Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

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Thanks to all

BordelloBordello Posts: 5,926
edited 3:54PM in EggHead Forum
This is for all of the fine folks that have replied to my post
("Nature Boy, thanks)
I feel like I'm back in the army, that's when we stuck together.
After reading all of the post I have decided to tryyyyyyyyy,
Fish again. Now, am I a trooper or what????????[p]My halibut was fine but did taste fishy, it had been frozen, then defrosted for a couple of days. If you all stay with me I will continue the cook.
My Thanks to All,
New Bob



  • New Bob,[p]I'd suggest you try salmon or fresh tuna.[p]K

  • Bourbon%20Dejon%20Salmon.jpg
    <p />New Bob,
    Try the Salmon recipe link below. It's great, never fishy.
    Allways wash the fish in cold water and pat dry before cooking.
    B D

    [ul][li]Gretl's Salmon[/ul]
  • CajunCajun Posts: 147
    New Bob,[p]I have done catfish filets often in the past. I first splash on side with lime juice, then liberal healping of Tony Chacherie's seasoning. Then flip the filets over and splash some lemon juice and again seasoning.[p]Then on Mr EGG at 325 to 350 with the filets in a basket. Flip the filets after about 15 minutes.[p]Check again after 10 minutes for flaky fish.[p]Then off to the table with sides of mixed veggies or corn on the cob......[p]Man, it don't get too much better than that[p]Protrude on !!!!![p]Cajun

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