The numbers tell me that I do have a following that is interested in Cowboy Cooking.

I will be once again posting new weekly entries about where I'm at, new recipes, restaurants, cooking techniques, BBQ, history and stories about when life was simple.

This week, I'm working on some recipes with Salmon...

Now, salmon cooks rather quickly. You will be able to tell when it's done by making a small cut into the thickest part of the meat. If it flakes and appears opaque inside, you should consider it ready to eat.

When the salmon is removed from the pan or oven, it will continue to cook for a short time. You definitely do not want to overcook it, so keep a pretty close eye on it. Leave the skin on while it's cooking, as it helps to hold the fish together while turning or moving it. It comes off real easy after it's all done.

Come back this weekend for some more on Salmon!!
(I'll post new entries on the weekends.)

If you are looking for recipes now...go to my website: www.thatsgoodcooking.com

Will McLaughlin