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

Tim H: Salmon Question Again!!

Big MurthBig Murth Posts: 350
edited November -1 in EggHead Forum
Any way that you could get me the recipe (exact) on your brine? Also, I wasn't sure what you meant about 1/2 the salt...and was that in the brine (I'm sure)---but did you also salt the fish after you took it out? What about "not too much smoke"?....I thought you used some hickory and other wood? Let me know, bro...thanks! Big Murth

Comments

  • Big Murth, Yes, I did use both hickory and apple but the next day ,when I cleaned humpty,90% was unused so-- I think that 2 or 3 pieces would be plenty. No, I didn't re salt after. Stay tuned on Friday and I will send the exact receipe. An article that I had read said that since fish is so porus that too much time in the brine and/or too much salt in the brine would result in a very salty taste. From my experience, I think that would be correct. Also I think that I forgot to mention that I used a drip pan w/water. The drip pan had a dual purpose,lower temp & more moisture.

  • Big Murth, Sorry, I just read my post from this morning and noticed that I omitted a word. I ment to say that you don't need much smoke. But you probably figured that out.

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