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Old 06-09-2009, 06:54 PM   #11
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Everything looks great
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Old 06-09-2009, 08:36 PM   #12
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Busy, busy, busy! But anyday spent smokin is a good un! Looks like everthin turned out great!
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Old 06-09-2009, 09:01 PM   #13
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Finally got to wrap things up. The salmon looks good. I tried Mr. Minion's recipe. I haven't sampled it yet, I am full.
The Kingfish turned out really nice. It was a lot milder than I thought it would be. I used the same brine I use for Spanish Makerel and it did not over power it at all, Nice and flakey white meat. I think it will make some awesome fish spread. I kept a fillet or 2 for the effort!


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Old 06-09-2009, 09:45 PM   #14
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What a day! It all looks so good.
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Old 06-10-2009, 10:43 AM   #15
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Quote:
Originally Posted by Green Hornet
Finally got to wrap things up. The salmon looks good. I tried Mr. Minion's recipe. I haven't sampled it yet, I am full.
The Kingfish turned out really nice. It was a lot milder than I thought it would be. I used the same brine I use for Spanish Makerel and it did not over power it at all, Nice and flakey white meat. I think it will make some awesome fish spread. I kept a fillet or 2 for the effort!




Wow! Mackeral? My dad use to take me down to the breakwater and we'd fish the mackeral and bonita. He'd cut them up and that was our catfish bait for lake southerland and lake hodges in San Diego! Big channel cats in those lakes. mmmmmmmmmmmmmm

fish looks great.
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Old 06-10-2009, 04:54 PM   #16
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Man that's a nice cook you had goin, something for everyone.
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Old 06-14-2009, 10:30 AM   #17
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It all looks delicious... did you let them have it back?!?
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Old 09-06-2009, 04:59 AM   #18
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I'm a brewer that's done many styles and researched beers around the world. I thought I'd provide some notes about that beer:

From what I believe, they use beechwood to start a fire in what looks like a pizza oven. This oven has a round opening on the top, about 3 meters in diameter.

A metal cage is filled with large boulders, and lowered into this fireplace. The rocks pick up the heat and flavour of the fire, and is raised by a chain, and dropped into the kettle. The wort (unfermented beer) is heated, sterilized, condensed, and flavoured, from this as a heat source. Traditionally we boil using steam or direct fire in a copper kettle. This method of heating has a large initial boil and provides caramelization. It also brings in components from the wood in the fire.

Another way that you can get this into a beer is the way the Scots do it for their peated single malt whiskies. When malting, the barley malt gets smoked over some smouldering peat. The husks take on the smoke and is recommended to not move this malt around when it's bagged, as the smoke rubs off. I've used this malt in some batches, but it didn't give any notes. My peated malt was imported from England by myself.

Since I now have my WSM, and I have a very local supplier of Irish peat, I've used a chunk of this stuff to smoke a chicken, and it's fantastic. I can make peated malt now, and was trying to contact local brewers to see if there was a market for domestic peated malt.

Cheers
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Old 09-06-2009, 06:42 AM   #19
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Well, I can answer the question of what ya got yurself into......
Mighty Fine Eats!!!! Looks Great!
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Old 09-06-2009, 02:51 PM   #20
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Sounds and looks like a great day to me!
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