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  1. lght

    Steelhead trout...brined, dried and smoked!

    Wow those pics are great.  I just started fresh water fishing last year and the largest trout so far (farm raised and planted in a pay lake) is a little over 8 lbs.  I've been tuna fishing all my life, but i'm enjoying the "hunt" of catching freshwater fish as it really is pretty hard to find...
    • lght
    • Post #20
    • Forum: Fish
  2. lght

    When to Pick Peppers?

    I've grown hundreds of different types of peppers over the years and I always try every pepper green and fully ripe.  Some peppers have great flavor green or not fully ripe like Jalapeno (they turn red when fully ripe) and some don't.  It's just a matter of preference.
  3. lght

    Pulling Silver Skin from ribs

    That's what I heard, but i've never tried them for myself.   I think the next time I do a few slabs i'm going to leave one on and take on off and see if I can tell the difference.  I honestly don't know anyone who leaves it on.  
  4. lght

    wsm 22.5 and bbq guru

    Are you using a new smoker?  If so make sure it's well seasoned.  I had only used my WSM a few times before getting a stoker and realized that it was "reflecting" too much heat and was running hot.   A can of pam and a few hours letter and it had a nice thick coating on it and has worked...
  5. lght

    Southern Calif Smokers

    If anyone is in the riverside area I'll be at the "Burnt Offerings" backyarder this weekend. http://socalmeatup.com/index-1.html
  6. lght

    Wild boar receipes??

    I actually searched "wild boar recipe" and didn't get a single hit.  The problem with searching wild boar is you don't get any specific recipes and just a bunch of hits about people talking about the ones they caught that they cooked them etc etc.   
  7. lght

    Wild boar receipes??

    A buddy at the office shot a 150 lb wild boar and wants to try some of the meat smoked.  He'll be using a 18" WSM.  Anyone have any suggestions on temps how long and or brines / injections?
  8. lght

    Southern Calif Smokers

    Joined SMF back in 08, but just got notice about this section.  Just moved to Tustin and looking forward to a gathering.
  9. lght

    Happy Fathers Day to me...I hope...

    As long as the crack doesn't go all the way through your fine.
  10. lght

    What's the difference between a WSM and a Brinkmann Smoke-n-Grill except ten times the price???

    You may want to read up on the stoker if your not sure.  It's basically a controller with a fan that turns on and off based on certain temps the prob sends to the controller.  The key is you can monitor your exact temps via a pc connected to the controller using software.  Is it mandatory...
  11. lght

    Mini WSM build

    I'm down in Newport Beach so it would be a bit of a drive, but I fish Castaic so I do get out that way from time to time. 
  12. lght

    Pulling Silver Skin from ribs

    That's too funny!!   I learned from to cook from a bunch of competition guys so of course removing the silver skin is a must.  A while back I did forget to remove it once and tried to chew through it and just ended up pulling it off afterward.  I've never had a problem with dry ribs, but I like...
  13. lght

    What's the difference between a WSM and a Brinkmann Smoke-n-Grill except ten times the price???

    I actually got my WSM from Home Depot.  Apparently they are no longer selling them in stores so I guess they decided to mark them down to clear out whatever remaining stock they had left.  Once I found out I drove over to my local store and cleaned them out.  In all honesty I probably would have...
  14. lght

    Pulling Silver Skin from ribs

    thanks all for the tips, yeah I normally just use the back of a butter knife as mentioned, but this time no go and it was a PITA for sure.  I'll have to try running them under hot water to loosen them up next time or even try when they are still frozen.  I do recall them being a little colder...
  15. lght

    Pulling Silver Skin from ribs

    Normally I only cook a few slabs and don't have a problem trimming and pulling the silver skin.  However a few weekends ago I cooked 18 slabs on my WSM and to be honest it was harder pulling the silver skin thin doing anything else.  Not sure if it was the meat or what, but normally I just get...
  16. lght

    Mini WSM build

    Wow that thing looks great.  I need something like that for those weekend fishing trips. Actually I noticed your also in So. Cal how much would you charge me for a completed unit???  I'm horrible when it comes to making anything and would gladly pay for a completed setup!!
  17. lght

    What's the difference between a WSM and a Brinkmann Smoke-n-Grill except ten times the price???

    There are some advantages of living in So. Cal like being able to get a 18" WSM for around $45 out the door.  Unfortunately as soon as word got out they flew off the shelves 2-3 at a time.  Luckily I picked up a few before they sold out.  I started with a brinkman and like everyone said it works...
  18. lght

    Large Event

    How many meats are you cooking?  I'm cooking this weekend for a graduation and it's 50 people which means 65-70.  I'm doing 2 butts, 10-12 lbs each.  8 full chix and 6 slabs or ribs.  Sides are 2 lbs beans, 3lbs slaw, and salad.  I also have extra slaw and sliders buns for pulled pork sammies. 
  19. lght

    Need some thoughts on a smoker/grill

    I looked at that route a few years ago and decided to pass because of cost to size ration.  You pay a lot and get a little.  Yeah they look cool and work, but I decided to go with a Weber grill for grilling and a WSM for smoking.  The larger kettle grills come with a nice stand with wheels if...
  20. lght

    Delays in loading Forum Screens

    I'm old skool so I just use pix and proxies to filter things I don't want to see or block. 
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