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 3^rd 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

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