AWESOME rub to keep an eye out for

Seattle Todd

Last night made I picked up some line-caught Alaskan salmon fillets and gave a try to a rub I'd had sitting in the cupboard. Rub is by a local restauranteur that has won skads of awards locally/nationally. Normally I don't get that much into store-bought rubs as they're just as good or better homemade but this one blew me away.[p]Think the rub is going to be available nationally soon but not yet. The the name is "Tom Douglas Rub with Love". In this case it was the salmon rub (naturally). Best darned salmon I think I've had off the Egg! I'll probably pick up one of the other varieties and give it a whirl this weekend and try it out so I can report back.[p]Any salmon lovers out there should keep an eye out for it to hit a store near you. And if not it's available mail order for another buck or so.[p]
[ul][li]Tom Douglas' Rubs[/ul]

Wendy

Seattle Todd, please describe how you cooked your salmon. One of the main reasons we bought the Egg was to cook salmon, but I haven't really liked it yet. Thanks. (pls include time and temp)[p]

Mike Oelrich

Wendy,[p] Do a search in the archives. You might want to look into the alder or cedar planks sold at: http://www.cooksnook.com. Mary put her outstanding recipe using the alder plank in the recipe section of the BGE site: http://BigGreenEgg.com/recipes/newRecipes/seafood0088.htm. NatureBoy adapted the recipe for use without the plank. The description is here: http://biggreenegg.com/archives/2000/messages/34321.htm.[p] I you like cold-smoked salmon, I played around with it last year and the thread is here: http://biggreenegg.com/archives/1999/messages/29556.htm.[p]It's a bit of a challenge, but fun to play with. Next time I do the cold-smoking thing I have a few more ideas to try.[p]MikeO