This is a Crab Stuffed Salmon steak out of the thick fatty middle section Coho Silver Salmon I had caught in Alaska (that's a tall fish fillet size compared to the full dinner plate!). Lightly Cross Hatch fillet 3/4 down to the skin, 1" grid pattern
Stuffing was a can of Chunky Crab meat, then garden dill/basil/onions oyster-crackers/garlic blue cheese and lots of fresh grated parmesan cheese with just a dash of crab boil spice, black pepper, 1 whole fresh squeeze lemon, and wasabi mayo. ~300F in oven for ~25 minutes.
It was over the top yummy.
Recipe was something I winged and whipped up
couple night later.............
Full Rack of 24 hr dry spice rubbed baby back ribs. roughly following the 3-2-1 technique:
3 hours low and slow indirect heat with fairly heavy apple wood smoke. ~275 degrees. Puts a nice firmness on the outter meat
2 hours wrapped in foil basted/steamed with a cup of apple juice or any sugary pop like Dr Pepper. Moisture heaven.
1 hour uncovered heat no smoke, light brushing of mop BBQ sauce the last 15 minutes as to not burn those sugars.
pull from grill, foil wrap and let rest at least 20-25 minutes.
Look at the red smoke ring penetration of the rib meat, it was firm, but fell off the bone moist tender. Lots of thick meat on these ribs too. turned out perfect this time, and I'm not a rib person.
