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Sock eye, sprouts and squash, oh my!

theyolksonyou
theyolksonyou Posts: 18,458
edited December 2016 in Seafood
wild caught sock eye marinated in bourbon, maple syrup and brown sugar for about 2 hrs. Cooked on cedar plank to 120ish. Brussels Sprouts on the kitchen clock in a Parmesan, rosemary cream béchamel. Chunky  butternut squash salad with walnuts, goat cheese, fresh sage and maple. Squash in SV @183 for 4 hrs with some Kerry Irish  


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