TimBear
Sous Chef
Last week I was gone all week on business and came home to an empty fridge. The wife had a very busy week as well and no shopping was done;
So I pulled some King Salmon pieces out of the freezer and brined them up with a dry brine of kosher salt, garlic, brown sugar and chipotle powder. Let that sit over night in the fridge and get all happy. I also had a few beers from the great state of Alaska too
The next morning I was going to play 9-holes of golf with Toby, but woke up at around 2:00 am with horrble Montazuma's revenge; I passed on the golf.
So I decided to throw a couple of racks of St Louis style spare ribs on the WSM 22" with the salmon and sit down and watch the Masters Golf.
I soaked some mesquite chips in a bottle of Scotch Whiskey
I smoked the salmon for about 1 hour at 225* and let the ribs go for about 5 hours; they were perfect!!!
I served with saffron brown rice and green beans.
So I pulled some King Salmon pieces out of the freezer and brined them up with a dry brine of kosher salt, garlic, brown sugar and chipotle powder. Let that sit over night in the fridge and get all happy. I also had a few beers from the great state of Alaska too
The next morning I was going to play 9-holes of golf with Toby, but woke up at around 2:00 am with horrble Montazuma's revenge; I passed on the golf.
So I decided to throw a couple of racks of St Louis style spare ribs on the WSM 22" with the salmon and sit down and watch the Masters Golf.
I soaked some mesquite chips in a bottle of Scotch Whiskey
I smoked the salmon for about 1 hour at 225* and let the ribs go for about 5 hours; they were perfect!!!
I served with saffron brown rice and green beans.