Par boiled the artichokes and cleaned out the fuzzy stuff around the heart .
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A brush with olive oil and then some Lake Geneva Country Meats butter garlic seasoning compliments of
@ Brewtownbeatdown , Thanks again Mike .
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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
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Seasoned the salmon with salt and pepper
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Some horseradish sour cream and chive sauce for the salmon and a little wild rice
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Lemon mayo for the artichokes
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That's a great looking plate. I love salmon and always go for the sockeye, too ! !
BD
Nice. I'd like to try the artichokes sometime. Looks good!
Quote from: Travis on July 11, 2016, 10:52:42 AM
Nice. I'd like to try the artichokes sometime. Looks good!
They are very very tasty , been trying different smoke woods on them and loving the results, the smoky flavor really takes them to a new level
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Could we get a recipe for the horseradish sauce? That sounds Devine.
@Idahawk
Quote from: MINIgrillin on July 17, 2016, 04:39:18 PM
Could we get a recipe for the horseradish sauce? That sounds Devine. @Idahawk
Per batch
2-Tablespoons Beaver Hot prepared horseradish
2- Tablespoons- sour cream
Few drops of lemon juice
Dash of lemon pepper
Dash of Worcestershire sauce
Pinch of salt
Lighthouse dried chives
Mix and refrigerate for an hour before serving
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