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Wild Sockeye Salmon and Baby Bok Choy (pics)

Mighty_QuinnMighty_Quinn Posts: 1,878
edited July 2012 in EggHead Forum
I let the salmon sit for 30 minutes or so in a mixture of honey, soy sauce, sesame oil, and some DP Raging River...

Photobucket Pictures, Images and Photos

Bok choy was marinated in pretty much the same mixture minus the Raging River....

Photobucket Pictures, Images and Photos

On the Egg- 400ish on top of the adjustable rig...

Photobucket Pictures, Images and Photos

Bok choy finishing up...

Photobucket Pictures, Images and Photos

Done and then on the plate with a little brown rice...

Photobucket Pictures, Images and Photos
Photobucket Pictures, Images and Photos


  • EllerEller Posts: 56
    At the risk of sounding ignorant, what is bok choy? Great looking cook.
  • Mighty_QuinnMighty_Quinn Posts: 1,878's a kind of Chinese cabbage.
  • R2Egg2QR2Egg2Q Posts: 1,652
    Looks great! I've had a LOT of bok choy in my life but don't believe I've ever had it grilled. Looks like I need to give it a try.
    XL, Large, Small, Mini Eggs
    Bay Area, CA
  • 10Driver10Driver Posts: 88
    Looks great. I love bok choy and will be doing this soon.
  • allitnilsallitnils Posts: 109
    At the risk of sounding ignorant, what is bok choy? Great looking cook.
    Bok Choy is Chinese cabbage. It's rather delicious: it has really meaty leaves, with a light, sweet flavor and crisp texture.

    Mighty_Quinn, the whole thing looks brilliant. I love brown rice, and while I have no idea what DP Raging River is (I have a feeling I would have cooked without it..), the whole dish looks rather moorish.
    Thanks for sharing!

  • TUTTLE871TUTTLE871 Posts: 1,316
    The Bok Choy is one of my favorites to cook, I almost do the same mixture.

    "Hold my beer and watch this S##T!"


  • allitnilsallitnils Posts: 109
    Does it list the ingredients on the jar?
  • Mighty_QuinnMighty_Quinn Posts: 1,878
    Not says "spices, turbinado sugar, salt, paprika, maple sugar, onion and garlic". Also says lemon peel in the description on the front of the bottle...
  • Mighty_QuinnMighty_Quinn Posts: 1,878
    The Bok Choy is one of my favorites to cook, I almost do the same mixture.

    I use it stir fries all the time...never had it grilled...good stuff. I'll be doing it more often for sure.
  • BYS1981BYS1981 Posts: 2,165
    I have never BBQ'd any lettuce, including bok choy.. what should I expect?

    PS Quinn, have you ever had a hoptium?  It was meh.. I was let down, lmao
  • Mighty_QuinnMighty_Quinn Posts: 1,878
    BYS- i have had some hoptimum. I can't tell if you're being sarcastic or not with the letdown and then lmao comment, but I really was let down. I love hops, but this one went too far with the bittering and not enough aroma hops...and it's just a hop bomb...not much malt character. It's not very balanced IMO...there are many other iipa's out there that I would take over that one.
  • JerkChickenJerkChicken Posts: 551
    Love the grilled bok Choy idea. Reminds me of grilled romain. I always just stir fry it but I'll have to give this a try. So how about the plank? I never use those, what are the advantages of planking?
    LBGE, Weber OTG w/ Rotisserie, Weber Genesis S-330, Chargriller Duo, AR-15, AK-47
  • Mighty_QuinnMighty_Quinn Posts: 1,878
    I used an alder plank, and the advantage is that as the plank starts to char, it smokes so the fish picks up that flavor and it protects the bottom of the fish from the direct heat of the coals so it roasts more gently...I use alder because cedar is too much like eating a closet to me.
  • Looks great! Never grilled bok choy myself, i don't like grilled romaine so I assumed I wouldn't like any leafy greens that way. Have to give it a try.
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