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!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Salmon steaks--thanks QBabe

TRexTRex Posts: 2,708
edited 4:08PM in EggHead Forum
After reading QBabe's post below about her tuna steaks, I decided to try the same with salmon. Since my wife was out with the ladies last night, I figured it was as good a night as any to do a little experimenting. I made up the Brazilian Garlic Marinade and let the salmon steak marinate in the refrigerator for about 45 minutes (I couldn't wait any longer!). After cleaning her grill grate really well, I fired up Mini until she sat at about 700 degrees, then I applied a liberal coating of olive oil on the grate, then threw on the salmon steak. After 3 minutes, I removed the steak (no sticking!), closed up Mini, used that little battery operated fan they gave out at Eggtoberfest '02 to get her really hot again so the second side of the steak would sear well (this took about 30
seconds), then threw the steak back on and let it cook for 3 minutes on the other side. Removed and devoured. It was wonderful--a nice medium-rare to rare on the inside, a nice char/blackened crust. The marinade gave a mild but delicious flavor. I might try adding some lime juice to the marinade next time. I'll cook salmon this way from now on--fast and delicious..[p]TRex

·
Sign In or Register to comment.