Spiel

Well that sucks. I had my heart set on fresh Southern Carolina Clams Linguine for dinner, and even though I grocery shopped this morning I was certain I had Linguine in house so I didn't buy any. I even had fresh made in my hand.....DOH! Wrong! So I made do with Spaghettini , it was all good, trust me. I few fave ingredients and a lot of love.......oh so good.

Straight from Southern Carolina to my door. Fresh Clams and fresh Shrimp. Made for a good lunch. I also have 3 dozen clams for a Linguine tomorrow as well as some fresh Redfish and Sheephead for Thursday. Life is good.

Here you go Brian.......

I was improvising John and I had an onion that was at the use it or lose stage so being cheap, I used it.

Even better when your in the front row with a few OFC members along for the ride.

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.