Cooking Seafood on the EGG
From grilled fish tacos and cedar-planked salmon to seared tuna and caper-cream lobster tails, anything goes when it comes to cooking seafood on the Big Green Egg.
One key to a delicious seafood meal is keeping the ingredients light and fresh … lemon, dill, butter and garlic pair well with just about any seafood. Whatever you are cooking, seafood from the Big Green Egg is a quick and easy way to highlight the delicious flavors of the sea.
Plank cooking is a unique culinary method which originated with the Native Americans and has evolved into a popular at-home grilling technique that adds a new dimension of flavor to your grilling experience.
Cedar wood is known for its spicy and fragrant smoke flavor and is a classic pairing with salmon, and also pairs well with beef, pork, vegetables and soft cheeses. Alder wood, with its delicate earthy flavor, is the perfect pairing for white fish like halibut, seafood in general, vegetables, and fruit. Our grilling planks come from certified sustainable and food grade sources.
Providing a subtle ingredient to your favorite recipes, natural lump charcoal delicately seasons food as it cooks. With live-fire charcoal grilling on the EGG, creating amazing-tasting grilled seafood is easier than you think. The direct grilling method works best with large fish filets, full fish, or shellfish.
Searing is exposing food to high heat for short cooking times, browning the surface while partially or completely cooking the interior. Using a cast iron plancha or a skillet as your cooking surface, fish and seafood are very popular ingredients for preparing seared recipes, with a delicious contrast of taste and texture between the crust and the inside of the food.
Using a Big Green Egg Dutch oven, the traditional method of steaming seafood is great for mussels, clams and crab legs.
Cooking at low temperatures – with extra flavor added using smoking woods – is the perfect technique for oysters and large pieces of fish, which are hearty enough to take on the smoky flavors.
Cold-smoking is a technique that keeps temperatures very low and “cooks” the meat with smoke. This method is perfect for salmon, trout and shrimp, and is also fun to try with harder cheeses.