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Joined Date: Jan 21, 2012
"We just tried this recipe tonight on the grill. The seasoning the recipe called for was out of stock at the grocery. We picked up a shaker of Chef Paul Prudhommes,s Magic Salmon Seasoning and used it for a rub. We then soaked a cedar shingle in water which was large enough for a fillet to rest on. Heated the grill to 350 and placed the wet shingle""