Time for a smoke

[RebelSS]

3 minutes ago, smurfy said:

so are you in this get up////

HEHEHE!!!!!

***WHOOP***WHOOP***

               **  THREAD HIJACK**

                                                                     

                    

[bobberineyes]

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. 

[RebelSS]

                                                     

 

Aaahhh...aaah....FOOD PORN!!!  Good job, bobber!  

Edited February 22, 2016 by RebelSS

[lovebigbluegills]

Thatta boy boober!!!!!! Looks fantastic!! Food porn indeed!!!

[lovebigbluegills]

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

 

 

 

[reinhard1]

Oh ya!!! Baby backs!!!  I know you are going to love them.  good luck.

[bobberineyes]

Oh ya baby is right..or left..I'm guessing nun will be left, looks awesome lbbg! !

[lovebigbluegills]

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]

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]

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]

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...

[lovebigbluegills]

Lookin great Bobber!!! No cheese or butter???

[bobberineyes]

Good idea LBBG,  I do have some gouda and jarlsberg here....hmmmmm. ...you?

[lovebigbluegills]

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.

[lovebigbluegills]

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.

[LindellProStaf]

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]

Yep, a tube works really well for that,  I have the 6 but sometimes I wish I had the 12 for certain cold smokes. 

[bobberineyes]

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..

[bobberineyes]

Your gonna havta take my word for it, RHs 24 hour brine with 3 hours of cold smoke then heat with more....awesome!!

[delcecchi]

Those look great.   

[smurfy]

wheres da beer that goes with that!!!!!!! looks good boober!!!!!!!!!!!!!

[leech~~]

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]

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! 

[Mike89]

those cracker spreads are real good!

[Jim Almquist]

Looks super Yummy!!!!