This rich, smoky and spicy bourbon-infused blend by over-the-fire cooking expert Derek Wolf redefines traditional prime rib rubs with innovative flavor notes.
Dish Info
Ingredients
12
servings
8
45
minutes
Ingredients
1
side
Navel Oranges
Pecans
Bacon Cooked
Bourbon Prime
Garnish
1
¾
Bourbon
Soy Sauce
3
oz
Brown Sugar
1.5
cups
cup
½
cup
2.5
tbsp
Molasses
Worcestershire
Parsley
Navel Orange juiced
1
tsp
½
1.5
tbsp
tbsp
Salmon
Pre-Preparation
Step 1
Add all your sliced oranges to the cool side of the grill to create a “plank” for your salmon to lay on. Place the salmon on top of the oranges and lather it with half of the cooled bourbon glaze.
Step 2
In a bowl, mix together your bacon pecan crust. Thoroughly cover the top of the salmon with the crust.
Step 3
Close your grill lid and cook indirect at 325F for 30 minutes until it reaches 135-145F internal. About 10 minutes before the salmon is done, drizzle the remaining glaze over the top of the pecan crust and let caramelize.
Step 4
When the salmon is done, pull it off and garnish with chopped parsley. Serve & enjoy!
Derek has been grilling outdoors for years, host of OvertheFireCooking, his viral instagram and social accounts, is a published cookbook author, and has launched 4 spicelines inspired by his culinary style.
More Info