Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Salmon, Steak and Taters

KiterTodd
KiterTodd Posts: 2,466
edited June 2019 in EggHead Forum
My son went off to summer camp for the week so I cooked him Salmon and Steak which are two of his favorites. 
This is fresh wild salmon.  Interestingly, the Meat Church Honey Hog did not come through as strong as it did on that buttery piece of farm raised I grilled last week.  Must be all the fat from the farm raised. ;)

Anyway, needed a starch as well, so I threw on some thick slices of russet with olive oil and Meat Church BBQ seasoning to give them some flavor.
Everyone seemed happy with their meals.  :)

Russets after one flip;

On goes the fish and the filet.  Potatoes shuffled to the side...


Took off the fish and steak after this photo and spread out the asparagus a bit for a quick cook.  They are just so darn good on the grill!

Yes... I did lose one potato slice.  :(

LBGE/Maryland

Comments

  • Dyal_SC
    Dyal_SC Posts: 6,536
  • bgebrent
    bgebrent Posts: 19,636
    Yes!  Fish!  Great cook brother.
    Sandy Springs & Dawsonville Ga
  • Photo Egg
    Photo Egg Posts: 12,137
    The last photo is magazine cover good!
    Perfect Surf and Turf
    Thank you,
    Darian

    Galveston Texas
  • blind99
    blind99 Posts: 4,974
    awesome cook.  this is some grillmaster level cooking here:  no fretting about raised, direct, indirect, grill baskets, reverse sear, etc (guilty myself of all this).  just build a fire and cook everything.  nice work!
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
  • KiterTodd
    KiterTodd Posts: 2,466
    blind99 said:
    awesome cook.  this is some grillmaster level cooking here:  no fretting about raised, direct, indirect, grill baskets, reverse sear, etc (guilty myself of all this).  just build a fire and cook everything.  nice work!
    Thanks.  Yeah, salmon cooks so easily and it's delicious on the grill.  Other than what seasoning you put on it, I have no found a reason to complicate the cook.  As long as it's a good piece of fish and you pull it when it's medium-rare, it comes out awesome and really takes on the essence of the lump.

    Put it on flesh side down until you get the color you want on top and then flip it once.  The skin will protect the flesh as you cook it to completion.


    LBGE/Maryland
  • Flatfoot
    Flatfoot Posts: 96
    edited June 2019
    Beautiful!  I did blackened salmon yesterday. One of my favorite cooks!  I use a 9” Lodge handle less griddle that I picked up at their factory outlet. It fits perfectly on the Mini. 

    LBGE, MM, & Mini. Weber Smokey Joe for a knockabout. 
    "Honestly, Honey!  Just one more Egg, and one more gun, and I'll be done!"