Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about 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
3648 x 2736 - 3M
2 Salmon rub overnight.JPG
3648 x 2736 - 3M
3 Salmon rub squeegeed off.JPG
3648 x 2736 - 3M
4 Salmon liquid run off.JPG
3648 x 2736 - 2M
5 Salmon ready for the smoke.JPG
3648 x 2736 - 3M
6 Salmon in the smoke.JPG
3648 x 2736 - 3M
7 Salmon done.JPG
3648 x 2736 - 2M
8 Salmon going to the fridge.JPG
3648 x 2736 - 2M
Pasquali Luciano
Buon appetito to all the BGE family
XLBGE, LBGE, MBGE and lots of toys


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