u/Unique-Discussion326

Smoked salmon from the other night!

Salmon coated with key lime juice, then seasoned with 2 Gringos Chupacabra Cluckalicious and Mango Habanero seasonings, and finally coated in olive oil. Smoked over mesquite for 2 hours at 180° before turning the heat up to 350° to finish it off. Served with cheese ravioli and a butter bechamel sauce also seasoned with Mango Habanero seasoning.

Smoked some cream cheese and bree cheese seasoned with Ribnoxious for an appetizer.

Everything came out sooooooo goooood!

Smoked salmon from the other night!

Salmon coated with key lime juice, then seasoned with 2 Gringos Chupacabra Cluckalicious and Mango Habanero seasonings, and finally coated in olive oil. Smoked over mesquite for 2 hours at 180° before turning the heat up to 350° to finish it off. Served with cheese ravioli and a butter bechamel sauce also seasoned with Mango Habanero seasoning.

Smoked some cream cheese and bree cheese seasoned with Ribnoxious for an appetizer.

Everything came out sooooooo goooood!

Smoked salmon from the other night!

Salmon coated with key lime juice, then seasoned with 2 Gringos Chupacabra Cluckalicious and Mango Habanero seasonings, and finally coated in olive oil. Smoked over mesquite for 2 hours at 180° before turning the heat up to 350° to finish it off. Served with cheese ravioli and a butter bechamel sauce also seasoned with Mango Habanero seasoning.

Smoked some cream cheese and bree cheese seasoned with Ribnoxious for an appetizer.

Everything came out sooooooo goooood!

Used H-E-B store brand mesquite pellets. Smoked for 45 minutes at 180°, removed from the grill, cranked heat to 600° and reverse seared.