5.21.10

Salmon on Master Forge Grill.

Light brine, chunk of hickory, off set style. Moist, tasty, worked well. Only used on grate, slid it over the fire, raised it to high, and burned clean in minutes. Fully lowered for the cook. Red rice, cucumber salad with red onion and dill, used labne and olive oil. Also made pickled red onion and asparagus marinated with a mustard vinaigrette.