I think I’ll start using more aluminum foil when I grill fish. Last Friday I had a big piece of salmon for my Big Green Egg. It wouldn’t fit in my redware. I decided to lay it out in tinfoil.
I don’t know why, but I used to feel like there was something wrong with putting fish on aluminum foil. Like it was cheating or something. Or perhaps the foil would interfere with the airflow and the grilling process. This salmon taught me otherwise.
I poured a good bit of olive oil into the foil. I sprinkled the salmon with an interesting rub from Favorite Son, a Minnesota company. I know what you’re thinking – a Minnesota company making barbecue rubs? Isn’t that like the Jamaican bobsled team? Or that old commercial – “This salsa’s made in New York City! New York City? That really chaps my hide.” But the salmon rub is really good. For true Minnesotans they have a rub called Minnesota Nice – with a “Scandinavian Kick!”
I digress. Back to the foil. To make sure I didn’t lose the flavor of the Big Green Egg, I threw on a bunch of apple chips. I gave it a good hot smoke at about 425. Plenty of good flavor!