marshnpart2

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Everything looked good on the exterior, but the interior this time was the issue… along with the mini fire 🙂. If I can combine the bark of this one with the interior of the previous one, I think I can be solid. #brisket #briskethelp #stilllearning

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The tax I tolerate paying #dog #cajatax

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It’s something about smoking I’m just loving #salmon #smokedsalmon #shrimp #crabstuffedsalmon #girlfrienddinner Ingredients: 2.5-3 lb fillet of salmon 18 oz (13 oz dr wt.) lump crab meat 1/3 c. light mayo 1 tbsp Dijon mustard 1 tbsp Worcestershire sauce Juice of 1/2 lemon 2-3 lemons (sliced) 3-4 tbsp green onion (thinly sliced) 16 oz jumbo shrimp (butterflied) Seasoning Blend: 2 tsp salt 3 tsp black pepper 3 tsp garlic powder 3 tsp onion powder 2 tsp paprika 3 tsp chili powder 2 tsp Old Bay (6 tbsp in total) Recipe: 1. In a bowl, whisk together 1/3 c. light mayo, 1 tbsp Dijon mustard, 1 tbsp Worcestershire sauce, the juice of 1/2 lemon, 3-4 tbsp of thickly sliced green onion, and about 1 tbsp of the seasoning mix. 2. Gently fold in 13 oz lump crab meat and set aside. 3. Cut a deep pocket in a 2.5-3 lb salmon fillet before seasoning with 3 tbsp of the seasoning mixture, making sure to season inside the folds too. Set aside for 10-15 minutes. 4. In a small bowl, season 16 oz butterflied jumbo shrimp with the remaining 2 tbsp of seasoning mix. 5. Line a wire rack with a bed of sliced lemons in the rough shape of the salmon 6. Place the salmon fillet on the lemons (adjust their layout as needed). 7. Spoon the lump crab mixture into the pocket of the salmon. 8. Top with the butterflied shrimp 9. Smoke at 225 °F for around 2 hours. (What you’re really looking for is a nice color and an internal temp of 145 °F) 10. Let rest for 5-10 minutes and enjoy! I served mine with some garlic mashed potatoes and roasted broccoli