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mastertangler
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12/15/2016 05:58AM   (Thread Older Than 3 Years)
I had some Salmon grilled last night on the Big Green Egg and it turned out fantastic and as good as anything at a high end eatery.

I soaked it overnight in equal parts soy sauce, lemon juice added a bit of oil and brown sugar plus some garlic cloves.

Before it hit the fire I used equal parts of melted butter and real maple syrup and brushed it on.

set up for direct heat skin side down at 500 degrees for 8 minutes, flip for 3

I wonder if such a recipe couldn't be adapted for lakers? Use a mesh basket instead of foil to be able to use direct heat instead of indirect (foil)? Not sure what combination of the marinades to use but this might be considered fine dining with a great view if a fellow could get it down.
 
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12/15/2016 10:58PM  
MT,

Can't see why your salmon recipe wouldn't work on a laker. May have to give itch try someday.

I bought a Green Mountain Pellet Smoker grill a couple of years ago and smoked salmon is delicious. So is Texas Brisket, pulled pork, smokes baked beans with bacon etc.

If it wasn't 5 degrees out right now here in Iowa, I might have my smoker going.
 
mastertangler
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12/16/2016 05:01PM  
quote Wally13: "MT,

If it wasn't 5 degrees out right now here in Iowa, I might have my smoker going. "


5 degrees? Brrrr.........A bit cool here this morning, probably in the high 50's.......but it warmed up nicely. ;-)

I have yet to enter the world of grilling and smoking in any "real" way and just recently gave my Webber gas grill away to nudge me in the direction of using this Big Green Egg I picked up last year. It has been a wonderful patio ornament all last winter and spring. Hey, I GOT BUSY!

But after making that Salmon........oh, baby! So good!

So why not direct flame on a laker instead of steaming it in foil? I guess that means bringing in some sort of way to grill it, a basket of some sort I suppose.
 
TuscaroraBorealis
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01/11/2017 09:02PM  


We generally try to use something like this for brook & Lake trout.
 
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