And for supper, steel head trout with a brown sugar, salt and garlic rub that sat with the rub on it for 5 hours before rinsing and letting it dry in the fridge for 8 hours then smoked 1 hour at 225F with maple smoke.
The potatoes were tossed in until they started to get black then tossed in the oven at 450 to finish cooking them.
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