Loney & Salmon... Polar opposites :)

This past Saturday the wife and her sister, plus some others, went to a craft fair at the expo center. This meant I got to have some time to myself and that I was then expected to cook dinner for "the girls" when they got back. Worked for me as I had been way too inactive on the Egg and was ready for a cold beer, some wood smoke, and some basketball.

I did a smoked bologna for lunch and smoked salmon, asparagus, and risotto for dinner. I also found a new spicy BBQ sauce that I liked a lot-- a little spicy and not too sweet.

The loney is very simple... mustard slather, my rub, smoked 2 to 2 1/2 hours at 250. Once it is smoked I slice it thick like a burger and direct grill it for some good crust and extra flavor. Top with a slice of rat cheese, maybe some onion, and a good splash of BBQ sauce; thats one fine sammich! I also slice the majority, vac pac, freeze, and then fry it up as needed for lunch.

The salmon is brined, smoked, and then glazed. I smoked the salmon at 225 until about 145-150 with mainly apple and one chunk of pecan. Very tasty!

I didn't take a lot of photos, but here are the ones I took.

Loney off the smoker...






Salmon out of the brine and ready for drying in the fridge




dinner is served