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oldfishinglureoldfishinglure Posts: 235
edited 8:01AM in EggHead Forum

After Cooking 15lbs of Butt last weekend and eating on it until the last sammich today for lunch, I figured Id better repent by cooking a bit healthier.

300ish indirect plate setter legs up. Dizzy Pig Raging River and a Honey Soy drizzle. Cooked till she weats a bit white. Plated with some home made mac n cheese the wife did up to go with the pork sammiches this week and some rice.

Go Reload and sit back and enjoy accordingly folks friday is almost here. Got my eye on a packer for tommorw night and I aint talking bout the mother in law either B)



  • golfguygolfguy Posts: 105
    Looks great!! I love salmon. Haven't tried it on the egg yet. How long did you cook it for?
  • About 15 or 20 = 1 cold beverage = or until it starts to sweat white
  • transversaltransversal Posts: 719
    Looks good there, Lure.....sure hope mother in law likes it.
  • Nice looking Sockeye, I just got back from Kenai Alaska.I brought back just over 250 lbs of Sockeye. Best run ever. I use the Raging River as well and a little garlic powder. Raised direct 350-400 meat down 2-3 min. flip and finish skin down untill done. Add a 1/2 cup of apple chips and it just doesn't get any better.
  • tjvtjv Posts: 3,717
    I think you have the salmon cook perfected....very nice. t ACGP, Inc.
  • Egg JujuEgg Juju Posts: 658
    Dude! Killer looking salmon. I truly wish I had that on a plate in front of me right now.
    Large and Small BGE *
  • Dyal_SCDyal_SC Posts: 4,712
    Nice job on that salmon! That mac n cheese looks delicious too.
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