Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Spreading the love this Valentine’s Day with your EGG? Virginia Willis’ three course menu is perfect for a date night! February is also National Chocolate Lover’s Month, so don’t feel guilty if you’ve been cooking a little more dessert than usual on your EGG. If you’re looking for something a little more savory than chocolate, try some Roasted Chicken Flatbread or Pork Tenderloin with Honey Mustard.

Big Green Egg headquarters has moved - come visit our new showroom and check out the History of the EGG Museum and the Culinary Center too!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Nature Boy's sauce used differently

edited 8:07AM in EggHead Forum
Last night I used Nature Boy's Ginger and Mahogany sauce
but instead of using as a finishing sauce on ribs I used it on salmon and it was GREAT!
The recipe makes 1 cup when finished and I used 1/3 to marinate the salmon for a couple hours - bet longer could have been even better. For personal tastes I didn't add the sugar and halved the ginger but otherwise followed the recipe including using the optional oyster sauce. I cooked at 325° dome for 50 minutes over a pan filled with water which was sitting on a defector stone (kinda like a pizza stone) . Three hand fulls of adler chips gave a perfect amount of smoke. 40 minutes into the cook I basted the fish with another 1/3 c. I served the fish with brown rice and used the remaining 1/3 after warming on the rice. That stuff was GOOD and the salmon was moist, tender and tasty. Thanks Chris! ^oo^~


  • Nature BoyNature Boy Posts: 8,389
    one feral kat,
    Thanks for the report, and the new discovery! I will try this soon.
    Just back from camping, and pretty beat...but glad to see your post, and excited to hear about a new use for the sauce![p]Will go get me some salmon tomorrow.
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
Sign In or Register to comment.