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24 Hours later (after smoke), the fish settled out and is excellent. A tiny bit salty but not bad at all. A splash of honey lightly brushed over the top pre-smoke would have been the best of all finishing touches.
I read about the ABT's here of course and had to try them. Today there was a NASCAR race and felt they would be a good snack to try out. Found a recipe that sounded good: http://www.smokingmeatforums.com/t/122230/so-whats-all-this-fuss-about-abts I followed it fairly closely but I did minor...
BBQ is very dependent upon where you live, even within a state. Here in NC there are at least 3 and probably more versions. From vinegar based on the coast to a sweet with a bit of vinegar Lexington style and I would say just sweet here in the mountains. Also chopped (YUK!) and pulled on the...
The incredible shrinking and color changing trout fillet!
Thawed out the fillet and the red changed to a normal pinkish color and shrunk down a bit. I used Bears salmon brine: http://www.smokingmeatforums.com/t/91264/final-smoked-salmon-with-recipe-instructions-and-qview and cut it down a bit...
Thanks fellas'.
Bear I'll give that a try next time. Had a pile of it for breakfast this morning and it was really good. Wife feels like it tastes like ham to her.
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