Ingredients
Directions
- 1
Diced potatoes, onion, celery and carrots seasoned with @meatchurch blanco + @kindersflavors roasted garlic brown butter then smoked at 400 on the @traegergrills for about 20min or until al dente.
- 2
Corn steamed for 8min then sliced off the cob.
- 3
Salmon coated in white Truff @sauce and seasoned with Pikes Place rub then smoked on the ironwood XL at 350 for 35min.
- 4
Roux made with flour and butter on medium heat then added some of the water from the steamed corn, 1 big carton of chicken broth and 1 can of evaporated milk then added veggies.
- 5
Transferred to the ironwood XL then flaked apart that whole salmon and stirred then smoked at 275 for 2hrs stirring about every 30min.
- 6
Salmon coated in white Truff @sauce and seasoned with Pikes Place rub then smoked on the ironwood XL at 350 for 35min.
- 7
Roux made with flour and butter on medium heat then added some of the water from the steamed corn, 1 big carton of chicken broth and 1 can of evaporated milk then added veggies.
- 8
Transferred to the ironwood XL then flaked apart that whole salmon and stirred then smoked at 275 for 2hrs stirring about every 30min.
