I learned about smoke bombs from Rob Rainford. He used to have a show on my local PBS station many years ago.
A handful of chips in a foil pack with a hole poked in it on a propane grill= smoke bombs!
I dry brined the salmon with kosher salt and sugar. Sprinkled with onion and garlic powders and some sweet smoked paprika.
Grilled skin side down until 125° internal then flipped it over to crisp the top and melt off the albumen.
Off the grill, insert a fork and turn it enough to open the meat but not enough to break it. Add a few thin pats of salted butter and as it melts, drip some fresh lemon juice over it. Then add a lot of black pepper.
The asparagus sticks were sprayed with oil and sprinkled with Eaton's Jamaican Dry Rub. Grilled until the ends are crispy.
Tongue dancing, tummy full and Popcorn approved!
A handful of chips in a foil pack with a hole poked in it on a propane grill= smoke bombs!
I dry brined the salmon with kosher salt and sugar. Sprinkled with onion and garlic powders and some sweet smoked paprika.
Grilled skin side down until 125° internal then flipped it over to crisp the top and melt off the albumen.
Off the grill, insert a fork and turn it enough to open the meat but not enough to break it. Add a few thin pats of salted butter and as it melts, drip some fresh lemon juice over it. Then add a lot of black pepper.
The asparagus sticks were sprayed with oil and sprinkled with Eaton's Jamaican Dry Rub. Grilled until the ends are crispy.
Tongue dancing, tummy full and Popcorn approved!
