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Posted by quietman on 14:50:01 09/12/03
In Reply to: Go Get'm!!! posted by jas
QM, you gonna break out the smoker? jas
Let me tell you, I have been smoking and sloooow-cooking (12-14 hours) everything from Brisket and Boston Butt to Thresher and trout and halibut.
But the BEST so far has been 12 pounds of totally fresh-caught sushi quality Albacore.
I brined it, smoked it then individually vacuum-bagged 4-6 oz portions after either:
1. Habanero sauce glaze with cracked pepper.
2. Tabasco sauce glaze with cracked pepper
3. Lemon juice glaze with cracked pepper.
4. Teriaki glaze with cracked pepper.
After vacuum sealing and allowing to marinate in the bags in the fridge a day, all were then frozen hard.
Thaw and eat and OH MY GOD delicious.
...must...get...more...tuna...
quietman
I wonder if smoked lobster is any good. hmmmm...
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