7lbs. SMOKED SALMON.........NAILED IT AGAIN!!!!!!!!!!!!!!!!!!!!!! pics

nicklentini1

My buddy from the Air Force when we were stationed together in DAFB now lives down here in South FL.  He wanted to come over and drink beers and smoke some salmon on the egg.  Instead of going to Publix and paying 9.99lb I got a restaurant depot card and scooped up 7 pounds for 40.00.  What a DEAL.  So I fired up the egg got her stable at 200 degrees with the platestter and drip pan and loaded up the egg.  I cooked it for 2 hours at 200 and pulled it and then coated it with a pure maple syrup glaze. No sides needed just smoked salmon and beer.  WOW I love the egg.

I used Bobby Flays Rib rub and then coat with brown sugar before I close the lid.  No peek at all for 2 hours and wow so moist.

cazzy

Looks great! I would naturally lean towards a hotter temp, so good to see low and slow is an option too. Nice cook!

nicklentini1

Thanks.  I like the low and slow with smoke on the seafood.  Im telling you tastes soooooo good.

BYS1981

I wish I had an egg while I was in Panama city at tyndall.

Salmon looks great.

rholt

DAFB as in Dyess Air Force Base in abilene tx?

ShadowNick

Or Dobbins?

HendersonTRKing

Dover. Delaware. 1st State. Gotta be. Nice cook!

Botch

Thanks for this weekend's cook inspiration!  

biggus22

Really nice cook, man.  Thanks for your service, too.

nicklentini1

HendersonTRKing said:

Dover. Delaware. 1st State. Gotta be. Nice cook!

That's it!!!!! C-5 Galaxy's  1998-2002.  I got stuck in stop loss after 9-11.

Doc_Eggerton

Excellent looking cook.

nicklentini1

Thanks bud.  I'm sitting here drinking my coffee and still stuffed from the salmon feast last night.  I compared myself to a bear eating all the salmon he can eat at the river LOL.

Cookinbob

I was at Restaurant Depot yesterday.  If I had read this before going, I would have come home with Salmon!  Looks great!

nicklentini1

Yeah I also picked up 16 lbs. of pork butt for 19.32.  Gonna try turbo on them for Sundays game.  That place is so cheap.

golfandgrill

Salmon on the egg is my favorite and go to meal. I like making a home made mango salsa, and using peach wood. Yours looks amazing.

Magicman_007

Hi Nick. Nice looking cook! How done is the salmon at the point. Is it rare, med rare, med well or well done. I like mine closer to med and trying to see if I need to adjust the time.

Also, is there any kind of crust on the outside and have you ever considered a bit of a sear at the end? I am wondering if something like 30 seconds on a highish flame would give it a bit of a crust or over cook it.

Great looking cook. I will def give this a shot soon!

nicklentini1

I would say that the salmon after the 2 hours is cooked thoroughly and not rare at all.  As for the crust not really a lot of crust because the juices come out and seem to keep the top moist.  I like to put the maple syrup on after the cook too so that does keep it wet on top.  It falls apart from the skin very easy too.  I never tried to get a crust on there, I am so very happy with the outcome every time.  I almost eat too much of it when I take it off the egg.

If you try the high heat and crust let me know.

matt121966

Awesome. Looks fantastic. I gotta learn how to keep my temperature low. Having hard time doing that for two hours or more.

booksw

@matt121966, have you tried to start with a very small flame?  That did the trick for me- just use a small piece of flame starter lit with a lighter or a match, under 2 or 3 pieces of lump in the center.  If you light a regular fire, it is harder to keep it low and slow.