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Recent content by chef michael
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I am wondering about this 41-135*/4 hour rule. Can you be more specific about what that means.
I am using a Masterbuilt electric smoker and I like this spachcocking suggestion. I am planing to do it. I saw a great video on actually spachcocking a turkey and it looks like I can pull it off in my...
Okay Rich,
I am about to start this recipe. I was given a filet of marbled King salmon by a buddy who just returned from fishing off the west coast of Vancouver Island in Canada, a place he and I will be fishing together next week and always come home with our limits of Kings, Cohos and halis...
Rich,
I live in Bellingham, Washington and catch my share of Kings, Coho and Halis as well. I just got a smoker of my own. I love the look of what you did to smoke your salmon. Can you or rather would you be willing to share the process you go through to prep and then smoke yours. I guess I'm...
I can't tell you much about it except that my father-in-law had a red one in his backyard for years. He called it a hibachi and he BBQed with it. The story goes that when he was a navigator in B-52s the guys at his base put in their orders for one of these. Dad and his crew, on a routine mission...