Leaving tomorrow afternoon, heading south to Stockton, MO to pick up my boat, then on south to my fishing partner's place. Spend the night there, get up early and head on south to Table Rock Lake to pre-fish for the Missouri Water Patrol's "Cops for Kids" bass tournament benefiting the Make-A-Wish Foundation. 250 boat tourney. Full moon and bass are spawning, could get interesting! Bass Pro Shops donates a new rigged Nitro bass boat with 150 Merc. as a drawing prize, along with a bunch of other sponsors.
We will stay at his cabin on Table Rock. Huge screened porch overlooking a cove across the lake from Indian Point.
So, I thought some smoked treats would fit into the plan nicely. Smoked 3 chubs of bologna (baloney where I come from), 4 fattys, 2 sage, 1 reg., 1 hot. Also smoked a chunk of cheddar cheese and a wedge of gouda. I will also boil 2 lbs. of peel & eat shrimp. That oughta hold us!
Here is a little porn -
The avacado green cast aluminum kettle grill is older than my ECB. It is a BuddyL I bought while a friend and I shared an apartment after we both got out of the Navy. Still grills a fine steak or burger.
Oh yeah! I coated the balogna with worcestershire sauce and a heavy layer of rub. I also put a bit of rub on the reg. fatty. Smoked everything at 225 deg. using hickory and apple, sure makes fine smoke! Ambient temp. was 75 deg. with light wind, a super day to smoke.
It finally stopped raining yesterday. Had 1 3/4" in my gauge.
We will stay at his cabin on Table Rock. Huge screened porch overlooking a cove across the lake from Indian Point.
So, I thought some smoked treats would fit into the plan nicely. Smoked 3 chubs of bologna (baloney where I come from), 4 fattys, 2 sage, 1 reg., 1 hot. Also smoked a chunk of cheddar cheese and a wedge of gouda. I will also boil 2 lbs. of peel & eat shrimp. That oughta hold us!
Here is a little porn -
The avacado green cast aluminum kettle grill is older than my ECB. It is a BuddyL I bought while a friend and I shared an apartment after we both got out of the Navy. Still grills a fine steak or burger.
Oh yeah! I coated the balogna with worcestershire sauce and a heavy layer of rub. I also put a bit of rub on the reg. fatty. Smoked everything at 225 deg. using hickory and apple, sure makes fine smoke! Ambient temp. was 75 deg. with light wind, a super day to smoke.
It finally stopped raining yesterday. Had 1 3/4" in my gauge.
