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Candy Salmon Pics

EGG_DaddyEGG_Daddy Posts: 158
2 1/2 cups water
3/4 cup Sea Salt
1 cup Dark Brown Sugar
1/4 cup of good Maple Syrup
2 Tablespoons Garlic Powder

Brined for 10 hours (too long, should have gone for 7-8, snoozed on the 6am alarm)
150-180 degrees
4.5 hours (next time will go 3.5 hours)




imageimageimage

Seattle. LBGE. Vikings. Beer. YETI 75. YETI Colster.

Comments

  • henapplehenapple Posts: 15,983
    How does it differ from regular salmon? FWIW...just post in the forum. On my android I can't choose between topics and some might miss great cooks like this.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • buzd504buzd504 Posts: 2,521
    henapple said:
    How does it differ from regular salmon? FWIW...just post in the forum. On my android I can't choose between topics and some might miss great cooks like this.

    That's strange.  If you click on the the logo image at the top of the page, it returns you to a view of all the posts (from all sections) run together.


    That candy salmon looks great.
    NOLA
  • henapplehenapple Posts: 15,983
    I use the mobile page
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • EGG_DaddyEGG_Daddy Posts: 158
    henapple said:
    How does it differ from regular salmon? FWIW...just post in the forum. On my android I can't choose between topics and some might miss great cooks like this.
    From now on I will post in the general forum.  Candy salmon is more of a snack, almost jerky like.  Brined and glazed with maple syrup.  My people are loving it!!!!

    Seattle. LBGE. Vikings. Beer. YETI 75. YETI Colster.

  • henapplehenapple Posts: 15,983
    Looks great
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Sea2SkiSea2Ski Posts: 2,630
    Looks glorious!! What kind of slamon is that?
    Also, you snoozed for 2 hours on an alarm? That is awesome! Once I wake up at 5 or later...that is it. I may lay there, but I am up and will not sleep again.
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------
  • Mattman3969Mattman3969 Posts: 8,007
    Looks really good!! What kind of smoke and approximate amount of salmon?

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • EGG_DaddyEGG_Daddy Posts: 158
    2.5 lbs of Pink Salmon.  It was my first batch so I just bought the cheapest bag of frozen individually packed.  Got it from QFC for $10(sale).  After the brining and smoking you can't tell the price or quality.  I don't remember if I added smoke.  Mesquite if any.  When I get home from work on Saturday I am going to make the MOTHER LOAD.  

    Seattle. LBGE. Vikings. Beer. YETI 75. YETI Colster.

  • I cant wait to try this; do you think its necessary to do the smaller individual pieces, or have you tried it with a large side. 
  • EGG_DaddyEGG_Daddy Posts: 158
    I think cutting them up is better.  That way there is more smoke penetration and I like a harder surface.  But never tried the full pieces without cutting them.

    Seattle. LBGE. Vikings. Beer. YETI 75. YETI Colster.

  • tshuggztshuggz Posts: 19
    So do you add anything after you wash the brine off or do you just throw it on and cook?  Also, did you use any wood along with the coals to smoke it?
  • tksmoketksmoke Posts: 776
    That looks GREAT!!!  What temperature did you smoke at (I'm guessing the 150 - 180 was internal temp). 
    Santa Paula, CA
  • fishlessmanfishlessman Posts: 22,874
    looks good, i do a similar recipe with soy instead of salt, marilyn's squaw candy, but you cant say that online anymore. i cut mine thinner and use broodstock atlantic salmon thats stocked in the pond out front, no need to use good salmon at all
  • EGG_DaddyEGG_Daddy Posts: 158
    tshuggz said:
    So do you add anything after you wash the brine off or do you just throw it on and cook?  Also, did you use any wood along with the coals to smoke it?
    Dry them, throw them on, then glaze with 100% Maple Syrup 2-3 during smoke.

    Seattle. LBGE. Vikings. Beer. YETI 75. YETI Colster.

  • EGG_DaddyEGG_Daddy Posts: 158
    tksmoke said:
    That looks GREAT!!!  What temperature did you smoke at (I'm guessing the 150 - 180 was internal temp). 
    Never even checked the internal temp.  I just smoked them around 150-180.

    Seattle. LBGE. Vikings. Beer. YETI 75. YETI Colster.

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