Tuesday, April 28, 2015
Buttery Smoked Cabbage & Grilled Salmon on Ceder Plank
My friends at YC Media and Page Street Publishing
sent me this wonderful Cook Book, Secrets to Smoking
try and review
Starting with the Cabbage first
Hollowed out center of the cabbage put in pancetta, onion,
On the Egg @ 250* indirect with a drip pan of water,
applewood for smoke
Coming off the Egg 5.5 hrs.
Two peaces of fresh Scottish salmon on a buttered wine soaked
Seasoned with Dizzy Pig Raging River, Chipotle Rub,
Dill and Lemon
Setting on the Grill Grates @ 450*
My that looks good.
The cabbage looks and smells wonderful
Now this was a wonderful and tasty Dinner and well do over
Thanks for lookin!