Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Raging River Meets The Atlantic

RaySRayS Posts: 114
edited 12:00AM in EggHead Forum
This past weekend I made up a batch of Atlantic Salmon Fillets using
Dizzy Pig Barbecue Co. " Raging River Rub ". Everyone said they were a great tasting piece of fish. [p]This is the first time I've cooked fish with just using a rub. I normally brine the fillets. Next time I will try a brine with a external rub.[p]I've had a chance to try all Dizzy Pig products and they all add great flavour to whatever you cook. [p]Thanks Dizzy Pig Co.[p]RayS


  • Trout BumTrout Bum Posts: 343
    Never tried what you suggested.
    But I've used the recipe (link below) more times than I can begin to remember.
    I've allways had rave reviews. When my wife and I are invited to a party requiring a dish to pass we are allways asked to bring the same thing "Bourbon Dijon Salmon". Never cooked a bad one.
    B D[/b]
    [ul][li]The Salmon Cooked[/ul]
  • Nature BoyNature Boy Posts: 8,523
    Just catching up on posts, and saw this one![p]No, Thank YOU!
    Happy to hear that you enjoyed it. And appreciate the note. [p]Sounds great. How did you cook the salmon? Filets? [p]Cheers!
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
Sign In or Register to comment.
Click here for Forum Use Guidelines.