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Smoked Sea Salt

Might be slow to the party, but used apple wood smoked sea salt for the first time and it was amazing. Chicken breasts Applewood smoked sea salt Dried garlic Pepper Ground tarragon Cooked to temp with my trusty Thermapen. Had to laugh at the new neighbor that said you can't cook at -1f. I told him he needs an egg. Anyways back to my post, best chicken breasts I have ever done. Now wondering has anyone cold smoked their own sea salt with their amazin smoker?

Comments

  • DMWDMW Posts: 7,243
    I've never done it, just found this: http://simpledailyrecipes.com/935/make-your-ownsmoked-salt/ Looks like you can hot smoke it.
    My Facebook Place where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - Hasty Bake Legacy - Black Stone Pizza Oven - Gasser - 30" Firepit w/SS Cooking Grid
  • CookinbobCookinbob Posts: 1,551
    Never done it, but I have some Applewood smoked salt and I agree, it is amazing.  I have used as a finish rather than as an ingredient - may have to try that, though I cook with smoke.  I also have some smoked black peppercorns that are incredibly pungent.  I little goes a long way!
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
  • lousubcaplousubcap Posts: 6,902
    Never done it but do use flavored sea-salts (predominant is bourbon) all the time.  Many choices out there.
    Louisville   L & S BGEs 
  • GrillmagicGrillmagic Posts: 1,131
    I will be following this, I love me some salt and have several Big money kinds of Salt, the black salt seams to be a favorite along with the pink. I have some good peeper too...
  • fruitguyfruitguy Posts: 149
    Chicken had a great smoke flavor with no chips added. Was just so impressed. Wanted to know if someone has done it on the egg.
  • Here's another salt smoking contribution.
    I did this with Kosher & hickory.
    http://www.theroguegourmet.com/blog/methods-and-techniques/smoking-salt/

    Peoria, AZ == XL BGE, Weber 22.5 Redhead, Fiesta Blue Ember Gasser
  • stantrbstantrb Posts: 120
    I've done it. Make a slush of salt and water, and spread it out in a pan. Smoke at a low temp and stir hourly until the water has evaporated. Works great.
    Rocking the Large, a Mini, and a wood-fired oven for good measure.
  • Little StevenLittle Steven Posts: 27,378
    Any times or temps guys?

    Steve 

    Caledon, ON

     

  • stantrbstantrb Posts: 120
    Hot enough to evaporate water; 250-300ish. Looking at a couple of hours till the salt's dry. I think mine took about 4.
    Rocking the Large, a Mini, and a wood-fired oven for good measure.
  • GA_DawgsGA_Dawgs Posts: 273
    edited January 2014
    I smoked my salt dry and didn't have any issues with it picking up smoke. Let it go with my amaze n smoker about 4 hours stirring occasionally
  • bodskibodski Posts: 366

    I ran into this guy in Bardstown, KY at the Bourbon Festival a couple of years ago. This is a really good "store bought" option. It was cheaper at the festival, BTW.

    http://bourbonbarrelfoods.com/shop/spices/bourbon-smoked-sea-salt-tin

     

    Cincinnati

    LBGE, Weber Kettle, Weber Gasser

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