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Fat Tuesday and looking ahead

RRPRRP Posts: 19,771
edited 11:23PM in EggHead Forum
Here in Illinois we observe Lincoln's birthday (Happy B/D Abe!) instead of the Presidents' Day like the rest of you so being off work today nicely coincided with Fat Tuesday...therefore it's been eat, drink and be merry all day like there's no tomorrow!
However, looking ahead to Wednesday it's time for some of us to refresh our fish recipes memories again. Back in August I tried Nature Boy's finishing sauce for ribs called Ginger Mahogany. For some reason it clicked with me that it would also work well on salmon. IT DOES! I spread 1/3 of it on the fish a couple hours before cooking. Then use 1/3 for basting during the cook on the BGE using adler chips for smoke. The remaining 1/3 goes over the finished salmon and a little on the brown rice which goes well. Try it some time.
Here's the link to NB sauce

L, M, S, Mini
Dunlap, IL


  • Nature BoyNature Boy Posts: 8,406
    Thanks for the idea! I wonder how if a bit of maple syrup would screw it up, or add something nice? Hmmm. Sounds good though on salmon. And maybe other fish too! More speriments![p]Wow! All kinds of holidays today, and Chinese New Year to top it off.
    Happy New Year! And others. Hell, all those holidays, gotta be a good reason for a beer! tata.
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
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