Recent content by bombcast
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My butcher is messing with me.
The perfect rotisserie meat, but I don't think I'd do one again in a conventional fixed smoker. So, I do 2-3 a year, have done probably close to 30 overall. Can lamb take a lot of spice and flavor? Yes, unquestionably. Does it make it better? Not really. I've done rubs, all sort of... -
greetings
from West Michigan. Just joined, great site. I love the diversity of topics and collection of expertise. I love cold-smoking fish, and slow cooking red meat over hardwood coals of cherry and beech. Getting more and more into specialty game sausages the last couple years. Have ventured into... -
Steelhead.....Trout or salmon?
taxonomically, steelhead were re-classified as salmon about 20 years ago. They are not as oil and fat-rich as some of the Pacific salmon, notably sockeye, king and silvers. They CAN be delicious grilled or smoked, like a previous poster mentioned, colored-up fish are better smoked, and...
