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====== grilling ======

* takes forever. As in, if you're doing a steak, light the grill before even starting your rice.
* isn't as hot as you think. You forget how easily, reliably, and quickly an oven can build up heat for you. Mostly because with a grill you're shoving your hands inches away from the flame, constantly.
* season your grates. 

===== salmon =====

notes from sensei: https://www.youtube.com/watch?v=B1ucS4E5dB4

  * scale it
  * portion it
  * salt ahead
  * surface moisture bad. dry it, salt it, let it sit 1 hour, up to a day, ahead. then you can dry it.
  * more heat! hotter! gas grill tip: put foil over you grill grate to help preheat them. (we don't grill on the foil), throw it out at grill time. (charcoal should be fine though.)
  * season grate. a lot. wipe it repeatedly. sensei says 8x.
  * start flesh-side down. (this is unusual, apparently)
  * sensei went for criss-cross gril marks. 3 minutes first axis, 1 minute for the second.
  * flip. 2-3 minutes to get skin-side crispy.
  * rest (skin side up) for 5 minutes.

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