Wednesday Food

Food:

1. Mesquite & Hickory Smoked Salmon
   
   
   
   1. Soak hickory chips in water.
   
   
   2. Start mesquite-charcoal in a chimney starter.
   
   
   3. Season Salmon with salt, pepper, and chimayo chile.
   
   
   4. Arrange hot coals in Weber kettle for cooking over indirect heat & top with wood chips.
   
   
   5. Cook salmon over indirect heat (covered) for approximately 17 minutes. ]
      Times vary depending on the size of the fish, how hot the fire is, the weather, etc.
      
   
   
   6. Serve with Tom's Tartar Sauce.
   
   
   
   


2. Tom's Tartar Sauce
   
   
   
   1. Dice pickled jalapenos.
   
   
   2. Add jalapenos to Mayo and Sour Cream/Creme Fraiche
   
   
   3. Season with salt, pepper, crystal sauce, and dill (preferably fresh).
   
   
   
   

Wine: