Hickory Fire Wings

Ingredients:

• 2 pounds of chicken wings
• 2 tablespoons of Seazening Hickory Fire Salt
• 1 tablespoon of olive oil
• 1 tablespoon of honey
• 1 teaspoon of smoked paprika
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of onion powder
• Salt and pepper to taste
• Hickory wood chips for smoking

Instructions:

1. Preheat your smoker or grill to a temperature of 225°F (107°C) for low and slow cooking.
2. In a large mixing bowl, combine Seazening Hickory Fire Sol, olive oil, honey, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix well to form a marinade.
3. Add the chicken wings to the marinade and toss to coat them evenly. Let the wings marinate for at least 30 minutes to allow the flavors to penetrate.
4. While the wings are marinating, soak the hickory wood chips in water for about 30 minutes to prepare them for smoking.
5. Once the smoker or grill is preheated and the wood chips are soaked, drain the wood chips and place them in a smoker box or wrap them in aluminum foil to create a smoking packet.
6. Arrange the marinated chicken wings on the grill grates or in a smoker, ensuring there is enough space between the wings for even cooking.
7. Place the smoking packet or smoker box filled with hickory wood chips in the smoker or on the grill.
8. Close the lid and let the chicken wings smoke for approximately 1.5 to 2 hours, or until they reach an internal temperature of 165°F (74°C). Make sure to periodically check the wood chips and add more if needed to maintain a steady smoke.
9. Once the wings are cooked through and have a nice smoky flavor, remove them from the smoker or grill.

Herb Crusted Salmon

Ingredients

4 salmon fillets
2 tablespoons of Seazening All-Purpose Rub
2 tablespoons of butter, melted
2 tablespoons of fresh lemon juice
1 teaspoon of minced garlic
1 teaspoon of chopped fresh parsley
Salt and pepper to taste

Instructions

• Preheat your oven to 400°F (200°C).
• Pat dry the salmon fillets using a paper towel and place them on a baking sheet lined with parchment paper.
• Sprinkle Seazening All-Purpose Rub evenly over both sides of each salmon fillet, gently pressing it onto the surface to adhere.
• In a small bowl, combine melted butter, lemon juice, minced garlic, chopped fresh parsley, salt, and pepper. Stir well to create the lemon butter sauce.
• Drizzle half of the lemon butter sauce over the seasoned salmon fillets, reserving the remaining sauce for serving.
• Place the baking sheet with the salmon in the preheated oven and bake for about 12-15 minutes, or until the salmon is cooked to your desired level of doneness.
• Once the salmon is cooked, remove it from the oven and let it rest for a few minutes.
• Serve the Seazening Herb-Crusted Salmon hot, drizzled with the remaining lemon butter sauce.
• Garnish with additional fresh parsley, lemon slices, and a sprinkle of Seazening All-Purpose Rub for an extra burst of flavor.

Creamy Seafood Sauce

• 1 cup mayonnaise
• 2 tablespoons SOMDLP All-Purpose Rub
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 2 cloves garlic, minced
• 1 teaspoon hot sauce (optional) Salt and pepper to taste

1.In a bowl, combine mayonnaise, SOMDLP All-Purpose Rub, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, hot sauce (if desired), salt, and pepper.
2.Cover the bowl and refrigerate the sauce for at least 30 minutes to allow the flavors to meld together.
3.Serve the SOMDLP Creamy Seafood Sauce alongside your favorite seafood dishes, such as shrimp, crab cakes, grilled fish, or lobster.