BGE Update

Having great results with the Big Green Egg as the experimentation continues. Had a smoked filet of salmon that was really nice. A whole filet of Coho salmon from The Fishery about 16 in. long and 3/4 in. thick, slashed with diagonals to help even cooking, rubbed with salt and pepper and brushed lightly with olive oil. Midway through its 45 to 55 min. smoking, mopped with a dill butter (12 Tbl butter, 1/4 c. minced dill, clarify the butter). It was supposed to get another coat of dill butter at end, but I skipped that part. Served as an hors d'oeuvres on wonderful small corncakes with a dollop of creme fraiche and a sprinkling of chives.

For a special occasion, splurged on a lovely standing rib roast ordered through Broad Branch that got a heavy duty salt and pepper rub the night before. Smoked at about 240 degrees for 4 hours, using apple and oak chips, to an internal temperature of 125 degrees, mopping every half hour with a mixture of A1 Steak Sauce and Worcestershire Sauce with 2 Tbl of butter melted into it, kept warm for mopping. These were real Flintstone ribs when carved and were tender and delicious. Yabbadabbado. I would probably go up to 130 internal temperature next time to get closer to medium rare. Also, though this was delicious, would probably try grill roasting -- 450 degrees for an hour and a half without the smoke or mopping -- next time to get more of that restaurant prime rib taste. I was trying this time for wonderful flavor of the beef rib roast I had at Jack Stack in Kansas City summer before last. This was somewhat different but equally delicious.

I also tried the chicken on a throne, including injection, but found it a lot of trouble for what in the end tasted a lot like roast chicken. Think I'll just try a simple roast next time.

The real test will be ribs, and that will come later this fall. The recipes, btw, are from my bible/primer for all things barbecue -- The Big Book of Outdoor Cooking and Entertaining by Bill and Cheryl Jamison, which has been 100 percent reliable as well as remarkably clear and comprehensive. I took a class from them when I was in Santa Fe summer before last, which was not great, but they really know their outdoor cooking.