awaiting pics
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awaiting pics
Sounds good but I prefer mesquite over apple.
I'm usually a hickory and apple kind of guy. Too much hickory can impart a bitter flavor to the meat so I temper it with apple.
After this thread I'm going to have to fire up the smoer this weekend myself. Maybe a nice turkey breast and a pork shoulder.
Easy use Worcestershire sauce 15-24 hours on the fillets. Smoke using Alder wood.
Keep the smoke up and the heat down until the dorsal fins pull clean.
Serve with English Water Crackers, Cream cheese and scotch if you can stay home and enjoy.
Or eat at the lake and let the fish know there loved and respected.
A good single malt goes well with anything
Making a trip to the Saltlick, and Countyline BBq next week.
GunTroll, you've been warned!
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Do NOT click the attachment!
Ok did my part there I think...
It was tasty! Not nearly as spicy as I feared, though I do have a few changes in mind for next time... but for my first attempt I think it went pretty well.
Quote:
Originally Posted by Dr_Fwd
Ok then... sorry for the quality it's from a phone, my good camera's busted and awaiting warranty service. Ignore the grayish piece in front, that was cut off a day before the rest.Quote:
Originally Posted by sniper7
the quality looks just fine to me, except for the drool on the keyboard[Beer]
wow, the pics make me hungry! mail me some! I need it now!