Vote Now for Apr. 2013 SOTM (see gallery for better pics)
Bonk Hatchery Steelhead Tee
Oilskin Hat: $25 bones
MoldyChum Decal: Two Bones
Dinosaur Bar-B-Que Pitmaster/Owner John Stage demonstrates the recipe for "Grill-Smoked Salmon."
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any bonefish, tarpon, or permit recipes you would like to share
I prefer my fresh Salmon to be smoked and cooked with fresh cut Cedar planks soaked in salt water overnight from my woodpile... lightly brushed with Olive oil, dusted with a little Dill weed and splashed with the juice of a fresh Lime. Served with a nice white or blush Willamette valley wine from here in Oregon.
salmon worth more in the water than in the pan
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