Comments on: Best. Salmon. Ever.

By: bbum’s weblog-o-mat » Blog Archive » How to turn a whole salmon into fillets.

Mon, 09 Apr 2007 04:01:12 +0000

[...] red wine yields a refreshing and light result that couples well with salads or spring vegetables. Hot smoked salmon creates a rich, full bodied, hunk of meat that is almost steak like in its texture and depth [...]

By: bbum

bbum — Wed, 21 Jun 2006 16:56:58 +0000

I haven’t tried the cedar planks in the BGE, but I just had cedar plank salmon the other night that was cooked on a conventional gas grill (my parents don’t have a BGE — workin’ on ‘em!). It was spectacularly yummy, though slightly overdone.

I think the planks would work well in the BGE, though you will probably want to cook at a slightly higher temperature — say, 300 or 350 — to drive the flavors and smoke out of the wood.

Rub ordered. Thanks for the tip.

Oh — I missed David’s question about sizes. I have the large and love it. The extra-huge size might be nice, but it is — as its name implies — extra gigantic and weighs a ton. The lid has a nasty “snap” to it. As such, I would stick with the large and get a second BGE, if I ever wanted to expand my cooking surface.

I wrote a post about buying a BGE: http://www.friday.com/bbum/2006/05/25/so-you-wanna-buy-a-big-green-egg/

By: Tripp Easton

Tripp Easton — Wed, 21 Jun 2006 16:10:23 +0000

I just got a big green egg and I am blown away with a great cook I turned out to be. Actually I just load the egg with good stuff and it makes me look like a first class chef. I am going to try your Salmon, it looks great. Have you tried using those cedar planks I see in all the BBQ stores around?
I just bought some John Henrys “Pecan Rub”, this is the best rub I have found for pork and bird. If you go to his web site do yourself a favor and go ahead and get the Texas size bottle. Just thought I would share that with you.

By: bbum’s weblog-o-mat » Blog Archive » Big Green Egg; Huh?

bbum’s weblog-o-mat » Blog Archive » Big Green Egg; Huh? — Mon, 03 Apr 2006 06:06:27 +0000

[...] So far, I have done chicken and salmon on the BGE that were mind blowingly good. I have also done burgers and a beef roast that were both great, but suffered from over cooking. Purely my fault — the key with the BGE is to have remote probe based thermometers such that you can monitor internal temperatures without opening the lid. Now that I have several such devices, I’m going to go after another roast and I’m betting it will be the Best. Beef. Ever. [...]

By: David

David — Wed, 29 Mar 2006 22:11:31 +0000

What size BGE do you have? Would you go bigger or smaller? I have been reading the reviews since your last couple of blog entries and they look simply amazing. Can you tell us more about it?

By: DAD

DAD — Wed, 29 Mar 2006 13:35:49 +0000

gee, i’m sooooooooooooo sorry i missed the fish.

By: Joe Heck

Joe Heck — Sun, 26 Mar 2006 20:05:50 +0000

A friend of mine has one of the eggs, and last summer we went insane with ribs. Just incredible. A little apple and pear wood in there added to my favorite flavor of last year.

I’m curious - what’d you stick in the salmon? It looks very good…