Today I smoked some wild salmon for dinner. Rubbed EVOO on the slab and gave it a coat of my Chipotle dry rub, which gives it a sweet & spicy taste. Set the temp around 225Â° using apple wood, and let it smoke till the internal temperature hit 135Â° (around 2 hrs.?), then I gave it a shot of AJ and foiled it for a little cool down period. Q views are before rub, after rub, and plated dish, a chunk fell off and I HAD to taste it. Mommaâ€™s not going be happy that she missed this oneâ€¦ sheâ€™s whining and dining with her sisters.
post #1 of 8
8/9/07 at 10:09pm