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Savannah GA


Hungry Man's Gide is content about food and cooking, dining, travel, drink and lifestyles for readers who hunger for adventure, fun and a great life.


Sweet and Spicy Salmon recipe from the Big Green Egg stage at Savannah Food & Wine Festival

Tim Rutherford

   I had a great time introducing the other chefs – Georgia Grown chefs Jennifer Booker and Roberto Leoci and Chef Orchid Paulmeier of One Hot Mama’s on Hilton Head Island. I promised my recipe on the website – so here ya go!

Sweet and Spicy Salmon

2 tablespoons packed light brown sugar
1 tablespoon chili powder
1 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
6 (6-ounce) salmon fillets (I prefer to use a side instead of so mnay small portions. I also leave the skin on.)
1 tablespoon olive oil
2 cedar grilling planks, soaked in water for at least 1 hour

   Set the Big Green Egg up for direct cooking and pre-heat to a steady 425 degrees F. Place the planks on the grill with the lid closed to also preheat while you prep the salmon.
   Combine the dry rub ingredients thoroughly. If you don’t like the taste of cumin, omit that spice.
   Rub each side of the salmon filets with olive oil, then dust each side with the dry rub.
   Open the lid and turn the planks over, brush them with olive oil, and place 3 salmon fillets skin side down on each plank. Close the lid of the Egg. Cook the salmon for 12 to 15 minutes for medium. (Internal temperature of medium salmon is 135 degrees F).