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Seen an episode of Barbecue with Franklin the other night. He tried 3 methods on his show. One with no wrap, One with Aluminum Foil, and the other with Butcher paper. Final results basically, no wrap deeper smoke flavor, Butcher paper, little less smoke flavor, and finally Aluminum the least...

Hi, I too am from the Stoughton area of Wisconsin. Would you care to share you pickled fish recipe with us? Also, what type of fish did you pickle here in the picture. Thanks the fish looks great.

Use ashes out of a fireplace on a wet rag. Wipe onto glass, then wipe off with clean wet towel.

Is that a burner someone could use to boil down maple syrup? 

Hey Bear: How's about sometime showing a tutorial on how you take out the rib bones from the prime rib for those Dino Ribs. Thanks Tim

Very tasty looking, I will be trying that this summer, love going to the hayward area, for the crappies and walleyes, and plan on pickling some northern this summer too. Nothing better than that firm white meat. Great job. from another cheesehead. 

My guess, seems like quite a bit of liquid smoke for just 2.5 lbs. cut in half, also, did you use the same bourbon each time?

Disco: my better half has the same taste buds, they look great, it will be her treat this Sun. while watching the game with a few cold ones.  Thanks for the q-view and idea. 

Thank-You, Happy Thanksgiving from the Cheeseheads in Wisconsin to all. Enjoy the moment.

Thankful for the good lord above who keeps my wife and I safe, warm, with plenty on the table each and every day. Happy Thanksgiving. Also, appreciate my cold beer in my hand along with some great football being played today.

Were thankful for the bone in ham the company passed out to the employees. First snow for the 1st day of deer hunting Sat. morning. 

Thankful, for the new oyster dressing recipe I just found, if anyone else has any updated oyster dressing recipes please post. 

Welcome Auggie from Cheesehead country, deer season opens up this weekend up here, enjoy this sight, its a wealth of knowledge, with a lot of great folks with years of experience. 

Thankful for the 15# turkey the wife just bought today. Spatch cocked turkey is on its way

As Homer Simpson would say mmmmmmm left overs. I'm thankful for the time off from work too. Woohoooo!!!

I'm thankful for the A-Maze-N turkey day drawing and all the great forums on this site. An encyclopedia of knowledge presented here every day. What a wonderful past-time and great way to meet people from all over the world. Happy Thanksgiving to everyone. 

Thankful for family, good friends, and super pets to help celebrate Football Thanksgiving and a maple smoked turkey on the table with all the fixings.

Welcome to the forum jimmi, lots of interesting ideas here, loads of talent, very willing to help all. You can't beat spending time with this group and forum. Many years of enjoyment still to come. Enjoy  Beuregard  Getting time to smoke some cheese here in Wisconsin, going to get our first hard...

canning pears, apple and pumking pies, and finishing up all the goodies still coming out of the garden before the first killing frost.

Welcome fellow Flatlander, this is a great site, I too am a former Fib, now a cheesehead. Lots of great info here. Go BEARS