RebelSS Posted February 21, 2016 Share Posted February 21, 2016 3 minutes ago, smurfy said: so are you in this get up//// HEHEHE!!!!! ***WHOOP***WHOOP*** ** THREAD HIJACK** Quote Link to comment Share on other sites More sharing options...
Popular Post bobberineyes Posted February 22, 2016 Author Popular Post Share Posted February 22, 2016 4 hours ago, RebelSS said: OMIGOD...you're really got a knack for that stuff, bobber!!!!! What a smokehead! Go, man, go!!!! Done Trout before, tip: because it's not oily at all, easy to dry out sometimes...... After brining these in reinhards up north brine, their was no chance of drying these out, ended up pulling them a little late with an internal temp of 170, the salmon and trout were really good!! Side note, the fork is on the power side of chowing. leech~~, RebelSS, lovebigbluegills and 2 others 5 Quote Link to comment Share on other sites More sharing options...
RebelSS Posted February 22, 2016 Share Posted February 22, 2016 (edited) Aaahhh...aaah....FOOD PORN!!! Good job, bobber! Edited February 22, 2016 by RebelSS bobberineyes 1 Quote Link to comment Share on other sites More sharing options...
lovebigbluegills Posted February 22, 2016 Share Posted February 22, 2016 Thatta boy boober!!!!!! Looks fantastic!! Food porn indeed!!! bobberineyes 1 Quote Link to comment Share on other sites More sharing options...
lovebigbluegills Posted February 29, 2016 Share Posted February 29, 2016 Just took these out of the smoker to rest for a bit before devouring. The top one was rubbed with roasted garlic and beer, and the bottom with Chipotle and roasted garlic ThunderLund78, Dotch, bobberineyes and 1 other 4 Quote Link to comment Share on other sites More sharing options...
reinhard1 Posted February 29, 2016 Share Posted February 29, 2016 Oh ya!!! Baby backs!!! I know you are going to love them. good luck. lovebigbluegills and Dotch 2 Quote Link to comment Share on other sites More sharing options...
bobberineyes Posted February 29, 2016 Author Share Posted February 29, 2016 Oh ya baby is right..or left..I'm guessing nun will be left, looks awesome lbbg! ! Dotch and lovebigbluegills 2 Quote Link to comment Share on other sites More sharing options...
lovebigbluegills Posted February 29, 2016 Share Posted February 29, 2016 Thanks guys!!! None left, and oh boy were they good!!! The wife ate a bunch too, and I gave one to Marv- minus the bone. bobberineyes and ThunderLund78 2 Quote Link to comment Share on other sites More sharing options...
bobberineyes Posted March 5, 2016 Author Share Posted March 5, 2016 The so called pork belly strips are on. 48 hrs in pops brine, took em out rinsed one off and not on another to do a fry test, both were real good so I did just a quick rinse. I'm not sure why but I sure like to do things the hard way. .lol these things are gonna suck to slice, since I don't own a slicer might have to freeze em a smidge first. Next time I'll do it the right way and get a belly the size of mine. RebelSS, ThunderLund78, lovebigbluegills and 1 other 4 Quote Link to comment Share on other sites More sharing options...
RebelSS Posted March 5, 2016 Share Posted March 5, 2016 OMIGOD IN HEBBEN LAWD HELP ME PUHLEEESE......bobber, I can't handle this so early in the morning..could ya wait a bit please??!!! Are there any houses for sale in yer neighborhood?! bobberineyes 1 Quote Link to comment Share on other sites More sharing options...
bobberineyes Posted March 5, 2016 Author Share Posted March 5, 2016 I tried to wait reb but couldn't, ya I have a problem I know....way way way too much smoke over the years . Tell ya what , not seeing any for sale, but that doesn't mean we can't boot someone out... RebelSS 1 Quote Link to comment Share on other sites More sharing options...
lovebigbluegills Posted March 5, 2016 Share Posted March 5, 2016 Lookin great Bobber!!! No cheese or butter??? bobberineyes 1 Quote Link to comment Share on other sites More sharing options...
bobberineyes Posted March 5, 2016 Author Share Posted March 5, 2016 Good idea LBBG, I do have some gouda and jarlsberg here....hmmmmm. ...you? lovebigbluegills 1 Quote Link to comment Share on other sites More sharing options...
lovebigbluegills Posted March 5, 2016 Share Posted March 5, 2016 I have some cheddar in there, along with gouda. No butter this time, I'll do a couple sticks next time I smoke some eggs. bobberineyes 1 Quote Link to comment Share on other sites More sharing options...
lovebigbluegills Posted March 6, 2016 Share Posted March 6, 2016 Just made a couple bacon cheeseburgers for dinner, with some of the bacon and cheese I smoked yesterday. Oh man was that good!!!! I apologize for not getting a picture. bobberineyes 1 Quote Link to comment Share on other sites More sharing options...
LindellProStaf Posted March 6, 2016 Share Posted March 6, 2016 I have a nice rack of St. Louis spares on my GMG Daniel Boone. I tried to make a smoker box to get some more smoke. I love my pellet grill but I like a lot of smoke. If this doesn't work I am going to order a 12" tube from brother Mossy064 at Owens BBQ. I have relit my box twice now and does not seem to keep going. It originally was one I bought at the hardware store and I think it is for chips. I have pellets in now. bobberineyes 1 Quote Link to comment Share on other sites More sharing options...
bobberineyes Posted March 6, 2016 Author Share Posted March 6, 2016 Yep, a tube works really well for that, I have the 6 but sometimes I wish I had the 12 for certain cold smokes. Quote Link to comment Share on other sites More sharing options...
bobberineyes Posted February 18, 2017 Author Share Posted February 18, 2017 Wet a line at the Costco pond and found up some kind of farm raised trout. They did there last swim in some brine last night and getting a little cold smoke before heat and more smoke. Pretty tasty little fellas.. Mike89 and delcecchi 2 Quote Link to comment Share on other sites More sharing options...
bobberineyes Posted February 18, 2017 Author Share Posted February 18, 2017 Your gonna havta take my word for it, RHs 24 hour brine with 3 hours of cold smoke then heat with more....awesome!! leech~~ 1 Quote Link to comment Share on other sites More sharing options...
delcecchi Posted February 19, 2017 Share Posted February 19, 2017 Those look great. bobberineyes 1 Quote Link to comment Share on other sites More sharing options...
smurfy Posted February 19, 2017 Share Posted February 19, 2017 wheres da beer that goes with that!!!!!!! looks good boober!!!!!!!!!!!!! bobberineyes 1 Quote Link to comment Share on other sites More sharing options...
leech~~ Posted February 19, 2017 Share Posted February 19, 2017 14 hours ago, bobberineyes said: Your gonna havta take my word for it, RHs 24 hour brine with 3 hours of cold smoke then heat with more....awesome!! Those look great! Some folks put little cross cuts in the skin to let the brin soak in a bit more. bobberineyes 1 Quote Link to comment Share on other sites More sharing options...
bobberineyes Posted February 19, 2017 Author Share Posted February 19, 2017 That's a good idea but these were tasty . 4 fish didn't stand a chance, the other 2 will be turned into a cracker spread this afternoon. Thanks gents! leech~~ 1 Quote Link to comment Share on other sites More sharing options...
Mike89 Posted February 19, 2017 Share Posted February 19, 2017 those cracker spreads are real good! bobberineyes 1 Quote Link to comment Share on other sites More sharing options...
Jim Almquist Posted July 12, 2017 Share Posted July 12, 2017 Looks super Yummy!!!! Quote Link to comment Share on other sites More sharing options...
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