Big Green Salmon & Burgers

[bryant]

Quick notes:

Planked wild salmon from Schaub’s, which is not an everyday kind of treat but man it’s good stuff: soak the cedar planks, let them heat up for 4-5 minutes at 400 degrees, put the salmon in skin down for 20 minutes. You cook these longer than salmon right on the grill because it’s effectively indirect heat.

Burgers: 500 degrees, 2 minutes on either side, close the dome and bottom vent, let them sit for 4-5 minutes to finish up. First time out I put the cast iron half moon in when I put the burgers on, which sucked away a lot of heat, so they were a tad rare. Next time we’ll skip that bit.

Mirrored from Population: One.

Comments

[flit.livejournal.com]

Yummmmm.

[chaoticmoth.livejournal.com]

I'm going to need to start saving my pennies (and nickels, and dimes, and $20's, and $50's) so I can get a big green egg someday. You are the second person who I read their BGE posts and start fantasizing about owning one. :)