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

Smoked Salmon

Unknown
Unknown
edited November -0001 in EggHead Forum
Just bought a large BGE. any recipes for smoked salmon?[p]thanks.
· Share on FacebookShare on Twitter

Comments

  • Eager Egger
    Eager Egger Posts: 236
    rick dibart, I Cooked Salmon on a Plank night before last. Here's a simple recipe that works for us every time. My set-up is for indirect heat. I use the place setter with the legs up and the grill on top of it and a drip pan underneath. Get the egg to 350 degrees and stable. We put Lawry's seasoning on the salmon and fresh ground black peppper to taste. Put the plank on the grill and let it sit for a few minutes. Since this is indirect mine does not char up very well, so I added some alder chips on the lump charcoal. You could also put the plank directly over the coals until it smokes, then add the place setter etc. Cook the fish skin side down on the plank at 350 for 30 to 40 minutes. When you can flake it with a fork, it is done. Big thing is not to over cook it. We like farm raised Salmon since it is not as fishy tasting. That's just our taste and I know many who think the wild salmon is the best.
    Mike[p][p]

    · Share on FacebookShare on Twitter
  • stike
    stike Posts: 15,597
    EagerEgger,
    we had some planked salmon last night, too. wife found some wild on sale.[p]please don't take this as a "dinkus" type move by someone trying to stir the pot. i just wondered if you knew this. admittedly, they never say what the "additives" are, which is misleading. it's not a dye or anything, it's the same carotenoids that wild fish get in their diet. farm-raised fish, though, get it fed directly to them as dietary supplements. like vitamins. same stuff, just different form.[p]still. i find it pretty spooky.[p]it's the antiobiotics that worry me, and the fact that escaped farmed salmon can dilute the gene pool, as they are less resistant to disease, and pass that on when they breed.[p][p]just saying there's a difference beyond taste. still it's a free world and i don't think
    [ul][li]where the farm-raised get their color...[/ul]
    ed egli avea del cul fatto trombetta -Dante
    · Share on FacebookShare on Twitter
  • Eager Egger
    Eager Egger Posts: 236
    stike, I don't take it anyway except for more good information, well meant. We have eaten farm raised for years, but only about once a month. My wife is in the medical profesion and that's about the best advice she can get from dietician friends. We also eat Grouper (when we can get it here in TX), Mahi Mahi and Farm Raised catfish (deep fried) when we want to pig out :-)

    · Share on FacebookShare on Twitter
  • stike
    stike Posts: 15,597
    Eager Egger,
    yeah
    it's pretty sad when advice now is to not eat so much fish, because of the mercury.[p]i don't get it.
    anyway, i'm hoping this "china" fiasco of late will scare everyone back into buying local. the food delivery system in the states isn't very diverse. would be good to mix it up, i think.[p]as for catfish, i'm thinking farmriased is the only kind i'd trust. so that shows you how fast my allegiance can be swung, i guess!
    ed egli avea del cul fatto trombetta -Dante
    · Share on FacebookShare on Twitter
  • Eager Egger
    Eager Egger Posts: 236
    stike, Your right. I think the medical positions change so much I never know which way to go :-) I spent 4 years in the Air Force in the early 60's cleaning teletype machine bare handed almost every day in Trichloroethylene. When I got out I went to college and discussed this chemical in chemistry class. NOT GOOD! So I figure I have done most of the damage already :-)[p]Spent a week in Wellesley MA (near you?) just a month ago and the last night we stayed near Logan Airport. Got a taxi to Hanover St. and ate some really great Italian with a bottle of Sinsi Chianti. A night to remember. Traffic is tough there, but well worth the hassle.

    · Share on FacebookShare on Twitter
  • Unknown
    Unknown
    rick dibart,

    GO WILD![p]I brined my WILD fillets in brown sugar, apple juice (could use beer), salt and pepper.[p]I smoke as LOW (150 is a good "shoot for" but it requires constant fiddling with as it's easy to put it out at that temp) as I can go for as long as I can and for me 24 hours wasn't out of the question.

    I used sockeye and cohos that I caught on the Russian last summer. I had Apple limbs that I cut into fist sized chunks and put a few of those on my lump.[p]Boz.
    · Share on FacebookShare on Twitter
  • stike
    stike Posts: 15,597
    EagerEgger,
    ...keep in mind that we all now think the traffic is BETTER now.[p]i helped my bro with traffic paint once. he put the sprayer pieces into some toluene in order to have me clean them off. well, i wasn't going to be stoopid, so i used some heavy duty latex gloves. they disintegrated. he smiled and said "that's why i don't bother with gloves".[p]yikes.
    ed egli avea del cul fatto trombetta -Dante
    · Share on FacebookShare on Twitter
  • Shishkaknob
    Shishkaknob Posts: 114
    rick dibart,[p]I think Thirdyeye's method is excellent and I have done the Dizzy Pig Maple salmon frequently. We all love it in our house.[p]http://dizzypigbbq.com/recipesSalmon.html
    http://playingwithfireandsmoke.blogspot.com/1995/02/seafood-dry-cure-for-salmon-trout-or.html[p]Cheers,[p]John
    · Share on FacebookShare on Twitter
  • Unknown
    Unknown
    Bozzy,[p]do you place the salmon right on the grill?
    · Share on FacebookShare on Twitter
  • Unknown
    Unknown
    rick dibart,[p]I place the salmon on the grill above the plate setter in the BGE.[p]boz
    · Share on FacebookShare on Twitter

Categories