Season fresh pineapple slices with Heath Riles BBQ Simple Citrus Rub.
Grill pineapple approximately 5 minutes total (2.5 minutes on each side).
Assemble salsa - avocado, lime juice, cilantro, red onion and diced pineapple slices (once charred), Heath Riles BBQ Simple Citrus Rub to taste and a splash of Olive Oil; place in refrigerator to chill
Make sure GrillGrates are sprayed good with oil.
Coat both sides of salmon with olive oil. Season flesh side of salmon with Heath Riles BBQ Simple Citrus Rub and then Heath Riles BBQ Honey Chipotle Rub.
Place salmon on Big Green Egg (or grill of choice) skin side down.
Cook for approximately 15 minutes at 500º. Pull once salmon reaches a temperature of 130º.
This week on Shootin' the Que, I spatchcocked a Turkey and cooked it on my Traeger Pellet Grill. For this recipe, I injected with my Chicken Injection & Brine and seasoned with my Everyday Rub and my Chicken Rub.