http://eggheadforum.com/discussion/1...derloin#latest

Ran across this and really want try. Kinda a take on bacon explosion. Looks good but dont have a green egg but the Weber can pull this off.

I've seen recipes with yogurt before and used it....but didn't care for it as much. I don't understand why you'd use a vanilla flavor over plain though.
Mine was half light sour cream and half mayo, with lemon juice and zest, onion, dill and a dash ( just a little) of horseradish—no olive oil. Olive oil seems to just be adding fat back into the recipe. Sure it's a healthier fat but it still adds calories.

I prefer the Dijon right on the salmon, dash of olive oil there, the garlic, onion powder and lemon juice. Then I add a big dollop of the creamy dill sauce. This is just one way I like salmon. I have multiple recipes and like all of them.

Looks fantastic

I think the dijon is so "tart", and the dill so savory, that I thought a bit of sweetness would be nice. Plus, plain greek yogurt us super tart. Turned out great. I just don't like mayo in things, and I thought about lemon would be too much acidity with the dijon in there.

Are you cutting a 2" steak into two 1" steaks? I guess if my goal is 1" steaks to work with, I'll have the butcher cut them to 1". So I'm wondering if there's anything in there that I'm missing.

And last, If I kept it at 2" (I'm just partial to the look when plated-up), I wonder what the oven time would be to get the center right? Or would it simply not work?

And I'm still doing the kosher salt refrigerator dry-brine at 1-hour per inch and it seems to be working rather well, so I'm not sure I want to mess with that success too much.

No, you're cutting one giant 2-inch steak into two smaller 2-inch steaks. But I never actually do that part. You're cutting it in half across, not in half like butterflying it.

This method works with 1-inch steaks, you just won't keep it in the oven as long. I do it that way regularly, and I rarely have 2-inch steaks.

The dry brine... you should try 24 and 48 hours just to see if you like it. I accidentally did 48 hours recently, and I think that's going to become my standard.

OK, I guess I just read to recipe wrong. Good to know. As for the 2", I have no problem cutting it in half. We have so variance with rare vs. med-rare, and we only prepare one large steak for the group, so it might solve a bit of the problem if I do that. In the past the med-rare fans ate more from the edge, the rare fans ate from the middle. So all were happy, but there's no good reason to not try new things.

As for the 24-hours, I'll give it a go for sure. It's about time to do some serious grilling, and I'm WAAAAY past do in that department. One more thing that being a workaholic impacts!

But I think there are some Salmon fillets at the store with my name on them!

Got this as a gift.

http://images.fineartamerica.com/ima...lins-music.jpg

Well, I'd like to hear what you think after you take a post-that-stuff shit...

Main ingredient, Habanero pepper. Second ingredient, African Oleoresin. Third ingredient, Scotch Bonnet Pepper.

Licked the top of it and it's damn hot. Put some dashes in cottage cheese and it was damn good.

No image shows. What's up?

Shows on the other page for me???

wrong thread

When I quoted your post, I saw the image link and popped into the url area but Error came up.

It's called The Hottest ****in' Sauce.