Saturday, November 10, 2012

A Little Sugar On Top.

With sleep in my eyes, pajamas on, and a slight fog we pulled our Alaskan salmon from the overnight brine and mathematically placed it on the metal racks. As it dripped brine on the floor and counter, I sprinkled brown sugar liberally on each piece. A grind of pepper and some minced onion left it ready to load in the smoker.