Well, after all of the movie quotes and viagra jokes, it was time to get serious and brine some sockeye to smoke tomorrow. For just four hours using a simple apple juice based brine. I’ll smoke it over apple, and a touch of hickory, and with each temperature step, brush them lightly with pure maple syrup. The PID conversion really makes the temperature steps possible. I’m doing two small pieces since there is just the two of us.
I may have to put bilge pumps in the smoker after the snow and rain we have had. I have no idea what condition it is in. When I turn on the propane, it‘ll probably blow bubbles.
If all goes well, I will be serving it tomorrow night on crostini with cream cheese, served with a chilled French Cremant Pinot Noir (French sparkling rose). If I don’t screw it up, it will be awesome. I’m following an old family recipe I assembled a couple of months ago from a variety of other recipes.
I may have to put bilge pumps in the smoker after the snow and rain we have had. I have no idea what condition it is in. When I turn on the propane, it‘ll probably blow bubbles.
If all goes well, I will be serving it tomorrow night on crostini with cream cheese, served with a chilled French Cremant Pinot Noir (French sparkling rose). If I don’t screw it up, it will be awesome. I’m following an old family recipe I assembled a couple of months ago from a variety of other recipes.
