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I did it

char buddychar buddy Posts: 562
edited November -1 in EggHead Forum

Well the results are in from that experiment I tried over the weekend, smoking salmon on an electric green egg. (you know in the 60's there might have been a band called the electric green eggs, I just can't remember). [p]I was hoping for a smoked salmon like you get in bagel shops - not as dry as the smoked whitefish, not as wet as the lox or gravlox. I got something with an incredible crust - I could barely cut it with a sharp knife - and tasty and tender on the inside. The texture is like one of GFW's ribs - tender, but not mushy.[p]First a review of what I did. [p]I brined a two pound salmon fillet for an hour and a half the way RandyQ says to do it. [p]
1/2 Gallon Good Clean Spring Water
3/4 Cup Kosher Salt (or Plain Salt, but not Iodized Salt)
1/2 Cup Brown Sugar
1 ts Granulated Garlic or Garlic Powder
1 ts Tenderquick (curing salt, optional)
3-4 whole black peppercorns, slightly cracked
a few thin slices of lemon or lime
*optional, anything you like...pickling spices, thyme, honey, wine..... [p]Then after rinsing and patting it dry I gave it a light coat of crushed peppercorns. Then I air-dryed it overnight in the fridge uncovered on a raised rack. RandyQ only dries his for an hour or so, but he's in a hurry.[p]Then I emptied my egg of lump charcoal, vacummed it (optional) and set a cheap crock pot warmer on the bottom. I ran the plug out of the bottom vent.[p]I set up for indirect grilling. I put some apple and alder wood chips in a drip pan and put the drip pan on a weber grill. I put a BGE grill on top of the weber grill supported by two vertical firebricks and put the salmon (naked) on the BGE grill. [p]It took two hours or so for the dome thermometer to hit 100* - the target temp (it might have been longer and I did this in a cold garage (40*). But once the egg hit 100* it was rock steady after that even though I opened the dome every hour nervously to check on the salmon. I put the fish on at noon and took it off this morning at 8 (20 hours).[p]I could take the fillet I've got down to the local deli and the folks there would probably kill for it. RandyQ is right about the brining, it clears up the blood and other off tastes, then sharpens the spices you add. The version I did could be called pepper salmon. [p]Anyway, I'll probably have to get the mini egg, so I can do burgers and stuff while the big boy is doing salmon.

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