A little bit of the Pacific Northwest in So Cal tonight. Cedar planked salmon with honey/Dijon glaze. Followed the recipe from The Big Green Egg Cookbook but cooked for 23 minutes at 400 degrees dome. 15 minutes does not quite get it done and even at 23 or 25 the fish is not overcooked and is moist as all get out. This recipe is a keeper. The weather is warm enough to enjoy the meal outside wearing shorts and t-shirt for the first time this year. How do my sons friends know to show up just as the fish is coming off the Egg? That's o-k. Their compliments to me are like applause to an actor, or laughter to a comedian.
LBGE - July 2012