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Wow that's impressive. Very cool!johnkitchens said:My uncle is a cattle farmer here in GA. He has close to 3,000 head of cattle. He has a big cattle sale in the spring. People from all over the country come down for it. It is a three day event.
Good morning Eggers.
I solicited some advice on Salmon this past weekend and got a lot of feedback. I really appreciate it. What a great place to get and share ideas.
Here are the pics after the salmon was done. This Egg just blows my mind. In the close up you can tell how PERFECTLY it was cooked. Unreal. You know its done right when you cut with the fork and it slides so easily off of the skin bottom.
It was 2 lbs total, cooked skin down. I had the egg about 310*, somewhere in that area and left on for 30 minutes. I basted with honey before cook and added Old Bay Seasoning for taste. Gave it all a nice rub to ensure evenness. My butcher told me that wild caught salmon has a stronger fish flavor than raised. My guests are not huge fish eaters so I went with the raised. Not sure if the honey would work out as well with a stronger fish flavor, but it worked great with the pieces I had.
Thanks again everyone. Have a great week.