Par boiled the artichokes and cleaned out the fuzzy stuff around the heart .
A brush with olive oil and then some Lake Geneva Country Meats butter garlic seasoning compliments of
@ Brewtownbeatdown , Thanks again Mike .
Soaked the planks for about an hour and charred one side until it was smoking , flipped over and put the salmon skin side down on the charred side to cook . Temp was 350 and I cooked the salmon direct over medium heat till 140 degrees
Seasoned the salmon with salt and pepper
Some horseradish sour cream and chive sauce for the salmon and a little wild rice
Lemon mayo for the artichokes
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