This smoked Cajun salmon pairs a whole fillet with sliced lemon and Claymore Cajun Seasoning. The asparagus cooks separately in a skillet with Platoon Sergeant SPG, so you can prepare the side while the fish is on the smoker.
Season the fillet, place the lemon slices along it, and set the smoker to 225°F. The recipe gives a 45–60 minute cooking range. Check the thickest part with a thermometer and remove the salmon when it reaches the listed 145°F endpoint.
Prepare the asparagus during the cook
Heat the skillet over medium-low heat and coat it with the cooking oil or duck fat listed below. Season the asparagus to taste with Platoon Sergeant, then plate it with the salmon and chopped parsley.
Claymore Cajun Seasoning and lemon slices go on a whole salmon fillet before it cooks in a 225°F smoker. Prepare asparagus separately in a skillet with Platoon Sergeant seasoning, then finish the salmon with parsley and the smoked salt listed in the original recipe.
Make a warm cowboy butter sauce with garlic, fresh herbs, lemon, Dijon, Willie Pete, and Crispy's Mango Habanero for your next steak or wild game dinner.
Make a warm cowboy butter sauce with garlic, fresh herbs, lemon, Dijon, Willie Pete, and Crispy's Mango Habanero for your next steak or wild game dinner.
These smoked chuck roast burnt ends start with Ma Deuce seasoning and finish in a foil-covered braise with butter, maple syrup, and brown sugar. Serve as is or with Hellfire...
These smoked chuck roast burnt ends start with Ma Deuce seasoning and finish in a foil-covered braise with butter, maple syrup, and brown sugar. Serve as is or with Hellfire...
