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It’s almost Halloween and if you’re cooking on your EGG, you may end up with more people knocking on your door asking for pork chops than candy! In case you’re willing to share and want to please a crowd, we recommend warm Margherita Pizza, FGL’s Lemon Pepper Wings or our favorite, S’mores in a Cone!

If you missed the 17th Annual EGGtoberfest here are the highlights Click Here Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

Evilsports ·


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  • A Saskatchewan Redneck's BBQ Pilgrimage.

    I just finished a trip that took me through 20 US states, lasted for 21 days and covered just under 6000 miles.  I'm hoping to share my experiences, but I expect that it will take me a few days to find the time to write it out and post some pictures.  Please bear with me.

    Exactly 22 days ago I found myself with with my annual case of cabin fever.  There's a period of time wedged between the end of my busy season at work and the arrival of Canadian Spring where I'm more or less a hostage to the elements.  It's too warm outside to provide the freezing required to move the machinery that supports my industry, yet too cold to be able to keep myself busy around the yard at home.

    I typically spend this month or so every year sitting at home and Googling warm vacations or planning how I intend to spend my summer months.  It's a bit of a transition, more so this year because it came on the tail end of 9 months of working on a project with maybe 7 days off, total. 

    Anyhow, my wife apparently recognized my restlessness and told me that I ought to make a trip down South which I'd been batting around for the last few years.  My plan was to just get in my truck and drive to the Southern US.  I didn't want to fly anywhere because I wanted to be fully immersed in the different cultures, and I wanted to have absolute freedom to decide when and where I traveled.  The idea was to be similar to a Diners, Drive Ins, and Dives whereby I would get to experience an entire spectrum of US food, and the culture surrounding it.  I quit drinking 12 years ago so I no longer have the luxury of using the culture of alcohol as an ice breaker in discovering the "vibe" of a community.  I think I was as interested in Southern culture as I was in Southern food.  I was curious as to the similarities and/or differences not only between my country and yours, but also between different regions of the US.

    Having began my own BBQ learning curve just last year with purchase of my BGE, I decided to use the trip as an opportunity to visit and taste different BBQ joints along the way.  Having also done some research previously as to having a table for my BGE built, I contacted Tim Spake at Castle Stove in Quincy Illinois and we went over and finalized an order for one of his stainless steel BGE tables.  I also happened to let Tim know about my plans to drive through the US tasting BBQ.  He was generous enough to take the time to draw me up a map with some of his favorite joints along my route.  This proved to be incredibly helpful in deciding where to stop along the way.

    It was with the knowledge that at some point I would be in Quincy Illinois to pick up a smoker table, and absolutely no idea where I would end up in the meantime, that I got in my truck and drove away from my home with not much more than the hope of escaping the snow and eating some good BBQ.

  • Re: Stand/support for BGE at a competition cook?

    A-Baum said:
    Downingtown, PA.  West philly suburbs.
    Chillin'' out, maxin', relaxin' all cool, shootin' some b-ball outside of the school? 
  • Re: Pics of the fam bam or just you

    The two smaller mouths that I feed:


    Myself working on filling the freezer:


    Waiting in line with my girls to meet one of the princess's at Disney World, last month.  Still not 100% sure why they call it the "Happiest Place on Earth".....

  • Re: Hey you. Yes, you lurkers who are not posting. (Part 2)


    HA!  I'd have better luck convincing her that I was an astronaut, at this point.  With the new egg and hints about me driving down to Illinois to pick up a nest as well, I think that I've pretty much milked the "but honey, you get a new deck this year" card for everything that it was worth.
  • Re: Hey you. Yes, you lurkers who are not posting. (Part 2)

    Not sure how to do the @ bit yet.  Is it as simple as typing @double ?

    Anyhow, I've been doing the salmon on my gas grill on account of not owning a smoker prior to this week.  Here's the recipe I use, not sure if a guy can get a low enough temp on the Egg?  I haven't tried for a low/cold smoke on mine yet..

    This is the evolution of another salmon recipe I've used for years.

    Cut your skinless salmon fillets into 1" strips, across the grain.

    In a large plastic or glass bowl mix 1 part pickling or kosher salt with 2 parts brown sugar.

    In a large glass or plastic container put a 1/4" layer of the mixed cure followed by a layer of salmon strips. Cover with cure and repeat layering until the container is near full. Put a lid on the container and let it sit in the fridge for 4-6 hours, mixing it up every hour or so. (The cure will turn into a liquid). The fillets are done once they take on a firm texture and the edges become translucent.

    Remove all the fish and rinse it thoroughly with cold water. Take the time to rinse for a good 5-10 minutes, making sure to rinse every individual piece a few times. If you don't, it'll end up too salty. Let it dry in a strainer for 5-10 minutes.

    Wash out the container and put all of your clean salmon back into it. This time cover the fish with 1 part soy sauce to 3 parts pure maple syrup. At the same time, put 3-4 cups of wood chips/shavings (I use Alder) in a separate bowl of water and let them soak as well. Let the salmon sit in the fridge for at least 12hrs, stirring and flipping a few times over the course of it.

    After 12 hrs don't rinse the salmon off, but drain it and let it sit on a drying rack until it gets tacky to the touch. Scorch your grill, clean it and rub it down with olive oil on a paper towel. Set your bbq to it's lowest setting. If you have a side searing station in the main grill, perfect. You're looking for 120-140 degrees.

    Lay the salmon strips across the grill pattern (if you lay them with the grill they'll be tougher to move without breaking once the salmon warms up and gets soft), and brush every strip with 100% maple syrup, just one good coating.

    Throw a few cups of soaked wood chips into a small pie plate and put it over the side of your grill that is on (again, the searing station works perfect) I put through two cycles of wood chips, over a half hour or so and then that's it for smoke. Pay close attention to the wood chips because you're gonna want to get them out of there as soon as they've done there burn, even a bit before every last chip is black. If you leave the chips in for too long you'll pick up that acrid, bitter smoke flavor.

    Once the smoking is done let the fish sit in the bbq @ 130ish for another 3-4 hours. At this point you can remove the salmon and package it as is, or you can do the next step which my wife and I agree just makes this recipe what it is.

    Once our fish is done in the grill I go out and open the lid and crank the bbq onto high. I'll stand out there with a table next to me with a cooling rack on it and just monitor/turn the salmon for the high temp part. I try to get it so that every piece of fish has a decent amount of slightly charred meat. If you do this right quickly, you'll mostly be browning the syrup that's on the outside which I find REALLY elevates the flavor.

    Once they've all got a splash of "burnt" on them I let them cool outside on the rack until they're cool enough to vacuum seal.

    The salmon meat will be quite flaky and weak when you're charring it so be prepared to be fast but gentle with your tongs. It's going to break into smaller pieces no matter what you do, you're just trying not to destroy it so that it falls apart completely and drops through your bbq grate. It really firms up nicely once it's totally cooled off.