Wild caught Sockeye Salmon (Sam’s club)
Seasoning-Heath Riles Cajun creole garlic butter seasoning, and olive oil as a binder
Dijon mustard binder, Whole spice inc. lamb rub seasoning and SPG.
Traeger-Traeger Prairie 572
Pellets-Bear Mountain BBQ pellets, Chef’s choice signature blend
Smoke 225 degrees 30-40 minutes until internal temp of 130-135
by Foreign-Bee-8936
2 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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how did it turn out?