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First Fish Cook. Drop Mic. Exit Stage Left.

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aznative75
aznative75 Posts: 16
in EggHead Forum
Wanting to try fish on the LBGE for the first time and instead of looking for an "egg" plan, I went with no plan!

1) Found a random recipe online for grilled salmon with a pineapple, mango, strawberry salsa (http://www.foodnetwork.com/recipes/emeril-lagasse/grilled-salmon-with-a-pineapple-mango-and-strawberry-salsa-recipe.html)

2) Purchased all ingredients, including 2 fillets of salmon (about 40 oz each, skin on) and 1 ahi tuna steak (10 oz).

3) Generously seasoned all fish with EVOO and seasoning per recipe

4) Brought egg up to 450 dome with standard setup of grid on top of fire ring for direct cook.

5) Salmon cooked skin up for 3 minutes, turned 45 degrees and cooked for 3 more minutes.  Turned skin side down for an additional 5 minutes

6) Took off Salmon and got egg up to about 600 almost instantly

7) Threw on ahi tuna steak for about 2 minutes per side.

8) Leftovers were being raved about for days after. The best fish meal I've ever cook. (baked clam done in oven).


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Comments

  • SGH
    SGH Posts: 28,791
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    Looks like a winner to me. I love grilled salmon. The only concern that I have is you said and I quote: "leftovers were being raved about for days after".
    There should never be leftovers my friend. Never. ;) A mans got to eat no?

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,791
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    Your salmon does look amazing my friend. Solid cook.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • aznative75
    aznative75 Posts: 16
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    Yes, I know there should never be left overs.  I was wondering how long it would take someone to say it. 

    That being said, it was one of those situations where you buy the meat thinking you don't want to buy too much.  Take it home, look at it over and over, thinking you didn't buy enough for everyone. But after you cook it, add some sides and plate it, you realize you probably could have bought even less than you really did.  

    Anyone looking for a great salmon recipe, I highly recommend this one.
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  • SGH
    SGH Posts: 28,791
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    I'm just messing with you about the left overs man. Your food looks great. Just for the record, I could have eaten it all ;)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • jhl192
    jhl192 Posts: 1,006
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    Home run!
    XL BGE; Medium BGE; L BGE 
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  • Mickey
    Mickey Posts: 19,674
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    I thought you had screwed up big time as I was reading your post: cooking way to hot, cooking way to low to the coals (talking about the salmon only). I cook salmon at 350 RAISED. Next week when I get back home I will do it your way. Outstanding =D>
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • aznative75
    aznative75 Posts: 16
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    Thanks Mickey! Like I said, I went in without a plan, just winged-it with common sense.  Let the egg stabilize at 450.  I also kept the lid closed except when moving/flipping.

    Check flakiness of the salmon with a fork before pulling and just use time as a guide.  
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  • Mickey
    Mickey Posts: 19,674
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    aznative75 said:
    Thanks Mickey! Like I said, I went in without a plan, just winged-it with common sense.  Let the egg stabilize at 450.  I also kept the lid closed except when moving/flipping.

    Check flakiness of the salmon with a fork before pulling and just use time as a guide.  

    I never ever anytime cook with the lid open except to flip or Wok or Fry.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • jcaspary
    jcaspary Posts: 1,479
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    Awesome cook. Love fish on the Egg.
    XL BGE, LG BGE, and a hunger to grill everything in sight!!!
    Joe- Strongsville, OH
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  • Botch
    Botch Posts: 15,467
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    You nailed it!   :-bd
    _____________

    Remember when teachers used to say 'You won't have a calculator everywhere you go'?  Well, we showed them.


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  • Hi54putty
    Hi54putty Posts: 1,873
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    Cool. Never thought of cooking salmon that way.
    XL,L,S 
    Winston-Salem, NC 
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  • stemc33
    stemc33 Posts: 3,567
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    Whoohoo! Awesome cook :-c
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    Ahi looks superb!! I see this in my very near future. Good job

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • GrannyX4
    GrannyX4 Posts: 1,491
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    Winner, winner! ;;)
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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  • Cymbaline65
    Cymbaline65 Posts: 800
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    Dig!


    In the  Hinterlands between Cumming and Gainesville, GA
    Med BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone, Weber Genesis Gas Grill and portable gasser for boating
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  • grege345
    grege345 Posts: 3,515
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    Bookmarked!
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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