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Salmon Internal Temperature Guide (Raw to Fully Cooked)

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Fresh salmon gives you a wide temperature range depending on how you’re preparing it. Here’s the breakdown so you never overcook—or undercook—it again....
Barbecue

Seafood Buying Guide: How to Choose Fresh, High-Quality Fish

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How to Buy Fresh Seafood (What to Look For Every Time) When it comes to seafood, freshness isn’t just taste — it’s safety,...
Barbecue

How to Store Salmon Safely (Fresh, Raw, and Leftovers)

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Seafood is unforgiving. A great fillet can turn questionable fast if you don’t store it properly. These are the exact rules we follow...
Barbecue

How to Remove Salmon Skin (The Clean, No-Slip Method)

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Removing salmon skin shouldn’t feel like wrestling a wet bar of soap. This is the clean, controlled method chefs use to get a...
Barbecue

How to Portion Salmon Fillets (Even Pieces, Faster Cooking, Better Texture)

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Evenly portioned salmon cooks better, plates cleaner, and gives you far more control. This guide walks you through the simple technique chefs use...
Barbecue

How to Tell If Salmon Is Done (Visual + Tactile Cues Chefs Trust)

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Salmon gives clear signals when it’s ready — you just need to know what to look for. Whether you’re aiming for silky medium-rare...
Barbecue

How to Dice Salmon for Tartare

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Perfect tartare starts with uniform cuts. Here’s how to get clean, even cubes without turning your salmon into paste. Step 1: Keep Everything...
Barbecue

Carolina Gold BBQ Sauce Recipe

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Tired of the same old BBQ sauce? This Carolina Gold Mustard BBQ Sauce is about to become your new secret weapon for effortless,...
Barbecue

Smoked Chicken Thighs

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Craving juicy, smoky chicken that’s packed with flavor and ridiculously easy to make? These Traeger Smoked Chicken Thighs are your answer to effortless...
Barbecue

Bacon Wrapped Meatloaf

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Ready to make a smoked meatloaf so good, no one will ever call meatloaf boring again? You’re in the right place. Our bacon-wrapped...
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