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Sunday lunch - Salmon

Misippi Egger
Misippi Egger Posts: 5,095
edited November -0001 in EggHead Forum
Ran by the Kroger after church to get fresh jalapenos (Wally world was out yesterday - go figure) and Jana said "let's cook" salmon for lunch. Well we ALL know what "let's" means ---- "me"!

So they had wild caught sockeye salmon and I had a center cut skin-on filet cut. Since the cut was a little smaller than I had planned, I grabbed a package of Chicken/Turkey sausage with portobellos. Melted small amount of butter to coat salmon, then covered in Ragin' River rub, and let it melt in. EVOO and Dizzy Dust on asparagus. DSC_0004.jpg

Fired up the large, and for the first time used my spider with my brand new 13" CI grid. Sprayed some High Temp Pam on it right before the salmon and Whoosh - it does flame a little. Anyway, good sear. removed salmon, added adjustable rig with sausage on lower lever, salmon & asparagus 'rafts' on top.DSC_0005.jpg

It was a beautiful day - predicted high of 69. Sunshine and no clouds. Pic of setup.
DSC_0006.jpg

Here is plated finished cook. It was a fantastic quick meal!DSC_0007.jpg
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Comments

  • Harleydog77
    Harleydog77 Posts: 217
    Wow, that looks good. How did you like using a cast grate. I am going to get one I think. Also that is a beautiful outdoor fireplace.
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  • Misippi Egger
    Misippi Egger Posts: 5,095
    Thanks.

    I had to order the 13" CI grate from my local Egg retailer and just got it in. It worked great!

    Only one problem I will address in a separate post tomorrow (after the Super Bowl stuff dies down). When you get the grate so hot for a sear, it retains the heat and makes it very difficult to get the dome temp to come down after the sear. I eventually pulled it out - Kevlar gloves and fast movements ! I got it mainly for doing TRex-type steaks, but will have to work something out to get the BGE temp down better.

    Otherwise I loved it!

    Thanks about the fireplace - it is actually one of the best drawing and heat projecting fireplaces I have ever been around. We only moved in in March, so this has been our first winter with it. Only been able to use it 2-3 times this year. We are in the planning stages of a screened porch to include the fireplace and a also a kitchen area - home for the egg.
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  • Fidel
    Fidel Posts: 10,172
    It's not that grate retaining heat.

    When you want to sear and then roast do not let the egg sit at searing temps too long or you'll get the ceramic heated up - that is the culprit in your heat retention.

    I let mine come to temp and sear on the CI/spider setup with the dome open, then put the regular grid on, shut the dome, and set the vents for 400. It comes down within a few minutes.

    That being said, your salmon looks great. I have never seared salmon - fear it would stick or get a little over done.
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  • Misippi Egger
    Misippi Egger Posts: 5,095
    Thanks, Fidel.

    1) I tried lighting the lump with a paper towel/oil technique for the first time (usually use electric starter), so I was uncertain about the heat, etc. It seemed to take longer to get going than the electric way. I kept the dome closed for the startup with the top cover off and bottom vent wide open. I guess you guys start your sear as soon as the dome temp shows 500 or so? Then open up and sear? That probably wouldn't be long enough for the ceramic to get fully heated.?.

    2) The salmon did stick a little, not bad. I tried a quick spray with the High Temp Pam, but since it flamed up I probably didn't get a good coating. It was definitely a better sear than I have been getting on the raised grid! Only seared for 2 minutes, but would shorten it to 90 seconds next time. Jana didn't think it was overcooked, and "she's the one who counts!"
    Suggestions on coating the CI grid when so close to the lump? I figured swabbing with oil on a paper towel would have been more exciting (flame-up) than I would have wanted! :woohoo:

    thanks again - always appreciate your comments and suggestions!
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  • Fidel
    Fidel Posts: 10,172
    Any oil is going to burn at searing temps - especially if you let the CI grid preheat - so not a lot of point to trying to lube the grid. Instead, lube the meat.

    Yes, the oil will still burn but hopefully you can mitigate any sticking this way.

    I don't start my sear until the coals are glowing good and red, the CI grid is literally white hot, and flames are abundant. You can get all this with the dome open and your ceramics will not get hot and hold in all that heat.

    Also, try seasoning after the sear. Let the meat rest a few minutes while the temps drop and right before you add the meat back on to roast, add your rub/seasonings. Most spices will burn at searing temps, and if you let the meat rest a few minutes it will moisten enough so the rub will stick. If not, a quick shot of olive oil will do the trick.
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