Sisco Posted July 15, 2015 Report Posted July 15, 2015 Nice job Shepp. Never tried smoking a Lake Michigan laker but have done a lot of Lake Superior ones. Your friend might be right as far as regular grilling because of their alewife and goby diet in Michigan, but smoking is a lot more forgiving as to the fish. You ever want to see a mess try smoking a Lake Superior Siscowet Laker from deep water, or "Fats". Siscowet is Ojibwa for the fish that cooks itself. They are 80% fat by weight. You end up with a fiveq alarm fire in your smoker. And no they don't taste good.q
shepp Posted July 15, 2015 Report Posted July 15, 2015 Thanks sisco I normally put my water pan in my smoker even if there's not water in it for a catch pan and it caught a lot of goo. I also tried a maple rum brine out the bradley book think the smoke covered a lot of the brine but it was still good
unforgiven Posted July 15, 2015 Report Posted July 15, 2015 Thanks brother Neal,Gonna try that in the Green Mountain. <thumbsup>
washguy Posted July 20, 2015 Report Posted July 20, 2015 Sunday pulled pork...baby style...the butt only weighed 51/2 pounds...lil piglet ruba dub dub injected with apple juice smoked at 275 til it was 200 degrees...bout 6 hours let it rest 30 mins pull it and make a sammy or two :) Wash
washguy Posted July 26, 2015 Report Posted July 26, 2015 So its a 100 degrees here in Texas...it must be time for some lite low cal eats... Panko crusted fried porkchops,mashed tators with homemade cream gravy...and dont forget the yeast dinner rolls :) Wash where in the hell is the green veggies?
shepp Posted July 26, 2015 Report Posted July 26, 2015 So its a 100 degrees here in Texas...it must be time for some lite low cal eats... Panko crusted fried porkchops,mashed tators with homemade cream gravy...and dont forget the yeast dinner rolls :) Wash where in the hell is the green veggies? My mouth is watering literally I love comfort food
planeflyer21 Posted July 26, 2015 Report Posted July 26, 2015 So its a 100 degrees here in Texas...it must be time for some lite low cal eats... Panko crusted fried porkchops,mashed tators with homemade cream gravy...and dont forget the yeast dinner rolls :) Wash where in the hell is the green veggies? Vile weeds!
unforgiven Posted July 26, 2015 Report Posted July 26, 2015 We don't need no stinkin veggies. :ugone2far:
sketch Posted August 4, 2015 Report Posted August 4, 2015 Not so much grilling but you have to drool over these fresh cooked dungees! I love this shits like crack! Very rich crab cakes for dinner!
jtallen83 Posted August 4, 2015 Report Posted August 4, 2015 :drool: damn I love fresh seafood, you're killing me here!
washguy Posted August 4, 2015 Report Posted August 4, 2015 daaamn trade ya some brisket burnt ends for those crabs! :) Wash
sketch Posted August 4, 2015 Report Posted August 4, 2015 I've been corrected these are crab melts and no you can't have any !! I'm am high on crab right now!! ;)
sketch Posted August 4, 2015 Report Posted August 4, 2015 Guys Ive been hiding one thing I love more than .308 it's crabs! Haha no really to my suprise GF came home with fresh today crab cooked in sea water! That's the crack I speak of! And all I had to do was pig out! She cracks and cooks just to see me lose my mind! Sorry for you guys that don't get fresh crabs!
shepp Posted August 4, 2015 Report Posted August 4, 2015 If there's one thing I envy about you coasties it's the sea food!!!!!!
DNP Posted August 4, 2015 Report Posted August 4, 2015 First dude to ever be pumped about his chick bringing home crabs.
sketch Posted August 4, 2015 Report Posted August 4, 2015 ;) !! That wink should be the left eye as I pass out!
Sisco Posted August 4, 2015 Report Posted August 4, 2015 Damn guys! After looking at this page, only one question left: When does the 308 AR Grillin cook book come out?
washguy Posted August 4, 2015 Report Posted August 4, 2015 Sunday nite bbq candy.... burnt ends so get a brisket point bout 5 lbs....hard to get just the point,but if you have a friendly butcher have him cut it off the whole packer. rub with a lil wesson oil then put some Oakridge Black Ops rub on it...smoke at 275 till internal is 200 bout 5/6 hours you want a nice bark let it rest for 30/45 mins wrapped in foil in the oven at 170 start making lil bite size squares then toss em in a bowl with sauce they should just melt in your mouth...bbq candy you dont need the buns but they are good for sopping up the sauce
unforgiven Posted August 4, 2015 Report Posted August 4, 2015 That's what was great about Bar Harbor ,Maine.Great seafood on the cheap. :drool: You guys make me hungry.I gotsta eat.
sketch Posted August 6, 2015 Report Posted August 6, 2015 Damn guys! After looking at this page, only one question left: When does the 308 AR Grillin cook book come out? I second the motion and nominate wash!
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