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We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

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Smoking salmon

I'm brining some salmon and plan on smoking in the morning, but I'm geezing on how I did it last time. After the brine, I take out of the mixture & let it dry on the rack. Then I douse w/ pepper & maple syrup and smoke at 180-200 dome over cherry. I just can't remember if I use the plate setter or just do raised direct. Any thoughts?

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