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Salmon

MickeyTMickeyT Posts: 607
edited 12:38AM in EggHead Forum
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<p />Howdy,[p]Not really sure what I'm doing, as this is a way different way to cook salmon for ol' Mick.[p]I took some salmon I caught recently and lightly coated them with some rubs I have. Tsunami, Marv's, JJ's, and Mick's.[p]I've got the egg purrin @ 180 right now. I'll bump it up to 220 or so by the end.[p]I guess I'll let ya know how it turns out.[p]Mick

Comments

  • MickeyT,[p]What time ya eating and how far are you from Las Vegas? LOL.[p]BTW - I very much enjoy your rings![p]LVM

  • MickeyTMickeyT Posts: 607
    LasVegasMac,[p]Thanks LVM.[p]I kinda fibbed a might. Glasses tell me that the dome was 160 not 180. Dang old guys eyes........[p]Still sittin @160.[p]I'll be in your neck o' the woods at the end of October.[p]Mick
  • BordelloBordello Posts: 5,926
    MickeyT,
    Looks good, please take a picture after the cook.
    New Bob

  • MickeyT,[p]If your schedule permits, I'd love to get hooked up while you are here - just for a quick hello or maybe even some BGE cookin.[p]LVM[p][p]

  • MickeyT,
    Small world....
    I've got 7 pounds of salmon on my egg RIGHT now using a #1 ring. Brined it AND injected it with a terayaki honey marinade.
    -Joel

  • MickeyT,
    Just a quick thought fish and rub can cause metallic flavor to the fish when letting it set in aluminum. I did notice the papertowel but doing the same process in a glass dish or cover the aluminum pan in plastic wrap will cure the problem.
    Jim

  • Jim Minion,[p]Would you get the same flavor when cooking in aluminum foil? I have never noticed it, but am curious about your answer. The only fish we cook in foil is catfish. [p]Mark

  • Omaha Mark,
    Cooking salmon on foil (skin on the foil)works but durning the dry brine process stay away from foil and alum pans.
    Jim

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