Tweet
We can figure something out!!! Anything for you Mikey!!!
-
-
I like to cure them. I assume ya talked to Andy about the curing stuff. But a kosher salt "dry rub" is another way to go. I use a 50/50 mix of brown sugar and kosher, with some CBP and onion powder. Sometimes a dash of soy sauce on first. Wrap in plastic wrap and "press" them in the fridge for 6-12 hours, remove and drain. Allow to "dry" (form a pellicle) on a rack then smoke. If not cured, be sure to use a hotter smoke... 200+. Cool smoked (140-ish) I have only done once, but it's great too.Originally posted by DIPPER887 View Post
As a mop I use white wine with dill, CBP and brown sugar.In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning wattsComment
-
you the man!!!!!Originally posted by DIPPER887 View PostWe can figure something out!!! Anything for you Mikey!!!
Mike
Oklahoma City
22.5 Generic (gettin ready to be dismantle for the Drum) Kettle Grill
Weber 22.5 Performer
GOSM 3405gw
Boomer Sooner Drum
Maverick ET-732
Various Cast Iron Skillets and Dutch Ovens
A-MAZE-N 6X6 Smoker
_____________________________________________Comment
-
Mind you it's going to replace that wood splitter you wanted for Christmas!!!Comment
-
Originally posted by DIPPER887 View Post
Mike
Oklahoma City
22.5 Generic (gettin ready to be dismantle for the Drum) Kettle Grill
Weber 22.5 Performer
GOSM 3405gw
Boomer Sooner Drum
Maverick ET-732
Various Cast Iron Skillets and Dutch Ovens
A-MAZE-N 6X6 Smoker
_____________________________________________Comment
-
Nice King Dipper, hard to tell the size cuz you have it so close, I'm guessing teens? The sprink kings have just started to show up here in Lk Mich. We have a great fishery in the se corner of the lake, and from now through june, 12-20 lb silver kings are a good bet for every cooler. The coho push is hit or miss these days, and they are tasty morsels, but the Kings are the brutes, especially in the spring.
Lang 60 Mobile deluxe
Captain-N-Smoke BBQ Team(retired)
____________________________________________
Takes allot of work and an open mind to make good sense.
Praise the Lord and pass the Cannabis.Comment
-
Your reading my mind Capt!!!! Can't wait for the Spring push!!! I booked the the 2nd weekend in May a few days ago. The Charter I go with is a retired Game Warden, and really know his way around. Never a problem with him finding the fish. ALWAYS A GOOD TIME!!!!
Comment
Comment