Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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Today's Fun

Dry cured a side of salmon to hot smoke.
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The tail end.

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Put in some local organic (that's what the booth claimed) marigolds opposite my scallions.

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Had the medium and mini going when a very impressive storm came through. Had to wait an hour.

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So I made a drink.
Local peaches, ice, local vodka (that I added vanilla beans to months ago), and some nice spicy cinnamon.

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Ground brisket juicy lucy. Thanks Adam.

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Salmon rinsed, patted and hung in the fridge a few hours.

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Getting there.

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2 hours, tail end.

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Fun to cook all day and get some things done around here.
Have a great week all!!

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