PhilDent 975 Posted May 25 34 minutes ago, Sk1Bum said: The meat looks great to me, but is that Corona virus I see in the background? That's my wife's beer - Corona Premiere - low Cal/low carb. I just put it in the picture for scale. 1 2 Quote Share this post Link to post Share on other sites Stickers 2
RodH 3,263 Posted May 25 Thanks for removing your sparkling wine cooler from view! 5 Quote Share this post Link to post Share on other sites Stickers
PhilDent 975 Posted May 25 2 hours ago, RodH said: Thanks for removing your sparkling wine cooler from view! Actually it was a Cosmo. 🍸 1 1 Quote Share this post Link to post Share on other sites Stickers 2
aceman117 179 Posted June 28 (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. Edited June 28 by aceman117 1 2 Quote Share this post Link to post Share on other sites
Rob 722 Posted June 28 Man them look good. 1 Quote Share this post Link to post Share on other sites Stickers
Rob 722 Posted June 28 (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. Edited June 28 by Rob 3 Quote Share this post Link to post Share on other sites Stickers
Sk1Bum 7,130 Posted June 28 I like lemon pepper and rosemary garlic on fish. 1 Quote Share this post Link to post Share on other sites Stickers
Rob 722 Posted June 28 Just now, Sk1Bum said: I like lemon pepper and rosemary garlic on fish. I have had lemon pepper on chicken but never fish. Quote Share this post Link to post Share on other sites Stickers
Sk1Bum 7,130 Posted June 28 1 minute ago, Rob said: I have had lemon pepper on chicken but never fish. I used it very lightly. 1 Quote Share this post Link to post Share on other sites Stickers
aceman117 179 Posted June 28 (edited) Link to some recipes.... https://honest-food.net/smoked-lake-trout-recipe/ https://www.smokedmeatsunday.com/smoked-trout/ Edited June 28 by aceman117 2 Quote Share this post Link to post Share on other sites
Rob 722 Posted June 28 (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 June 28 by Rob Quote Share this post Link to post Share on other sites Stickers
RodH 3,263 Posted June 28 What wood are you going to use @Rob ? Quote Share this post Link to post Share on other sites Stickers
Rob 722 Posted June 28 18 minutes ago, RodH said: What wood are you going to use @Rob ? I was thinking maple I have cherry too Quote Share this post Link to post Share on other sites Stickers
RodH 3,263 Posted June 28 Ever add Cedar? Quote Share this post Link to post Share on other sites Stickers
Rob 722 Posted June 28 17 minutes ago, RodH said: Ever add Cedar? Never tried cedar. Quote Share this post Link to post Share on other sites Stickers
aceman117 179 Posted June 28 I never tried cedar, either. Where would you get those wood chips? Quote Share this post Link to post Share on other sites
Rob 722 Posted June 28 @aceman117 At the pet store. 😂 4 Quote Share this post Link to post Share on other sites Stickers
Rob 722 Posted June 28 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. 2 1 Quote Share this post Link to post Share on other sites Stickers
Rob 722 Posted June 28 (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 June 28 by Rob 2 3 Quote Share this post Link to post Share on other sites Stickers
danowood 1,650 Posted June 29 I use this on my salmon. https://www.amazon.com/Hi-Mountain-Alaskan-Salmon-Brine/dp/B00078N8TU 2 Quote Share this post Link to post Share on other sites
BarryG 1,797 Posted June 29 I have to o stop peeking in here! Lol I’m hungry when I leave! Great looking fish dinner! 1 Quote Share this post Link to post Share on other sites
Rob 722 Posted June 29 3 hours ago, danowood said: I use this on my salmon. https://www.amazon.com/Hi-Mountain-Alaskan-Salmon-Brine/dp/B00078N8TU I didn't think of that Hi Mountain Mix. I use that brand all the time for jerky. 1 Quote Share this post Link to post Share on other sites Stickers
