Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Sneak Peek: NEW Recipe - Dry Brined Hot Smoked Fish That's Dead Easy
You first! Here we'll post news, gear reviews, videos, and recipes that are freshly published on the public site before getting advertised there! To see all our NEW Recipes & Gear Reviews, visit the Sneak Preview channel here: https://pitmaster.amazingribs.com/fo...ew-for-members
Dry Brined Hot Smoked Fish That's Dead Easy, by Meathead
This easy recipe works well with salmon, black cod (sable), or almost any fish. Just sprinkle the fish with salt—and a spice rub if you like—and put the fish over indirect heat in any type of grill with some wood for smoke. Let it hang out with the smoke for about an hour and it's done.
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
So far, all the fish recipes on the free side have treated me extremely well. Been too long since I made any Memphis Dust, so I'm headed to the kitchen to make a batch and then to my fish monger, cause this post triggered a craving.
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
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