Wild Salmon filets
Real maple syrup
¼ stick of butter
Dizzy Pig Raging River Rub
2 cups Ginger ale
2 shots of your favorite whisky
Marinate salmon filets in ginger ale and whisky for 3 hours in a refrigerator.
Set Tallboy to 325° F
Pat filets dry and shake with Raging River Rub
Place salmon, skin down on the 3rd rack up from firebox.
Melt butter with 3 tsp of real maple syrup and baste top of filets every 5 minutes.
Cook until the internal temp is 140° F