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Dizzy Pig Raging River Salmon with pic

Clay QClay Q Posts: 4,435
edited November 2011 in EggHead Forum

It's sweet, smokey, spicy and rich in flavor.  Use real maple syrup and lot's of smoke because salmon can take it.  I went with sweet apple wood.  Grill direct on a raised grid around 300-325 degrees dome until salmon reaches 140 degrees internal, no more.

Wild caught sockeye salmon is a treat and Dizzy Pig Raging River seasoning is the perfect spice for this fish.  Recipe is at Dizzy Pig BBQ. 



  • SqueezySqueezy Posts: 1,102

    Very nice ... got me drooling!

    I like to do mine at a lower temp, but yours looks great!

    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
  • Did you catch the sockeye? Makes it taste even better.  I have not tried apple wood, been using alder.

    Think I'll have some coho tonight.  Don't have any sockeye.

  • SqueezySqueezy Posts: 1,102
    Maple or oak work very well also!
    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
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