Grill(s) owned
  1. Bullseye
Just had to share, I love salmon. Today I did a 30 minute dry brine ( basically just covered with sal and let sit for an hour, then rinsed off) then put on lo for about an hr, then up to 225 to finish to internal at 138. No seasoning, no sauce, no spray. It had a wonderful crust, moist inside, smoky flavor. It kind of felt like this is basic and pure and delicious. I am sure sugar rubs, etc would be great but this was wonderful. Now on to some ribs. 4C2FE5A4-B012-4913-9202-F3E38E461F8B.jpeg 4C2FE5A4-B012-4913-9202-F3E38E461F8B.jpeg

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