Entrees

Even mix of BBQ sauce and honey,

The sweetness goes well with pork.

Directions:
Salted and peppered the ribs to taste
Baked them at 300 F for almost 3 hours.
Added the sauce for the last 10 minutes, giving it a glaze.
Added more the last 5 minutes.
 

The honey thins out the BBQ sauce quite a bit, so it defiantly more of a glaze. Maybe cooking it together then letting it cool would thicken it up. Still running some testing.

  Smoked salmon basted with honey from Kusar Farms, LLC, spiced with dill, lemon, garlic and pepper....absolutely delicious!!! 

Brine Ingredients:

• 1 quart water
• 1 cup of brown sugar 
• 1/3 cup of kosher salt

Seasoning Ingredients:

• Zest of 2 lemons 
• 1 teaspoon of fresh cracked black pepper 
• 1/2 teaspoon of dill seed 
• 1 tablespoon of fresh minced dill weed. 
• 1 teaspoon of granulated garlic

Directions:

1.  Depending on the thickness of the filets anywhere from 4 to 8 hours. 
2.  After they come out of the brine pat them dry with paper towel and set them on a wire cooling rack and sprinkle with seasonings. 
3.  Place cookie sheet in refrigerator overnight. When you see that there is a shiny surface on the salmon you are ready to smoke it over indirect heat. 
4.  For moister salmon place salmon on cedar planks that have been soaking in water for at least two hours.
5.  For a dryer salmon place directly on grill 
6. Smoke between 150°F to 200°F over apple wood for around 2 to 2 1/2 hours. 
7. Baste with honey every 30 minutes. The lemon ginger honey is fantastic on it but plain honey if also great.

Added right here, 

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