Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

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  • ColdEspresso,[p]Freezing for only 4 days is a waste. The smoke has somewhat cured the meat and 4 days is fine. Wrap tight and reheat with a little liquid to keep it nice and moist. I use either a little beer and Dales Steak seasoning, maybe a littl…
  • homestar,[p]I cooked a 5 pound bone in last night for 9 hours. Basted with a custom applejuce and spice mixture. Rested for several hours in a pyrex dish wrapped tight in foil with clean towles in a cooler. Placed in the refridge and reheating in th…
  • BBQ Billy, Nicegoing on the score! Since I tend to overdue things I suggest just lightly coat them in a little olive or peanut oil then sea salt and fresh cracked pepper and maybe a few dill sprigs.[p]Use something light for smoke preferably alderw…
  • Chris, My favorite is smoked chub, found it by a dockside smoke house in Minnesota once and it was the best. Any fish can be smoked but ones with more fat content cure up best.[p]I'd try to make something like cold smoked fish or gravalox. I am not…
  • Pick, Yeah....I made the marinade mixture very nice with many ingredients and sauces..that , in my opinion, makes it really good. I'd say smoke it low as you can for at least an hour or two..then just a food dehydrator overnight..you can get a che…
  • LawnRanger, Nice! They taste so good. I haven't found any since 1982 so this weekend I went to a local butcher/fish shop and bought a half a pound and fried them up with a NY strip.
  • nodock, I usually always cook babybacks and have never tried the 3-1-1 before. I will try it next time. My ribs are always wonderful but usually a little tough. I just go for straight 5 hours indirect about 225. I almost never use BBQ sauce on them…
  • Spicoli, Boneless cook a little faster but are just as good IMO. The bone provides a little more flavoring but Im sure you'll be really pleased. Cook it fat cap side up as to let teh fat render into the meat. Id give it about 8 hours 225* with an h…
  • HolySmokes, yeah I messed some up by over salting it but it was still good. I also like a pesto and crushed pine nut crust on salmon...uuumm good..now I want to run out and buy more!
  • nycbbq, Here is a link with the setup pictures...I believe there were several members who have tried this,[p] [ul][li]http://www.biggreenegg.com/archives/2003/messages/83428.htm[/ul]
  • Sundown,[p] Briskets can be hit or miss. I have some so tender I was in heaven and some that kinda made me mad at their toughness. I am not a fan of 'foiling' but it can make a difference. Foil the last few hours with some kind of liquid..then a len…
  • Grillmister,Squeeze, Funny ..I have too. I didn't like it much in the past but have become partial to it as of late. Maybe because the supermarket that used to get a brand I liked (Fairlane woods) went out of biz. I think you just gotta make sure …
  • QBabe, need I say more your ol' pal alt
  • Bill-the-Grill, Maybe try cerviche.[p] Link
  • Ogre, This is what I'd do. freeze salmon until semi frozen so you can slice it thin. It dosent need a very long marinade. It wont need much smoke for very long and keep teh temps as low as possible. Id then advise a food dehydrator for teh final ho…
  • Chef Wil, Nice!. One note as Im a die hard computer graphics/photography buff. You could stand to crop the image a little smaller from the 16 inches wide to more like 6 and no more than 8. That way it will fit neatly in the browser window. Cheers …
  • Bill-the-Grill, Gulf Red Snapper and Shrimp in Roasted Hatch Chili Tomato Sauce
  • Hooch, Its pretty easy. I slice the salmon thin length wise if I can not cross wise to the skin.(Cutting it semi frozen helps!) Soak it in whatever strikes your tastebuds. Mostly water salt sugar and spices. The longer the stronger. I usually just …
  • DavidR, Its been a while since I've posted here and salmon always gets my attention. Brine can be wet or dry but basically salt and sugar. Time for brines vary but can go over night. The fish should be lightly rinsed in fresh water and set with a b…
  • Grate Grills, yeea and you get better as you cook more brisket. the last one I did was my best and Im almost not sure if I can repeat it. A fickle cut of meat.
  • BarbieQ, way to go! Salmon is good esp. alderwood smoked. I try to keep that temp down down down! and the longer I go and bring the temp up gradually keeps oils from boiling up and pooling on the surface. your ol pal alt
  • bc, maybe im mistaken but i thought tri tips were smaller. those look huge.
  • Car Wash Mike, I like to inject mine. Have had great results with various mixtures I have concocted. Be creative and if you have an injector you may want to give it a whirl.[p] alt
  • Steve, I have cooked lots of hot smoked salmon.[p]Next time Id like to make it more like lox..I think Ill coat it with dill sugar salt and orange peel zest for a few days in the fridge..then rinse..then build a very small fire and smoke for a few h…
  • DavidR, you may want to cover the breast od teh bird with foil..it always seems to dry out faster than the rest of the bird..maybe halfway into the cook.[p] good luck ad let us know how it turns out!
  • DawgSmoke, I would think the vertical roaster allows more even and through smoke penetration. Also it keeps fats and juices from pooling into the body cavity makeing better presentation and better cooking for the bird.[p] have a happy xmas
  • Kevin Nolish, did one last weekend that had a quick rub (fresh basil,rosmary,sage,salt,sugar,salt,cracked pepper). 4.6 pounds bone in..the bone turned out to be HUGE- I was thinking about 8 hours...took 6. Used 250-300 temps. Sometimes the bone spe…
  • Thor, all I know is there big and probably started in the Pacific northwest. Simple spice as salt and pepper is the norm. Also Oak wood is the wood for these babies. Good luck. Low and slow is the way..250 maybe for 45 or so minutes I'm guessing.
  • Bobby Que, I did a small.68 pound chunk of ahi. Used that 30 minute marinade so popular in the stores..Pineapple Teraiki marinade I think..addd some minced garlic and coated a little fresh cracked pepper and seared it for 5 minutes a side.. perf…
  • Nature Boy, Emeril had a whole salmon on his tv show the other night. What he did was fillet the thing. It was interesting. I assume you want to cook it whole tho..which I have been wanting to do. Oh, and another note- he made some Nova style salm…