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19LikesThread: Smokin' the good stuff
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08-25-2018, 01:26 PM #1Senior Member
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Smokin' the good stuff
Fish that is... spanish from yesterday. Gave these a brine soak overniced and smoked with pecan chips. Some hardtails in the mix as well.
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08-25-2018, 01:27 PM #2Senior Member
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Five hours in the smoke
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08-25-2018, 05:20 PM #3Senior Member
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Those you gave me and Earl a week ago were fantastic !
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08-25-2018, 08:37 PM #4Senior Member
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How long did you smoke them ?
If you are going to fight, fight like you are the third monkey on the ramp to Noah's ark and brother, it's starting to rain!
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08-25-2018, 09:53 PM #5Senior Member
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Looking really good... Now it's time for some Smoked Spanish Dip.
Geno and chillinfish like this.Ragnar Benson:
Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.
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08-26-2018, 08:31 AM #6Senior Member
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5 1/2 hours at 200 degrees on this batch
Originally Posted by jollymon
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08-29-2018, 04:36 PM #7Dufus Tourist
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How did the hardtail taste? Originally Posted by david lea
Fish that is... spanish from yesterday. Gave these a brine soak overniced and smoked with pecan chips. Some hardtails in the mix as well.
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08-29-2018, 05:51 PM #8Senior Member
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You can't tell them from the spanish Originally Posted by chillinfish
chillinfish likes this.
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08-29-2018, 06:01 PM #9Dufus Tourist
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If I make it back down this fall you will have smoke another batch. Originally Posted by david lea
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08-30-2018, 06:10 AM #10Senior Member
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That won't be a problem, I hope you get to make the run. It was good to see you and the fam damily, looking forward to fishing with you again soon. Originally Posted by chillinfish
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