Recent content by crmos8

Having smoked smaller trout as well as larger steelhead trout and salmon for more years than I care to remember, I can say that your excessive saltiness was definitely due to the long brining time. Living by Lake Erie and having fresh steelhead available year round, there are many people...

In reference to sprayers/injectors clogging, I've heard of people adding their spices to whatever liquid they're using and bringing it to a boil, simmering for a few minutes and then filtering it through a coffee filter to get any solid pieces out. I have never actually tried this, but it seems...

I get a lot of stuff at www.outdoorgrillingmagazine.com , they have some pretty tasty sauces that are away from some of the more standard mainstream offerings.

More than happy to post the BC Duck recipe. I'm assuming that everyone is familiar with Raichlen's BCC procedure. I used Lipton raspberry iced tea in the can with about 1 oz. of Chambord added. The duck was rubbed with evoo, s&p. The reduction was about equal parts of seedless red raspberry...

I had a newbie line cook once that decided that if cold running water was good for thawing green shrimp, hot water could only be better. He tried it once...........just once. :mad:

I like to marinate p&d'd green shrimp in a lime/tequila viniagrette and grill them on skewers. Serve with a little melted butter, if desired.

I've had good results with ribs on my gasser using Raichlen's 3-2-1 method for spares and the 2-2-1 for BB's with temps running around 240-275. Just my $.02...........

Wasn't really smoked, but I did a duck Beer Can Chicken style using raspberry iced tea for the liquid with Chambord added. Served with a raspberry/balsamic reduction. Turned out quite well.