Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list 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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