This cook started out using TBE to bake 4 baking potatoes for twice-baked taters. Cooked up 'bout 1/2 lb. of bacon, reserved a few T. of bacon fat, and then assembled the twice-baked. Next made a fresh herb paste for the salmon using chopped Ital. parsley, basil, dill, green onions, lemon zest, Way Out West Trail Dust, and the reserved bacon fat. Coated the filets with the paste and baked at 250F until the salmon reached 131F. The potatoes were added at the lower temp for 15 min. and then cranked up to 350F for 15 min. longer. When salmon was removed our dessert, Blueberry-Rhubarb Oatmeal bars went in for 30 min. This was served with a Tuscan Kale Caesar Salad. Everything turned out pretty good. This GMG D.B. really keeps a steady temp. couldn't be happier with it.
Have a great Sunday evening folks,
Gene
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