rub salmon with salt- cut salmon in half and make like a salmon sandwhich - wrap in plastic wrap & then wrap in tin foil- cure in refrigerate for 24 hours ... rinse off salt
hardwood charcoal .... soak wood in water... toss wood chips in grill ... put clay plate on top of chips so salmon doesn't get
225 degrees cook 1 hour
pinot noir gravey -cook down wine like a glaze... in seperate pot add catshup mustard chipolte molassas, ancho chillies, paprika, red wine vinegar, worchesire sauce,
