Dean
Made those pork chops last night and they were great. Thanks. Who needs a cookbook when you have the PGCA forum.
Eric

Eric, have you been to Marty's in Danville?

And we had maple glazed salmon last night.

Was it cedar planked and maple glazed?

Yes I have been to Marty's .great meat counter. It is out of the way for me though. I have a great source locally for free range sides of highlander beef, chickens, ducks and Cornish hens, and eggs so I get spoiled that way.

That cedar planking is a gimmick and one of the places I had it used roofing shingles. I swear I tasted the fire retardant/preservative they're dipped in. I only do salmon on the grill.

we do this maple salmon often

http://allrecipes.com/Recipe/Maple-Salmon/Detail.aspx


but only when I don't do the whiskey salmon -(only with a Speyside single malt - none of that blended stuff) :whistle:

http://www.seriouseats.com/recipes/2...ce-recipe.html

I sent my distant cousin, John Frierson, a quart of my maple syrup, and he kindly sent me back a quart of his strawberry moonshine. DAMN!!!! It's good.
Note the shiner sitting watch over his still with a Parker across his lap.
I'm just now calculating how much syrup I can get in a footlocker.

Edgar, you can get a lot more in the locker if you don't take the time to put it in the jugs.:biglaugh:

I want the return shine to be delivered in a '35 Ford Coupe.