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Recent content by bajafish

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  1. bajafish

    Left belly for bacon in Pop's brine too long...

    Great to hear a success story like this, I've soaked a belly ( my first ever ) for almost two weeks. And now I have an emergency and have to leave. Will have to pour out some of the brine then freeze the belly, will thaw it when I get back and dry it in the fridge. When that's done I will warm...
  2. bajafish

    Mahi mahi- Please Help!

    Put some file ts in a Ziploc bag with "Italian Dressing" let soak overnight. Next day, remove the file ts "do not rinse" then season with your favorite rub or seasoning. Smoke with a lite smoke, apple, alder etc.  Used to camp out on a beach about 135 miles south of San Felipe, Baja. Had allot...
  3. bajafish

    Smoked Gizzies - Also known as Chex Mix... with Qview

    Tried your "Smoked Gizzies" for the Super Bowl, WOW what a great hit!!  Every one LOVED THEM!!! Wife sez "Make some more"!!!!
  4. bajafish

    Second Canadian Bacon, this time with Ham too, Yummo! (w/Qview)

    WOW That looks good, I got to try that!!
  5. bajafish

    Bradley Chipotle Rubbed Ribs-Beans-N-Taters

    My favorite picture is the plate of clean bones
  6. bajafish

    do I need a brine for salmon

    Hello lonnie t No you don't.  I have have tried brines and not cared much for them. Before I smoke salmon I put them in a zip lock bag with "Italian dressing" squeeze the air out and zip it. A few hours or overnight in the fridge works good.  The oil in the dressing keeps the meat from drying...
  7. bajafish

    Double Smoked Hams---Times 4 (Step by Step)

    I'm impressed !! nice self basting setup. Have sent this out to my "smokin buddys".Nice details and pics.
  8. bajafish

    A-Maze-N vs ProQ Cold Smoke Generators

    Have had the "ProQ"  and  "A-maze-n" for about 4 years, they both do a good job. The sawdust works better for me if I measure out what I want to use, then dump it on a cookie sheet and spread it around. I then bake the dust at 250* for 30 min. to dry it out. Living in southwest Oregon, things...
  9. bajafish

    Finally got a Tri-tip for the first time.

    Nice looking TriTip. Finishing off on the BBQ is a nice touch.
  10. bajafish

    Bolagna Smokin

    No real reason to use pork cheek. Just needed  a lump of  "somthing"  under the center of the bologna to open up the fingers for a good smoke. You could use most anything.  WOW it was good!!
  11. bajafish

    Bolagna Smokin

    Sorry I'm a FNG ( Frickin New Guy ) I wanted to show the  before picture, but I must have hit the wrong button.
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    IMG_0317.JPG

    • bajafish
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    • Album: Bolagna Smokin
  13. Bolagna Smokin

    Bolagna Smokin

    • bajafish
    • Album
    • Comments: 0
  14. bajafish

    Bolagna Smokin

    Have seen recipes for smoked bologna and just had to try it. Since it's my first time with Bologna I thought I would keep it simple, no rub, just 2 1/2 hr  Maple smoke at about 230* and go from there. Hard to find chub Bologna in South West Oregon, so finally found it in Grants Pass. Got a 3 lb...
  15. IMG_0319.JPG

    IMG_0319.JPG

    • bajafish
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    • Album: Bolagna Smokin
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