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Salmon
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Doc_Eggerton
Posts: 5,321
I suppose this is the BGE equivalent of baked salmon.
Done indirect using a Woo and stone instead of dragging the PS out. I did this because I was being lazy, but I note that the stone leaves a lot more air space around the edges. This seem like it might be a good thing for this cook.
Indirect, 400 until the internal was 150-160. Homemade rub of garlic powder, paprika, chili powder, sea salt, cracked pepper, and raw sugar. Was pretty good, but I will go heavier on the ingredients next time.
Served with tomato and steamed green beans.
Done indirect using a Woo and stone instead of dragging the PS out. I did this because I was being lazy, but I note that the stone leaves a lot more air space around the edges. This seem like it might be a good thing for this cook.
Indirect, 400 until the internal was 150-160. Homemade rub of garlic powder, paprika, chili powder, sea salt, cracked pepper, and raw sugar. Was pretty good, but I will go heavier on the ingredients next time.
Served with tomato and steamed green beans.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys
Comments
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Great looking meal. I sometimes use kahlua and maple syrup for a different flavor taste..
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Looks great Dcc, I prefer lemon over lime. Dill, sea salt, pepper and maybe a touch of ground ginger, suspend in a soy paste is always a favorite.Had green beans tonight with our chicken, SWMBO must have received the "memo".....Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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