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

Friday night salmon on the small

Cooked three more pieces of Faroe Islands Salmon.  Man this was a tasty fish!
I did three piece on my small, with an elevated cooking suface, flush to the lip of the egg.

I score for even cooking and to keep the skin and meat from curling up
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seasoned generously on the skin side with morton kosher, then a decent amount on the skin side.  I always put a little oil to help it glide on the surface and not get stuck.  Tonight I used a dab of refined seasame oil, my woking oil.  
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fattest piece goes on first
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at this stage I took a video which is posted below.
Here is the brocolli that I did on the small.  It was marinated simply with balsamic, OO and salt and pepper
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crispy skin side
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cooked how we like it, YUM!
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video I took tonight:

"Tell me what you eat, and I will tell you who you are."
 Brillat-Savarin
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