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:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Steelhead Salmon! (and a brick question)
KiterTodd
Posts: 2,466
I went over to Costco today to pick up some ribs and wings to smoke this weekend, and decided I needed something to cook quickly tonight. There looking up at me was a nice big Steelhead Salmon filet. How could I say no?
I had just gotten my Dizzy Rub in the mail (bought it for the ribs) so I decided to try it on the fish. 30 minutes before cooking I put some EVOO and white wine on the salmon, gave it a heavy coat of Dizzy, flipped it over and let it sit in the fridge while I got the egg ready.
Did my first raised direct cook on FOGO lump with a couple hickory chunks thrown in because I had 'em. Fish came out awesome! Such a simple cook and I am still surprised that certain foods take on the charcoal flavor so well in a short amount of time. I cooked it raised to let it sit in the grill a little longer without charring, cooked it at around 400. But I wasn't too concerned as it was a quick cook.
Excellent flavor. Will do this again for certain. I don't see why you'd need to mess with a cedar plank in the egg. Wood/smoke flavor was great, fish was moist, cook was simple.
FISH ON!
FISH OFF!
*** BRICK question. I put 3 bricks in to raise the grate. I read a thread a couple weeks ago where somebody said, "Do ___ so you don't have to worry about the bricks falling in."
Well....I don't remember what "____" was. The bricks didn't fall but I did feel like I had to be careful that they didn't. I'd be concerned a brick could damage the inside of the egg in a fall. Might not see anything immediately...but that's the kind of thing where the crack might not appear until several months later. So, if you use bricks, any trick to arranging them so you don't worry about them falling?
I had just gotten my Dizzy Rub in the mail (bought it for the ribs) so I decided to try it on the fish. 30 minutes before cooking I put some EVOO and white wine on the salmon, gave it a heavy coat of Dizzy, flipped it over and let it sit in the fridge while I got the egg ready.
Did my first raised direct cook on FOGO lump with a couple hickory chunks thrown in because I had 'em. Fish came out awesome! Such a simple cook and I am still surprised that certain foods take on the charcoal flavor so well in a short amount of time. I cooked it raised to let it sit in the grill a little longer without charring, cooked it at around 400. But I wasn't too concerned as it was a quick cook.
Excellent flavor. Will do this again for certain. I don't see why you'd need to mess with a cedar plank in the egg. Wood/smoke flavor was great, fish was moist, cook was simple.
FISH ON!
FISH OFF!
*** BRICK question. I put 3 bricks in to raise the grate. I read a thread a couple weeks ago where somebody said, "Do ___ so you don't have to worry about the bricks falling in."
Well....I don't remember what "____" was. The bricks didn't fall but I did feel like I had to be careful that they didn't. I'd be concerned a brick could damage the inside of the egg in a fall. Might not see anything immediately...but that's the kind of thing where the crack might not appear until several months later. So, if you use bricks, any trick to arranging them so you don't worry about them falling?
LBGE/Maryland
Comments
-
Personally I use an AR, but as I thought about this. I think I came up with a simple solution. In your picture the bricks look to be balanced on the top of the fire ring to hold up the main grate. That just seems like a recipe for disaster to me, as thy could easily fall into the fire box and cause damage to your firebox or case. I would get a second grate, place the main grate on the fire ring and the bricks on top of that grate. Then place your second grate on top of the bricks. The bricks can not fall and they will continue to support a raised grate. Win Win, IMO.
-
Well....I don't remember what "____" was.
Is it possible that the " " advice was to insert the bricks between the fire ring and the fire box?
-
That was it! Thanks for jogging my memory. Someone else on the forum had the same idea as you last week, I just couldn't find the thread.keepervodeflame said:.... I would get a second grate, place the main grate on the fire ring and the bricks on top of that grate. Then place your second grate on top of the bricks. The bricks can not fall and they will continue to support a raised grate. Win Win, IMO.
LBGE/Maryland -
I never heard of the term steelhead salmon. Spent a lot of my childhood living in the NW and have always thought/been taught that steelhead were trout that go to the ocean. Trout can spawn multiple times unlike its close relative the salmon which spawn and die. I'm not saying a steelhead salmon doesn't exist it's just I've never heard of it or the terminology. Anyway back to your topic, I just used bricks to raise my grid yesterday and was concerned about the stability myself. Never thought of cracking the egg, but definitely had visions of losing my food and making a big mess. I'll use the bricks probably a couple more times but I like the idea of creating an additional top grate so I won't have to fuse with the bricks. Please post your thoughts about using the bricks under the fire ring if you do it. Good luck.Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
Forgot. The fish looks eggcellent. Makes me wanna go fishing.Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
@KiterTodd.. Looks great! How long meat side down and then how long after flip to skin down ? I have always used plank for ease of handling fish but will certainly try this!GeorgePalm Beach Gardens, Fl and Blairsville, Ga.
-
What Costco did you go to to to get Steelhead trout this time of year? Fish looks phenomenal by the way
-
Thanks, I gotta go check here in SC
-
I thought the same thing, Steelhead is in the trout family. I was also very curious about the meat side down. I've grown up on the ocean and NEVER seen anybody ever cook any fish like that. My reasoning for using a plank would simply be to keep from making my grill taste like fish. I smoke lots of fish and jerky and I finally had to make seperate racks for my smoker that are dedicated to doing fish only because of the transferrence of fish taste.stemc33 said:I never heard of the term steelhead salmon. Spent a lot of my childhood living in the NW and have always thought/been taught that steelhead were trout that go to the ocean. Trout can spawn multiple times unlike its close relative the salmon which spawn and die. I'm not saying a steelhead salmon doesn't exist it's just I've never heard of it or the terminology.
All in all, looks pretty damn nice once finished!!!
-
@Scotbradly725 I cook my fish the same way above except I use disposable expanded aluminum. If you cook the meat side down first, the fish will still be firm enough to flip. Another trick is that when the fish is done, you can slide the spatula in between the meat and skin so that you plate just the meat. Then just throw the skin to the cat. I never cooked with cedar planks but it's because I've tried it in restaurants and didn't care for it as much. The cook above is the way to go. I use alder or fruit wood(apple) for smoke. Never have noticed the grill having an after taste. If you do taste it, just get it hot and scrub with an onion.Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
That looks really good! And yes steelhead is in the trout family, many confuse it with salmon. However, when it comes off the grill looking like that you can call it whatever you want and I will still devour it! Haha good cook!
Pure Michigan
Large BGE, Medium BGE, Mini BGE, Weber Smokey Mountain, Weber Performer.
If there are no dogs in Heaven, then when I die I want to go where they went. -
Somebody else had googled it when I mentioned the name (I don't have the link) but it was something to do with if the fish is caught in fresh or saltwater I think. This said farm raised steelhead salmon on the label when I picked it up at our MD Costco. I try to buy wild fish when I can get it, but this looked good and was actually a really nice filet with good flavor.shadowcaster said:That looks really good! And yes steelhead is in the trout family, many confuse it with salmon. However, when it comes off the grill looking like that you can call it whatever you want and I will still devour it! Haha good cook!
LBGE/Maryland -
I only flip it once. The fish has some oil on it already, but I also give the grates a quick spray then throw the fish on, meat side down. One trick is to wait 10 seconds and then slide it a half inch or so. If you do a quick move in the beginning, it won't stick when you go to flip it later. Something about breaking that initial contact point when the fish just starts to sear.gpsegg said:@KiterTodd.. Looks great! How long meat side down and then how long after flip to skin down ? I have always used plank for ease of handling fish but will certainly try this!
How long depends on the thickness and size of the cut of meat. It's there no longer than 5 minutes though. I give the mat a look and if I see the flesh starting to cook up the side, then I know I can flip it.
Skin side down (the skin also has some oil on it or cooking spray) I then just let it cook to done-ness...usually I'll cook salmon medium rare, in which case it is usually the same amount of time that I did the meat side. This one I left on a little longer so the kids wouldn't complain about too much raw meat. Still, it was probably about 5-7 minutes. If I have leftover marinade I put it on top of the meat after I flip it. Everything is still hot enough to cook the top surface a bit and it keeps things moist.
Hope that makes sense. I error on the "undercook" side with salmon and also am aware that I only get a chance for one flip and one removal. To much movement and it'll all fall apart.
LBGE/Maryland -
Interesting, I've never seen any fish cooked meat side down (at least fish that's cooked with the skin on). But really all that matters is the end result and this looks amazing!!!
-
Interesting. Where do you live?Scotbradly725 said:Interesting, I've never seen any fish cooked meat side down (at least fish that's cooked with the skin on). But really all that matters is the end result and this looks amazing!!!
http://tinyurl.com/muaqz8w
______________________________________________I love lamp..
Categories
- All Categories
- 183.4K EggHead Forum
- 15.8K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 224 Appetizers
- 520 Baking
- 2.5K Beef
- 88 Desserts
- 162 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 547 Seafood
- 174 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 315 Health
- 293 Weight Loss Forum