Started by soaking a Ceder Plank in cheep 2 buck chuck wine for 4 hrs.
then put Butter on the plank then the Salmon Seasoned with Dizzy pigs
Raging River Rub, Chipotle Rub and Dill then squeeze a Lemon
It's time to put it on the grill. First the Salmon the dome temp. is 400* it's going to take about 20Min. grill on the Grill Grate
Salmon is done while it's resting Vinaigrette is on the Romaine
Jackie doing the Butter Pecan Ice Cream isn't she beautiful!!
I roasted the Chilli, let them rest in a pan with the lid on Then I
vacuumed pact them and put in the freezer with the skin and seeds. I
made some salsa out of five of them this is going to work wonders with
my Green Chilli Pork Stew