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Update on Grill Grates. I have been using them all summer long, and they are fantastic! Made Grilled fish, hamburger, steak and even hotdogs. The downside is that there a pain to clean.

I have yet to make it! I will when I get back from my Croaker, Flounder,Blues trip. Will share the Q view with all.

Update !!!!!!!  Nice Croakers and Flounder running at and near Taylors Island MD.

I wanted to let everybody know that I made a batch of this up. I used only 1/4 the amount of salt that the recipe called for. This stuff turned out amazingly well.I got my spices at Columbia Spice. This seasoning is very potient, as it is fresh ground, so use smaller amounts. I will be using...

We fish down at Taylors Island. Going down on 23 to 28th of July for hopefully bigger Croakers. Was down twice this year 1st time we went over to Calvert Cliffs Nuke plant for the Stripers on Memorial day. Got a nice one there. 2nd time my wife and I went to Taylors Island Family camp ground on...

Thanks All and I followed your advice and posted it as a wiki (whatever that is) Mabe I posted it as a wacky?

Here is an Old Bay Recipe knock off , which I use. You may want to increase the celery seed a tad, other than that it's all good. Try it on your chicken, or try it as a new and different rub. It's all good there too! Any way here it is. Dennis Nutrition Facts Serving Size 1 (12g) Recipe makes...

Here is something to try. If you are going to marinate your fish, you may want to try using Gazebo Greek dressing, or if you can't locate that, you could try using Kraft Italian dressing. Soak over night, if grilling sprinkle some low salt Old bay on them before grilling. If smoking, sprinkle...

Here is how I do all my smoked fish. 2 gallons of water to 1 cup of non idionized salt. add 1/2 cup of brown sugar and 1 tablespoon of instacure. Mix all together and marinate 2 to 5 lbs of fish for about 1 to 4 hours. Now here is the important part. Take fish out of marinate rinse off pat dry...

N3imf Extra or should I say Ex Ham. Stopped When they took the code away! Now all I do is Smoke and fish. de N3imf dit da dit da dit da.

Caught this on the Chessey over the weekend. Made it on the grill with smoke. Rubbed Old Bay and garlic on both sides of the fillets. Sorry the fish didn't stay around long enough for Q view.

Howdy and velcome once naw!! Try my Leb-non Bologona once naw. Ok I'll make out the light.

Here are two new listings http://cgi.ebay.com/Foodsaver-Tilia-...item45f300b4fd http://cgi.ebay.com/Foodsaver-vacupa...item414fa663cb

I just ordered 2. There cheaper at thier website. Now I can grill chicken and make pizza on the grill. You can even grill and smoke!!!

Bt the way! Let us all know how it turns out

You can crank it up to about 160 degrees max (that would be your smoker chamber temp) But be carefull to keep the internal Bologna temp at or below 140 degrees, as you don't want to cook it as much as you want to temper it. Most smokehouses round here smoke at 85 to 100 degrees with at least an...

Yea the F.C.C. kinda just gives the Ham licience away now. All you need is a large microphone and 110% modulation and your set. I made dxcc the hard way. I did it with morse code. Sure it was hard to learn, but the way I figured if all the hams had to learn english plus translate it to morse...

Very Well Put Dick. You took the words right out of my mouth

Here is a couple used ones on E-Bay http://cgi.ebay.com/FOODSAVER-VACUUM...item2a06a42476 http://cgi.ebay.com/FOODSAVER-VAC-VA...item2a070b674d

Heres a thread that may help you. Last year I was asking for help in smoking croakers. Well I brined them, cured them (the 6.25 went in the brine) and smoked them at about 100 degrees untill moist/dry. By the way the smoked croaker tasted great. http://www.smokingmeatforums.com/for...ad.php?t=93737