Dinner tonight I decided would be an indirect grilled/smoked salmon fillet with butter & herb flavored rice with homemade stewed tomatoes & okra mixed in.
A nice hunk of salmon fillet(skin on) trimmed and ready
Next I make up a dry brine/cure(I've heard it called both, So I don't really know which is right) of coarse sea salt, demerara sugar, fresh cracked black pepper, and a little dill.
I put a heavy coat of the mixture on the meat side of the fillet. Then cover and let it sit in the fridge for 4-5 hours.
Just before putting the fillet on the grill, I remove the excess salt/sugar mixture and put on a little more FCBP & dill.
Onto the Keg using RO lump and lemon wood to smoke/grill the fillet indirect at 400°
The fillet is almost done. It was basted a couple times with Melted butter w/lemon juice in it
Fillet served on a bed of butter/herb flavored rice with stewed tomatoes & okra mixed in and topped with a creamy dill sauce.
Better view of the eats
Thanks for lookin'