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Discussion in 'Fish' started by atomicsmoke, Apr 23, 2016.
After dry brine, rinse and air dry. Ready to go in the Big Chief.
Looks fantastic! Go Big Chief....Go!
Using one of my Big Chief's tomorrow.
I love trout. Season just started here. What's the green?
Looks like fresh dill to me.
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Atomic, looks MY-T-FINE to me.... I'd eat it.... YUM !!
Yum is the word. Sampled some this morning after I trimmed to fit the foodsaver bags.
I love dill on cold smoked salmon, so I thought why not cooked (trout in this case) with dill.
It works. It might look like a lot in the first picture but is not. When cooked dill is not very potent (at least that's my observation).
Not everyone in my house is a dill fan...so had to leave some of the fillets alone.
I'd be taking some of that and make smoked trout hash and eggs. Good stuff!
Wow, those are some nice trouts, great looking smoke.
Gonna be some good eats for sure.
Looks awfully tasty!
Nice looking trout. Real nice.
I generally put dill on most fish that I cook--Just like the flavor.
Although I hardly use my Big Chief any longer, it was my main "go to" cooker for jerky and salmon for about 2 decades (still have the same one and have only had to replace the element once).
Fish looks most excellent
Thank you fellows for Points and compliments. I am already down 3 fillets. With the ongoing lent they are lifesavers when time is scarce.
Will hit the Chief again with some salmon next week. Got to keep the smoked fish supply up.
Nice job we like dill on our Salmon,I did a cold smoked 1 on Sunday
AS, looks delicious , nice job on the fish!