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#4741 |
Fight, build, win!
Join Date: Sep 2004
Location: KC
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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. |
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#4742 | |
Here comes Peter Cottontail!
Join Date: Apr 2006
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Quote:
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.
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Hello, Bearcat. Two Questions: Are you Malcor? Because call-out threads don't get moved to the Romper Room, but asking who Malcor is, as in being mult was moved there. Only a mod can do that. Why is DC getting over-moderated these days? |
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#4743 | |
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Join Date: Dec 2008
Location: Joplin, MO
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Quote:
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#4744 |
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Join Date: Feb 2007
Location: Liberty, MO
Casino cash: $814112
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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.
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#4745 | |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Quote:
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. |
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#4746 | |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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Quote:
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. |
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#4747 | |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
Casino cash: $895380
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Quote:
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! |
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#4748 |
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Join Date: Sep 2011
Location: Valley of the hot as ****
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Got this as a gift.
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#4749 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
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#4750 | |
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Join Date: Sep 2011
Location: Valley of the hot as ****
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Licked the top of it and it's damn hot. Put some dashes in cottage cheese and it was damn good. |
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#4751 |
Here comes Peter Cottontail!
Join Date: Apr 2006
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Casino cash: $-60037
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No image shows. What's up?
__________________
Hello, Bearcat. Two Questions: Are you Malcor? Because call-out threads don't get moved to the Romper Room, but asking who Malcor is, as in being mult was moved there. Only a mod can do that. Why is DC getting over-moderated these days? |
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#4752 |
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#4753 |
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Join Date: Dec 2008
Location: Joplin, MO
Casino cash: $10902338
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wrong thread
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#4754 |
Here comes Peter Cottontail!
Join Date: Apr 2006
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#4755 |
Mod Team
Join Date: Sep 2011
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