Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
As we round out National BBQ Month, we hope you’ve gotten to try some new recipes that will keep you cooking all summer long. 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. Get ready for some fun summer happenings!

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surf and turf on the swing rack!

Ok...different variant of surf and turf than you probably expected, but still good!  Broke out the new swing rack today (thanks @MCN and @Eggcelsior!) and decided to smoke a couple of pork butts on the bottom rack and a nice piece of salmon on the top.  Everything came out brilliantly - great bark on the pork, nice smoky flavor to the salmon.  No plated pics....all packaged up and headed to the mountains with us this weekend.

 

Rubbed down and ready to roll:

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On with some apple wood chunks, smoke getting going:

 

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swing rack in the hizz-ouse:

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Salmon finished nicely in about 45mins

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Nice bark just before foil.  Pulled at about 205, juicy as can be...

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Comments

  • SmokeyPittSmokeyPitt Posts: 6,368
    Giddyup!  NIce looking cook man.  I'm using my swing rack now and it is pretty sweet.  


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • EggcelsiorEggcelsior Posts: 11,178
    Beautiful butts!
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  • ddeggerddegger Posts: 244

    Beautiful butts!



    :D Thanks!
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  • TerrebanditTerrebandit Posts: 1,306
    Yep, those butts look good. What dome temp and how long was the cook?
    Dave - Austin, TX
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  • Cool to see them done together.  What did you use to season the salmon? 
    Large, Medium, and Mini BGE, a few accessories, 2 kids, 1 dog, and original wife.  Lover of winter and powdery snow. 
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  • ddeggerddegger Posts: 244
    Turbo method. Dome at ~325, took about 4hrs to get 18 lbs of butt up to 165. Foiled after that and over the next 1.5-2 hrs got them up to 205. Decided against the towel and cooler - pulled with my bear claws after they cooled for an hour. These were the best I've done yet - fall apart tender and juicy and great bark
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