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Black Velvet king Salmon
Satch_Q
Posts: 105
Blackend Salmon with a flambé finish in Black Velvet.
Rub:
Papricka
Chimayo Chile powder
Onion powder
Salt
White pepper
Black pepper
Thyme
Basil
Rub:
Papricka
Chimayo Chile powder
Onion powder
Salt
White pepper
Black pepper
Thyme
Basil
Comments
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Looks like a winner to me brother. Great looking grub for sure.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Where did you get the King Salmon??
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Looks great.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
I wish I could say I caught it myself. Unfortunately, it came from the meat counter at the local grocery. Still pretty darn good though and it brings back the memories of grilling up a fresh sockeye on the riverbank.SGH said:Where did you get the King Salmon?? -
Don't we all my friend.Satch_Q said:
I wish I could say I caught it myself.SGH said:Where did you get the King Salmon??Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Looks fantastic!LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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