Salmon and Hot Crushed Taters

SmokinParrotHead

Turned out excellent! I used Signore Bernardo's Salmon rub from the SmokingGuitarPlayer.....it was wonderful. I also did the maple syrup/butter basting to finish off the fish. Also, first attemp at Hot Crushed Taters. No pics of them cooking, but you see them on the plate. I didn't do the Asparagus on the Egg, it was pan seared.

RU Eggsperienced

Man - there are some well fed people tonight.

Looks Great Lee!!

Doug in Eggmonton

Great looking cook Lee!

One thing I've found with the smashed potatoes is if you use the small sweet ones and cook them at 400 for a long time (an hour works or even more), they get beautifully crispy. You might want to try them that way.

Doug

SmokinParrotHead

I appreciate the tip Doug. I agree these were a little large to do that way, and they really weren't soft enough before I crushed them either. the bottoms were crispy, and that is the part we all liked. I will try them with you ideas next.

Thanks again!

SmokinParrotHead

Thanks Jerry. I am gonna have to try some pizzas soon, yours looked fantastic.

egginator

I did crushed potatoes for the first time today. I put them on a hot firebrick for 30 minutes or so. Evoo, salt pepper and rosemary -- awesome!

Fish looks good to by the way -- : )

Big George's BBQ

Very Nice

Car Wash Mike

Good looking Salmon. Does Fred make that rub?
Mike