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Doc_Eggerton

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  • Canadian Bacon

    Doc_EggertonDoc_Eggerton
    16 pounds of pork loin, brined since last Tuesday according to the Ruhlman charcuterie recipe. About 12 hours uncovered in the fridge, then on the hickory smoke for 3 hours. The XL held steady at 190…
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  • Re: Grilled Salmon

    Doc_EggertonDoc_Eggerton
    I love lox (cold smoked salmon), but I bet you would like a hot smoke salmon. You can eat it hot, or chill completely. I do mine by coating with a favorite rub (Traeger Sweet works) or marinating (D…
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  • Grilled Salmon

    Doc_EggertonDoc_Eggerton
    A tiny break out of the rut. Grilled salmon, direct raised grid at 400. EVOO and Tsunami rub. Skin side down for 15 minutes, flesh side down for 5. The cabbage and tomatoes in the salad are from our …
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  • Fat Free Hamburger

    Doc_EggertonDoc_Eggerton
    Honest, it was ground from a fat free cow.
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  • 43 Pounds of Pulled Pork

    Doc_EggertonDoc_Eggerton
    Well that is what it weighed raw. Done indirect at 220 until near the end, then the temperature rose some even with the Egg almost shut down. Second time in a row with a good steady temperature rise …
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