Reply to "Cooking with 2012 rub exchange rubs and sauces!"

pagsMember

Smoked the salmon today. I brined it in the Seafood Brine Spices in my Exchange Package from iSmoke. Took it out of the wet brine, thoroughly rinsed it, dried it, then let it set in the fridge for 4 hrs to develope the pellicle. Painted the salmon with pure maple syrup just before placing it into the smoker, 235*, hickory. 1.5 hrs to internal 150*. Delicious. Moist and flavorful.

I should take a piture of my BBQ rubs and spices. I'm taking over the pantry.

You know this BBQ habit is taking control when you suggest to your wife a couple ways to expand the pantry.

2/20/129:51 PM

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