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New Egger, first couple cooks (Hot Smoked Salmon, Spatchcock & Reverse sear Ribeye - PIC INTENSIVE)

HelmetHelmet Posts: 133
edited October 2013 in EggHead Forum
Hey there, I'm new to the forum and to egging, I've been lurking here since I got my egg. First off let me say THANK YOU to all of you guys here on the board, without your recipes and posts I wouldn't have ever been able to do these cooks!

Well, one of my first real cooks that I was dying to try was a hot smoked salmon. I ended up getting a gorgeous wild caught Coho fillet for this project, before I realized that a lot of people say to use farm raised due to the higher content. I decided to give it a shot anyway and I'm glad I did

I ended up going with a soy/wine brine very similar to the first one on this page http://www.fishsniffer.com/recipes/salmon5.html
I was really afraid that it was going to be too salty, but ended up being the best smoked salmon I've ever had. SWMBO, who isn't even a Salmon fan ask to take some home with her. Always a good sign!
Here is the salmon after brining for 24 hours
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Here it is after a cracked black pepper and maple syrup glaze:
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Then onto the egg it went. I went with a placesetter legs up and put two trays of ice in the drip pan. I was able to keep the temps between 180-210 throughout the cook.
Just before coming off the egg:
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And here's how it ended up:
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I was very very happy with the results, to say the least. I brought a nice cut to a party later that night and it got rave reviews.

Next up I decided that these Spatchcock chickens you were all making looked too delicious, I had to try my hand at making one. I didn't brine, I just cleaned, spatch'd, dried for 24 hours uncovered in the fridge. Then EVOO and then did 1/2 the chicken with DP Swamp Venom and the other 1/2 with DP Raising the Steaks (Used Cherry and Apple for smoke). After about an hour, raised direct at 375-400 this is what I was rewarded with:
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I took a thigh and some other parts down to the parents house and my 67 year old dad txt me about 20 minutes later and said "That is absolutely the best chicken I've ever had in my life". A very nice compliment, indeed. As I've heard others on here say....'once you cook a spatchcock, you'll never buy a roaster chicken again' - I couldn't agree more. I have another in the fridge right now that I did a creole injection on that I'm going to throw on tomorrow, low and slow. Since it's packed full of buttery goodness I was almost wondering if I should do indirect with a drip pan this time? Thoughts? I'm worried about the grill flaring up.

Lastly, after 1 failed attempt and a second "it was ok" attempt I finally managed to get a reverse sear done right:
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I'm glad I took the time to learn though and finally have it down because it's just such an amazing way to do ribeyes.

Again, bit thanks to all of you out here posting pics and recipes, it really helps us n00b's out a lot when we are just starting out.

Happy Friday everyone!
Marty
Medium BGE, Weber Q120 (The traveller)
"I claim artistic license, it has a good beat, I can dance to it"
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Comments

  • Wow, impressive results for your first cooks.  Welcome to the jungle.  Where you from?

    Damascus, VA.  Friendliest town on the Appalachian Trail.

    LBGE Aug 2012, SBGE Feb 2014

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  • HelmetHelmet Posts: 133
    Thank you! Like I said, I could never have done it without this forum!
    I'm down in sunny Englewood FL
    Medium BGE, Weber Q120 (The traveller)
    "I claim artistic license, it has a good beat, I can dance to it"
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  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 12,642
    edited October 2013
    great first cooks. I do have one question: How do you get SWMBO to leave after dinner?

    SWMBO, who isn't even a Salmon fan ask to take some home with her.

    This may be the best trick I have ever seen on this forum :))

    Kidding ladies! (and since my wife is a lurker on here)- love you dear
    :x

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  • HelmetHelmet Posts: 133
    edited October 2013
    HAHAHAHAHA  Cen-Tex - man, I got a really good laugh out of that. =))
    Medium BGE, Weber Q120 (The traveller)
    "I claim artistic license, it has a good beat, I can dance to it"
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  • GrillmagicGrillmagic Posts: 1,023
    Yum-O-
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  • lousubcaplousubcap Posts: 6,435
    Welcome aboard. Great cooks right out of the gate.  As you have figured out-it is a game-changer.
    Louisville
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  • AquacopAquacop Posts: 468
    Awesome cooks - welcome to the club.
    LBGE 2013 Located in Savannah, Georgia
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  • nealcr1nealcr1 Posts: 179
    Why did the reverse sears not go well the first couple times?
    Mini Max, Medium BGE, Large BGE, Lodge Cast Iron Sportsman, Digi Q II, Woo 2, AR with Oval setup
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  • HelmetHelmet Posts: 133
    Thanks!
    Nealclr - I think the easiest way to describe my issue with the first two reverse sear cooks would be the fact that I didn't have a thermapen yet :)
    Actually the first steaks I did I seared with the lid closed and I think that's what doomed me, 90 sec per side with the lid shut was just too much and overcooked them. The second cook I let them get to 120 before searing and they came out a good medium, but I'm really more of a rare guy, so the last cook I only let them get to 105 before I pulled. That seemed to be the sweet spot, at least for how I like mine.
    Medium BGE, Weber Q120 (The traveller)
    "I claim artistic license, it has a good beat, I can dance to it"
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  • calikingcaliking Posts: 6,970
    Fantastic cooks! It only gets better.


    great first cooks. I do have one question: How do you get SWMBO to leave after dinner?

    SWMBO, who isn't even a Salmon fan ask to take some home with her.

    This may be the best trick I have ever seen on this forum :))

    Kidding ladies! (and since my wife is a lurker on here)- love you dear
    :x
    Nice save... sorta. :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • freddyjfreddyj Posts: 126
    fish looks very impressive!
    Kamado Joe Big Joe, Classic & Junior
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  • Just wondering how long you cooked the salmon and or what temp did you get the fish to.
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  • HelmetHelmet Posts: 133
    Thanks guys, I was truly surprised at how well that Salmon came out! Looking forward to doing another one soon.

    uniquetatman, I took the salmon up to 130-140. It didn't really take too long (maybe 45 minutes at the most). Since I didn't have my thermapen yet I really relied more on waiting until the white stuff started coming out than I did getting it to a certain temp (just because I honestly didn't have a really trustworthy way to check the temp). 
    Medium BGE, Weber Q120 (The traveller)
    "I claim artistic license, it has a good beat, I can dance to it"
    ·
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