Mesquite or hickory chips
4 (6-ounce) salmon fillets
2 tablespoons Sweet BBQ Rub
Soak wood chips in water to cover at least 30 minutes; drain well. Wrap chips in heavy-duty aluminum foil; pierce several holes in foil.
Coat salmon with Sweet BBQ Rub; cover and chill 30 minutes.
Place foil-wrapped chips on left side of grill rack over medium-high heat (350° to . 400°); cover with grill lid, and heat 10 to 15 . minutes or until chips begin to smoke. Coat right side of grill rack with cooking spray. Place salmon on rack. Grill, covered with grill lid, 5 to 7 minutes on each side or until fish flakes with a fork. Yield: 4 servings.
BBQ Grilled Salmon Photo Gallery
The intake nurses were calm throughout my tests, blood work, and getting me settled. Everyone seemed to have done this so many times that it was old hat and they didn’t consider all the questions that a first hospitalization would have let alone a first-time mom. Once in my room the real fear set in. Doctors and genetic specialists swamped us with information. While it was all delivered with the best of intentions, the tone was accusatory. As if I wanted to have my babies so early that they would have major development issues! We were scared speechless. We couldn’t form intelligent questions. So we bumbled along for a few weeks until I got a feel for the establishment and found my groove. My twins were born hale and hearty at 36 weeks 6 days at my home hospital on their originally scheduled c-section date. Thanks to the nurses, doctors, PT team, Cousin Jill, and friends that visited (some with ice cream) as well as the antenatal mommas.
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