Memphis sweet chilli Salmon
Memphis Pig Rub- 1-2 tbsp, depending on size of salmon
! lemon, cut in half
100ml Peruvian Rocoto Sweet Chilli sauce
Place the salmon skin side down onto the board.Give a squeeze of lemon juice and apply a generous coating of Memphis BBQ pig rub.
Place on a tray and cook at 150c /300f /gas mark 2( I cook mine on the BBQ with charcoal and applewood for the smoke).
About halfway though cooking, start applying the Peruvian Rocoto Sweet Chilli Sauce -you can use a brush or even a rolled up bunch of thyme, it all adds to the finished dish.
Cook the salmon to 62c / 145f then serve.