PhilDent 1,112 Posted May 25, 2020 Share Posted May 25, 2020 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 Link to post Share on other sites
RodH 4,035 Posted May 25, 2020 Share Posted May 25, 2020 Thanks for removing your sparkling wine cooler from view! 5 Quote Link to post Share on other sites
PhilDent 1,112 Posted May 25, 2020 Share Posted May 25, 2020 2 hours ago, RodH said: Thanks for removing your sparkling wine cooler from view! Actually it was a Cosmo. 🍸 1 1 Quote Link to post Share on other sites
aceman117 435 Posted June 28, 2020 Share Posted June 28, 2020 (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, 2020 by aceman117 1 2 Quote Link to post Share on other sites
Rob 1,778 Posted June 28, 2020 Author Share Posted June 28, 2020 Man them look good. 1 Quote Link to post Share on other sites
Rob 1,778 Posted June 28, 2020 Author Share Posted June 28, 2020 (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, 2020 by Rob 3 Quote Link to post Share on other sites
Community Admin Sk1Bum 8,139 Posted June 28, 2020 Community Admin Share Posted June 28, 2020 I like lemon pepper and rosemary garlic on fish. 1 Quote Link to post Share on other sites
Rob 1,778 Posted June 28, 2020 Author Share Posted June 28, 2020 Just now, Sk1Bum said: I like lemon pepper and rosemary garlic on fish. I have had lemon pepper on chicken but never fish. Quote Link to post Share on other sites
Community Admin Sk1Bum 8,139 Posted June 28, 2020 Community Admin Share Posted June 28, 2020 1 minute ago, Rob said: I have had lemon pepper on chicken but never fish. I used it very lightly. 1 Quote Link to post Share on other sites
aceman117 435 Posted June 28, 2020 Share Posted June 28, 2020 (edited) Link to some recipes.... https://honest-food.net/smoked-lake-trout-recipe/ https://www.smokedmeatsunday.com/smoked-trout/ Edited June 28, 2020 by aceman117 2 Quote Link to post Share on other sites
Rob 1,778 Posted June 28, 2020 Author Share Posted June 28, 2020 (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, 2020 by Rob Quote Link to post Share on other sites
RodH 4,035 Posted June 28, 2020 Share Posted June 28, 2020 What wood are you going to use @Rob ? Quote Link to post Share on other sites
Rob 1,778 Posted June 28, 2020 Author Share Posted June 28, 2020 18 minutes ago, RodH said: What wood are you going to use @Rob ? I was thinking maple I have cherry too Quote Link to post Share on other sites
RodH 4,035 Posted June 28, 2020 Share Posted June 28, 2020 Ever add Cedar? Quote Link to post Share on other sites
Rob 1,778 Posted June 28, 2020 Author Share Posted June 28, 2020 17 minutes ago, RodH said: Ever add Cedar? Never tried cedar. Quote Link to post Share on other sites
aceman117 435 Posted June 28, 2020 Share Posted June 28, 2020 I never tried cedar, either. Where would you get those wood chips? Quote Link to post Share on other sites
Rob 1,778 Posted June 28, 2020 Author Share Posted June 28, 2020 @aceman117 At the pet store. 😂 4 Quote Link to post Share on other sites
Rob 1,778 Posted June 28, 2020 Author Share Posted June 28, 2020 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 Link to post Share on other sites
Rob 1,778 Posted June 28, 2020 Author Share Posted June 28, 2020 (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, 2020 by Rob 2 3 Quote Link to post Share on other sites
danowood 1,690 Posted June 29, 2020 Share Posted June 29, 2020 I use this on my salmon. https://www.amazon.com/Hi-Mountain-Alaskan-Salmon-Brine/dp/B00078N8TU 2 Quote Link to post Share on other sites
BarryG 2,099 Posted June 29, 2020 Share Posted June 29, 2020 I have to o stop peeking in here! Lol I’m hungry when I leave! Great looking fish dinner! 1 1 Quote Link to post Share on other sites
Rob 1,778 Posted June 29, 2020 Author Share Posted June 29, 2020 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 Link to post Share on other sites
Rob 1,778 Posted July 19, 2020 Author Share Posted July 19, 2020 (edited) Gonna be smoking some beef short ribs tomorrow. First time I smoked some I was a rookie and took them out to early. This time I think I can do a better job. Edited July 19, 2020 by Rob 1 1 Quote Link to post Share on other sites
aceman117 435 Posted July 19, 2020 Share Posted July 19, 2020 (edited) Rob, just take your time and watch your temperatures. I never did beef ribs . . always have done pork ribs. Let us know how they turn out. I'm at the hunting camp right now and you're making me want to fire up the smoker. LOL Edited July 19, 2020 by aceman117 Spelling due to not having my bifocals 1 1 Quote Link to post Share on other sites
B-Man 3,221 Posted July 19, 2020 Share Posted July 19, 2020 Hunting camp in July ? What are you hunting ? Or are you doing hunting-related work like food plots, tree stand maintenance, etc.? 2 Quote Link to post Share on other sites
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