In the summer of 1993 my wife, Page and I went up to Vancouver Canada to cook at the Canadian BBQ Championship. It was a wild trip to say the least. We flew into Seattle to meet up with a dealer of my who had an Oklahoma Joe’s Trailer and then drove up to Vancouver. Did you know that pistols are not legal in Canada? I did not know either until we went through customs. Oh well that another story. We did make it to cook in the BBQ Contest and after winning that, I was looking at the new big fancy cookers that were arriving. Chefs from all over Canada were converging on the lot to compete in the Canadian Salmon Championship, so I had to go see what they were up to. As they described their cooking methods of slow smoking, poaching and the more elaborate styles of cooking, I informed them that I did not even know what a salmon was. Then I asked them if it was too late to enter the contest. In general, they all laughed and winked at each other as I paid my entry fee. Being that I had stayed up all night the night before, I made my way up to the room to get a good night’s sleep as they stayed up nursing their salmon all night long. The next morning I started cooking the salmon at 10:30 AM with a 12 Noon turn-in. Along with glances and funny looks from the chefs I made turn in at Noon. When the smoke cleared, I won the Canadian Salmon Championship. Upon receiving the award I announced “To think yesterday I did not know what the hell a salmon was, and today I’m the Canadian Salmon Champion”. I’d like to personally thank the Mounties that help me get out of the country alive!

Ingredients:
2 fillets of Salmon, skin on
3 ticks of butter
2 lemons
1/4 cup dill weed
1/4 cup Joe’s Original BBQ Rub

Directions:
Preheat grill to 275-300 degrees using lump charcoal and hickory chunks
Gently wash fillets and lay on buttered foil boat or aluminum pan.
Apply Joe’s Original BBQ Rub sparingly to fillets
Gently sprinkle dill weed over fillets
Lay patties of butter over fillets
Cook at 275-300 degrees for 1 _ hours
Remove from grill when fish is just becoming flaky and baste with the following sauce

Directions for basting sauce for Salmon:
In a separate foil pan or boat add 2 sticks of butter, 1/8 cup of dill weed, juice from 2 lemons, and _ cup Joe’s Original BBQ Rub.

Melt on the grill stirring occasionally, remove when blended and melted

Serves: 12-20