Spiel

I can put in what ever want and I wanted onions.

My first attempt at a home made Carbonara. It was pretty good with Fettuccine and smoked salmon crumbled over top with fresh grated Parm.

Eight hours later at 170* Looking good and now cooling on the counter.

Giddy up!

Yes, a simple wet brine of 48 hours, cause I failed to get it going 24 hours sooner. Might have been the music.

I got up at 5:30 this morning Brian to prep and load the smoker. Had to leave the music thread. Trout and Salmon, low and slow in Cherry Wood.

A few Halifax boys.

LOL...... Thanks, I think.

Thanks Brian To clarify I'm not ridding the handle of it's inserts, only replacing the one in the fore grip due to finish issues.

Never, I repeat "never" use sandpaper to clean your cork grips.

A few rods on the go..... The good, a custom Sage Float Rod donation build with the proceeds of the raffle going to the LHFC, to support their hatchery program. http://www.lakehuronfishingclub.com/ The bad, a rod that after several days of fussing with the wood components of the fore grip I've decided to scrap it and start again.

Possibly depending on day, time and location.

It was deeeeelicious!

Thanks Pal, way better than my first one.

Take one wild Turkey Breast and brine it over night. Then this morning it was filleted open and flattened with my tenderizing hammer. Then covered in Sun Dried Tomato Pesto, layered with Prosciutto and Swiss Cheese then rolled up. Final touch, a blanket weave of Maple Bacon. And now, just about to pop it in the smoker.

I have three smokers Brian, a Little Cheif, a Propane one and the new electric one I mentioned to you yesterday. The propane one see no use, I don't like it.

Mmmmm, Moose Steaks with hand cut Fries and Zucchini with Yellow Peppers and Forest Mushrooms.

That's just what I was thinking, batteries not included... lol

That's rare enough for my liking.

On the new flat grill, Asparagus with butter and lemon, spicy seasoned shrimp and a rare Tuna steak with a side of Chef salad. But wait.....it gets better. I'm a beer guy all day long, day in and day out. When my buddy Ron visited this past Sunday I was gifted a bottle of his home made award winning wine. It was a very fitting accompaniment to my seafood dinner.

Made me a mess of Fish cakes yesterday, mmmm, oh so good with tomatoes and lime butter asparagus.