After yesterday keeping the Egg in overdrive. I fired it up to 350 with some Alder chips, soaked some cedar planks, seasoned some Steelhead Trout (faux Salmon) with Pike Place Rub I picked up in Seattle and glazed one of them with 3 tbs Jack Daniels, 3 tbs brown sugar and 4 tbs dijon mustard. Grilled the fish for about 15 minutes to 135 degrees and it was gone in 10 minutes. Sides were left over from last nights cook, BBQ Beans and Grilled Veggies. Finished just in time for some Hockey c'mon Blackhawks need to force a game 7. Thoughts and prayers are with all who are serving, have served and have fallen.
Large BGE 2006, Mini Max 2014
Founding Member of the Green Man Group cooking team.
Johns Creek, Georgia