SteveL Posted June 24 Report Posted June 24 I bought two king salmon filets the other day and smoked them this afternoon with a chunk of cherry wood in the charcoal at a temp of 200°. I dry brined them with a mixture of brown sugar, salt and pepper for a couple of hours then rinsed them, patted them dry and refrigerated them a couple more hours. Once they got to 100 internal I brushed them with a glaze made from maple syrup, Dijon mustard, bourbon, and garlic powder every 5 minutes until they reached 135. Another great hit!Sent from my iPad using Tapatalk 6
Tyrus Posted Sunday at 04:51 PM Report Posted Sunday at 04:51 PM (edited) You know SteveL, I didn't want to mention it and not to take away from your dish BUT that last pic with the blue sky and clouds with a blue KK tipped the scales as the winna. It musta been a glourious day Edited Sunday at 04:52 PM by Tyrus
SteveL Posted Monday at 12:41 AM Report Posted Monday at 12:41 AM You know SteveL, I didn't want to mention it and not to take away from your dish BUT that last pic with the blue sky and clouds with a blue KK tipped the scales as the winna. It musta been a glourious dayThx Tyrus. Sent from my iPhone using Tapatalk
