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Recent content by big fish
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"In the final analysis however, a 6 hour smoke with or without temperature swings is still a 6 hour smoke." Not quite a true statement old sarge. I would hate to have my fish go off by 20 degrees during a smoke. That would be called "cooking" and I have an oven for that. ;-)
I am the exception to the rule. I have had a horrible experience with the Smokin-it Company and a smokin-it #3. I got a bad element - SEASONED IT, SMOKED A RACK OR 2, THEN DEAD. I received no return calls from the Owner. I finally got the Owner (via email) and the element was replaced, but the...
Good way to get some smokes. Trade 'em a couple of fish for the smoke. My family and friends are always asking me to smoke fish for them...I tell them to bring some extra as payment. ;-)
Mighty fine looking trout too!
Good schtuff...looks delish! See if you can get a hold of "burnt sugar" instead of turbinado sugar. I use it lightly as a glue. I like my ribs sweet with a kick. I use Simply Marvelous Cherry rub from Big Poppa - that stuff is outstanding and works well on pulled pork too. Anyway, I bet you...
I am a big into fishing here on Long Island and we were wondering what to do with the Ling we catch when we go for Fluke and Sea Bass. If you ever tried to filet a Ling, it is a PIA - the meat is like mush. When you cook them, it is one of the best tasting fish out there. They are in the Cod...