Servings: 4 People

Prep Time: 20 minutes

Cook Time: 1 hour

Ingredients:

Salmon:

• 1 whole salmon, cubed
• 1/2 cup Favorite BBQ Seasoning
• 12 Bacon slices, cut in half
• 1 cup honey, for basting
• Chives, for garnish
• Sesame Seeds, for garnish
• Sliced Red Peppers

Firecracker Sauce:

• 1/2 cup Sriracha Sauce
• 1/2 cup Brown Sugar
• 2.5 tbsp Soy Sauce
• 1.5 tbsp Chili Paste
• 1.5 tbsp Honey
• 1 tbsp Hot Sauce
• 2 tsp Minced Garlic
• 2 tsp Ginger Paste
  

PREPARATION: 

Begin by removing the skin of your salmon and slicing into 1.5-2" cubes.  Next, wrap each salmon cube with 1/2 strip of bacon and secure with a toothpick.  Coat the outside of the salmon in your favorite BBQ seasoning and set aside until ready to use.

Preheat your smoker using Cowboy Charcoal to 250F for indirect cooking.  Add some Cowboy wood chips or wood chunks for added smoky flavor if desired.

Add your salmon to the smoker to cook until about 145F internal (about 30-40 minutes).  As the salmon cooks, baste the outside with honey every 10 minutes.  Once the salmon is done, pull off and let rest for 5 minutes.

Add a skillet over medium high heat (about 350F) along with some oil and your minced garlic.  Let the garlic brown for about 2-3 minutes, then add the rest of the ingredients for the Firecracker Sauce. Stir until bubbling, then pull the sauce off to cool.

Finish the salmon with a spoonful of the Firecracker Sauce on top along with chopped chives, sliced red pepper and sesame seeds. Serve and enjoy!