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Sunday Salmon Cook
Need a little advice from the Eggsperts. I've done salmon before on the Egg with pretty good results, but I've always done it direct over the flames and a fairly high temp (300-400 degrees). I'm wanting to do salmon again for this evening but I wanted everyone's take on an indirect cook. Obviously fish doesn't take as long as regular meat does so would a slo/low indirect cook be ready a few hours after hitting the grill? What kind of dome temp does everyone shoot for when doing a slo/low salmon cook, and what internal temp should I shoot for? Thanks in advance everyone!
Comments
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Let me suggest plank salmon raised direct ( i.e. no platesetter . Understand with plank its actually indirect ) at 250 degrees. EVOO and DP Raging River. Cook to 135 internal. Outstanding!GeorgePalm Beach Gardens, Fl and Blairsville, Ga.
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thanks. I'll have to give that a try. I'm assuming "DP" is Dizzy Pig dry rub. Where do you guys all get it? Online? I'm in Las Vegas and I don't know of any place around here that sells it.
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Did indirect today on the small at 350. Took about 20 minutes. Used Dizzy Pig Raging River and nothing else. Turned out great. DP has a great recipe on their site.
http://dizzypigbbq.com/portfolio/raging-river-maplebutter-crusted-salmon/
Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories. -
http://allrecipes.com/recipe/cedar-planked-salmon-2/try out this recipe. I made it a couple of times and it was great.
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