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Burgers, Salmon, and Avocado
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Doc_Eggerton
Posts: 5,321
Hope I get the pics right. This was a confusing photo story.
The spouse ordered burgers for lunch, and smoked salmon for dinner and a school pot luck.
Burgers is burgers. Raised grid at 400 for about 7 minutes a side.
Salmon was coated with EVOO and Traeger Sweet the night before and loosely tented in the fridge. In the morning the foil was removed for a couple hours. Done indirect, with a pan of water for moisture and apple chunks for smoke. Lots and lots of smoke. Done at slightly under 200 for 1.5 hours. Served with cracker, cream cheese and cucumber after resting in the fridge for several hours. I had mine with two ripe avocados.
Pics to follow
The spouse ordered burgers for lunch, and smoked salmon for dinner and a school pot luck.
Burgers is burgers. Raised grid at 400 for about 7 minutes a side.
Salmon was coated with EVOO and Traeger Sweet the night before and loosely tented in the fridge. In the morning the foil was removed for a couple hours. Done indirect, with a pan of water for moisture and apple chunks for smoke. Lots and lots of smoke. Done at slightly under 200 for 1.5 hours. Served with cracker, cream cheese and cucumber after resting in the fridge for several hours. I had mine with two ripe avocados.
Pics to follow
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys
Comments
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Pics
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
That salmon is giving me an idea for an upcoming party. Did you measure to an internal temp?LBGE, Marietta, GA
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130 is the target
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
whats in the pit of the avocados?
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Italian dressing
Lime juice is better.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
nice, i eat avocados a lot for lunch so something to change it up is always appreciated
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How do you hold the egg at 200 degrees?Green egg, dead animal and alcohol. The "Boro".. TN
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Give it a good amount of time to settle in, so it is stable. Do not get it too hot, or you will never recover.
I let it get to 200 with vents open, then chased it back and forth with the DW until it was stable, then cranked the bottom vent to just a sliver and chased it some more. It eventually settled on just under 200 with the bottom vent just barely cracked and the DW almost completely closed. Stayed that way the whole time.
Tricky part is not putting the fire out while you are chasing the stable temp.
Same process to hold at 250 or so for pulled pork. Once you get it stable it holds for a long time.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Doc I eat vicariously through your post. I always look forward to reading your threads bc I know there will be pictures.Boom
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I would like to try the salmon..n not sure I'm advanced enough to hold 200Green egg, dead animal and alcohol. The "Boro".. TN
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Looks fantastic, Doc!
I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter. -
BBQGuru can do it every time and lower as well
1 large BGE, 2 small BGE, 3 Plate setters, 1 large cast iron grid, 1 pizza stone, 1 Stoker II Wifi, 1 BBQ Guru Digi-Q II, 1 Amaze N pellet smoker and 1 empty wallet. Seaforth, On. Ca.
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I can hold my xl at 160. I make a small pile of lump and light most of it. 160 is almost easier to hold than 200 for me.henapple said:How do you hold the egg at 200 degrees?
Be careful, man! I've got a beverage here. -
I tried holding my egg at room temperature. It was really heavy.
______________________________________________I love lamp..
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