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― Jaq (Jaq), Tuesday, 20 June 2006 01:42 (seventeen years ago) link
― Colin Meeder (Mert), Tuesday, 20 June 2006 06:14 (seventeen years ago) link
― Fritz Wollner (Fritz), Tuesday, 20 June 2006 11:40 (seventeen years ago) link
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― Jaq (Jaq), Tuesday, 20 June 2006 13:24 (seventeen years ago) link
― stephen rall, Friday, 30 June 2006 02:02 (seventeen years ago) link
― Jaq (Jaq), Friday, 30 June 2006 03:25 (seventeen years ago) link
I never wait 'til May anyway, but did less winter bbqing this year than usual (nothing after Christmas, when I did my smoked bacon and egg bagel sammiches) because of health and master's thesis issues. But beautiful weather today, and it was time, so: had a bunch of char (freshwater fish similar to trout but a little finer in flavor and bigger as well) and stuffed them with chopped up bacon that I had fried with the Scarborough Fair herbs (in a 3-3-1-1 ratio), some Old Bay and butter; coated them with the herby butter and bacon grease mixture, and smoked them with a mixture of oak and plum wood at 250F for a little over a half hour (basting with the herb buttergrease once at the halfway point). Oh man. Ohmanohmanohman. Will do this again, especially as I erred on the side of caution and took the fish off maybe 5 minutes too early (better than 5 minutes too late!)
― Three Word Username, Sunday, 25 March 2012 19:17 (twelve years ago) link