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34 minutes ago, Sk1Bum said:

The meat looks great to me, but is that Corona virus I see in the background? :D

That's my wife's beer - Corona Premiere - low Cal/low carb. I just put it in the picture for scale.

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2 hours ago, RodH said:

Thanks for removing your sparkling wine cooler from view! :b--

Actually it was a Cosmo. 🍸

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Posted (edited)

I made 3 racks of baby backs and 1 rack of St. louis ribs. I used a new rub I bought at Lowes which is damn tasty.

Smoked the ribs for 4.5 hrs at 225 degrees. I used a mix of wood chips...hickory, cherry and apple for a unique taste.

I used apple cider vinegar and water in the moisture tray.

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Edited by aceman117
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Posted (edited)

A Fathers Day gift from Lake Michigan will be placed in the smoker today. 

 

Anyone smoke Lake Trout before?  Any seasoning ideas are welcome.

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Edited by Rob
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Just now, Sk1Bum said:

I like lemon pepper and rosemary garlic on fish.

 

I have had lemon pepper on chicken but never fish.

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Posted (edited)

I didn't know that the Lake Trout was such a fatty fish but thats great actually because I am eating it for that reason. 

 

Fish fat. ~^

Edited by Rob

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18 minutes ago, RodH said:

What wood are you going to use @Rob ?

I was thinking maple

I have cherry too

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17 minutes ago, RodH said:

Ever add Cedar?

 

Never tried cedar. 

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I made a regular dry rub with Kosher salt black pepper and garlic. Placed it back in the fridge for a couple hours then on the smoker. 2 Hours @200 degrees and we will test the results.

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Posted (edited)

Man, I was expecting an oily or fatty taste after reading that article but it isn't even close. Maybe because it is small. So damn good and the smoke and seasoning is throughout the meat. Definitely will do this again. 

Edited by Rob
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