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Smoking Catfish
Bear, would love to show you some Q-view, but as I stated above, i got carried away with eating to even think about pics. I skinned and cut off the rib section because they were so small. It was just an experiment, but will do again, as soon as I can get back to the river and catch some... -
Smoking Catfish
Fish came out great, brined for 4 hours, patted dry, liberally coated with sea salt, black pepper, and lemon pepper. Smoked at 185 for 2 1/2 hrs, they came out great; moist, flaked well. Sorry no q-view on these, they vanished as they came off the smoker. Hope to post up pics of roast beef... -
Smoking Catfish
Thanks to all. Its 4:00 Sat. morning here and am planing todays smoke, put a 4 lb beef eye of round roast in Lawry's Herb & Garlic marinade in food saver vacume on Thur. evening, 3 1/2 lb of store bought corm beef dry rubbed for pastromi, and 3 littlte channel cats in brine. Will get the... -
Smoking Catfish
Thanks Venture, Going to do it this weekend, plan on salt, pepper, and lemon pepper. Will post up results, good or bad. -
Smoking Catfish
Has anyone tried smoking small catfich whole? Does it work well. I have 3 whole fish that are about 1/2 lb dressed, would like to try smoking them because they are not enough to heat up the grease, and the smoker is going every weekend. duckybud -
Not a veggie, but need help
Dutch, Thanks for your help, this is basically the same thing the bags use as directions. I followed yours and the rice was better, but still sticky. I read somewhere about rinsing the rice before putting it in the water, but I lost the instructions, you ever hear of this. Thanks again Bud -
Not a veggie, but need help
How do you cook white rice so it isn't under done or so sticky you eat clumps. I have been following the directions on bag but no luck yet. I know there is a way, but can't figure it out. Please help me, wife wants salmon filets and rice for supper. Thanks for all help Bud -
Sat Chicken leg quarters
Sat. I did 24 leg quartera, brined them for 24 hours with a weak brine of salt- brown sugar- whole pepper corns- cajun spice- and red pepper flakes. Patted them dry then let air dry,lightly coated with EVOO and my "special" rub, while smoker was comming up to temp, 325 on thermeter, which is 280... -
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New to the site
Thanks to all for the warm welcome, I already feel at home here. Ahron, yes it is a 94 Goldwing Interstate, thanks for noticing it and not saying anything about the rest of the mess. It was raining that day and I moved the smoker into the garage to do some chicken leg quarters, working on that... -
New to the site
My name is Bud, I am 63 years young, and I have been smoking meat for the last 20 years off and on. I work for the locally owned telephone company as a repairman and dsl installer. I saved this old MintCraft smoker form the junk. As you can tell, I moved the exhaust from the top to the...
