Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

Hot Smoked Salmon

Did a hot smoked salmon.  Placed the fillet on a cooking cooling rack nested in a cookie sheet, applied homemade sweet rub liberally and refrigerated uncovered overnight.  While the Egg stabilized in the 180's I pulled the fillet and used my finger to scrap off excess rub.  Put it in the oak smoke and held temp at 183 for 45 minutes, glad I checked because it was just under 130 internal.  Tented loosely and into the fridge to cool.  I will post plated pics when it is cool.  We serve on crackers with cream cheese and cucumber.

Check out how much liquid came off in the night.

Note, sometimes we marinate, and that generally takes twice as long to come to internal temp.

1 Salmon w Homemade Rub.JPG
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2 Salmon rub overnight.JPG
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3 Salmon rub squeegeed off.JPG
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4 Salmon liquid run off.JPG
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5 Salmon ready for the smoke.JPG
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6 Salmon in the smoke.JPG
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7 Salmon done.JPG
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8 Salmon going to the fridge.JPG
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Pasquali Luciano
Buon appetito to all the BGE family
XLBGE, LBGE, MBGE and lots of toys

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