Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. mtnlakeman

    Late Season Goose

    We still have a couple weeks of waterfowling left so I made it out the other day and had a low flying flock right on top of me. I got a double, and by the looks of it, this one must have had a heart attack because there isn't a BB to be found. I typically don't pluck them, but couldn't stop...
  2. mtnlakeman

    Lake Whitefish Help

    Well, another disappointment. I let them air dry in the fridge for 12 hours then smoked them for 6. Just pulled them out at 145 degrees and they look like they were baked in the oven. What I want: picture cutesy to Russ and Daughter. My attempt to replicate: The flavor and texture is...
  3. mtnlakeman

    Lake Whitefish Help

    Thanks Bear, I actually have a side of salmon I'll throw in with your brine. These are about 3 pounders 20 - 23 inches long so would love to hook into a bass that thought it was a shiner. Typically they're 5 pounds and I fillet them, but these are begging me to smoke them whole. I think half...
  4. mtnlakeman

    Lake Whitefish Help

    Thanks Jabiru, I agree pan fried in a little butter is my preferred method of choice, but I typically put up a couple hundred or so each winter so smoke and share the majority. There's a long history to them on the Pend Oreille where they were introduced from the Great Lakes in the 1800's. We...
  5. mtnlakeman

    Lake Whitefish Help

    My daughter an I went out this morning and picked up 7 whitefish. I've caught many over the years and smoked the majority, but I'd like to improve the quality. I searched for some recipes and stumbled into single fish selling for $30+ each. I'm hoping someone can get me close to a recipe...
  6. mtnlakeman

    Smoking Blue Cheese

    Update: I tried out the first taste after 2 weeks and found a bag with a leaker vacuum seal so thought I'd give that one a try. My first thought was just a tad too smoky, then had it with a cracker and thought it was good, and now I'm wanting to open some more up thinking it was excellent...
  7. mtnlakeman

    Smoking Blue Cheese

    I never would have thought about a rinse so wondering if that changes mellowing time? I want to try gratta (grape liquor), but didn't know what it was until I looked it up. I figure I'll see what doing a rinse in a week or two does. Here's a tired overheated vacuum packer.
  8. mtnlakeman

    Smoking Blue Cheese

    Finished Product. Going to the vacuum packer and will try at New Years. Thanks for the tips and I'll let you know how it turned out. The few crumbles I had laying around didn't seem too smokey for the first day so thinking the advice I got helped a lot. I rinsed 2 in gin, and 2 in brandy so...
  9. mtnlakeman

    Smoking Blue Cheese

    Smoked 3 hours, and shut down for the night. Finger lick test seemed pretty good. Letting dry overnight in the smokehouse (36 degrees) so will see what the morning brings. Like the idea of the brandy rinse so definitely going to try that. Have you tried any other flavors of rinse, ie liquor...
  10. mtnlakeman

    Smoking Blue Cheese

    Figured it might be a little heavy on the smoke, but wanted some jeer. I tempered it down before I added the cheese. Also agreed I've never heard or read about coating with butter, but thought cheese has butter so wanted to experiment and wondered if anyone knows how to get the grill marks? I...
  11. mtnlakeman

    Smoking Blue Cheese

    Thanks for the tips. I'm starting the fire now. Do you do anything special to the cheese like salt, sugar, brine, etc? I also had a 2 pound block of cheddar I'm throwing in as well. I cut it into 6ths and coated 2 of the chunks with butter to see if I can get some color. Cold Smoke Generator...
  12. mtnlakeman

    Smoking Blue Cheese

    Thanks for the tips on the light smoke. Previously I did a heavy smoke for 1 hour. Do you recommend letting it come to room temperature before smoking? I read somewhere it might condensate so let it air dry a little, but that was only one article so wondered if that was expected or not necessary?
  13. mtnlakeman

    Smoking Blue Cheese

    I just fell into a fortune of some Heart of Blue Cheese rounds and a wheel of Gorgonzola. I am looking for some advice on how to smoke them? I've tried twice before and they were bitter, too smokey, and a big disappointment so am looking for some help? I have a walk-in smokehouse with the...
  14. mtnlakeman

    Best Tool to Pull Pork

    I wanted to follow up of how it turned out, and unfortunately didn't snap any pics to show the perfection that came out. I started at 2:00 am at 225ish and fed wood every 2 - 3 hours which made for a long night. I pulled it at 198 right at the kickoff at 3:30 held it till halftime, and it melted...
  15. mtnlakeman

    Best Tool to Pull Pork

    I just hope to have some good bark when some friends are around then who cares once it hits the bun. Bourbon is the back up plan with friends as it covers for greatness between 180 - 230. Really appreciate the hints.
  16. mtnlakeman

    Best Tool to Pull Pork

    Wow, I'm glad I asked and thanks for the response. I have a tough time getting it too hot otherwise the flames flare too much and it gets real hot so planned on shooting for 235 avg. Also appreciate the 205 target, that surprised me. I agree with the no foil as I've had many skins and smoke...
  17. mtnlakeman

    Best Tool to Pull Pork

    This is good stuff, and it seems like tongs are a tool to have on hand. I pretty much have the rub and sauce (North Carolina) that I'm going with and have enough experience I think I know how to make a pretty good roast, but wouldn't mind some input in regards to expected length of time to cook...
  18. mtnlakeman

    Best Tool to Pull Pork

    Thanks for the input. Seems the consensus is fingers which I didn't know about, and also tells me it's best to let it cool down so I can handle it. Guessing that means it will need to rest for about an hour which probably helps too? Also didn't know to pull out the fat chunks so appreciate those...
  19. mtnlakeman

    Best Tool to Pull Pork

    Smoking my first Boston Butt on Sunday, and wondered what the best tool(s) are to pull the pork with? A friend said 2 metal horse combs, and my wife uses 2 forks for chicken breasts which I thought would take too long. I like the pork long and stringy with a couple bigger chunks of bark mixed...
  20. mtnlakeman

    Venison Brisket Poached in Oil

    Thanks gkas, I haven't done this, but that is how I started the thought process. I was wanting to get it to the 190 temperature for the fat and collagen breakdown so thought since oil has such a high boiling point I could cook it for a long time and not have to worry about running out of water?
Top Bottom
Back
Clicky