
@Aidan Riley definitely, have been watching on InstaFlixxer for months myself :)
The recipes are awesome as usual. In other news, Julia looks GORGEOUS!
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
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
Thank you for the delicious taco & fajita recipes. I love all ATK videos!
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. 😀
Totally agree on the fish taco toppings! I always make extra of my marinade for the veggies, and to brush on the meat while it rests. Brushing the meat adds a ton of flavor and if there’s no time to marinade, I just do that.
"...Bacon of the Sea!"
BEST saying from this episode. maybe,
the best of the Year!
steve
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!
💜💚
I was rooting for my Weber starter, I really like that extra handle!
I have to try this out. Always looking for new ways to cook salmon.
I love smoked fish.
Thank you Cooks Country.
Me too. I’m going to give this a shot!
Love this, but I'd add cilantro instead...
I will try salmon tacos and the fajitas. Both seem to be delicious. Greetings from Peru
Awesome recipes!😁👍
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
Nice!
Mmmm mmm good !!!
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 thinking the exact same thing. My best guess as to why they chose not to mention that is that, just maybe, the “Cook’s Country” brand attracts a demographic for whom science is inconvenient.
Pineapple juice is strong and it you leave it for too long it kind of destroys the texture. You have the use it with care.
bentleyr00d Precisely. That would be what science would dictate.
Only if it’s fresh ...
if it’s canned (like they’re using here) the canning process deactivates the enzymes
Kurtis Kroon true.
1) to help browning could you use the same trick you use for chicken when you guys make Chinese food? (Corn starch or backing soda?)
2) does the marinade have a teriyaki sauce flavor to it, they seem close, especially with the pineapple 🍍?
to answer number one. Yes. BS lowers to ph, which enables better browning.
Love it! Thank you!! Will definitely try these soon.
Yum!!!!!
Looks very tasty! Thanks so much 💓
great recipes and equipment review. Thanks love the videos
Those are 2 delicious recipes! Both are mouth watering! Fantastic work!
Looks delicious, after curing the salmon, is it edible? or it has to be cooked? TY in advance!
Another great video, thank you!
Can't wait to try these! Thanks!
Can't wait to try the recipes. Yum
Clean hands Brian…nice nail beds!
What a great video...loved the combo
salmon looked fantastic
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.
Like which?
It's $20 per pound here. But I love it so I buy it. But ouch.
@@MrBanChinga Chicken......
Inner skirt steak in Chicago is $5/lb
Outter Skirt is around $10/lb
Ur getting scammed.
@@TheMario2k7 Or I don't live in Chicago.
i can eat it with just rice and lemon juice
Nice smoke salmon and the best beef
I just use an empty dry milk tin, remove the bottom and make holes in it. It cost the same as a charcoal starter and you get free dry (powder) milk.
I love ninfa's on navigation.
If you don’t like tacos,
*I’m nacho type.*
😂😂😂😂😂
Where is the Weber rapid fire available for $15!?! It’s always at least 20 everywhere I look.
I just saw it on Amazon. It's the smaller, older model that's $14 dollars.
So how old is this episode?
Julia, looks great with her hair longer.
Steak with veggies look great but the steak a little to pink for me.
Why no recipe for apricot preserves?
It’s probably store bought preserves.
Salmon needs a avocado and lime
🔥🔥🔥🔥🔥🔥
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 (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.
I still like my Weber starter for either
S12E03
I tried to smoke fish, but the damn things wouldn't stay lit...
The "See you later...Alligator" is much better thank you
No flower tortillas. Always corn.
Flour
The gray greasy great monday elderly amuse because summer hemodynamically brake beyond a adaptable judo. four frail, blue-eyed badge
Admit it, Brian. The real reason you trim the fatty belly off is so you can eat at as sashimi!
Good recipe, as usual way too many steps........
oh go microwave a hot dog
Lee Klinglesmith 😂😂😂😂
No thanks on the salmon. I didn't like any of it. A big miss. Great on the skirt steak and prep!!