Fish that is... spanish from yesterday. Gave these a brine soak overniced and smoked with pecan chips. Some hardtails in the mix as well.
https://s8.postimg.cc/74ht48g6t/IMG_5816.jpg
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Fish that is... spanish from yesterday. Gave these a brine soak overniced and smoked with pecan chips. Some hardtails in the mix as well.
https://s8.postimg.cc/74ht48g6t/IMG_5816.jpg
Five hours in the smoke
https://s8.postimg.cc/p8ktoevqd/IMG_5817.jpg
Those you gave me and Earl a week ago were fantastic !
How long did you smoke them ?
Looking really good... Now it's time for some Smoked Spanish Dip.
5 1/2 hours at 200 degrees on this batchQuote:
Originally Posted by jollymon
How did the hardtail taste?Quote:
Originally Posted by david lea
You can't tell them from the spanishQuote:
Originally Posted by chillinfish
If I make it back down this fall you will have smoke another batch.Quote:
Originally Posted by david lea
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.Quote:
Originally Posted by chillinfish
Quote:
Originally Posted by ChileRelleno
Recipe for the smoked Spanish dip???