Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk, Lemon Pepper, Fired-Up Wings and even a Whiskey Onion and Chicken Steak if wings aren't your thing. Bon appetit!



Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

MickeyT's X-mas Salmon

MickeyT.MickeyT. Posts: 1
edited November -1 in Seafood
Ingredients
• 1 Pinch Black Pepper• 1 Dash Pepper
• 1 tsp Minced Onion• 1 tsp Caribbean Jerk Seasonong
• 1 Pinch Garlic Powder• 1 Pinch Parsley
• 1 Pinch Paprika• 1 Tbs Chef Paul Prudhommes Pizza and Pasta Magic(very important)
• 1 Dash Cinnamon
• 1 Dash Salt

InstructionsRemove salmon from the fridge 30 minutes before applying spices.
Wash salmon.Spray salmon with olive oil between every 3 ingredients applied. All ingredients should be pinched and sprinkled. Except for the course cracked pepper (peper mill). Use as much as you think you need to.
After spices have been applied, refrigerate for 1 hour under Saran Wrap.
Get your egg to 180 degrees dome temp. Cook inderect.
The grate that the salmon is on should be set on upright fire bricks.
Cook for 3 hours @ 180 should be perfect. Apply apple juice every 20 minutes in that last hour of the cook.NotesGreat when served with a cranberry/honey mustard sauce, or a mild horseradish.Number of Servings: Time to Prepare:
·
Sign In or Register to comment.