Nick Prochilo
Chef Extraordinaire
Well I've been going at it since 6:00 this morning. Took the salmon out of the brine, rinsed and got it ready for the smoker. Once that was on, I rinsed and starting soaking the butts that were in the backboard bacon cure for the last 11 days. Just as the salmon was finished in the smoke, the butts went on. Then I decided to go to the doctor to get my pink eye fixed. Got home and had a quick lunch with some vacumned brisket that I had in the freezer. Bacon was up to 135* so it was time to make the fatties. Bacon came off the smoker, fatties went on and now I can sit and have a rest. The salmon was smoked with alder chunks, the bacon with pecan and hickory and the fatties have pecan.
I know Joker told me yesterday not to post any pictures of this, but I can't help myself! Sorry Bill I had too! (Bill don't look at them)
http://img527.imageshack.us/slideshow/p ... 02c81.smil
I know Joker told me yesterday not to post any pictures of this, but I can't help myself! Sorry Bill I had too! (Bill don't look at them)
http://img527.imageshack.us/slideshow/p ... 02c81.smil