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.
Navel Orange juiced
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.
In a bowl, mix together your bacon pecan crust. Thoroughly cover the top of the salmon with the crust.
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.
When the salmon is done, pull it off and garnish with chopped parsley. Serve & enjoy!