Seven Bone in the Ogalala Cream Can!

Drinks Dinner Desert!

Wired up the mini with KFB and cherry. 160 pit temp. Seven bone roast, marinated for two days in Black Butte Porter and worchestershire. 2 hours of low temp TBS, then into the Cream can for two hours.



Ten Barrel Brewery Pub Beer for the drinks!







Bit more of this for the Can!











esert. A shout out to Cowgirl, this is her apple dumpling recipe. Amped up though. I like to sauté the apples in butter and Captain Morgans and butter.





Honey Crisp Apples














Smoke away!!!

Smoked Fish Trifecta!

Getting the holiday gift baskets prepped. Smokin Salmon, rockfish, and tuna bellies.

Will take the rockfish to a jerky texture.







Separate containers for each while brining. 4-1 sugar to salt dry rub. Will brine for 8 hours, then rinse and air dry till pellicle forms. Season then smoke.

Got everything drying. It's cold and windy enough out that I can do this in my smoker. So that's where the tuna bellies are. The salmon and rockfish are in my also cold garage with artificial wind.



Smoker temp






Should be able to start the smoke in a hour or so. Pellicle is just about there.

Into the fire and the smoke!

 

Salmon done!



Tuna bellies done!

Rockfish still Smokin!


The tuna bellies smelled so strong while smoking, but are mild and my new favorite smoked fish! Freaking awesome!!!!!


Smoke away!!!