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:

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.

my salmon went swimin' again!

RRPRRP Posts: 24,902
Tonight using sous vide I cooked a 1.2# piece of wild caught salmon from which I had removed the skin. After dusting lightly with DP Raging River I also added 2 tbs each of butter and Golden Eagle syrup which an egger buddy sent me from AL. That made a quite righteous salmon meal! I cooked it at 135º for 45 minutes and it was VERY tasty, tender and flakey.

BTW that Golden Eagle is a blend of corn syrup, cane sugar syrup, molasses and pure honey. You AL eggers should be proud of that product!

Re-gasketing America one yard at a time.


Sign In or Register to comment.
Click here for Forum Use Guidelines.