Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Get ready to turn up the heat as we dive into August. While there are only a few weeks left to perfect those tailgate recipes, summer isn’t over yet! Two things we’ll be making this month are Chile Rubbed Grilled Pork Chops and Bell Pepper Kabobs. Then, relax after a cookout with a cool dessert cooked on your EGG - Ice Cream Sandwiches! You can mix and match your favorite cookie flavors with ice cream flavors. Simple, yet delicious!

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

success at low temp!

All the egging I've done so far has been at temps north of 275 or so.  Decided to slow smoke a nice piece of salmon on Saturday and was surprised how easy it was to keep the egg at around 175 dome.  I let it climb to ~200, then added a cold platesetter and a cold slab of salmon, shut the vents almost entirely (just a trickle of air through the bottom and likewise with smoke on the top) and things dropped back down to about 150.  Over the next hour it climbed into the 170-190 range as I opened the egg to check on the salmon occasionally.  Anyway, salmon picked up an awesome smoky flavor and came out great.  Took it to an outdoor symphony concert and served on herbed crackers with cream cheese and capers.  Only a couple of crappy pictures...just to prove it happened.imageimageimage

Comments

  • SkinnyVSkinnyV Posts: 2,713
    edited June 2013
    Nice method.... Makes sense the cold PS would drop the temps down.
    What did you do to the salmon? Cure?
    Seattle, WA
  • Mattman3969Mattman3969 Posts: 4,860
    This is goin on my list of things to try

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    Large BGE. Small BGE Henderson, Ky.
  • Que_n_BrewQue_n_Brew Posts: 565
    Very nice!
    PROUD MEMBER OF THE WHO DAT NATION!
  • ddeggerddegger Posts: 244
    SkinnyV said:
    Nice method.... Makes sense the cold PS would drop the temps down. What did you do to the salmon? Cure?

    Actually, I was in a hurry and did almost nothing!  Washed it off, stuck in the fridge for an hour to dry it out, then rubbed it down with a store-bought rub that was mostly salt, pepper, brown sugar, and molasses.  I had read other threads to see how to prepare (lots of good ideas out there) but didn't have time for any of it.  Lesson learned....easy way still works.
  • SpaightlabsSpaightlabs Posts: 702
    @ddegger - that is SEXY! Very nice job. On my list for next weekend.
    Centennial, CO
    Unless I'm hunting, then Lord knows where.
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