Yeah I really like the collar, bones, belly and all of that either grilled or fried hard in a pan. Can't overcook it. I usually only do that in the winter though when I'm catching one fish and want to enjoy all the freshness of it. Tough to find room for all of that when you're catching several fish on a summer trip.
What's in the queso? Recipe?
so queso is the opposite of healthy. You have to use velveeta cheese to make it all bond together. And cheddar and pepper Jack cheese, A can of cream of mushroom soup, jalapeños, taco seasoned ground beef, cream, a can of rotelle, and then it all kind of melts together in the smoker for a couple hours. It’s really decadent and tasty but it’s basically fat and salt
So am I, basically.
Life is pretty rough eh!Little halibut, bbq baby potaoes and asparagus Anchored up in Princess cove on Portland Island.......... first successful stern tie.
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Amazing. First week long cruise with just me and the wife. 23 year anniversary get away.
How do you cold smoke this time of year? I usually wait until Oct for lower outside temps.. I use a Bradley. That fish looks amazing!
I start at 6 AM on the shady side of the house. I don’t use the Bradley smoke generator, I use this.It takes pellets and doesn’t give off much heat. Even so, I fill a bowl with ice cubes and put it in the box and I crack the door as well. All of the above keep the temp at about 75 or 80 F. As you say, It is easier to cold smoke in the fall but I ate my last piece of last year’s cold smoke about 3 weeks ago so I was desperate!
