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Unread 04-21-2009, 09:46 PM   #1
somebody shut me the fark up.

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Join Date: 10-27-06
Location: Bothell WA
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Default **Going Green on the Big Green Egg**

Got the Egg fired up and slathered an Alaskan Sockeye Salmon filet with a touch of Keale's Red Hawaiian Sea salt and Basil Pesto sauce along with pan seared Asparagus, over RO lump and a chip pan of Alder for smoke.
Quick and fast @ 450*+ direct.

Slid the filet onto the cast iron pan to sizzle up the skin.

Served with Parmesan pasta shells and Caesar salad. Awesome!
Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year
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