Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

white king salmon

edited November -1 in EggHead Forum
Tonight its fresh white king salmon with ginger-vermouth butter sauce. White king is a variant whose meat is white rather than pink/red. The flesh is very rich in fat and tastes different from other king salmon. The 1" steaks get a quick 2 minutes per side at 700F. Woof.


  • HolySmokesHolySmokes Posts: 446
    Fozen Chosen,
    Well sir, until I read your post, I was feeling pretty smug, with spatchcocked chicken on my breath and marveling at Mickey T's Temperature Rings, which locked in my medium BGE at 350 degrees (#6). While your post does not distract from Mickey T's inventiveness, it does make me feel like the proverbial red-headed stepchild for preparing chicken, while you dine on white king salmon![p]Enjoy what sounds to be a wonderful meal!

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