Barbecue to me is as much a process as it is a particular dish. It’s the process of cooking something slowly at a fairly low temperature. I’m picky about my barbecue, whether it’s pulled pork, ribs, brisket or something a little less traditional. As much as I enjoy pork & beef on the smoker, I like to break it up with chicken & fish from time to time.
I recently did cedar planked salmon with stuffed poppers and it turned out great. In keeping with the requirements for all card carrying members of this cult of Big Green Egg owners, I took before and after pictures and felt compelled to share them and the recipe.
- I prepped the egg and got her up to ~300 degrees with an indirect setup. I didn’t use any wood chips or chunks with the Salmon. It’s a pretty delicate meat and you can over smoke it. The smokey flavor from the burning lump is enough for me.
- I hit the salmon fillets with some Shakin’ the Trees from Dizzy Pig BBQ. This is a pretty versatile rub that I like on chicken, fish, & veggies.
- I placed the salmon on cedar planks that I’d soaked for about a half an hour
- The salmon cooked on the Big Green Egg for ~ 1 hr. Don’t turn it. It’s so flaky it would come apart if you tried.