Ok, what the hell is on the fish, and are those bacon wrapped poppers?
What ever the answer, my mouth is watering.
Anyone ever try smoking escargots in mushroom caps ?
I had a 3 hour window to get some fishing done. Didnt need all 3. CRAZY ACTION
Got to my depth and marked right away. Did not take long to get the first one hooked on the meegs and on the stringer. While Im doing that, the screen is lighting up. Also, fish are breaking the surface all around me. Drop the meegs and bang. Another. Im thinking ok lets just release and play til time to go. I went 7/7 in 2 hours. Kept the last one to make my 2 limit. One is being marinaded in cilantro,lemon,smoke paprika and sriracha for wraps tonight.
On the fence to put on the smoker for 2 hours then finish in the oven. Just for smoke flavor. The other was dropped off to a old friend.
Crazy action.
HMMMMM, Guess I should of read the fine print. Start at 8 am, not 7am. LOL
Thanks for the deals bud. Those spools of maxima leader line for a $1 each was worth the gas money.
Seems the deep depths are at the other end of the lake
http://fishing-app.gpsnauticalcharts.com/i-boating-fishing-web-app/fishing-marine-charts-navigation.html#13.64/45.6681/-79.4911
LOL Ya thats been happening here.
Horn lake is made of 5 lakes is it not? Thats the word I was given. They flooded all 5 lakes for logging. And yes, there are alot of under water logs.
PM sent
Be interesting to know if thats the same Horn lake Paul. Most lakes up there are stained. That looks very clear for that lake. And yes, I have fished it. If anyone remembers my video, I could not see my flippers 2ft from the surface.
My ribs are done on the BBQ indirect heat. Low and slow. I like to put a dry rub on them. When done, mop the sauce to them, hit the flame side for a char. No one has complained yet.
So back to the smoker. Plywood box will be made to keep heat in. Looking for that single top burner as suggested. Also want to find chunk wood, not chips/shavings. First step will be the box and see if that gives me the heat I want. I want to be at that 175-210 deg. I too want to do the bacon thing. I have done the oven method, but there was no smoke.