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post #11 of (permalink) Old 05-17-2009, 12:07 PM
I Might Just Know What I'm Talking About
 
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They are cooked through when I take them off the pit.
I wish mine had been
My salmon steaks last night were cold in the center.
And yes, I was drinking

"Beer is proof that God loves us and wants us to be happy."

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post #12 of (permalink) Old 05-17-2009, 12:48 PM Thread Starter
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I wish mine had been
My salmon steaks last night were cold in the center.
And yes, I was drinking

I was referring to the eggs being fully cooked. I might do some more and then pickle them.

The salmon was cooked also, I like it nice and flaky, firm and not mushy. I let it cool in the fridge over night before eating. I just chunk the flakes apart and eat it with some crackers. The flavor was perfect for me, I was worried that I wouldn't be able to get enough smoke on it before it was done. So I dropped the temp and cold smoked it toward the end. The oak worked well with the salmon.

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post #13 of (permalink) Old 05-17-2009, 01:07 PM
I Might Just Know What I'm Talking About
 
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Originally Posted by Aaron871 View Post
I was referring to the eggs being fully cooked. I might do some more and then pickle them.

The salmon was cooked also, I like it nice and flaky, firm and not mushy. I let it cool in the fridge over night before eating. I just chunk the flakes apart and eat it with some crackers. The flavor was perfect for me, I was worried that I wouldn't be able to get enough smoke on it before it was done. So I dropped the temp and cold smoked it toward the end. The oak worked well with the salmon.
Gerrr...
Are you trying to tic me off?
I'm not above challenging you to a drunken cook-off.

"Beer is proof that God loves us and wants us to be happy."

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post #14 of (permalink) Old 05-17-2009, 02:49 PM Thread Starter
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Gerrr...
Are you trying to tic me off?
I'm not above challenging you to a drunken cook-off.
oh..... your on...

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post #15 of (permalink) Old 05-18-2009, 12:14 PM
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I'm not above challenging you to a drunken cook-off
Concede NOW... it'd be like bringing a knife to a gunfight. He's got years of drinking experience on you!

So back to the eggs... total grill time? Approx. temp?

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post #16 of (permalink) Old 05-18-2009, 02:53 PM Thread Starter
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Concede NOW... it'd be like bringing a knife to a gunfight. He's got years of drinking experience on you!

So back to the eggs... total grill time? Approx. temp?

I think it was 2-1/2 hours at 165ish.... It takes a long time. Just throw a few extra on and check them after a while. I'm going to make egg salad out of these. The next batch will get pickled.

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post #17 of (permalink) Old 05-18-2009, 03:25 PM
I Might Just Know What I'm Talking About
 
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I think it was 2-1/2 hours at 165ish.... It takes a long time. Just throw a few extra on and check them after a while. I'm going to make egg salad out of these. The next batch will get pickled.
Okay, I'll check my challenge.
He's got more than 40 years worth of drinking and if he cooked those eggs a little lower temp just a little longer, he could hatch them. Maybe someday we can cook and get pickled together.

"Beer is proof that God loves us and wants us to be happy."

Benjamin Franklin

Last edited by Raduckal; 05-18-2009 at 03:30 PM.
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