Jerome D.
TVWBB All-Star
I hope all the dads out there had a good Father's Day - I sure did. I cooked a couple racks of St. Louis cut spare ribs and a rack of beef short ribs (sorry for not having any plated pics of the spares and beef ribs - family was hungry and starting to roll their eyes at my BBQ picture-taking). The next day, I needed to give my digestive system a rest after all the red meat consumed on Father's Day, so I kept it light with a nice filet of wild-caught Copper River sockeye salmon. Thanks for checking out the pictures!
I used the Performer + Cajun Bandit for the two racks of spares, and the 14.5 WSM for the beef ribs.
The seasoning for the beef ribs was slather of Texas Pete's hot sauce and a 1:1 mixture of salt and pepper. A combination of hickory and cherry woods provided the smoke.
The spares were seasoned with Dizzy Dust rub and smoked with pecan wood. Glazed with Blues Hog Original.
Here are some pics of the Copper River salmon I cooked the day after Father's Day as I recovered from my "red meat hangover". Seasoned with Dizzy Pig Raging River rub, glazed with some Blues Hog Original, and sprinkled with some chopped pecans. A small chunk of peach wood provided some light smoke.
I used the Performer + Cajun Bandit for the two racks of spares, and the 14.5 WSM for the beef ribs.
The seasoning for the beef ribs was slather of Texas Pete's hot sauce and a 1:1 mixture of salt and pepper. A combination of hickory and cherry woods provided the smoke.
The spares were seasoned with Dizzy Dust rub and smoked with pecan wood. Glazed with Blues Hog Original.
Here are some pics of the Copper River salmon I cooked the day after Father's Day as I recovered from my "red meat hangover". Seasoned with Dizzy Pig Raging River rub, glazed with some Blues Hog Original, and sprinkled with some chopped pecans. A small chunk of peach wood provided some light smoke.
