Cluck and Swim

Brisket_Fanatic

Since it is Sockeye season and the local Hy-Vee had it on ice for 12.99 per pound, figured it would be good for the misses and me. The older boy will eat salmon for sure but he's a little under the weather so the little one got chicken along with some leftovers for chicken salads or sandwiches later in the week. Whole fryer chicken was rubbed down with the last remaining cluck and squeal I had and put into an indirect 275 degree egg with navel orange wood. Didn't take any before pics but here it is close to being done with some cauliflower and  broccoli roasted as well.

Finished up on the small direct after the salmon was pulled off.

For the sockeye I decided to try a little something different with a balsamic, honey, mustard glaze. On the other half I did the traditional Raging River both done on a Chardonnay soaked cedar plank. 

Pulled at 145

Fish was amazing with flaky meat and zero fishy taste. The balsamic was a tad overpowering and I definitely prefer the Raging River as it's simply out of this world. Have a great Sunday and it's almost time to start prepping the wibbies.   

tulocay

Looks great. We have salmon with raging river once a week. It is the family favorite!

tksmoke

Now that salmon looks GREAT!!!  We typically use raging river also.  Last night I did a Copper RIver red fillet with Jamaican Firewalk.  It's my new favorite.  give it a try.

Brisket_Fanatic

tulocay said:

Looks great. We have salmon with raging river once a week. It is the family favorite!

Thanks, Salmon species makes a huge difference.

Brisket_Fanatic

tksmoke said:

Now that salmon looks GREAT!!!  We typically use raging river also.  Last night I did a Copper RIver red fillet with Jamaican Firewalk.  It's my new favorite.  give it a try.

Thanks, I'll have to pick some of that seasoning up and give it a try.