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swamprb

somebody shut me the fark up.
Joined
Oct 27, 2006
Location
Bothell WA
Got some frozen Wild Alaskan King Salmon filets the other day for a cookout for my son and friends. 6 fillets @4+ lbs each and all they wanted was variety, I saw to that!

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Chunked up one side and did some Little Chief Alder Smoked

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It was a Red Weber kind of day! Fired up with Best of the West Mesquite Lump

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On the left we have a side with Garlic Apple Jelly with Maple syrup glaze, the right side is a Yoshidas Gourmet sauce marinade with Brown sugar and Ginger, with Apple and Maple splits for smoke.

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Here we have two sides dusted with Dizzy Pig Raging River on Cedar Planks

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I gotta say my favorite was the Raging River on the Plank! Melt in your mouth goodness with a nice zing and fantastic aromatic of the cedar.

Enjoy!
 
"I gotta say my favorite was the Raging River on the Plank! Melt in your mouth goodness with a nice zing and fantastic aromatic of the cedar."

Yeah baby...yeah! :p
 
"drooling", haven't had dinner yet! Wow Brian, great job! So, dumb question time...
do you re-use the plank wood? or is that asking for trouble?...
 
Count your blessings

The stuff they sell and call salmon here in the east is so sad, and there are many here that have never had real wild western salmon. Unbelievable stuff.
Of course, we have a bit of a lobster glut going on here right now. 6.50 per for 1.5 pounders.
Haddock is also dirt cheap. Striper is free, just gotta work for it a bit.
 
It disappeared fast! Sixteen college kids, I love cooking for them.

I saved enough smoked Salmon to mix into Big Brother Smokes Crab Cake recipe!
 
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