Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.
In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center
! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.
Fat Tuesday and looking ahead
Here in Illinois we observe Lincoln's birthday (Happy B/D Abe!) instead of the Presidents' Day like the rest of you so being off work today nicely coincided with Fat Tuesday...therefore it's been eat, drink and be merry all day like there's no tomorrow!
However, looking ahead to Wednesday it's time for some of us to refresh our fish recipes memories again. Back in August I tried Nature Boy's finishing sauce for ribs called Ginger Mahogany. For some reason it clicked with me that it would also work well on salmon. IT DOES! I spread 1/3 of it on the fish a couple hours before cooking. Then use 1/3 for basting during the cook on the BGE using adler chips for smoke. The remaining 1/3 goes over the finished salmon and a little on the brown rice which goes well. Try it some time.
Here's the link to NB sauce
L, M, S, Mini