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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

Car Dogs Salmon

CajunCajun Posts: 147
edited November -1 in EggHead Forum
Got this from a recipe site. Tastes pretty good to me.[p]@@@@@
Car Dogs Salmon
M:Salmon
C:Seafood[p]Dry rub:
1 C light brown or turbinado sugar
1 C non-iodized salt
3 T granulated garlic
3 T granulated onion
1 T dill weed
1 T summer savory
2 t tarragon
Finishing rub:
¼ C light brown or turbinado sugar
1 T granulated garlic
1 T granulated onion
1 t summer savory
1 t tarragon [p]Buy a fresh salmon filet, sockeye or king if available. Bone the filet using tweezers or needle nose pliers. Do not remove the skin. Place in a glass or stainless steel pan. [p]Mix all ingredients and pack on the flesh side of the filet. Let the filet rest in frig for 2 hours. Rinse the filet in cool clean water to remove the dry rub and pat dry. Allow to dry for about 30 minutes, until the flesh becomes tacky.[p]Heat a BBQ grill to medium to medium-high. Sprinkle finishing rub on the filet (twice what you would use as if you were heavy salt and peppering). Cook with the lid closed to 155*F measured in the center of the thickest part filet. [p]We recommend using a wood to produce smoke while cooking. On a charcoal grill, just sprinkle a few wood chips on the coals. On a gas grill, place wood chips in a pouch made of aluminum foil. Poke holes in the top of the pouch and place it on the hottest spot under the grill. Alder is our wood of choice, but fruitwoods are a wonderful substitute.[p]If you want more smoke on the fish cook at 225 to 250º till you hit 155º internal, if you want a drier product take to high finishing temp.

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