Trends schmends!

If the stats don’t wow me, it’s because this virus is a dud.

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OMG, go to new york and tell them. Better yet go to new york and volunteer at a hospital.
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New York has a hot zone for some reason but why hasn’t California or the other 48 states had such a concentrated rate? I hope I’m wrong.

Condolences. Terrible story. I fell last year fishing alone. Hit my head on the corner by the livewell. Woke up seeing clouds & the sky and I have pledged to wear a life jacket from now on, whenever I’m in the boat.

I’m gonna say it! I’m not willing to let the world as we know it, go down the turlet to save 5,000 already frail lives.

I don’t want socialism. Bigger government isn’t the answer.

I’m starting to think it’s all a scam. This whole shutting down of our economy is going to cause more suicides (of healthy Americans) than this Chinese virus will claim.

It wreaks of political sabotage, too much hype for very little climax.

I hope I’m wrong but this stinks of politics!

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I’m Retired – doesn’t affect me (unless I run out of tp).

Wife is working from home (for now) but I’m guessing that’s not going to be for much longer. She is on the “at risk” list for past medical history. She can’t be around anyone for now (except family).

Smoked fish brine –

2 gallons cold water
4 cups brown sugar
1 gallon 100% apple juice
3-4 cups canning salt (floats an egg)
2 cups soy sauce
1/2 bottle of tobasco sauce
1 cup lemon juice

Throw brine into cooler, stir and add your rinsed fish.add a bag of ice

Brine in fridge.Stir/mix occasionally over 36 hrs. Add a cup of salt and a bag of ice if needed. I use a yeti tundra 66 so I don’t use much ice.

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Remove fish from brine and rinse filets good to get brine and any remaining slime off fish.

Pat meat side of fish dry with kitchen towels or paper towels.

Set fish (skin side down) on cooling racks or table/ counter for 1-2 hrs to form pellicle (sticky tacky feel) then put into smoker, skin side down. (I set the fish under the ceiling fan ir use a fan directly blowing on them. I’m doing this in a 50-60 degree garage. May take less time in your 70 degree home.

Heat smoker up with dry hickory wood. Put fish in smoker when box temp is at 100 degrees. Put a pan of water in the bottom of the smoker. (Can use apple juice instead of water)

Smoke at 190-200 degrees for about 4-8 hrs. When the thickest piece reaches 165 degrees internal temp, it’s done.

At the 2 hr mark I use a BBQ dedicated paintbrush to put the baste on each filet. Do this a couple times, til you are out of baste. Every 45 minutes or so.

Baste recipe.
1 stick melted butter
2 tbsp honey
2 tbsp maple syrup
4 tbsp brown sugar
20 drops Lemon juice

Could also just put 1/4 cup of maple syrup & 1 1/2 cups brown sugar & hot water in a spray bottle, to just spray the baste on instead. I do this mostly.

Looks great! Can’t beat a simple and healthy meal like that.

Denny O wrote:

Tom, what are you going to use for the mix?

“She Who Must Be Obeyed” and me had some smoked salmon with cream cheese on ritz that I caught and smoked this afternoon for mid afternoon appees, scrumptious!

“She who must be obeyed”, I love that!

I love salmon & catch my limit (with the help of a local) on Lake Michigan each June. I’m worried I may not get to go this year tho with all this virus stuff.

I’m just using them LEM premixed seasonings for 25# batches. I’m doing 25# Italian sausage next , then 25# bratwurst & finally 25# of summer over the next couple weeks. Hard to beat 99 cent pork butts!

Ice cap- I remember those guys coming into the bars when I was a kid. Selling smoked carp for $1 a filet and selling out in no time. The guy would have his truck loaded up and he’d sell one brown grocery sack at a bar then go on to the next one til it was all gone.

I just enjoy smoking and since it doesn’t cost much, (just the brine & time)…..it’s a good thing to give people a treat. The stuff in the stores doesn’t compare.

Onestout – I got my carp two years ago that way, the road ditches by my house filled up and the carp were easy to spear right off the ditch.

Got the best compliment, from an 80+ yr old neighbor. Said this was the best smoked fish he’s had, since his dad was alive and smoking fish. I’ll take that. Him wanting some smoked fish was the reason I even started smoking carp two years ago. Nice to give it away to people that appreciate it. Only cost a few bucks for the brine, everything else was free.

Going to be grinding up some pork butts & making 25# of breakfast sausage tonight yet. Let it sit for 2-3 days in the fridge with the seasonings before I package it up for the freezer.

Gave it all away except for two filets for myself. The old timers love this stuff. I’ll admit I can eat smoked buffalo but I’d have given the whole batch away if it was carp.

It’s a ford so extra oil!

Jumper cables, tow straps , bungee chords & a hockey stick to reach stuff in the truck bed . Binoculars to spy on the old fisherman.

A tow chain

I don’t monkey with high water . It ain’t worth jacking my truck or boat up, so I just use extra caution and wait for better water levels

Coming to America
Bad grandpa
Bad Santa
Me, myself & Irene
The zohan

Meat counter at the local grocery here says they are paying $2.09 for pork butts now. Glad I bought 16 of them for .99 cents

beardly wrote:

<div class=”d4p-bbt-quote-title”>Thomas Nichols wrote:</div>
I don’t get the secret recipe thing. Took me 40 yrs to get the tarter sauce recipe I’ve been after.

How about this tarter recipe? I use mayo, dill relish, dill weed and a dab of mustard.

I’m a huge bbq sauce fan. It is my most used condiment. I never tried to make it though. Looks like I’ll have to do some research!

Sent you the tartar recipe. Enjoy.

I’m gonna buy an AR15. Then I’ll send a “thank you” card to The Dems, with a pic of me holding the new rifle.

I don’t get the secret recipe thing. Took me 40 yrs to get the tarter sauce recipe I’ve been after. Then I picked up a random old church recipe book at an estate sale and wallah! The damn recipe is right in there. I share it every chance I get now.

When others want any recipe of mine, that they’ve tried, I’m happy to share it.

I think there’s actually some barbecue recipes in there too.

You boys wanna donate money? I’ll get a hat to pass!!

Had he listened to and acted on the information he received in January, perhaps this country wouldn’t be in such a mess as it is right now.
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Like stopping flights to/from China back in January ? Like Trump did!!!! Get a grip!

Playing smear the queer.

Sitting Indian style.

Taking my shotgun to school so we could go hunting after school. Took gun safety at school too.

Me & 8 of my cousins piling into the big canary yellow Ford LTD station wagon with my parents (who smoked cigs with the windows up). No seat belts either.

39 cent hamburgers at McDonald’s

Going to bingo in the smoke filled church basement.

Penny candy – tootsie rolls, juju coins

My naps are on hold til wife goes back to work.

Fishing boat comes out of storage next week. I’ll need a break from the house by then.

Is it tomorrow yet?

eyeguy507 wrote:

<div class=”d4p-bbt-quote-title”>Thomas Nichols wrote:</div>
Congrats, wish trout tasted better than old socks. With the exception of rainbows in Lake Michigan, I can’t seem to get excited about them.

how are you cooking them? how are bows from LM that much different besides 15 lbs bigger? I pan fry mine in butter with some lemmon pepper and the best part is the skin. top 5 best eating fish in my book.

I smoke LM rainbows with my salmon if I get them. Can hardly tell the smoked filets apart. Brown Trout, I’ve tried smoking also and even just grilling in foil w/ butter & garlic. Maybe it’s me but I just can’t find a way to like browns? My brother loves them.

Congrats, wish trout tasted better than old socks. With the exception of rainbows in Lake Michigan, I can’t seem to get excited about them.

I have the G3 mega si/di hummingbird helix 7 with Navionics. I have no idea how to use the SI. I like the gps & Navionics best, just cause I can now see the rock piles that used to kick my ass.

Check me anytime. No different than the poor checkout lady today at our grocery store. She couldn’t be 6’ from anyone all day. Still had to pay for my groceries.

Wild caught

Seen guys ice fishing here yet yesterday & im sure they’ll be there the rest of the week at least

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Alaskan Halibut – my first time eating & cooking. I’m a fan now.

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I love a good tizzy…..I’ll have to make time to read all this nonsense tomorrow while smoking some pork shoulders & swillin beers!