[youtube https://www.youtube.com/watch?v=LxFH909-wCs&w=580&h=385]

Please watch: “Tandoori Masala “Ghost Pepper” Chicken Wings on Gourmet Guru Grill”

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Smoked Bourbon & Honey Glazed Salmon on the grill. For the smoke, we’ll use a smoker box along with some orange wood that will be placed on the grill fire.

Brine Ingredients:
* 1/2 Gallon water
* 1/2 Cup Kosher salt
* 1/2 Cup Brown Sugar

Salmon Ingredients:
* 2 pieces of salmon, approximately 1 lb total
* Runnin’ Wild Pork Candy Dry Rub Seasoning 2 – 4 tablespoons

Glaze Ingredients
* 3/4 cup bourbon
* 1/4 cup soy sauce
* 2/3 cup cup brown sugar
* 1 teaspoon minced garlic
* 1/4 cup honey
* Juice of 2/3 to 1 Orange
* 2 tablespoon grated peeled fresh ginger
* ¼ cup pineapple juice
* 1 tablespoon sea salt
* 1/2 tsp black pepper

Mix the brine, place the salmon in the brine and keep in the refrigerator overnight. The next day, remove the salmon from the brine and pat dry with paper towels to get rid of any excess salt from the brine.

Apply Pork Candy dry rub seasoning to salmon. Start the smoke box on the grill and set the grill for indirect heating and a grill temperature around 225 degrees F (takes about 20 minutes to start smoking).

Mix bourbon, pineapple juice, soy sauce, salt, pepper, ginger, garlic, brown sugar, honey and juice from the orange together. Move to a heat source, bring to a boil, then simmer for approximately 10 minutes or until reduced by 50%.

When the salmon reaches 130 degrees F, start glazing every 10 minutes. The salmon is done when it reaches 145 degrees F. I remove from the grill at 140 to 145 degrees F and let it rest as it continues to cook until 145 degrees F.

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