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Here's a few pictures taken of a halibut trip we did last week, came in with 25,000 lbs. Didn't take any pics early on in the trip, weather was horrible, hard enough just to stand and work on deck, totally forgot about picture taking :roll: ....

I made bacon :shock: :D Saw a package of pork bellies at the meat counter and knew it was time to try to make my own bacon. I cured them in a 50/50 mixture of kosher salt and brown sugar; cured 6 days in fridge, turning every day; rinsed and soaked in water for a bit; set out on rack...

Smoked up some cornish hens in the WSM for Father's Day dinner. I brined them first with a brine made up of Hawaiian Jade sea salt, and Bell's poultry seasoning. I had a pile of leftover pieces of lump charcoal & wood from previous smokes ( mesquite, oak, hickory) so I used that and added...

I haven't been "slacking off" in the grilling department.... :D Here's a few pics of some of the typical dinners I cook up for the husband; everything's better cooked over burning wood and smoke :wink: !

Just thought I would share a few pictures of our boat and a black cod trip. There's a few pics of downtown Juneau in there, too. The trip wasn't a big producer, only a little over 15,000 lbs in the round of black cod on a 100 skates of gear; between the whales stripping our gear and the...

I would like to do a brisket and pork butts at the same time in my WSM for Memorial Day. Brisket is 13.9 lbs and butts are about 6 & 7 lbs each. I did research this a bit on tvwbb and the only conclusion I came to is that everybody has their own method :roll: So, anybody care to share...

Food in a thick, curry sauce just isn't all that pretty to look at, unless of course you are a curry lover :D ..... but, I thought some of you might like to see a couple pics of halibut cheeks; don't know how many are familiar with that particular "cut" from the halibut. I grilled the cheeks...

I wanted a pasta dish, but also something grilled and smokey.... so I took my prawns in a white wine reduction sauce to the grill. Peeled Alaska spot prawns with olive oil, garlic, fresh basil, crushed red pepper, truffle salt, fresh ground black pepper, quickly cooked over a very hot, smokey...

....how good these things are ! I'm addicted..... So, for my first ever "fatty" I used 1 lb.each of hot italian sausage and JD sausage and stuffed it with sliced crimini mushrooms, shallots, crumbled goat cheese, fresh ground pepper, crushed red pepper flakes, thyme, and a sprinkle of truffle...

(warning: this post is blah blah blah boring with a "side" of whining thrown in ) Well, all I can say is I'm so happy the WSM is easy to use and "forgiving"...... it was "one of those days" :( The bottom line is the ribs came out very tender and tasty. I used oak lump with Hawaiian...

I would like to make some pork enchiladas in mole sauce, using SHREDDED PORK FROM MY PORK BUTTS I DID IN MY NEW WSM :D ! ooops sorry, I'm just still excited about getting my WSM ! Anyway, I usually use jarred Mole (Dona Maria), but would love to try to make my own mole sauce; anybody ever...

Well, I did it ! wooohooo My first ever WSM cook on my brand new WSM :D I chose to do some pork butt, thank you everybody for telling me that would be the way to go. Did an overnight cook. Started with over 16 lbs of butt, trimmed up the 2 butts were 8 and 7 lbs. I dry rubbed and put in...

When I fillet up a salmon, I also "cheek" it, just like halibut; very tasty. This last fish I just tossed the two small pieces on the grill with the fillets; no sauce, just plain, very yummy. Not enough to share though :wink: Wasn't sure if anyone would find this interesting.... or just...

For great grilled fish you have to start with fresh fish.... My husband came home Saturday after being out fishing winter kings down in Sitka; he must have missed me, he brought me a present..... a fresh king salmon ! :D :D :D wooohooo it's the best ! I used oak lump, with a few chunks...

Ok, I know someone else just posted that they got their new WSM..........BUT..... I just got mine, yay ! It's the smaller 18 1/2 " but when I saw it in person it looked bigger than I thought; I'm thinking if I love this one I'll get the 22 " one later. No stores here (Juneau) sold the WSM...

Sunday night dinner.... pork tenderloin, rubbed with one of my slightly sweet very spicy rubs; sliced into 1.5" pieces, and wrapped in bacon. Pulled off grill while juices were still slightly pink; internal temps. were 152 - 155, let rest about 10 minutes before serving. Served with tossed...

Wanted to try some smoked lamb so I got a 4 lb. boneless roast and a small rack.... rubbed the roast down with a paste made in the blender of olive oil, garlic, thyme, rosemary, salt, pepper, juniper berries; bagged and in fridge overnight. Dry rubbed rack of lamb before putting in smoker...

Hi everybody, just got back from Colorado and playing with horses and hanging out with my daughter, now I need to SMOKE something! Anyone out there have some hints/tips/recipes for doing up a small, 4 lb, boned and rolled leg of lamb in the smoker? I usually just do indirect heat in my weber...

I love beef. We eat a lot of venison and fish but sometimes, I just have to have that nice, big, juicy, grilled steak. I got some dry aged rib eyes, seasoned with Hawaiian black lava sea salt, Mrs. D's extra spicy, and fresh ground black pepper. To go with that, grilled asparagus with olive...

I'm Irish, corned beef and cabbage is not; so I smoked a beef brisket for St. Paddy's Day..... I used my electric Bradley smoker. This in only the second brisket I've done. All I could get was a 5.36 lb brisket, it was Choice grade, though. I prepared it by covering in mustard, then a dry...

..have a bunch of goose (breast meat) leftover from the fall/winter hunting season, would like to make sausage with it. I'm looking for a good recipe or ideas... I don't want to make a smoked or summer-type sausage. Has anyone used Juniper Berries in their sausage making? Thanks

I'm going to be making up a batch of smoked venison beans in my Bradley smoker this weekend. The plan: I'm using Pecan wood, 3 to 4 hrs. at 225 degrees. Ingredients will be the typical baked bean recipe; bacon, navy beans, onion, Worcestershire, mustard, ketchup, brown sugar, molasses...