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 
The fixins.
Hollowed out center of the cabbage put in pancetta, onion,
 and butter.


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 
Cedar plank.

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
 and over

Recipe:

Thanks for lookin!

Ross















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