Simmer down. I still have another hour of rehearsal and only then can I begin to quaff brewhaha's and THEN start some heavy petting with rubs on salmon and duck breasts. The flying v awaits my tender touch......gotta' split...
smoking Blues, Booze & BBQ
- Thread starter texas blues
- Start date
Alrighty..hoskey's cold....but I gotta' do the dishes...and THEN prep time...!!
Too drunky.....posty pics manana.
The Blues Kitchen kicked off the mayhem most hot blue and righteous last night. I got some AK Copper river silver from the local grocer down the street and some very nice duck breasts from the local hippy joint. The beer was chilled and the blues was HOT!
One of my all time favorites, the late, great bluesman, Mr. Albert King. Don't get no bigger than this...
I started with a rub of brown sugar, kosher salt, hungarian paprika, granulated garlic and my own crushed pequin powder.
Just look at these beauties! Since these are going in the smoker, I'll be leaving all the fat on to keep the quackers moist and also to render the drippings in a pan for later use.
Got the breasts scored on the fat side and then did some heavy petting on them with the rub.
On to the coho....ain't it 'purty?
Ya'll know I love me some salmon....this is gonna' be guuud!
Got some 'thangs to do today so I'll be firing up the UDS aroun 1600 hours dry ditch time.
Cheers ya'll!
One of my all time favorites, the late, great bluesman, Mr. Albert King. Don't get no bigger than this...
I started with a rub of brown sugar, kosher salt, hungarian paprika, granulated garlic and my own crushed pequin powder.
Just look at these beauties! Since these are going in the smoker, I'll be leaving all the fat on to keep the quackers moist and also to render the drippings in a pan for later use.
Got the breasts scored on the fat side and then did some heavy petting on them with the rub.
On to the coho....ain't it 'purty?
Ya'll know I love me some salmon....this is gonna' be guuud!
Got some 'thangs to do today so I'll be firing up the UDS aroun 1600 hours dry ditch time.
Cheers ya'll!
Couple more hours yet.
Duck-fin....
Can't wait!
Can't wait!
hmmmph. Why is it always my turn for poop patrol out in the back yard? While I'm out there I might as well start el fumadero...
Duck breast goin' in!
After sitting in the rub for 24 hours. Look at all the water the salt pulled out!
Got the water pans to catch ducky drippings and to keep them moist. Got the UDS at about 275 now and will drop it down to 225 or so in 1/2 an hour.
Have mercy!
Cocktail time now ya'll!
After sitting in the rub for 24 hours. Look at all the water the salt pulled out!
Got the water pans to catch ducky drippings and to keep them moist. Got the UDS at about 275 now and will drop it down to 225 or so in 1/2 an hour.
Have mercy!
Cocktail time now ya'll!
Lookin' good, TB!!
A little drunk6,,,, Picsy manana,,, souosuuw77797
hehe...I pity the fool that overserved me last night. Anywhoo....here's the lovin'. The duck was absolutely incredible. I cut it up and ate a heap of it right off the board. No sauce. Naked.
Perfect!
I ate so much of the duck I didn't even get to try the salmon...but you know..
Have mercy!
Smoked salmon taco's for brekkie today!!
Perfect!
I ate so much of the duck I didn't even get to try the salmon...but you know..
Have mercy!
Smoked salmon taco's for brekkie today!!
Oh, Man.....
I'm speechless!!!
Great job, TB!!!
I'm speechless!!!
Great job, TB!!!
Much obliged Paul. When are you gonna' bring the Circle-H mojo to this thread? Your legions await!