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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

Steelhead for Tonite

I have a nice 2 lb lake Erie steelhead filet that I brined last night with a dry rub (kosher salt, brown sugar, cloves and white pepper). How would you cook this? Hot with some smoke, low and slow, direct, indirect? I have not done this before and I don't want the brine or smoke to be overwhelming if we eat it as a main course, but I could also smoke it heavier and eat it cold?


  • LitLit Posts: 2,368
    I cut into serving size pieces and then blacken with lots of butter in a cast iron skillet for a minute or so per side then switch to another egg and cook at 350-400 raised direct till it starts to flake. For me pan searing fish is the best way to cook fish but I have also planked steelhead and that's good also. You can pan sear them inside but it will make your house smell bad.
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