Discussion in 'Fish' started by richtee, Dec 13, 2007.
Delicious. It MAY need some salt tho. LOL!
Yum Rich, that looks really, really good!!
ooooh yeah, I think you nailed it!
Looks very good!!!
Lookin' Good ... Think ya got it this time...
Very nice Rich. What temp did you smoke it?
Averaged close to 175Â° unless my math or eyes failed me. If I'm wrong, blame the eyes.
Wow Great Looking Fish There..dying Heere In Michigan ..havent Been Fishing Since I Got Here..but A Thought ..ever Try A Rub For Salmon..if This Intrest You ....let Me Know....mike
Hey mike... I have use rubs before, but that's when I'm doing the stuff for immediate serving after cooking. The brine is where i added some spice, and the mop during smoking contained: old bay, butter, lemon a bit of brown sugar and fresh chopped ginger, simmered on the stove before use.