It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers
or something cooked with beer
, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert
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
• 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: